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I have been asked quite a bit about providing an alternative to nut flour… So here we go… Sunflour from sunflower seeds! When soaking the sunflower seeds, use a glass bowl so that any bad stuff in plastic doesn’t leach into the water.
We will be adding Himalayan Sea Salt to the soak water because the salt helps to deactivate the enzyme inhibitors. Phytic acid is one of these inhibitors that we are deactivating because it makes the seed harder to digest. It also inhibits the absorption of calcium, zinc, copper, iron and magnesium. Long term consumption of phytic acid can lead to many health issues; mineral deficiencies, impaired immune function, inflammation, allergies, anemia, and hormone imbalances.
If you are new to the idea of soaking nuts, seeds or grains, I would like to really encourage you to take the plunge and start implementing this process into your food preparation routines. It may seem time-consuming at first, new things usually do, but before long it will become second nature to you. And it is very easy to do! The best thing is to create a routine.
Every time you purchase raw sunflower seeds, bring them home… immediately place them in a bowl as instructed below. Then just let them soak while you are cleaning the house, helping your little ones with homework, while you sleep or while you spend countless hours surfing through Nouveau Raw (hehe).
After they are done soaking, dehydrate them, place in a mason jar, and then label and store in the fridge or freezer. Now your seeds are ready whenever you get a wild hair to create a raw food dish or just need a quick snack. They take on a different consistency when they have gone through this process. They get crunchier, lighter and to me, the flavor is more interesting. You can almost see how different they are in the photo to the right. Almost paper-like.
Yields 5 cups flour