Hello! Just wanted to show the machine I use to grate nut meats into flour. Same can be used for sunflower seeds, hard bread (crumbs) hard cheese, etc. The nuts are cut and not mashed or pressed so they remain fluffy and dry.
Here in Austria, in many recipes, the addition of nuts (as a flour) and such is done with an electric grater making a very fine and light "flour" not to be confused with chopped nuts or nut butters (what you would get if you milled nuts). Imposible to do on a grating box or by hand. I also use my electric grater to make fluffier bread crumbs. One could come close with a crank grater using the fine hole setting.
When I grind my own, I carefully look over the oil or fat content of a non-Austrian recipe and decide if additional fat is needed, the nuts themselves adding a fair amount of oil.
Here is the Exploded view of the machine.
See the little curls of nut? This is what keeps baked goods from getting heavy or fatty.