Pumpkin seed powder is the best healthy vegan protein source. The ground seeds’ nutty taste is delicious in shakes, or use it as a gluten-free flour.
How can I use it?
Ground pumpkin seeds are a versatile ingredient with an attractive green colour and rich nutty flavour. Use the defatted flour to bake gluten-free focaccia, cakes, cookies and muffins, or add it to keto bread recipes. You can also mix the protein-rich powder into shakes, smoothies or yoghurt to create a filling and nourishing snack or sprinkle a spoonful into your breakfast porridge for a healthy start to your day.
It is also safe to add pumpkin seed powder to a dog's or a cat's diet in moderation. It may promote healthy skin and coat, while also boosting their immune system, and can act as a natural dewormer.
Health Benefits
Raw pumpkin seeds are naturally rich in minerals, including copper, calcium, magnesium, and vitamins A and E, and these become more bioavailable once they are ground, making them easier for the body to absorb. The benefits of regular consumption may include improved cognitive function and cardiovascular health.
The powder is low in fat and very low in carbohydrates. High in fibre, it may enhance gut health and improve digestion. Combined with its exceptionally high protein content, it is ideally suited for individuals seeking to lose weight or build muscle.
How is it made?
The finest locally sourced seeds are carefully selected and gently cold-pressed, ensuring they retain their natural goodness. An innovative and environmentally friendly ‘zero waste’ technology is used, also creating a mouth-watering roasted pumpkin seed oil and a creamy seed butter. These versatile pantry essentials are full of flavour and high in nutritional value, while also being good for the planet.
Award Winner
It received 2* at the 2020 Great Taste Award.
Comments from the Great Taste Judges:
"The earthy aroma and intense green colour were instantly appealing. During every stage of baking, the flour offered the evocative aroma of fresh or toasted pumpkin seeds. The final flatbread had a crisp crust and moist, close crumb that was easy to slice. The loaf had a remarkable, full and rounded flavour with a great length. The creamy taste was of freshly toasted pumpkin seeds that left a pleasing mouthfeel."
