Last week I received an email from the President of Omega Nutrition. You all know of this company right? They are most well-known for their flax seed and coconut oils.
I was offered free samples of their coconut flour, flax flour, and pumpkin seed flour. These wonderful flours can be used as gluten-free, grain-free, and nut-free baking alternatives. I was excited to try the pumpkin seed flour. It just sounds so exotic and new. I have never seen or made anything with this type of grain-free flour. Immediately after I read his email an image of a rich chocolate cake was beginning to take shape in my mind, right down to the minute details of the sliced strawberries and mint leaves for garnish!
This fine, pale green flour is perfect for those following a grain-free diet and for those also allergic to nuts. What about the nutrient profile you ask? Well, we certainly can't complain! 100 grams of this flour offers about 7 grams of fat, 7 grams of carbohydrates, and a whopping 64 grams of protein!
The pumpkin seeds are processed and ground at a low temperature and packaged according to the omegaflo process. This special process protects the nutrients from damaging light, heat, and oxygen exposure. This gluten-free, organic, and kosher flour will not disappoint!
This evening I made a chocolate cake. I used eggs, sorry to those of you who follow me because of my egg-free baking. This was just what my mind had conjured up last week so I wanted to stick with it. For an egg-free version, you may try substituting the almond flour for pumpkin seed flour in my Grain-Free, Vegan Chocolate Brownie Cupcakes. I prefer the flavor of egg-free baked treats, so the next time I bake with pumpkin seed flour it will be egg-free.
Chocolate Pumpkin Seed Flour Cake
This rich, dark chocolate cake is high in protein and nutrients like zinc and essential fatty acids (linoleic and oleic fatty acids). Because of its richness, serve it with a light, fruity sauce or sliced fresh strawberries. Watch the baking time closely. Test for doneness after about 35 minutes. If the top of the cake feels jiggly to the touch it needs more time, if not, pull it out.
2 cups pumpkin seed flour
3/4 cup cocoa powder (I use Dagoba brand)
1/4 cup arrowroot powder (Authentic Foods brand is the only one I have found to be GF)
1 1/5 teaspoons baking soda
1/4 teaspoon sea salt
3 large organic eggs
2/3 cup honey (or agave nectar)
1/3 cup grapeseed oil
1 1/4 cups coconut milk
2 teaspoons vanilla
Preheat oven to 350 degrees. Oil a 9-inch round cake pan.
In a large mixing bowl whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and sea salt.
In a separate bowl, whisk together the eggs, honey, oil, coconut milk, and vanilla. Pour the wet ingredients into the dry and whisk together well.
Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 40 minutes.
Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Serve warm or at room temperature. It is delicious served with mashed rasberries and a drizzle of agave nectar!
The FREE Pumpkin Seed Flour Giveaway!
Since this flour is not actually on the market yet, Omega Nutrition has offered to send the winner a package of this lovely flour.
Leave a comment in the comment section below with your name and a reason why you would like to try out this new flour.
To enter twice:
If you have your own blog, then post something about this flour and giveaway with a link back here. Then leave a comment with a link to your blog. I will enter you twice.
My girls will pick a name and I will announce the winner in my next post. I will close the drawing on Tuesday, June 9th at 10pm.