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Green magma is a dietary supplement containing the young barley leaves, which contains large amounts of active ingredients such as minerals, vitamins, enzymes, chlorophylls and proteins.
Green magma is a dietary supplement containing the young barley leaves, which contains large amounts of active ingredients such as minerals, vitamins, enzymes, chlorophylls and proteins.
Corn flour, ground in additional, separate Bauckhof mill for exclusively gluten-free products!
Oats – the 'Good Mood Grain'. Try now as a gluten-free berry-cereal mixture!
The porridge is a chocolaty mixture for delicious and quick enjoyment.
Easy preparation and optimum consistency through special processing of oat flakes!
The porridge is topped with delicious berries like blackberries, blueberries, strawberries and raspberries.
Ideal breakfast for athletes and active people. They will love this gluten-free oat muesli. The new gluten-free organic oat muesli sport is unsweetened, high in protein and tastes delicious with milk, plant drinks, curd cheese or yoghurt.
Ready- made gluten-free mix for falafel, for 250ml of water. Makes about 16 falafel balls for 2-3 servings.
Pizza dough gluten-free is the quick baking mix for 1 baking sheet or 2 round springform tins.
Fast bread with seeds in 60 minute – without yeast & without “letting go”. You just add water. Makes about 850g of bread.
Oatmeal is most often cooked in water, milk or herbal drinks for morning porridge, and can also be used as an additive in the preparation of bread and pastries.
Birch sugar (xylitol) is a substitute for sugar that can be used as regular crystal sugar .
It is recommended for infections of the urinary, gastrointestinal and respiratory systems, as an antioxidant and an agent that contributes to immunity.
Bio pumpkin oil was obtained by cold pressing pumpkin seeds.
Gluten-free rice pudding is obtained from a raw material that has never been in contact with gluten.
Ideal for breakfast with milk, juice, cottage cheese, yogurt. Or just without anything just to crunch.
Oatmeal is most often cooked in water, milk or herbal drinks for morning porridge, and can also be used as an addition in the preparation of bread and pastries.