HomeProductsBenefitsCookingContact Us
TestimonialsGrape Seed ResearchGluten Free LivingSpecifications

Nature's Approved - Grape Seed Flour
CALL TO ORDER: 914-428-6800
Cooking with Grape Seed Flour!  More Information!

Grape Seed Flour in foods and baking recipes is not only healthy for you, but said to be delicious.

  • Recipes
-Can be used for battering and crusts.

-Helps as a good binder for flourless mixes.

-Adds wonderful color to pie crusts, fish, meats, and poultry.

-Gives a natural wine taste and has just as much diversity in flavors!

​-Individuals with a restricted or gluten free diet, will enjoy the nutritional benefits of Grape Seed Flour and be awed by the taste that they just can't get from the usual gluten free products.
  • Uses
Grape Seed Flour Pancake Recipe

*Take any pre-prepared purchased pancake recipe

*Divide some of the mix into two small batches

*Add 3-5% of the weight to one batch in Grape Seed Flour 100 micron (140 mesh)

*Mix thoroughly

*Prepare pancakes from each batch

*You’ll find the Grape Seed Flour pancakes vastly better tasting, more satisfying and healthier

Grape Seed Flour Chocolate Chip Cookies

2 ½ cups blanched almond flour
¼ cup Nature’s Approved Grape Seed Flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup palm sugar
1 cup dark chocolate 73%

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve
No-Knead Bread with Grape Seed Flour

3 cups all purpose white flour
½ cup Grape Seed Flour
¼ teaspoon yeast
1¼ teaspoon salt
1½ cups water

Mix Grape Seed Flour, white flour, yeast and salt together. Add water. Mix until you get dough consistency. Cover and wait about 12 hours.

Dump dough on floured surface. Lightly pat down and fold over sides. Sprinkle with wheat bran or flour.

Put in preheated (very hot) cast iron pot. Cover with lid. Bake 500-515 degrees for 30 min. Take cover off and bake another 15-20 min until top is carmelized.

The video below does not contain Grape Seed Flour but the bread tastes even better with it.

                                                           Recipe adapted from Mark Bittman's No Knead Bread video
Nutrition Facts
Serving Size: 1 Tablespoons (8g) 
Amount per Serving  
Calories 23Calories from Fat 6

%Daily Value
Total Fat .3 g                              0%
Total Carbohydrates 5g             1%
Dietary Fiber 5g                        18%%
Soluble Fiber 1.1g                      37.50%
Protien 1.56g                              3%
Calcium                                      4%
Iron                                             5%

*Above nutritional data is based on a 2,000 calorie diet

Gluten Free Apple Crisp

5 – 6 cups apples, pared or unpared
½ cup sugar
1 tsp baking powder
¼ tsp sea salt
2 Tbl Sorghum flour
1 Tbl Nature’s Approved® Grape Seed flour
½ cup Buckwheat Flour
¼ cup + 1 Tbl Gluten Free flour
1 egg
1/3 cup butter, melted and cooled
Cinnamon to taste
Note: Instead of using Sorghum, Buckwheat and Gluten Free Flour – you could use just one flour in the amount of 1 cup. I combine for flavor and nutrients.
1. Melt the butter and set aside
2. Grease a 7x11 or 9x11 baking dish.
3. Cut the apples and place in the baking dish.
4. Preheat the oven to 350 degrees.
5. Mix together the sugar, baking powder, salt, flours and egg with a fork. Sprinkle over the apples.
6. Drizzle the melted butter over all.
7. Sprinkle with cinnamon.
8. Bake for 30 – 40 minutes. The top will get crunchy.
Serve warm, but delicious cold too! Serves 6 – 8.

Gluten Free Corn Bread

7/8 cup + 1 Tbl Gluten Free flour
1 Tbl Nature’s Approved® organic Grape Seed flour
3/4 cup stone-ground cornmeal
2 Tbl sugar
2 1/2 tsp baking powder
3/4 tsp sea salt
1 Tbl butter
2 eggs, beaten
½ cup whole buttermilk
1/4 cup melted butter
1 can of creamed corn, preferably GMO free or 2 cups homemade
1. Preheat the oven to 400 degrees. 
2. Mix the dry ingredients (flours, cornmeal, sugar, baking powder, and salt) together in a medium bowl, set aside.
3. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking , swirling the butter around the pan coating the bottom and sides.
4. Melt ¼ cup butter.
5. In a small bowl, combine the eggs, buttermilk, creamed corn and 1/4 cup butter. 
6. Add the egg mixture to the dry mixture and stir until just moistened. 
7. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. 
Cut into slices and serve warm with some good whole milk butter!
This corn bread looks a little darker due to the grape seed flour, but it so moist and the corn kernels really add to the flavor and texture.

Gluten Free Pumpkin Muffins 

¾ cup Buckwheat Flour
1/4 flax meal
2 Tbl Nature’s Approved® Grape Seed flour
¼ cup + 2 Tbl Gluten Free flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 cup butter, softened
3/4 cup raw honey 
1 egg
1 cup pumpkin, firmly packed 3/4 cup toasted walnuts
1 cup walnuts
1/4 cup hemp seeds
1. Measure out 1 cup of walnuts and dry toast them in a pan. Toss continuously to prevent burning. When toasted, turn off burner and set aside.
2. In a medium bowl, combine flours, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg - set aside.
3. Using an electric mixer, cream the butter.
4. Add the egg, honey and pumpkin to the butter and mix well.
5. Preheat oven to 350 degrees.
6. Place the walnuts into a plastic zip lock bag and using a rolling pin, crush. You can also chop using a knife - I find the bag and rolling pin easier and faster.
7. Add the flour mixture to the butter mixture, mixing just enough to blend.
8. Stir in walnuts and hemp seeds.
9. Spoon batter into 12 muffin cups - either grease cups well or use muffins papers. This batter is enough for exactly 12 muffins. You will fill each cup to the top.
10. Bake for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
Remove muffins from tin and cool on wire rack.

Easy Walnut Oatmeal Bread (Bread Machine Version)

Yield: 1 1/2 Pound loaf, 12 slices 
2/3 cup milk
1/3 cup water
2 tablespoons Nature's Approved® Extra Virgin Coconut Oil
1 1/2 teaspoon salt
2 tablespoons Brown Sugar 
1 tablespoon Nature's Approved Grape Seed Flour®
2 tablespoons Oatmeal
1/2 cup Walnuts
3 cups Bread Flour
2 1/4 teaspoons yeast

Bring all your ingredients to room temperature. Whisk the dry ingredients, (except the walnuts and yeast) in a large bowl and set aside. Proof your yeast by dissolving it in 1/3 cup of warm water plus 2 tablespoons of brown sugar. Set it in a warm spot and let it get foamy. If it doubles in size after 10 minutes, you know it's active.

Next measure and warm your 2/3 cup of milk and 2 tablespoons of coconut oil. Add both your milk/oil mixture and the developed yeast to your oiled bread machine bowl. Lastly, add in the dry ingredients into the container and start the machine. If your unit is like mine, it will beep to tell you when to add the walnuts. 
When baking is complete, remove bread from the machine and let cool for about an hour on a wire rack. I have a bread slicing rack so I am able to get even slices.  

This bread is perfect for sandwiches or to be eaten with a little butter and jam. It also makes a wonderful hostess gift for Easter and other celebrations.

Raw "Divine" Chocolate Balls

1/2 cup raw sunflower seeds
½ cup crushed pistachio nuts
½ cup raw sunflower seeds
1 cup dried dates
2 Tbl Cocao powder
1 Tbl Nature’s Approved® organic Grape Seed flour
2 Tbl raw honey
1/2 tsp vanilla extract
Organic unsweetened shredded coconut (optional)

1. Line a cookie sheet or other pan with parchment or wax paper. 
2. De-shell and crush pistachio nuts (Place nuts in a plastic bag and crush with a rolling pin).
3. Add all ingredients to a food processor and pulse until all ingredients are combined forming a paste ball.
4. Measure out about a tablespoon of the mixture and roll into a ball. Place the balls on the paper lined tray.
5. Pour some shredded coconut into a small ball and roll some of the chocolate balls in the coconut – place back on the paper line tray.
6. Place the pan in the refrigerator to allow the truffles to set. Once chilled, transfer to a sealable container. 

Makes about 12 “Divine” balls. They will keep for up to one week in the refrigerator, but these are so good they will be gone long before a week is up!!

Gluten Free Coconut Crusted Flounder

2 Flounder filets
4 Tbl Nature’s Approved® Grape Seed Flour
1 egg
Organic Almond Meal
Organic Shredded Coconut 

1. In a shallow bowl scramble the egg, adding a little cold water.

2. In another shallow bowl combine the almond meal and the shredded coconut – in a ratio of 1:2.

3. Spray a baking dish with olive oil.

4. Preheat the oven to 400 degrees.

5. Place 1 flounder filet in a shallow bowl, sprinkle with 1 Tbl of Grape Seed Flour – rub to cover. Flip over and do the same to the other side.

6. Dredge the filet through the egg wash – coating both sides.

7. Dredge the filet through the almond/coconut mix. You want to make sure that the whole filet is coated – you may have to flip a couple of times – sprinkling the mixture over areas and patting on.

8. Place the filet in the baking dish and follow the same process for the other filet.

9. Bake in the oven for 10 – 15 minutes. If you want to brown it up – put it under the broiler for the last 2 – 3 minutes of cooking – but watch closely.

Serve with your favorite side dish or salad.

Gluten Free Pizza

1 Tbl yeast
1 tsp sugar, honey or agave
1 Cup warm water
1 tsp Sea Salt
¼ cup Flax Seed meal
2 Tbl Nature’s Approved® Grape Seed Flour
2 Tbl Sorghum flour
½ cup Buckwheat flour
1 ¼ cup Gluten Free flour

Note: Instead of using Sorghum, Buckwheat and Gluten Free Flour – you could use just one flour in the amount of 1 7/8 cup. I combine for flavor and nutrients.
1. Place the yeast and sugar in a 2 cup glass measuring cup; pour in 1 cup of warm water. Stir to dissolve. Set aside and let ‘grow’ for about 10 minutes or it is almost double in size.
2. In a glass bowl mix together the salt, flax seed meal and all flours.
3. Add the yeast mixture to the flour and mix with a wooden spoon. If it is too wet add more gluten free flour, ½ cup at a time.
4. Sprinkle flour over a large cutting board or work space, turn the dough out onto the board. If needed, sprinkle some flour on the dough and then knead a few minutes, but do not over knead. (Note: this dough is not the same consistency of regular pizza dough; it is a little more “thick”). Set the dough aside and let stand for 5 – 10 minutes – the dough will increase in size.
5. Grease two 12” pizza pans and then sprinkle with cornmeal. You want to make sure that the pans are greased very well.
6. Divide the dough in half. On floured board roll out dough and then place on greased pan. I use a rolling pin to help roll out the dough. Repeat with the other half of the dough.
7. Preheat the oven to 375 degrees.
8. Spread tomato sauce on each pizzas and then cover with cheese and your choice of toppings. The favorite in our house is sautéed kale and garlic for one pizza and pineapple for the other.
9. Bake for 15 – 20 minutes – checking half way through and rotating in oven (top to bottom). 
Take out, slide pizza tray to cutting board, allow to cool for a few minutes and then slice and enjoy! 

Contact Us
Contact Us