To have the taste of a traditional baked good with great health benefits, replace up to 50% of your traditional flours or mixes with SunFlour®. For every ¼ cup of SunFlour, you’ll get an additional 9g of protein and 4g of fiber, not to mention all the vitamins and minerals added to your baked good. This is where I started. The Think.Eat.Live. baking mixes we provide have the optimal balance of protein, fiber, and healthy fats to be the perfect meal replacements, but we only have a few mixes developed so far. There are thousands of baked good recipes that can be nutritionally improved with SunFlour. We wanted to share SunFlour with you so you can make your favorite baked goods healthier.
If you are into Paleo, grain free, or GAPS diet, you can use SunFlour as a 100% replacement for almond flour, coconut flour, or other nut flours. It bakes about the same as almond flour, but it’s nut free and provides more protein than almond flour or any other nut or seed flour.
Double up on Eggs: If you are replacing your traditional flours with SunFlour, double the amount of eggs the recipe calls for to help bind the product together.
Fluffiness: You can improve the lightness and fluffiness by adding 1 tsp of baking powder for every cup of SunFlour you use. DON’T use additional baking soda! It interacts with chlorogenic acid in the sunflower seed, darking the product color to the point where it can turn evergreen. (Might be nice for a Christmas or St. Patrick's Day cookie, but not other baked goods).
Sifting: After mixing all of your ingredients, sift to improve texture.
Scratch Baking: Depending on the product, you may want to start at a 25% replacement with SunFlour and work your way up.l