MayaNut™ Flour is the default and is best for pancakes, breads, muffins, cookies, brownies, flatbreads, and other baking recipes where a lighter, more flexible flour-style use makes the most sense.
MayaNut™ Powder is best for drinks, lattes, smoothies, bowls, oats, and topping-style uses where a deeper roasted flavor is the point, including sprinkling over yogurt, smoothie bowls, brownies, and similar foods.
Use the filters below to narrow the recipe hub by MayaNut™ Flour or Powder, recipe type, difficulty, and best use. MayaNut™ Flour is the default for baking, while MayaNut™ Powder is the powder-forward, drink-friendly, and topping-friendly option.
MayaNut™ Powder is the right fit here because the goal is a deeper roasted, coffee-style flavor that comes through clearly in a hot drink rather than a lighter baking-style flour effect.
MayaNut™ Powder works best in this smoothie because the deeper roasted flavor gives the blend more body and a stronger cocoa-like direction than MayaNut™ Flour would.
MayaNut™ Powder is best here because the bowl benefits from a more noticeable roasted accent, especially when blended into the base or dusted lightly on top as a topping-style finish.
This recipe works with either version: MayaNut™ Powder if you want the oats to read deeper and more roasted, or MayaNut™ Flour if you want a softer, more neutral flour-style breakfast use.
MayaNut™ Flour is the better choice here because pancakes need lighter baking-style behavior, not the deeper powder-forward roasted emphasis of MayaNut™ Powder.
MayaNut™ Flour makes more sense in muffins because the goal is a lighter baking-style crumb and a more adaptable flour use, rather than a strong powder-forward roasted note.
MayaNut™ Flour is best in cookies because it behaves more like a baking ingredient, letting the dough stay more flexible while still giving gentle MayaNut™ character.
This recipe works with either version: MayaNut™ Powder if you want a deeper MayaNut™ Powder note, or MayaNut™ Flour if you want a softer MayaNut™ Flour background.
MayaNut™ Flour is the better match in brownies because it supports a baking-style structure more naturally while still contributing MayaNut™ character without pushing too hard into powder-forward roasted territory.
MayaNut™ Flour is the best choice here because flatbread should behave like a flour-based bread recipe first, not like a powder-forward roasted application.
Ingredients
Flatbread dough or simple base
1 tbsp MayaNut™ Flour
Olive oil, rosemary, flaky salt
Instructions
Mix and shape the dough.
Brush with olive oil.
Bake until golden and serve warm.
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Which MayaNut™ Flour & Powder Option Should You Use?
MayaNut™ Flour is the default and is best for pancakes, breads, muffins, cookies, brownies, flatbreads, and baking recipes where a lighter and more flexible flour-style use makes the most sense.
MayaNut™ Powder is best for drinks, smoothies, bowls, oats, and topping-style applications where the deeper roasted flavor is meant to stand out, including sprinkling over yogurt, smoothie bowls, brownies, and similar foods.
Think of MayaNut™ Flour as the baking-first option, and MayaNut™ Powder as the powder-forward option for drinks, bowls, oats, and finishing uses.
MayaNut™ Flour
Best for pancakes, breads, muffins, cookies, brownies, flatbreads, and other baking recipes where a lighter flour-style use should lead.
MayaNut™ Powder
Best for lattes, smoothies, bowls, oats, and topping-style uses where the deeper roasted profile should be the point.
