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.
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.
Use in salads, soups, stir-fries, sandwich fillings or for raw foods!
Sprouting releases all the good stuff!
Sprout in a jar with a mesh lid or on sprouting trays
Rinse twice a day
Harvest before sprouts grow longer than twice the length of the grain
Sprouts supply a balanced range of nutrients in an easily assimilable form, from protein and fibre to vitamis such as the B complex, A, C and E, as well as essential minerals and trace elements.
This top quality organic whole brown unpolished rice is the base for many of our naturally gluten free breads.