PUMPKIN SEED FLOUR 150G ELEO - Altai Specialist ( semena tykvy)

What it is

ALTAI SPECIALIST Eleo Pumpkin Seed Flour is a nutrient-dense food ingredient made from cold-pressed, defatted pumpkin seeds. People usually choose this kind of flour when they want to enrich meals with more plant protein and fibre without relying only on cereals or legumes. Because much of the oil is removed before milling, the remaining seed material becomes more concentrated in protein, minerals and fibre, while keeping the characteristic mild, nutty pumpkin seed taste.

The raw material

Its main strength is the raw material itself: defatted pumpkin seed flour from Cucurbita pepo. In plain terms, pressing out the oil leaves behind a “press cake” that is then finely ground. This makes the flour notably richer in protein than regular grain flour and naturally provides several nutrients and plant compounds:

• Protein — helps make a meal more filling.
• Fibre — adds structure and can help the dish feel more satisfying.
• Minerals — zinc, magnesium, iron and phosphorus, valued by people who want more variety in a plant-based menu.
• Lignans and phytosterols — plant compounds naturally present in seeds, one reason seed-based foods are often included in balanced eating patterns.

How to use it

What makes this product interesting is its format. It is not just pumpkin seeds ground whole, but cold-pressed flour, where the fat content is reduced first. That changes both the nutrition profile and the kitchen use: the powder is denser, more protein-rich and easier to blend into porridges, smoothies, yoghurt, soups, sauces or home baking. It works well when you want to:

• Make breakfast more substantial.
• Add plant protein to a post-workout snack.
• Partly replace standard flour in pancakes, crackers or savoury breads.

The flavour is slightly nutty with a gentle bitter note, so it pairs especially well with cocoa, banana, cinnamon, buckwheat or rye recipes.

Good to know

Pumpkin seeds have a long tradition as a valued food in many European kitchens, especially in hearty dishes and baking. In flour form, they offer a practical way to use that same seed nutrition in modern meals without changing the recipe too much. If you are new to seed flours, start with a small amount to get used to the taste and texture. As with other concentrated seed products, people with sensitivities to seeds or nuts, or those choosing foods for children or during pregnancy, should check whether it fits their individual menu.