MILLET OAT & FLAX

Flax seed meal is ground flax seeds, rich in omega-3 fatty acids and lignans. It supports heart health and has anti-inflammatory properties. It is also high in fiber, aiding digestion.

Flax seeds are a source of omega-3 fatty acids and lignans, which have antioxidant properties. They support cardiovascular health and provide dietary fiber. Whole seeds can be ground to enhance nutrient absorption.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Brown rice flour is a whole grain flour that retains the bran and germ, providing fiber and nutrients. It is gluten-free and suitable for those with gluten sensitivities. It offers a mild flavor and is a good source of manganese.

Millet flour is a gluten-free grain flour rich in magnesium and phosphorus. It is a good source of protein and fiber, supporting heart health and digestion. Its mild flavor makes it versatile in baking.

Oat flour is made from ground oats and is naturally gluten-free when processed in a gluten-free facility. It is high in beta-glucans, which can help lower cholesterol levels. It provides a good source of fiber and protein.

Millet seeds are whole grains rich in magnesium and phosphorus. They are gluten-free and provide protein and fiber, supporting heart health and digestion. They have a mild, nutty flavor.

Eggs are a high-quality protein source with essential amino acids. They contain vitamins and minerals such as vitamin D and choline. Eggs support muscle health and brain function.

Whole rolled oats are a whole grain rich in fiber and beta-glucans, which support heart health. They are gluten-free when processed in a gluten-free facility. They provide a good source of protein and essential nutrients.

Water is essential for hydration and acts as a solvent in food processing. Triple filtration ensures purity by removing contaminants. It does not contribute nutritional value.

Arrowroot flour is a starch derived from tropical plants, used as a thickening agent. It is gluten-free and easily digestible. It provides minimal nutritional value beyond carbohydrates.

Sweet rice flour is made from glutinous rice and is used for its sticky texture in baking. It is gluten-free but primarily provides carbohydrates. It lacks significant nutritional benefits.

Tapioca flour is a starch extracted from cassava root, used as a thickener and binder. It is gluten-free and provides a chewy texture. It is low in nutrients and primarily a source of carbohydrates.

Molasses is a byproduct of sugar refining, providing a rich source of minerals like iron and calcium. It adds a distinct flavor and color to foods. It is a natural sweetener but should be consumed in moderation.

Agave nectar is a natural sweetener derived from the agave plant. It has a lower glycemic index than regular sugar but is high in fructose. It should be used sparingly due to its high fructose content.

Fermentation-derived thickener, well tolerated at food-use levels.

Active dry yeast is used as a leavening agent in baking, helping dough rise. It is a source of B vitamins and minerals. It contributes to the fermentation process but does not provide significant nutritional benefits.

Salt is used to enhance flavor and preserve food. It is essential for maintaining fluid balance and nerve function. Excessive consumption can lead to health issues such as hypertension.

Rice extract is used as a natural flavor enhancer and preservative. It is derived from rice and is considered a clean label ingredient. It provides minimal nutritional value.