Oatmeal and Buckwheat Porridge with Carob and Ceylon Cinnamon Bio 200g Helpa

Description

Oatmeal and Buckwheat Porridge with Carob and Ceylon Cinnamon Bio 200g Helpa

Helpa – porridge Czary Mamy -ecological, Polish ! Only cereals and nothing more!

It is a naturally sweet porridge thanks to the presence of carob and cinnamon. In situations of cocoa allergy, carob with its taste proudly replaces them and gives the dishes a caramel color. The Ceylon cinnamon added here is safer for children than the well-known cassia variety. Thanks to these additions, porridge is a great proposition for breakfasts and afternoon teas. It can also be an ideal base for baking. On its basis, you can bake cookies, muffins, pancakes and conjure up many other dishes.  

Porridges with spices are extremely delicious flavor proposals. Natural cooking porridges have been enriched with the highest quality ecological spices. We managed to create original connections. Carob with Ceylon cinnamon, cocoa with dates join the already known to you bourbon vanilla and porridge with gingerbread mixture – these are our original proposals of delicate but expressive flavors. We are convinced that porridges with spices will find their fans not only among the youngest.

Oats began to be cultivated relatively late, about 2,5 years ago. Initially, it was a weed in wheat and barley. Currently, it is one of the most popular cereals – grown both in Europe, North America and Western Asia. Unfortunately, only <>% of the world’s harvest is still used for food production.

The nutritional and energy value of oats is relatively high – it contains a lot of protein, 2-3 times more good fats than other cereals and B vitamins. Noteworthy is also the highest content of soluble fiber among groats – beta-glucan, regulating intestinal function. 

Buckwheat was first grown in Asia, mainly in China, and the beginning of its sowing is estimated at the turn of the fifth and sixth centuries AD. Buckwheat belongs to pseudocereals, that is, it is not a cereal, but a plant. In recent times, despite the small soil requirements, buckwheat was grown very rarely. Today, however, it is experiencing a renaissance due to the increasingly common food allergies, including gluten intolerance. Buckwheat is a source of valuable biologically active compounds and active substances. The protein contained in buckwheat kernels is rich in unique amino acids – lysine and methionine, which our body does not produce itself. 

Carbon looks like well-known cocoa and we often meet it in a similar, powdered form. It is often used as its replacement, e.g. for allergy sufferers. However, it naturally has much more sweets, which is related to the fact that it is a source of carbohydrates (including large amounts of simple sugars), but it is practically devoid of fat. It gives us a lot of culinary possibilities and can be a source of natural sweetness in desserts and sweet dishes, such as muffins or pancakes.

Ceylon Cinnamon – spice obtained from cinnamon bark. It is characterized by a beautiful smell and a naturally sweet, slightly spicy taste. Cinnamon is one of the longest known spices and has always been considered healthy. It has antibacterial and antifungal properties, has a beneficial effect on the work of the digestive system. Although we add small amounts of cinnamon to the porridge, it can be a valuable component of the diet, if only because it perfectly turns up the naturally sweet taste of dishes, so there is no need to add sugar. We chose a particular variety of cinnamon – Ceylon cinnamon, which is safer in terms of the content of coumarin for children (a component of cinnamon that can be potentially toxic) than the variety commonly known on the market – cassia.

Ingredients: organic oat porridge (70%), organic buckwheat porridge (20%), organic carob powder (7.5%), organic Ceylon ground cinnamon (2.5%)

The nutritional value of the product in 100 g: energy value is 1507 kJ / 358 kcal, Fat 5.9 g, saturated fatty acids 1 g
Carbohydrates 58 g, of which sugars 4 g, Fiber 12 g, Protein 12 g, Salt 0.02 g

Preparation method: prepare 200 ml of cold water or milk in the cooking pot. Slowly pour in two tablespoons of porridge. Bring to the boil, stirring constantly until a homogeneous consistency is obtained. Cook for 2-3 minutes.

Storage: Store in a dry and cool place.

Net weight: 200g