Mills and Flakers

Why Whole Grains

 

 
  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.
 

Organic Whole Grain Buckwheat


750 g $9.80 BuyBuy
5 kg $54.50 BuyBuy
10 kg $104.00 BuyBuy
20 kg $202.50 BuyBuy


This power packed seed will add a great nutty taste as well as substance to your cooking while delivering important health benefits from its high soluble fibre, high quality protein and nutrients. Add to this its quick-cooking properties and versatility, and you have a nutritional and tasty winner!

We also offer Buckwheat in the hull.


Attributes

  • Light brown and tetrahedral shape.
  • A satisfying and delicious source of high quality gluten-free vegetable protein.
  • Low in Saturated Fat, and very low in cholesterol and sodium, Buckwheat is also very high in carbohydrates (80%) and in antioxidants as well as in numerous minerals and vitamins such as zinc, copper, and niacin and manganese.
  • Kasha and buckwheat groats are very filling. With their high fiber content, buckwheat and kasha break down slowly during digestion. This is very good for keeping the blood sugar levels balanced.
  • The soluble fiber in kasha and buckwheat also helps to lower cholesterol levels.
  • In Japan, buckwheat flour is mixed with other varieties to produce Soba noodles, a traditional dish.


How to Enjoy

  • Toast buckwheat to make Kasha, a traditional dish in several different cultures.   Kasha may be used as a meat extender or as an ingredient in breakfast cereals, soups, and energy bars for athletes.
  • Mill into flour for use in noodles (called Soba in Japan), crepes, and many gluten-free baked goods.
  • Use as a meat substitute in chilis, casseroles and soups.
  • Buckwheat is a good binding agent and when soaked becomes very gelatinous.  For those practicing a raw food diet, raw and soaked buckwheat  can be enjoyed in many recipes like granola, cookies, cakes, crackers, and other bread-like products.
  • Consume raw as a breakfast cereal and serve warm or cold.  It is recommended to soak grains overnight or for at least 8 hours in your refrigerator, this activates the seed enzymes, making grain much more digestible and nutritious no matter how you choose to prepare them.   Rinse grains well before using.    Enjoy with fruit and/or yogurt.


Storage

To learn more please visit Storage Tips

Toasted Buckwheat Tabouleh

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • To make Kasha, simply add small batches of the buckwheat groats to a large skillet and cook over medium-high heat. Do not add oil or fat.    
  • Stir the groats constantly for 4 to 5 minutes. The time can be reduced or lengthened depending on how much of a toasted flavor is desired. Now the buckwheat groats are ready to be cooked with hot liquid cooking techniques (boiling).
  • To cook, bring three parts water to one part Buckwheat kernels to a boil, add buckwheat kernels  and simmer 10- 15  minutes or until at desired texture.  Drain in a colander.
  • Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings. 


Source
Our buckwheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.