NEW! 100% Organic Gluten-Free Walnut Flour, 5lbs – Free Shipping


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Our Organic Walnut Flour is currently available at our Farmer’s Market stand and at our farm stand. It will be back in stock online November 2019!

Our tasty walnut flour is coarser than regular wheat flour. It also has a high oil content which gives it a moist appearance. This item has been the surprise of 2017! It is a favorite of my farmer’s market people due to the low price per pound.

My customers love this as a breading flour for fish or chicken, making banana bread or flourless cake (see below for recipe!), using it at the bottom of tarts, and mixing it with other flours for pancakes. But the number one use is as a powerful protein and healthy oil powder for smoothies. Can’t beat the price!

Place an order for five 1lb bags (5lbs total) of our new organic gluten-free walnut flour. Limited supplies.

Flourless Walnut Cake Recipe

Flourless Walnut Cake with Fresh Figs is a 3-ingredient gluten-free cake topped with figs

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes


Servings: serves 8-10



8 ounces or 228 grams MMO Walnut flour (about 2 cups)

9 ounces or 255 grams granulated sugar (about 1-1/4 cups)

6 large eggs, at room temperature

1/4 tsp cream of tartar (optional)



Fresh figs, cut into wedges

Crushed walnuts (Try our Raw Organic Walnuts Here)

Powdered sugar

Whipped sweetened cream



Preheat oven to 350°F. Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.

Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. Use stand up mixer fitted with the balloon attachment.

Fold our walnut flour into the mixture.

Whip the egg whites to medium peaks. (Optional – add cream of tartar to help stabilize the egg whites).

Gently fold the egg whites into the batter.

Once your batter is smooth turn into your pan and smooth out.

Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.

Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.

Let cool before decorating with the figs, walnuts, and powdered sugar.


*recipe lightly adjusted from food52


Free to ship, no additional shipping charge!

Want to order a single 1 pound bag or other custom amount? Please contact us at and we can put together a custom order with the most economical shipping fee.