So this whole concept of using pumpkin seeds as part of my flour mixture for my cupcake base is only just a theory, and it needs to be tested to see how it holds up.
First, making the pumpkin seed flour is not as simple as it sounds. There's a lot of factors they may become a problem to consider when blitzing nuts or seeds. An good example is the natural oils in the nuts or seeds itself may cause the mixture to clump up into a semi paste if your blade is generating too much heat from spinning. So you might have to think about doing this in a 2 step or 3 step process, giving time to allow the nuts to cool down and dry off a bit before continuing to blitz the nuts into a finer consistency.
Just some simple tools. Hand blender with the food processor attachment.
Luckily, my kitchen aid hand blender comes with 10 speeds. The blender is a roaring beast. But even at it's highest speed, it is unable to slice the seeds into a finer, flour-like consistency.
I had to stop the machine eventually because the cup was getting warm and I knew if I had let it continue spinning, it would create too much moisture and clump up into a semi-paste.
Then I sifted out the pumpkin seed flour and there were still some bigger nibblets that I had to go through again with my blender. However, the pumpkin seed flour is still too big for me to use, so tomorrow I will have to blend it again, hoping it will become finer.
The end result of today's trial for pumpkin seed flour. As you can tell, it looks alright but it's still a bit too gritty. If all else fails and I cannot get it to be like powder then I'll just tell the judges that "I did it on purpose to add the gritty texture". YUP! all part of the master plan.
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