Flour, Grains & Pulses

Use in the place of mince in a vegetarian chilli, or serve cold in a salad tossed with feta, peppers and balsamic vinegar

Use as an alternative to rice, or barley in soups and stews - or even ferment to make rye whiskey

Ultra high fibre and protein flour - use in bread and cakes

Use in falafel and Egyptian tamiya or for making bean-based dips, such as bigilla and bessara

Beautiful pink beans - great for fiery, cowboy beans

For rich, earthy bean dishes

Smoky grain.  Serve with stews, or use as the base for salads and stuffing roast vegetables

Delicious faster-cooking smoky wheat grain. Serve with stews, or use as the base for salads and stuffing roast vegetables

Remarkably high protein grain, delicious in soups and salads

High-fibre, gluten-free flour perfect for baking, pancake-making and thickening soups

Strongly-flavoured maize flour for tortillas, tamales, antojitos and gorditas.

For pasta, bread and cakes