Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 09-07-2004, 05:53 PM   #1
Senior LCF Member
 
Join Date: Jun 2002
Location: Wyoming
Posts: 206
Gallery: laceysaunders
pumpkin seed flour

If anyone is interested in this:
I read on the low carb luxury site that using pumpkin seed flour in place of almond flour has been working for many recipes.
I decided to try it in the 3 minute choc cake and variations. It worked great! Mine was a bit grainy, as I didn't grind my seeds quite as much as I will in the future, but for people with nut allergies, or perhaps people who cannot find almond flour, this would work!
The great cooks here can figure out if it is a usable alternitive!
lacey
laceysaunders is offline   Reply With Quote

Sponsored Links
Old 09-08-2004, 06:40 AM   #2
Senior LCF Member
 
Join Date: Jun 2002
Location: Wyoming
Posts: 206
Gallery: laceysaunders
Seems no one is interested in this, or at least has no comment, but I checked here on the board for carb counts for 1 ounce of almonds and 1 ounce of pumkin seeds and came to this conclution: if pumpkin seeds will work for flour in low carb baked goods, they do save some carbs. I am not sure just how accurate the carb counts are but they came out this way:
1 ounce of almonds 5.8 - 1.9 fiber = 3.7
1ounce of pumk seeds 5.1 - 3.9 fiber = 1.2
As I said earlier, it might work for some in some recipes.
lacey
laceysaunders is offline   Reply With Quote
Old 09-08-2004, 06:59 AM   #3
Senior LCF Member
 
DeniseO's Avatar
 
Join Date: Jul 2002
Location: Dallas, TX
Posts: 778
Gallery: DeniseO
Stats: 22W/22W/14?
WOE: Atkins
Start Date: 08/26/12
Just plan pumkin seeds?? Shelled or not?
DeniseO is offline   Reply With Quote
Old 09-08-2004, 10:09 AM   #4
Senior LCF Member
 
Join Date: Dec 2002
Location: Wisconsin
Posts: 555
Gallery: Ceze
Stats: size: too big/smaller/just right
WOE: Low Carb
Start Date: Atkins-2002
Is this with roasted or unroasted seeds?
Ceze is offline   Reply With Quote
Old 09-08-2004, 10:39 AM   #5
MAJOR LCF POSTER!
 
Join Date: Feb 2004
Location: SF bay area
Posts: 2,101
Gallery: angela233
Stats: 142 5' tall
WOE: atkins
where do you get the pumpkin seed flour? can you buy it? or do we have to make it ourselves? if so, can you give me "pumpkin flour for dummies" - i am horrible at improvising but can follow a recipe.

thanks

angela
angela233 is offline   Reply With Quote
Old 09-08-2004, 01:22 PM   #6
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 71,816
Gallery: Dottie
WOE: 1400 cals/70g carbs/85% Primal
Just guesstimating, but it takes 3oz of almonds to make about 1 cup of almond flour. I'd think it would take quite a bit more in pumpkin seeds? (I don't know why, but it seems like it would.)
Dottie is offline   Reply With Quote
Old 09-08-2004, 01:50 PM   #7
Senior LCF Member
 
underHiswing's Avatar
 
Join Date: Jun 2004
Location: Florida
Posts: 794
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
Lacey - seems to me that I remember Dana Carpender mentioning this somewhere along the line. Maybe it was in one of her newsletters. I think that it would be a good idea even if you just partly substituted ps flour. I actually have used part ps flour when making crackers. I know that you can buy pumpkin seeds in bulk (probably the unroasted kind would be better in most applications I would think). The idea intrigues me...thanks for reminding me!



Laurie
underHiswing is offline   Reply With Quote
Old 09-08-2004, 02:11 PM   #8
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Lacy, I am alway interested in something new. First, did you use the whod pumplin seeds, or just the insides, and salted or not salted, and can you buy it already made into flour or meal. Please give us more infor. TIA Julie
SCOTTSDALEJULIE is offline   Reply With Quote
Old 09-08-2004, 05:30 PM   #9
Very Gabby LCF Member!!!
 
Join Date: Oct 2003
Location: Avra Valley, AZ
Posts: 4,555
Gallery: 3boys4me
Stats: 5'11" pants size...18/8/8
WOE: Atkins Maintenance, goal 10/04
Start Date: 10/10(3wk break)11/06/03
My mom just gave me a bag of raw pumpkin seeds. I was thinking about making some flour out of them but was unsure how the texture would be?

I was also wondering about eating them raw, do pumpkin seeds need to be roasted?
3boys4me is offline   Reply With Quote
Old 09-08-2004, 05:56 PM   #10
Senior LCF Member
 
Join Date: Jun 2002
Location: Wyoming
Posts: 206
Gallery: laceysaunders
sorry fellow low carbers, more info

Ok, sorry to have not given enough info on this!
What I bought was raw pumpkin seeds at the store! I am by far no expert at this, but I put them in my little kitchen aide food processor and ground them, as I have done with almonds, and then made them into a meal like consistancy. They are shelled and raw! I have no idea if they can be purchased as a flour already ground, but these turned out very close the the same consistancy as the almonds I ground in the food processor before I finally found them as flour! I should maybe weigh them after ground? or measure what I got after grinding to find the true carb count!
I am sorry that I do not have those exact measurments.
It just sounded so sensible to me and tasted great!
The price of the seeds I bought was $3.49 and contained 16 oz.
I will measure the ground product and let you know what I got!
Hope this helps someone, but will probably require more use to tell! I think the idea of mixing the flours is more of a likely way to go than to perhaps us all pumpkin seed, but as I said, I thought it might work for people who cannot get almond, do not like it, or perhaps have nut allergies!
More to come! From everyone I hope
HTH
Lacey
laceysaunders is offline   Reply With Quote
Old 12-04-2009, 12:59 PM   #11
Junior LCF Member
 
Join Date: Dec 2009
Posts: 11
Gallery: annielala
I make pumpkin seed flour all the time in my coffee/spice grinder. I use raw green colored pumpkin seeds. It grinds a little finer in the spice grinder than the food processor I think. I also make sunflower seed flour this way. You can find them raw as well.
annielala is offline   Reply With Quote
Old 12-04-2009, 02:04 PM   #12
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,669
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Wow..I never heard of this..Interesting how recipes turn out..
CarolynF is online now   Reply With Quote
Old 12-04-2009, 02:42 PM   #13
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I've used raw pepita meal/flour (pepitas are hulled pumpkin seeds, they are green) in place of almond flour and it worked really well. Just be aware that the dish will turn out green if you aren't using cocoa or something that will color the finished product.
BikerAng is offline   Reply With Quote
Old 03-26-2011, 03:38 PM   #14
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,514
Gallery: Nigel
Bumping to see if anyone else has experimented with pumpkin seed flour/powder?
Nigel is offline   Reply With Quote
Old 03-26-2011, 04:32 PM   #15
Major LCF Poster!
 
EveH's Avatar
 
Join Date: May 2003
Location: Gulf Coast
Posts: 2,669
Gallery: EveH
Stats: 165/122/130----5'4"
WOE: Atkins..skipped induction
Start Date: Oct 2010
I am interested in trying this. I wonder if veggie flour will keep better than nut flours? The oils in nuts make them go bad if you don't keep them in the fridge or freezer. I would love to find a flour or meal that would keep just on the shelf for a while for my emergency pantry.
EveH is offline   Reply With Quote
Old 03-27-2011, 07:09 AM   #16
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,435
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
Hi Lacey! Sorry I just saw your thread!

I've been using the pumpkin seed flour now for while and it works on a lot of stuff. Still has way more flavor than almond flour but here's what I've been doing:

Sub for almond flour:

1part pumpkin seeds, ground:1part sesame seeds, ground

That is, you grind the seeds to flour first then make it a 1:1 by measurement mixture.

I am still experimenting but since this isn't a defatted flour, it is an oilier mixture. I have tried cutting back on the fat in the recipe to try to make it less oily. I think cutting the fat by 1-2Tbsp helps in some cases.

I also sometimes add to the 1:1 mixture, some chia meal. Usually about 1/4:1:1. I grind my own chia seeds for this too. Again, it's by measurement not weight.

Hope that adds something to your discusssion!
__________________

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
pooticus is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 04:46 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriendsŪ is a registered mark of Friends Forums, LLC.