Baking ingredients from the oil mill: organic nut flour, sugar and kernels

Baking ingredients are everything that goes into making dough, fillings, and toppings – in addition to flour and sugar, this also includes nuts, shredded coconut, and sprinkles. This category contains organic baking ingredients from the Ölmühle Solling, many of which are obtained directly from their oil pressing process. Use them to bake almond cookies, walnut bread, or coconut macaroons, or add a nutty boost to porridge, pancakes, and smoothies.

What remains from oil pressing: almond flour and peanut powder

When nuts are cold-pressed, the oil is extracted, leaving behind a solid press cake. This still contains some of the fat and the majority of the protein. Finely ground, it becomes a nut flour, which is commercially known as "partially defatted."

Partially defatted almond flour

The partially defatted almond flour comes from the cold-pressing of almond oil in Boffzen; unroasted sweet almonds from Spain or Sicily are processed. It has a mild almond flavor and is drier than ground almonds. Because almond flour binds differently than wheat flour and absorbs more moisture, it is best to start by replacing a portion of the wheat flour in your recipe and adding a little more liquid. It excels in cookies, sponge cakes, pancakes, and porridge, and acts as a thickening agent in soups.

Peanut butter powder

For the organic peanut butter powder, the press cake from the peanut oil extraction is briefly roasted at about 160 °C and finely ground, without added sugar or salt. You can whisk it with water or milk in a minute to make peanut butter; in its dry form, it is perfect for pastries, smoothies, porridge, or curries.

Sweetness and crunch: coconut blossom sugar, shredded coconut, and nuts

Coconut blossom sugar is obtained from the nectar of the coconut palm blossom. Small farmers on Java harvest it daily and boil it down on the same day; the result is an unrefined sugar with notes of caramel, malt, and roasted nuts. It replaces white sugar at a one-to-one ratio and gives sponge cakes, banana bread, and coffee a darker note. The organic shredded coconut is gently dried at about 80 °C; it is unsulfured, unbleached, and unsweetened – meaning you control the sweetness yourself. For liquid applications, there is the organic coconut milk from the Naturland Fair project Serendipol in Sri Lanka: 73% coconut extract, creamy and fruity-nutty, perfect for desserts and rice pudding, as well as for curry and pumpkin soup.

In addition, there are four natural organic nuts in screw-top jars: Brazil nuts with a creamy, mild, slightly bitter note, walnut halves, whole almonds with skin, and cashew kernels. All are unroasted and unsalted. The walnuts and cashews are of raw food quality. Almonds only become truly aromatic when roasted in a dry pan or the oven.

Ölmühle Solling as the producer

All baking ingredients in this category come from the Ölmühle Solling in Boffzen. The oil mill presses almond and peanut oil, among others, and the resulting press cake is further processed into almond flour and peanut powder. Nuts, shredded coconut, coconut milk, and coconut blossom sugar are also available through the oil mill in organic quality: the almonds come from EU agriculture, the coconut blossom sugar from small farmers on Java, the shredded coconut from freshly harvested coconuts, and the coconut milk from Sri Lanka.

What to bake with them

A quick sponge cake gains depth if you replace a quarter of the flour with almond flour and the sugar with coconut blossom sugar. For coconut macaroons, whip egg whites with sugar until stiff and fold in the shredded coconut. Roughly chopped walnuts belong in walnut bread, roasted almonds in Christmas cookies, and chopped Brazil nuts work well in chocolate cake. Stir the peanut powder directly into cookie dough or mix it with oats and honey to make energy balls. Use chopped walnuts for a moist carrot cake, and sprinkle a few shredded coconut flakes over banana bread before baking so they turn golden brown in the oven. And on Sunday mornings, add a spoonful of almond flour and a few cashews to your porridge. Soaked and pureed, cashews also become a creamy base for soups and dips.

Buying guide and storage

• Almond flour or ground almonds: Partially defatted almond flour is finer and lower in fat, while ground almonds are moister. Both work in cakes, but the flour is particularly suitable for cookies and pancakes.
• Replacing sugar: Coconut blossom sugar replaces household sugar at a one-to-one ratio, but has a more caramel-like flavor.
• Storing nuts: Store in a screw-top jar in a cool, dry, and dark place; use opened jars promptly, as nut fats can go rancid over time.
• Flour and shredded coconut: Seal light-protected bags tightly or transfer the contents to a tin.
• Raw or roasted: The nuts come unroasted and unsalted; you can roast them yourself shortly before baking to bring out their strongest aroma.

More from Cooking & Enjoyment

Baking is part of our Cooking & Enjoyment category. Blends with Siberian cedar nuts, cedar flakes, and other nuts for snacking can be found under Nuts, Kernels & Seeds. And if you're looking for something savory after baking, check out Chutney & Co. for the perfect addition to a cheese platter.

Order baking ingredients online

Whether almond flour for Christmas cookies or shredded coconut for macaroons: at Leni & Hans, you can order organic baking ingredients online and receive your package within 1–3 days.