Sunflower flour

Today, in conditions of food abundance, many types of flour, both domestic and foreign, are presented on store shelves. By tradition, wheat flour continues to be the most popular among the general population – it is this that is usually used by amateur cooks. Rye flour stably holds the second place in demand, and then other types of raw materials for baking follow by a wide margin: flour from oats and corn, from buckwheat, rice, soybeans, lentils, barley. Flour is also made from nuts: experienced cooks are well aware of coconut, almond and cedar flour. There are also types of this product that are prepared from seeds: sesame, pumpkin or sunflower – the same, beloved by all seeds.

Sunflower flour is a high quality protein product that is obtained from sunflower seeds. They are pre-peeled, and then cold pressed and ground into powder.

General characteristics

The “trick” of sunflower flour is that before its production, the seeds are partially defatted. As a result, crushed into powder, they become a source of pure vegetable protein, which makes dishes from this raw material indispensable for vegetarians and those who observe religious fasts.

The color of high-quality sunflower flour is almost the same as that of the seed kernels, perhaps a little darker. It is distinguished by very fine grinding, delicate taste, softness and a pronounced aroma of seeds.

Calorie and chemical composition

Despite the fact that sunflower flour is made from partially defatted seeds, its calorie content is by no means low. The energy value of this product is 423 kcal per 100 g.

At the same time, in terms of its chemical composition, sunflower flour may well give a lot of points ahead of wheat flour. The vitamins, macro- and microelements present in its composition will be discussed below, but for now it is worth noting several unique amino acids, the source of which it is.

First of all, it is lysine. This amino acid is indispensable – in other words, it is not able to be synthesized in the human body and enters it exclusively from the outside, with food. One of the main functions of lysine is protection against viruses and bacteria, as well as the prevention of herpes infection. In addition, this substance promotes the absorption of calcium and is involved in the synthesis of a number of hormones and enzymes.

Methionine is also present in sunflower flour. This is another essential amino acid that has a pronounced antidepressant effect, and also improves lipid metabolism – in other words, it prevents the deposition of fat in the liver. It also removes toxins and toxic substances from the body, including heavy metals. In addition, methionine is known for its antihistamine action.

Arginine is another important substance. It is conditionally indispensable, in other words, it is not produced in the body in sufficient quantities. Arginine effectively relieves vascular spasm, stopping angina attacks, and also stimulates blood circulation.

Sunflower flour also contains chlorogenic acid, a substance that is a recognized anticarcinogen. It effectively prevents the development of diabetes and obesity, not allowing the blood glucose to go off scale. Phytin, an antioxidant, also has similar properties, which, moreover, effectively removes heavy metal ions from the body.

In addition, sunflower flour is also rich in more “traditional” B vitamins, beta-carotene, vitamins A, C and PP. It also contains a wide range of minerals: potassium, calcium, zinc, selenium, iron, phosphorus, magnesium, etc.

A few interesting facts. In sunflower seed flour:

1. 5 times more potassium than buckwheat and 19 times more than rice.
2. 4,5 times more phosphorus than in fish and 3,9 times more than in buckwheat.
3. Twice as much magnesium as walnuts.
4. 2,7 times more vitamin B6 than buckwheat.
5. One and a half times more vitamin E than beef.
6. One and a half times more protein than sturgeon caviar.

Useful Properties

Sunflower flour is a truly unique product. First of all, it does not contain any extraneous “chemical” impurities. By purchasing this product, you can not be afraid that with it you will become the owner of the entire periodic table. No dyes, stabilizers or emulsifiers are added to sunflower flour. Flavorings and preservatives are also not needed – therefore, we can assume that this product is an absolutely natural raw material.

In addition, sunflower flour is free of gluten, also known as gluten. This complex protein is part of the grain of many cereals. Nutritionists are very wary of him due to the fact that people from different countries are increasingly being diagnosed with celiac disease – a genetically determined intolerance to foods that contain gluten. For patients with this diagnosis, wheat, rye and barley in all forms are on the “black list” – after gluten enters the body, the immune system identifies it as a foreign protein and begins to actively fight the “alien”. In this case, the main damage is done to the walls of the small intestine, resulting in dyspepsia. Therefore, dishes made from sunflower flour can be an excellent alternative for those who have been diagnosed with celiac disease.

Other useful properties of this product should also be mentioned.

1. Dishes from sunflower flour are recommended as a general tonic during the season of colds.
2. The dietary fiber contained in the product works as a natural scrub for the intestines, binding and removing toxins and toxic substances.
3. Sunflower flour is very quickly absorbed, and in full. This property is explained by the fact that it does not contain toxic proteins and active inhibitor proteins that can reduce the rate of chemical reactions. Therefore, nutritionists recommend including sunflower flour in the presence of diseases of the lungs, kidneys, and gastrointestinal tract. It is also indicated for beriberi and general weakness of the body.

Contraindications to use

Despite the impressive list of useful substances present in the composition of sunflower flour, this product has a number of contraindications.

First of all, you should pay attention to the fact that sunflower seed flour is very high in calories. Therefore, for those who are trying to lead a healthy lifestyle and count calories, it is better to refuse to use this product and dishes from it. The same statement applies to those who are overweight.

In addition, despite the fact that the seeds for making flour are partially defatted, people suffering from inflammatory diseases of the gastrointestinal tract should be introduced into the diet with caution. This is especially true for those who have been diagnosed with problems with the liver, gallbladder and pancreas.

It is also worth noting that the possibility of developing allergic reactions and individual intolerance cannot be completely ruled out.

Use in cooking

Sunflower flour is rarely used in cooking in its “natural” form. Most often it is mixed in equal proportions with wheat. The resulting mixture is used to make muffins, cookies, buns, pancakes. Baking made with seed flour has a light, very spicy nutty flavor and an incredibly delicate, airy texture.

Also, sweets are prepared from sunflower flour – for example, halva, adored not only by children, but also by adults. In addition, it can be added to aromatic sauces for meat or fish delicacies.

In the US, a drink based on sunflower seed flour is very popular. It is prepared simply: flour is mixed with sugar and salt, and then the mixture is poured with warm water and mixed thoroughly. The finished cocktail has a pleasant taste and is a real vitamin “bomb”. In addition, it is incredibly nutritious – after eating it instead of breakfast, you will not want to eat until lunch.

We are preparing yeast-free buns

To prepare fragrant and tasty buns, you will need: a glass of sunflower flour, the same amount of sunflower seeds, half a glass of whole wheat flour, half a teaspoon of salt, a tablespoon of sugar, half a teaspoon of soda, a teaspoon of lemon juice, 200 g of cottage cheese, half a glass of kefir and sunflower oil. From this amount of ingredients, you will get thirteen buns weighing 50 g each.

Grind sunflower seeds in a blender. Mix the resulting powder with salt and add both types of flour.

Beat cottage cheese, kefir, soda and sugar with lemon juice in a blender until the mixture acquires a completely homogeneous consistency.

Mix sunflower mixture with curd-kefir mixture and knead soft dough. Let it brew for about a quarter of an hour.

After lubricating your hands with oil, begin to form small balls. Lay them out on a baking sheet. Line it with baking parchment first. Send the pastry to the oven preheated to 200 degrees for 20-25 minutes.

Cooking pancakes from sunflower flour

To prepare tender airy pancakes, you will need: 300 g of sunflower seed flour, two eggs, 60 g of honey, 3 g of salt, 700 g of milk with a fat content of 1%, 50 g of sunflower oil.

Crack the eggs into a deep bowl. Add honey and salt to them. Beat thoroughly using a whisk or mixer.

Add milk to the mixture. Whisk again.

Sift the flour and begin to gradually add it to the dough, continuing to beat. Please note that no lumps should remain.

Preheat the pan, pour one teaspoon of vegetable oil into it, spread it evenly over the pan with a silicone brush. For one pancake, you will need about two-thirds of a ladleful of batter. Quickly swirling the pan, spread it in a thin layer over the surface. Bake pancakes until golden brown over moderate heat.

Pancakes are best served warm, with honey, sour cream or jam.

Cooking homemade halva

Sunflower halva is a delicacy to which not only children, but also adults “breathe unevenly”. However, how to be completely sure that the “yummy” is also healthy? The answer is simple: cook halva yourself at home.

To do this, you will need: a bread pan with a volume of one kilogram, 550 g of peeled sunflower seeds, 150 g of honey (it is better to take thick and not too fragrant, i.e., not lime or buckwheat, otherwise the honey will completely “clog” the natural flavor seeds), 4 tablespoons of unrefined sunflower oil, 70 g of dark raisins (it is better to take raisins with a barely noticeable sourness).

Prepare raisins. Sort it, remove the cuttings, rinse and soak briefly in cold clean water to make it a little softer. After that, drain the water and let the raisins dry properly. Please note: it must be completely dry.

Sort out the cleaned seeds. Fry them in a pan, stirring constantly. It is better to spread the seeds in the pan in parts so that they are fried as evenly as possible.

Cool the seeds. Set aside 50 g for the filling of your future halva. Grind the rest in a coffee grinder into flour.

In a blender, mix honey, flour and sunflower oil until the mixture is completely smooth. Please note that since honey is thick, this procedure will be quite lengthy.

When the mixture has a homogeneous consistency, add raisins and seeds to the mass for the filling. Mix well.

Use cling film to line the mold. Put the mass into it and carefully tamp. Wrap tightly in cling film and refrigerate until completely set.

Remove the finished halva from the mold, cut into cubes. Please note that, in addition to raisins, you can use other dried fruits – for example, figs or dried apricots. You can also experiment with the proportions of honey and seeds – the consistency of halva and how sweet it will depend on the ratio of these two ingredients. Chocolate lovers can also add cocoa powder to the halva.