Buckwheaties ~ Nature's Raw Rice Crispies!
Despite the misleading name, buckwheat is not actually a "wheat". It's gluten-free, much easier to digest than grains, and full of high quality protein. The particular variety of protein specific to buckwheat has been shown to be powerful in preventing the accumulation of fat in the body, reducing blood pressure and slowing the aging process.
ANOTHER BOWL, ANYONE?
With their almost tasteless flavour (hint of nutty) they can be added to anything for a light fun crunch or make into your own sprouted buckwheat flour (ground buckwheaties) for making heavenly cake, cookie, crust and pizza bases, bread sticks, you name it!
We take whole organically grown buckwheat groats (from a thistle plant that produces fragrant flowers) Soak them, sprout them (which makes them easily digestible and increases their nutrition content tenfold) then once the seed has sprouted a tail no longer then the length of the seed itself, it is then ready to be dehydrated at low temperature's for approx. 10 hours to preserve it's nutrients untill light and crisp.
Keep well sealed in the packaging or for best results store in an air-tight container in a cool, dry place. Made fresh, in small batches and will last up to approx. 6 months.
-> Add them to a bowl with your favorite nut milk for a true crunchy cereal and milk experience.
-> For that extra crunch factor add to all your chocolate and sweet crafting, toppings, bars, biscuits, crackers, cakes, crust bases or just freestyle mixed in a bowl with a delicious nut butter and a drizzle of your favourite sweetener.
-> Make granola and granola bars.
-> Mill into a delicious, slightly nutty, gluten-free flour alternative for baking and desert making.
-> Use in place of nuts for crust and pie bases.
*A single ingredient product.* Raw, Organically grown Buckwheat Groats. (Fagopyrum esculentum)
great! Review by lucy
Value Quality Price
very versatile, can mix them with goji and sprouted almond butter to make almond butter crunch balls! (Posted on 12/09/2011)