It has a distinctive poppy seed flavor, although less intense than traditional ground poppy seeds. In addition, it is capable of absorbing significantly more liquid and fat than ground poppy seeds. Its high protein content can provide an excellent source of protein for vegetarians.
Usage: Great ingredient for cakes. Wonderful poppy seed and sour cherry muffins can be made from it. By adding lemon and sweetener (xylitol, erythritol, or stevia), we can create a delicious and healthy filling for our cakes. If using only poppy seed flour, add one more egg to the dough compared to the recipe to avoid crumbliness.
Composition: 100% cold-pressed ground poppy seeds
Place of origin: EU
High-quality poppy seeds, free from sand and impurities, are ground into flour after cold pressing, making it usable similar to other flours.
Differences from average ground poppy seeds include:
- Omega-6 and fat content is only a fraction
- Flour-like consistency
- Nearly double the content of vitamins, minerals, proteins, and fibers