Original Pumpkin Seed Flour

Connoisseurs in Papua New Guinea love Original Pumpkin Seed Flour

The ground and finely sieved Pumpkin Seed Fllour is green like the pumpkin seed itself. Bakery and pasta products are also given a slightly greenish colour, which will cause amazement at the dining table.

Pumpkin Seed Flour gives food a full-bodied, slightly nutty taste and is a good alternative or admixture for conventional flour. Rich in fibre and protein (55%!) , it is also suitable as an addition to muesli, smoothies or protein shakes - it is one of the flours richest in protein.

To produce Koller's pumpkin seed flour, fresh pumpkin seeds are roasted, gently partly deoiled and finally finely ground and sieved.

Multiface ideas in the kitchen:

• Production of greenish pumpkin seed noodles


• Special recipe ideas: Green cheese noodles, spicy pancakes, thickening of soups


• Baking and cooking: can be used in a ratio of 1:1 instead of conventional cereal flour - Tip: replace approx. 1/4 of the cereal flour with pumpkin seed flour. If necessary, simply increase the amount of liquid step by step so that the dough reaches the desired consistency. For an optimal baking result you can add 1 tsp guaraker gum or psyllium husk powder to achieve a better binding capacity.


• raw ingredient in shakes, salads, sauces and dips


• Breading meat (like Viennese Schnitzel)- gluten-free crisp breading


• usable in many dishes of vegetarian and vegan cuisine