Price: $ 6.00
Walnut flour is ground from the ‘cake’ that remains after the oil is pressed from walnut kernels.
It is gluten-free and a rich source of protein and fibre, but low in fat. It contains no additives.
Walnut flour is good for crumbing fish or chicken instead of breadcrumbs, and adds rich and nutritious flavour to baked food, such as cakes, pikelets, pancakes, biscuits like shortbread, and pastry. Because walnut flour does not contain the gluten that baked foods need to rise, in those recipes substitute no more than 1/4 of the wheat flour with walnut flour so that the food will still be light and aerated.
You can sprinkle walnut flour on your breakfast cereal and include it in the topping on baked apple/rhubarb/berry crumbles.
Walnut flour also makes a delightful dukkah for dipping with bread or sprinkled on salads – mix it with sesame seeds, spices and herbs – see the recipe page
Nut flours should be stored in the refrigerator or freezer to keep them fresh.
Walnut flour gives baked foods a coarser texture, but a finer texture than you get with walnut meal, which consists of ground walnuts.
100g of typical pure Australian walnut flour contains:
|Energy 1,680kJ |
|Protein 33.1g |
|Total Fats 11.0g |
|Saturated Fats 0.9g |
|Unsaturated Fats 10.1g |
|Total Carbohydrates 26.5g |
|Sugars 11.0g |
|Dietary Fibre 15.5g |
|Sodium <2.5mg |