Wraps with with ancient grains
Despite the fast-paced world we live in, many people are showing a growing desire to go back to basics, and experience foods and rituals that have a long history and dedication behind them. This year a Culinary Forecast from top chefs listed ancient grains in their top 20 foods in 2015, with over two-thirds (69%) of participants calling them out as a “hot trend”.
Not only are they becoming the modern day necessity to any health conscious meal but many of the ancient grains are still planted and harvested using the same methods employed from thousands of years ago, and have become a firm favourite amongst celebrities like Angelina Jolie.
Newburn Bakehouse has launched the Mini Wholegrain Wraps with ancient grains, which are high in fibre and calcium, low in saturated fat and a source of iron and protein. The wraps are baked with 5 wholegrain flours, 3 of which are ancient grains; sorghum, teff and quinoa.
The ‘mother of all grains’
Quinoa was called “the mother of all grains” by the Incas, which is no surprise as the complete protein provides high levels of iron, phosphorus and potassium, which helps to build and repair tissues, boost energy and reduce stress, and risk of heart disease. On a similar note, sorghum has more antioxidants than blueberries and pomegranates, which is excellent for preventing illness and known to boost your skin. Whilst teff has twice the iron levels of other grains and three times the calcium levels, proving why Victoria Beckham and Gwyneth Paltrow are both big fans.