poppy seed flour

Made some hamentashen, with poppy seed filling. Ended up with lots of leftover poppy seeds. The filling requires that the seeds get ground up first, to a flour-like consistency, in a coffee grinder. Nice concept. I did that, mixing a few tablespoons in my bread. That way, the seeds don't need to be pre-soaked to make them digestable, and they provide lots more flavor than if you kept them whole flavor. Marvelous.

Well gosh, I just looked it up, and poppy seed flour is a real deal. You can buy the stuff. But it's easy to make, in small quantities.