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Organic flexseeds

500 g ground flea seed shells from controlled organic cultivation - 100% natural!

- pure ground flea seed shells
- 99% Purity
- No additives
- No added sugar
- Premium raw food quality
- Vegan and vegetarian

Perfect for baking, yoghurts, mueslis, drinks, smoothies, quark dishes, porridges and many other taste experiences!

14,99  12,99  incl. VAT

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BIO flea seed shells ground | premium quality | laboratory tested 99+% purity | vegan & low carb

 

TRINKKOST's ground psyllium seed shells convince with their high fibre content. They are without additives and allergens and are laboratory tested in Germany for pesticides, heavy metals and microbiology. Due to their versatility, they are used for gluten-free or carbohydrate-reduced (low carb) baking of bread, cakes or biscuits and for a good consistency in smoothie, muesli or yoghurt.

Product features:

    • BIO flea seed shells without (animal) additives
    • finely ground
    • 99+% purity
    • Rich in fibre
    • No allergens
    • No flavour enhancers
    • Low in calories and high in fibre
    • Versatile preparation options

 

Important note on recommended consumption: Do not take psyllium seed shells dry!

Nutritional values per 100g organic flea seed shells

energy value 808 kJ /193 kcal
carbohydrates 2 g
of which sugar 0,2 g
protein 1,0 g
fat 0,5 g
of which saturated <0,1 g
roughage 88 g
salt 0,02 g

* the salt content is due exclusively to the presence of naturally occurring sodium

Recipe idea: Vegan sunflower seed bread (prepared in 3.5 hours)

- 200 g sunflower seeds

- 150 g oat flour

- 100 g unpeeled sesame seeds

- 100 g crushed linseed

- 3 tablespoons psyllium seed shells

- 3 tbsp chia seeds

- 1 teaspoon salt

- 1 tbsp honey

- 2 tbsp olive oil

preparation

Mix the dry ingredients together. Oil and honey with 400 ml of lukewarm water

Mix and add the water. Knead well and form into a ball. One

Line the roaster with baking paper and put the dough in it under a closed lid for approx.

Leave to rest for 2 hours. Just before the end of the rest period, preheat the oven to 180°.

(top and bottom heat). Bake the bread in the roaster for 110 minutes on the middle shelf. 20

Minutes before the end of the baking time, remove the lid of the sausage meat. Allow to cool well.