ORGANIC AMARANTH, TEFF AND QUINOA FLOUR MARCHESATO LINE
ORGANIC AMARANTH, TEFF AND QUINOA FLOUR – MARCHESATO LINE The organic flours of Marchesato line meet in a fantastic mix of cereals: amaranth teff and quinoa; balanced by nutritional intake and surprising taste. You can eat healthy without sacrificing taste, with the flour of Marchesato brand. You can use this cereal mix to prepare comfortable soups to pamper yourself on colder evenings. For special occasions, the amaranth teff and quinoa flour is suitable for use in the preparation of more creative and surprising dishes with a rich and intriguing flavor. Try it to make baked desserts.
THE GOOD TASTE OF AMARANTH TEFF AND QUINOA FLOUR
The toasted flavor of amaranth, the characteristic hint of teff, sweet and slightly toasted, the strong taste of quinoa in a single bag: the harmony of flavor of the cereal mix flour will surprise you. This mix of flours is very versatile. Use it to prepare Brisée pasta to garnish with very tasty and flavorful ingredients. It is perfect with smoked products such as speck, herring or scamorza. All recipes prepared with this flour must be seasoned with strong flavoring ingredients, such as spices, chocolate and nuts to enhance the taste of the cereal mix.
NUTRITIONAL PROPERTIES OF AMARANTH, TEFF AND QUINOA FLOUR
The amaranth teff and quinoa flour from Marchesato line is naturally gluten-free. It comes from the skilful mixing of three fantastic pure flours: Amaranth, Teff and Quinoa. A balanced blend of taste and nutritional values. Inserting gluten-free foods into your diet allows you to provide the body with many good nutrients. Mineral salts, vitamins, fiber, amino acids and proteins with a high biological value, carbohydrates with a low glycemic index, nothing is missing in this mix of cereals from the Marquisate. The teff flour, given the size of the grain, is wholemeal. The presence of bran makes the nutritional value of this mix of flours more interesting and complete. Teff is also rich in insoluble fiber, essential for the well-being of the intestine and for regulating the absorption of sugars.
With this fantastic multigrain flour you can prepare bread, pizza and wraps, to offer a variation of the usual white flour products on the table. The cereals used to create this flour mix are naturally gluten-free, therefore also suitable for those suffering from celiac disease. Amaranth flour, teff and quinoa, gives an unmistakable taste to baked goods, you can no longer do without them. It is a shame, however, to use the mix of cereal flours only for savory preparations: discover it as a basic ingredient for desserts, you will get crazy results, from high pastry. Use it to make delicious biscuits. In the dough add pieces of chocolate and dried apricots or drained black cherries in syrup. These biscuits are so delicious that they will be snapped up.
- 1480 kJ/349 kcal / 18% RDA
- 1.6 g / 2% RDA
- of which saturates
- 0.6 g / 3% RDA
- 74 g / 28% RDA
- of which sugars
- 0.6 g / 1% RDA
- 3.4 g
- 8.0 g / 16% RDA
- 0.02 g / 0% RDA