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Detailed description
When we press walnuts, the oil goes into the bottle and a firm cake stays in the press. That cake is still walnut, everything except most of the oil, so we mill it into flour. It comes from the same walnuts, gathered and cracked by hand by village families, and from the same slow pressing as our oil. It has a deep, nutty taste and bakes like a nut flour, not like wheat.
How to use it
In bread, cakes, cookies and pancakes: start by replacing a fifth of the wheat flour. Stirred into porridge, yogurt or a smoothie. Mixed with breadcrumbs, as a crust for fish or vegetables. To thicken a sauce or a walnut dressing.
Available in the following formats: 500 g or 5 kg paper bags.
- Manufactured bySlow Mill LLC
Certifications
Export & market compliance
EU Compliance / CE food contact
Nutrition & dietary products
Organic

