Organic Barley - Ancient Grain

  • What is Barley?

Barley is a primary go-to grain in many families’ pantry, as it gives a delicious nutty flavour and chewy texture to more dishes beyond the classic winter soup.

  • Why should I use Barley?

As well as being high in fibre and protein, barley also packs good sources of selenium, manganese and phosphorus. It is a simple and delicious substitute for ingredients such as rice, pasta or cous cous.

  • How can I use Barley?

Pearl Barley has been polished, removing the bran layers of the whole grain. The pearl/hulling process leaves a pale, creamy-coloured grain that cooks much easier and faster than unhulled barley, and it is less chewy. Enjoy pearl barley as a tasty addition to soups, salads, stews or as a simple side dish.

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Rolled Barley is a nutritious breakfast alternative to the usual rolled oats, but can also be added in baking, breads and stews.

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Barley, Rainbow Chard & Lemon Risotto

Baked Rolled Barley with Figs & Berries

10 Best Barley Recipes via The Guardian



For more delicious and versatile Ancient Grains shop online with Honest to Goodness.

Organic Barley Products

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  • What is Millet?

A staple for thousands of years, the versatile grain millet can be made creamy like porridge or fluffy like rice. Commonly thought of as a bird seed, this gluten free cereal grain may be small in size but it definitely packs the good stuff!

  • Why should I use Millet?

In recent years millet has been driven into the spotlight due to being naturally gluten free and being one of the few highly alkalising grains. Millet contains an array of minerals, in particular magnesium, and also has pre biotic properties. It is an easy, mildly nutty tasting addition to many dishes.

  • How can I use Millet?
Hulled Millet Graincan be enjoyed and used instead of rice, potatoes or many other grains. Try adding millet to soups or stews, prepare as a breakfast porridge or mix it through salads.
To prepare: Rinse 1 cup of hulled millet and remove any stones or unhulled pieces. It is recommended to soak your millet for 8-24 hours prior to preparing it. Rinse again after soaking, then place in a saucepan with 2-2.5 cups of water, depending on how soft you want the grain once cooked. Bring to the boil, cover and let simmer for about 25 minutes. Once all the water has evaporated, the millet is ready.
Millet Flour has a subtle sweet flavour and is commonly used in combination with other flours in baking. It is best used in flat bread, muffins and cookies. Substitute 1/4 of millet flour for an equal amount of wheat flour in your recipe.

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Puffed Millet is a nutritious, gluten free, light breakfast cereal that can also be used as simple addition to snack recipes such as granola bars, smoothies and crackers.

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Polenta of Millet & Amaranth with Pumpkin Sage Garlic

Millet and Spiced Vegetable Pilaf

- Chocolate Covered Almond Butter Puffed Millet Bars

Mixed Berry and Millet Muffins


For more delicious and versatile Ancient Grains shop online with Honest to Goodness.



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organic buckwheatWhat is Buckwheat?

Despite its name, buckwheat is actually a fruit seed and contains zero wheat; it is nutritious and naturally gluten free! It has a mild nutty flavour and is highly versatile; it can be used in both sweet and savoury dishes.

Why should I use Buckwheat?

Buckwheat is commonly used by gluten free or plant based eaters due to the fact it is full of high quality protein as well as fibre and trace minerals such as manganese. Apart from the health benefits, it is also inexpensive and simple to prepare.

How can I use Buckwheat?

Hulled Buckwheat Also referred to as groats/buckinis (if activated), can be prepared and enjoyed by cooking like rice or sprouting. Enjoy in stews, soups and salads or as an alternative breakfast grain. To sprout: Soak 1 cup of well rinsed raw buckwheat groats in 3 cups of water for 6 hours or overnight. Rinse thoroughly, if you repeat this soaking and rinsing process a few times you can have fully sprouted buckwheat within 48 hours!

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Buckwheat Flour Is most famously used to make gluten- free nutty flavoured pancakes. It can be substituted for wheat flour in recipes which do not require the mixture to rise. If you are after a fluffier result when baking cakes or bread, buckwheat flour is best combined with a self-raising flour. Use in pancakes, muffins, crackers, noodles/pasta, cookies and waffles.

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Organic Buckwheat (Soba) Noodles A popular Japanese staple that can be enjoyed in both hot and cold dishes. Cook, rinse and serve cold with a variety of dipping sauces or in a hot clear broth. To cook: Fill a large bowl with icy cold water near the sink. Bring a pot of water to boil, sprinkle salt and drop in the noodles. Cook for 2 minutes then drain and rinse thoroughly under cold water, gently shake the soba until the cooking film is rinsed away. Immediately put in the ice bath, drain and serve.

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Great Buckwheat Recipes:

For more delicious and versatile Ancient Grains shop online with Honest to Goodness.

organic buckwheat

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organic amaranth

What is Amaranth?

Amaranth is a naturally gluten free grain that has been cultivated for over 800 years.  Like quinoa, amaranth is not technically a grain, but  actually the seed of the amaranth plant. It is often referred to as a ‘pseudo-grain’ or ‘pseudo-cereal’.

Why should I use Amaranth?

Amaranth is a powerhouse of protein (15-18%). It contains two essential amino acids (lysine & methionine), which are typically missing in other grains. It has a delicious earthy taste and is a great addition or substitute for people with gluten intolerance.

How can I use Amaranth?

Amaranth (whole seed dry)
To cook: use a ratio of 1 and 1/2 cups liquid to 1/2 cup amaranth (adjust accordingly) which will result in 1 and 1/2 cups cooked amaranth. Add to a pot, bring to a boil and then reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. When cooked, expect a texture more like a sticky porridge ‘mush’, rather than a fluffy cooked grain. It is best eaten as breakfast porridge, added to soups and casseroles, or simply as a side dish.

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Amaranth Flour can be used in combination with other gluten free flours including quinoa flour and rice flour. Substitute no more than 30% of other flours for amaranth as
it will absorb a lot of water.  Great for making pasta, pancakes, flatbread and muffins.

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Popped (also know as Puffed) Amaranth makes a lovely, light cereal that can be added to muesli, smoothies or granola bars for a tasty breakfast.  

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Looking for some inspiration? Try these great recipes:

For more delicious and versatile Ancient Grains shop online with Honest to Goodness.

organic amaranth

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SunflowersSunflower oil may be less well-known that it’s popular counterparts coconut oil and olive oil, however, it is a rich source of omega fatty acids including oleic acid (omega-9).

A diet rich in high-oleic-acid sunflower oil has been positively associated with lowering LDL (bad) cholesterol and triglycerides.

Light in texture and taste, it can be used for cooking and in skincare.


Five things to do with Sunflower Oil:

1. When baking use in recipes which require salted butter – it makes a good alternative, as it has a subtle flavour and keeps cakes moist!
2. Use as a carrier oil for homemade cosmetics; high in Vitamin E, sunflower oil is great for your skin.
3. Works as an under-eye moisturiser! Apply a small amount at night with a cotton ball, and let it absorb as you sleep.
4. Use as a scalp & hair treatment –  apply to scalp – massage a little! Wrap in a hot towel and allow to penetrate for up to an hour, shampoo thoroughly.
5. Sunflower oil has a high smoke point. With its neutral flavour it is ideal for sautéing, stir-frying and even deep-frying for those who occasionally dabble in it (donuts anyone?)!

Organic Sunflower Oil is available from Honest to Goodness in a 500ml bottle (currently on Special for just $5.95ea! (RRP) or 5 litre jug.

Organic Sunflower Oil

Sunflower Oil 5 Litres

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Organic Spelt Grain
  • What is Spelt?

Spelt is a nutritious ancient grain, which is part of the wheat family. Spelt grain gives a similar appearance to wheat however it has a darker, tougher outer husk.

  • Why should I use Spelt?

Spelt grain has a delicious nutty flavour, which makes a great ingredient in cooking and baking. It is highly nutritious, being naturally higher in protein and fibre compared to modern/commercial wheat. It still contains gluten, however its high fibre and protein qualities make it much easier to digest than commercial wheat, and therefore can also be a good alternative for some wheat intolerant people.

  • How can I use Spelt?
Organic Spelt Products

Whole Spelt Grain (also referred to as spelt berries) can be prepared and enjoyed like rice. Try adding it to a salad, pilaf, or enjoy it with a curry or vegetables. The grain is also suitable for home milling.

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Spelt Flour can be used as a great substitute for common wheat flour to make bread, pasta, cookies, cakes, muffins, pancakes, waffles and more! Spelt is more water-soluble than wheat, so when used in baking you may need less liquid than you would using regular wheat flour.

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Wholegrain Rolled Spelt can be used anywhere you might use rolled oats, such as for making porridge or in baking or desserts.

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Organic Puffed Spelt is a lovely, light cereal that can be added to mueslis or cereal blends for breakfast.

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Spelt Soda Bread

Spelt & Apricot Anzac Biscuits

Winter Spelt Berry Salad

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