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 Oats


750 g $4.30 BuyBuy
5 kg $18.50 BuyBuy
10 kg $32.00 BuyBuy
20 kg $58.50 BuyBuy

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An incredibly tasty versatile and healthful grain, Oats have been a food staple of many cultures and continue to be very popular in North America today. Oats are very much full of nutritional value and they are extremely rich in B-vitamins, calcium, and protein with remarkable levels of soluble and insoluble fiber. They are low in sodium and unsaturated fat.


Attributes

  • The modern oat draws its ancestry from the wild red oat, a plant originating in Asia. Oats have been cultivated for two thousand years in various regions throughout the world. Before being consumed as a food, oats were used for animal feed and medicinal purposes, a use for which they are still honored.
  • Oats are popular for being a very nutritious food and their cholesterol fighting soluble fiber make them unique. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol and reducing the risk of type 2 diabetes and heart disease.
  • Gluten–free, oats are a well-tolerated wheat alternative for children and adults with Celiac Disease.
  • Oats are a very good source of manganese, selenium, magnesium, zinc and phosphorus.
  • Oats are the only cereal grain containing a globulin type protein called ‘avenalin’ (also found in legumes) which is easily digested and approved for celiac free diets.

How to Enjoy

Whole grains should be well rinsed and drained before using.

  • Flake whole oats and add boiled water for a fresh porridge. Enjoy with fresh fruit and yogurt.
  • Or use flakes in your favorite fruit crisp topping, muesli, granola or dessert bars.
  • Mill into flour and use in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread.
  • To make homemade oat flour, simply place rolled oats in your food processor and process to a flour consistency. Sift out any large particles. Makes a great gluten free thickening agent for soups and stews. Process small quantities to preserve nutritional value and to prevent spoiling.
  • Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. See our sprouting information.
Whole Oat Crock Pot Porridge

Source

Our Oats are grown locally in the Okanagan Valley of British Columbia 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 our grain.

Storage

Buy small quantities of oats at one time since this grain has a slightly higher fat content than other grains and can spoil more quickly.
Store whole oats in a container that can breathe in a cool, dry and dark place where they will keep for approximately two months.

Package sizes available: 750g, 5 Kg, 10 Kg and 20 Kg

How to Prepare

Consume grains raw and whole as a breakfast cereal by soaking them overnight or 10-12 hrs in the refrigerator.  This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious.  Remember to rinse well before soaking.
Complimentary spices for oatmeal include cinnamon, nutmeg, mace, and ginger.

To cook, use three parts water to one part whole grain oats and simmer for approximately 50 minutes (30 minutes if you soaked them first).