Quinoa in comparison with other grains, it is significantly richer in protein. It also contains all 8 amino acids, including plenty of lysine, methionine and cysteine, which is very rare in the plant world. Quinoa is rich in manganese, magnesium, potassium, phosphorus, copper, zinc, vitamins E and B6, antioxidants, and fibres. It contains more calcium than cow’s milk, and, compared to other grains, quinoa has the highest unsaturated fatty acid content and the lowest carbohydrate content. Quinoa is particularly well suited for vegans and vegetarians. As the seeds are gluten-free, dishes made with quinoa are also suitable for people suffering from gluten sensitivity or allergy. Also, the glycaemic index (GI) of quinoa is low, which means that sugar absorbs into the blood slowly and does not cause fluctuations in blood glucose level.
Quinoa is in our combo as seeds and as a flour!
Coconut flour is light and airy, and well suited for making cakes. It tastes more pleasant than ordinary whole wheat flours. Coconut flour is rich in fibres and contains less carbohydrates than cereal flours. Its fibre content is two times higher than that of whole wheat flour and five times higher than that of brown rice flour. Due to low carbohydrate content, pastries made with coconut flour do not raise blood glucose level. In terms of mineral content, it is worth noting that coconut also contains a lot of manganese. Manganese facilitates the absorption of several other minerals and vitamins, supports the immune system and thyroid health, and helps to keep blood glucose level under control.
Quinoa: It is boiled similarly to rice. Use about 0.5dl of quinoa seeds per eater. Before boiling, quinoa should be thoroughly rinsed under running water until the rinse water is no longer foamy. To boil quinoa, use two shares of water per one share of seeds, bring it to a boil for a moment, and let it simmer at low heat for 10 to 15 minutes. Quinoa is ready when the seeds become translucent and a white germ separates from the kernel, resembling a white spiral tail. The quinoa is suitable for everywhere, for example in porridges, instead of rice, in soup or in a salad, stews and for cooking desserts. Also as an add-on of meat and vegan foods.
Quinoa flour is recommended for using with other flours such as corn or buckwheat flour. In normal recipes, you can replace about a quarter of flour with quinoa flour to add a higher fiber content and better nutritional value to Your baking and cooking. Suitable for baking, paneling and thickening of soups and sauces. Especially suitable in recipes for muffins, pastries/breads and pancakes to enhance the taste and texture.
Coconut flour is also suitable for thickening sauces and soups. When breading meat, fish or vegetables, you can replace regular flour with coconut flour in equal amounts. And of course, You can use coconut flour for baking. In usual recipes, coconut flour cannot be used to replace ingredients in equal amounts. A suitable amount of replacement should be approximately a third or a little less of coconut flour. In many special recipes, coconut flour can be used to a 100%. Due to its high fibre content, it is recommended to increase the amount of liquids and egg in pastries made with coconut flour. The amount of egg in the dough should be about three eggs per half a cup of coconut flour. To avoid excessive experimenting, you should use special recipes containing coconut flour.
NB! Coconut flour cannot be used in dishes that need to be heated at very high temperatures, because the smoking temperature of coconut flour is relatively low (180 °C).
Store at room temperature, keep away from direct sunlight if possible. After each use seal it carefully.
The quinoa (and a -flour) has a nutty flavour and the seeds are slightly crunchy.
Coconut flour has a slightly sweet taste.
White quinoa seeds
If you want to get acquainted with the macronutrients contained in the product, click on the “Nutritional value” tab.
NB! This product does not replace the versatile and balanced diet and healthy lifestyle.