Ingredients: Organic Raw Sprouted Stone-Ground Quinoa Flour
-Certified Organic, non-GMO
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Quinoa sure is popular these days, but it’s no fad: people of the Andes in South America have valued it for thousands of years, calling it the “mother grain.”
Quinoa is uniquely nutrient-dense, boasting more fiber, more antioxidants, and more (and better!) protein than other grains.
Vegetarians and vegans love quinoa because it’s the only plant that provides a complete protein, plus it’s a good source of iron and zinc. It’s also high in fiber, magnesium, manganese, copper, phosphorus, and folate and a good source of vitamins B1, B2, and B6. Quinoa is rich in antioxidants like flavonoids, which have been shown to fight cancer and depression, and phenols, which fight inflammation. Like most whole grains, quinoa helps lower LDL cholesterol and prevents heart disease. It’s also low-glycemic, letting you enjoy some good old carbs without worrying about blood sugar spikes.
Our 100% raw, organic sprouted quinoa flour is great for gluten-free baking, adding a rich, nutty flavor to baked and raw goodies like muffins, cookies, crackers, and breads. Its light color also makes for golden pancakes, waffles and cakes… picky eaters won’t even know they’re getting nutrients, fiber, and high-quality protein from their favorite treats!
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our quinoa. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful flour. Read more about our BTR process HERE.
We stone-grind our quinoa flour slowly at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made! Read about the many proven benefits of stone-grinding HERE.
FUN FACT! Quinoa is so nutritious (particularly, so rich in amino acids that other plants lack) that NASA plans to grow it in space to feed astronauts on long-term missions!
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.