Seeds, sunflower seed flour, partially defatted

Sunflower seed flour is made by pressing much of the oil out of sunflower seeds and grinding what remains into a fine, pale meal. In the kitchen it behaves like a nut-free alternative to almond flour: you can fold it into pancake and muffin batters, use it to bread cutlets, or stir a few spoonfuls into smoothies and energy balls for body. It has a mild, toasty, faintly green flavor and a soft, slightly gritty texture that firms up baked goods without adding the heaviness of full-fat seed. One quirk cooks learn quickly is that its natural chlorogenic acid can turn baked items a greenish tint when combined with baking soda, a cosmetic change you can offset with a little extra acid such as lemon juice.

Because so much oil is removed, the flour is concentrated in other nutrients: per 100 g it carries 48.1 g protein (96% of the Daily Value), 5.2 g fiber, and 82% of the DV for magnesium, with very little sodium at 3 mg. That protein density is why it is popular in high-protein and grain-free baking. Buy it from a source with steady turnover, since defatted seed meals can still pick up off odors, and give it a sniff for any rancid, paint-like smell. Store it in a sealed container in the fridge or freezer to keep it fresh, and let it come to room temperature before baking. A cup weighs about 64 g, a handy reference when you are swapping it into recipes by volume.