Grains & Flours

Sorghum is a genus of flowering plants in the grass family Poaceae. It originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum flour is mainly used for making porridge, unleavened bread, cookies, cakes.

Sorghum is a genus of flowering plants in the grass family Poaceae. It originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum meal is mainly used for making porridge, unleavened bread, cookies, cakes, couscous and malted beverage. Parched seeds are used as a coffee substitute.

Teff is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of the nations' cuisines. Ground into flour, teff is used to make the traditional bread, injera (a flat, pancake-like, fermented bread) that complements the exotic spices found in the regional food. It makes an excellent gluten-free flour alternative. Naturally gluten free, teff is high in resistant starch and dietary fibre, protein, magnesium, Zinc, calcium and vitamin c, that can benefit blood sugar management, weight control and colon health. Ground into flour it can be used to make waffles, cookies, bread, crackers and an assortment of other goods.

Crispy oven-baked granola with nuts, seeds & honey.