Uses for partially deoiled pumpkin seed flour

Pumpkin seed flour can be substituted for common flour types in almost every dish. This flour is especially popular for baking bread. If you substitute 20 to 25 percent of the common flour type it results in bread with the typical, wonderful pumpkin seed flavor. Other common baked goods such as cakes and biscuits are enhanced by adding pumpkin seed flour and gain an unobtrusive yet attractive green coloring. Our tip: Mix some partially deoiled pumpkin seed flour with some salt and the result is a condiment that will delight you and your guests.

Positive effects of partially deoiled pumpkin seed flour

Pumpkin seed flour contains Linoleic acid which is very important for our health.  As the human body cannot produce Linoleic acid itself, it is important to introduce it into the human body by other means. 

The typical green color of pumpkin seeds and pumpkin seed flour can be traced back to carotenoids and porphyrins. These enzymes protect our skin from harmful rays of sunshine and from negative environmental conditions.