Perfect for sprouting, home milling & cooking.
Great in salads, soups, stir-fries, sandwich fillings or for raw foods! Buckwheat is one of the few grains considered alkalising rather than acid-forming.
Gluten-free oat flakes from organic farms.
Use for muesli, baking and as a breakfast cereal. We use these lovely oats for our OATIE breakfast breads. Supply of organic gluten-free oats is a little erratic - so enjoy while you can.
The Tigernut (cyperus sculentus lativum) or 'Chufa' as it is known in Spanish, is not actually a nut, but a small tuber. It was first discovered 4000 years ago and comes in several sizes.
Tigernuts can be regarded as the world´s first superfood as they were what our ancestors used to eat thousands of years ago. Moreover, according to research from Oxford University they comprised up to 80% of our Paleo ancestors’ diet around 2 million years ago. Now Tigernuts have made a great comeback as one of the healthiest foodstuffs on the market. (Information provided by Tigernut Traders)
Tigernuts contain as much iron as red meat
Tigernuts are high in fibre
Tigernuts contain 3 times more potassium than bananas
Tigernuts contain Vitamin E which contributes to the protection of cells from oxidative stress. ENJOY straight out of the bag for a healthy snack or chopped up in salads, yoghurt and muesli.
This is the top quality organic linseed used in our naturally gluten free breads. Linseed is best freshly milled as the valuable oils oxidise fast. It tastes nutty and sweet when freshly milled. Use a coffee grinder to mill your own fresh linseed to add to breakfast cereals or puddings.
Organic millet grain.
Try mashing cooked millet with cooked parsnips for an alternative to mashed potato.
To cook boil 2 parts of water, add 1 part of rinsed millet, bring to the boil, cover & reduce to simmer for 10-15 min. Remove lid to evaporate any remaining water for 5 min.
This top quality organic whole brown unpolished rice is the base for many of our naturally gluten free breads.