We recently found some organic pre-packaged pumpkin seeds at 0.9 carbs per 55 g package. According to the carb counter to the right, pumpkin seeds have a zero carb count. This got us thinking...

Has anyone used ground pumpkin seeds as a flour substitute? I see a lot of people use ground almonds to bake with, but I am allergic to nuts so this is something I can't do.

Has anyone tried this, or can think of a reason it might not work? I'm hoping to find a breading for chicken and scotch eggs (but neither of us like pork rinds!)

Many thanks
Dawn