Delivering the finest quality groceries since 1987
£2.99
Cooking instructions: rinse the buckwheat and put in a pan with twice its volume of water and a little salt. Bring to a simmer, cover tightly and reduce the heat to very low. Simmer for 10 minutes, or until all the water has been absorbed. Taste and add a splash more water and cook for a little longer if necessary.
This product is Organic, Gluten Free and Vegan.
In stock
Ingredients: Organic Buckwheat 100%
Allergens in bold
Nutritional Information Per 100g Energy KJ: 1351
Energy KJ: 1512
Energy Kcal: 356
Fat: 1.5g
Of Which saturates: 0g
Carbohydrate: 78.4g
Of Which Sugar: 0.4g
Fibre: 2.1g
Protein: 7.5g
Salt: 0g
| Weight | .520 kg |
|---|---|
| Dietary | Gluten Free, Vegan / Vegetarian |
Serve sweetened or salted as a snack, or can be used as a grain with meals, or in breakfast cereals.
Coat the bottom of a saucepan with oil. Put in a layer of popcorn, replace the lid, heat and when the popping starts, shake!
In stock
A granular starch from the casava root.
Use 2 parts milk/water to 1 part tapioca. Bring to the boil then simmer gently until tender (approx 45 mins).
In stock
Pronounced keen-wah, the quinoa plant is a relative of leafy green vegetables like Swiss chard. Native to South America, it was once considered the Gold of the Incas because its high protein content was said to give warriors strength and stamina. Quinoa is considered a complete protein as it provides all 9 essential amino acids. Rich in magnesium, iron, phosphorous and various other phytonutrients, it is claimed that quinoa may help with migraines, be good for the heart, and may help reduce the risk of diabetes. Being naturally gluten free, it is a terrific substitute for people who are wheat intolerant. Quinoa grain has a mild, nutty flavour and a creamy, slightly crunchy texture.
This product is Vegan.
In stock
Bulgur is made by removing the outer layer from wheat, which is then steamed, dried and cracked, yielding a quick-cooking grain.
Use 2 cups water or stock to 1 cup bulgar. Boil the liquid, then add the bulgar and stir, reduce the heat and cover with a lid. Cook for 20 minutes or until the bulgar has plumped up. Drain any excess liquid and season to taste.
In stock
