One of the biggest trends to emerge in health and nutrition circles in the last year or so is watermelon seed flour. It appears what started out as a substitute for grain flours in paleo and keto diets has blown up. Like many alternative flours that have come before it, watermelon seed flour was born out of necessity. It has become loved in a relatively short period of time, specifically for baking sweet treats for those who cannot use traditional flours. This flour lends itself to baking due to its inherent sweetness; they are watermelon seeds after all.
Baking isn't its only application, however, as enthusiasts even roast and eat watermelon seeds just like they do pumpkin seeds. Watermelon seeds are nutrient-dense and naturally high in protein. A quarter cup of watermelon seed flour provides fifteen grams of fat and nine grams of protein but only three grams of carbohydrates, allowing it to became so popular among paleo and keto followers. Due to its increasing popularity, watermelon seeds are sought after by all the largest health foods brokers. The flour that these seeds produce is most similar to almond and coconut flours, but it has more protein than both. Since it’s not derived from grain, watermelon seed flour is also gluten-free.
Many have knocked watermelon seeds and their flour as nothing more than the latest health fads. However, due to their clear nutritional benefits, their popularity and market are only going to grow. Here are two more convincing reasons why watermelon seed flour is here to stay:
As alternative, and especially plant-based diets, become increasingly mainstream, innovations like watermelon seed flour will become even more common. The next innovation will surely be called a fad at first, but playing with your food in ways that make products like watermelon seed flour possible is important and key to feeding more people in a better, more sustainable way.