We've been playing around with a great new gluten-free flour that is still relatively unknown in North America.
It's fonio - which is an ancient species of millet from Africa, possibly the oldest African cereal. The seeds are tiny but nutritious and tasty! Fonio is high in iron, and rich in methionine and cystine, essential amino acids which are lacking in many major cereals. It also has a low glycemic index and is easy to digest.
Farafena is a relatively new Vancouver-based company bringing several 'superfoods' directly from African farmers to our market. Along with fonio grain and flour, you can get moringa and baobab. Here's what their company is about:
Our social enterprise is focused on promoting a healthy lifestyle and sustainability through direct and equitable business relationships with women farmers. We thank you for joining Farafena in our journey to elevate the well-being of the world one community at a time.
You can cook the grain like you would quinoa or rice, with a ratio of 1 part fonio to 3 parts water, and you'll find some recipes on Farafena's site as well.
According to the Guardian it has "a nutty flavor – a cross between couscous and quinoa in both appearance and texture."
We're excited to experiment with the flour in our products and will keep you posted!