- 1 cup (124 g) raw hulled sunflower seeds
- Place the sunflower seeds in a high speed blender or food processor. If using a coffee grinder, only grind 1/3 cup or 1/2 cup at a time.
- Process for 30 seconds. Scrape down sides repeat, until the seeds resemble a mostly fine flour with some larger pieces throughout.
- Transfer the flour to a mesh sieve set over a bowl. Sift the flour to remove any of the large pieces. Reprocess the large pieces to a fine flour and sift again.
Storage: Store the flour in an airtight container in the refrigerator or freezer for up to 6 months.
Coffee Grinder Tips: If you use your coffee grinder for coffee, too, be sure to wipe it out to remove any traces of coffee and coffee oil. You can pulse a bit of bread in the grinder to remove any final traces (discard the bread afterwards). For more even grinding, I recommend shaking the grinder as you grind the seeds.
- Category: Essential Basics
- Method: Blender
- Cuisine: American
- Serving Size: 2 tablespoons (14 g)
- Calories: 84
- Sugar: 0.9 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 1.8 g
- Fiber: 0.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: almond flour alternative, homemade sunflour, DIY sunflour, how to make sunflower seed flour, high protein, plant protein, sunflower seeds, nut-free,