€1.00 - €6.00
There are 20 products.
Demeter barley, roasted in a stone oven, is ideal for many tasty and wholesome dishes such as patties, pan-fried grains, fillings, casseroles, muesli, salads, as a soup or simply as a whole-grain side dish instead of rice. Contents: 500 G
Popcorn corn is particularly suitable for making your own fresh popcorn. Simply refine with salt, sugar or chocolate as you like. Tip: Cheese fondue with popcorn, a simple and sophisticated change! Contents: 500 g
Buckwheat is easy to grind into flour. The flour is often used to bake pancakes and blinis. Buckwheat is also very popular in casseroles, as a side dish or roasted as 'kasha'. Buckwheat is also particularly easy to digest when cooked as groats or porridge. Content: 1000 g
Buckwheat tastes particularly nutty. Use the whole grain as a stew or side dish. Ground or roughly chopped into groats, it is suitable for warm porridges or fresh-grain mueslis, pancakes or blinis. Mixing buckwheat flour with wheat flour gives your baked goods a special aroma. Contents: 500 g
Couscous is versatile and delicious, for example as a side dish, as a salad, dessert or casserole. The quickly prepared side dish goes well with vegetarian and oriental dishes as well as hearty dishes. From European cultivation in Italy Contents: 500 g
Golden millet is a peeled, coarse-grained millet that is suitable for both sweet and savory dishes. Process the golden millet into porridge, pudding or patties. Sweet or savory casseroles, salads and desserts are also popular. Contents: 500 g
Ancient grain in Demeter quality - digestible and healthy Emmer - also called two grains - is an ancient grain and is considered the ancestor of durum wheat. Emmer has a delicate, nutty aroma and is suitable ground or rolled into flakes for warm porridges or fresh grain muesli, in baked goods, for soups, patties or as a wholesome side dish.
gluten-free brown millet-grain Grinding or germs Content: 250 g
Whole-grain wheat in a Demeter-quality bread grain pur You can use wheat or ground into flakes rolled for warm mashes, or fresh-grain cereal, in baking, for soups, patties, or as a full-fledged side dish. Also to sprout suitable for homemade wheat germ. Content: 1 kg
The special flavor of buckwheat in the rustic kitchen like to use. Just Russian and Polish recipes often contain buckwheat as a base. Book no grain is wheat, actually, but belongs to the family of a knotweed. Content: 500 g
White Quinoa belongs to the family of the Fox tail plants and is also known as Inca rice, quinoa, Inca grain, rice, spinach, quinoa or Peruvian rice. Contents: 200 g Quinoa is gluten-free and high in protein, iron and magnesium content. The white Quinoa has, in contrast to the black Quinoa has a mild and slightly nutty taste.
This grain is an ancient, re-discovered Wheat Khorasan wheat. The high gluten content and very good baking properties tell wheat a close relationship to the hard. It is harvested in Canada, and cleaned. Content: 500 g
The cultivated einkorn, emmer and spelled come from wild einkorn crossed with unknown varieties. The finest and oldest cultivated grain has a delicate nutty aroma. It can be an alternative for people allergic to wheat. The ancient grain of all types of wheat. The husk is peeled and cleaned like spelled. It can then be processed into flakes, flour or...
Green spelt is spelt, which is at an early stage, i.e. harvested at the time of the. Dough,. The kernels are still juicy and soft, because the strength is not yet fully formed. By Darren wood-fire core, green has a piquant taste Content: 500 g DE-ÖKO-001