Can I use diastatic malt in applications which call for non-diastatic? I am interested in a few different applications of barley malt some of which classically would use diastatic malt and some use non diastatic malt. 
I’d rather just purchase one malt for everything. Assuming I can find a diastatic malt powder without any added flours is there any reason I wouldn’t/couldn’t use it in a traditionally non diastatic scenario (such as a malted milkshake)? Many sites claim that diastatic is used for yeast growth, not for flavor but if it’s not diluted with added flours to the powder I don’t see why it couldn’t be.
diastatic malt powder is milled malt that hasn't been heated to deactivate the enzymes.  To deactivate it to use as non-diastatic malt, heat to 130F/55C