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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.
KOMBU (Laminaria japonica) is a dark algae that grows in the ocean depths. It is sliced and is a great addition to cooked or steamed vegetables and can also be fried in deep oil. It is added in the cooking of legumes to make them easier to digest.
Magnesium chloride is recommended during strenuous and stressful periods for faster recovery of the body as it: contributes to normal muscle function to reduce fatigue and exhaustion.
Nori algae is an indispensable part of sushi, making it the most popular algae in the world.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Dark sesame oil is obtained by cold pressing roasted sesame seeds and therefore has an extremely fine smell and taste.
Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
Umeboshi is a type of fruit that ripens in June and is native to Asia.
Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Nori alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
Kuzu is a plant from the legume family that grows wild in the mountains and fields of Japan. It is used for thickening stews, sauces, toppings as well as for preparing hot drinks.
Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Soy miso is a fermented soybean paste with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Light or white miso (shiro miso) is a smooth paste obtained by the process of fermentation of soybeans with brown rice, with the addition of sea salt and the culture "koji" used in Japanese cuisine.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.