Health Food
Essene Bread
R16.00
4each - 150g
Essene breads are made by sprouting grains eg wheat, spelt, rye and buckwheat.
The ground grain is the basis of the bread. If nuts/seeds are used these should be soaked and blended/homogenised with the grain.
Other ingredients eg carrots, raisins, dates, fresh herbs, apple, figs should be soaked and then mixed in well with the homogenised grain and formed into a loaf.
Benefits : When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium. Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In is sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems
We are situated in Gauteng and Essene bread can be shipped across country.
For more information please contact us: [email protected]
R16.00
4each - 150g
Essene breads are made by sprouting grains eg wheat, spelt, rye and buckwheat.
The ground grain is the basis of the bread. If nuts/seeds are used these should be soaked and blended/homogenised with the grain.
Other ingredients eg carrots, raisins, dates, fresh herbs, apple, figs should be soaked and then mixed in well with the homogenised grain and formed into a loaf.
Benefits : When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium. Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In is sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems
We are situated in Gauteng and Essene bread can be shipped across country.
For more information please contact us: [email protected]
Gluten and Wheat Free
Wheat-free diet: Wheat flour contains gluten which is the protein that strengthens and binds dough in baking. Because of this, when baking with wheat free flours you may need to source alternative binding agents.
Wheat free recipes using flour substitutes usually have been carefully formulated to get the best possible result taking into account the problems associated with lack of wheat gluten, therefore substitution can be a risky experiment. If you try substitution, then be aware that you may get a failure, so don't do it for the first time if cooking for an important occasion.
A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.
Additionally, a gluten-free diet may exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers or if they are cross-contaminated in milling facilities by other allergens.
Product Range:
- Rusks
- Cookies
- Toddler Teething Rusks
Wheat-free diet: Wheat flour contains gluten which is the protein that strengthens and binds dough in baking. Because of this, when baking with wheat free flours you may need to source alternative binding agents.
Wheat free recipes using flour substitutes usually have been carefully formulated to get the best possible result taking into account the problems associated with lack of wheat gluten, therefore substitution can be a risky experiment. If you try substitution, then be aware that you may get a failure, so don't do it for the first time if cooking for an important occasion.
A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.
Additionally, a gluten-free diet may exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers or if they are cross-contaminated in milling facilities by other allergens.
Product Range:
- Rusks
- Cookies
- Toddler Teething Rusks