Puffed rice is up to 4 times as large as the original grain of rice. You can eat it straight from the packaging, with milk or yoghurt, or make your own bars or rice cakes.
* Biological
* Free from artificial fragrances, colors and flavors
* Nicely light
* For breakfast or to use in cookies and bars
Flavored rye flakes are made from crushed organic rye. Rye flakes are a source of fiber and can be used to make porridge.
* Biological
* Free from artificial fragrances, colors and flavors
* Source of fibers
* Tasty as porridge
Buckwheat is a triangular seed of a herbaceous plant and does not naturally contain gluten. As a whole grain, buckwheat is a delicious and wheat-free alternative to rice or pasta, for example.
* Biological
* Free from artificial fragrances, colors and flavors
* Rich in fiber
* Delicious as a base for soup, salad or as risotto
Buckwheat is a source of fiber and delicious for breakfast with milk or yogurt. Buckwheat flakes can also be cooked into porridge.
* Source of fibers
* From controlled organic cultivation
This crunchy and airy puffed buckwheat always goes well with breakfast with yogurt or milk, but also gives a tasty bite to salads or desserts.
* Gluten free
* Ideal as a snack
* Puffed buckwheat is nice and airy and crispy and gives an extra bite
This crunchy and airy puffed quinoa always goes well with breakfast with yogurt or milk, but also gives a tasty bite to salads or desserts.
* Gluten free
* Also delicious as a topping for salads or cakes
* Quinoa puffed is nice and airy and crispy and gives an extra bite
This spelled is of organic origin. It is ready in no time and has a firm bite and is a source of fiber. A delicious base for a salad or meal. For recipes and inspiration, visit ah.nl/allerhande
* Has a sturdy structure
* Source of fibers
* A delicious base for a salad or meal
Looking for a tasty and nutritious breakfast? Try these organic coarse oat flakes. They are full of fiber and are a source of protein. Delicious with fruit, nuts and dried fruits.
* Whole grain
* rich in fiber
* Source of proteins