Raw breadfruit flour - Jackfruit low carb, bez lepku, nízký glykemický index 17 - 500 g

Product detailed description

Why buy jackfruit flour

Flour from the seeds of the heirloom fruit variety jackfruit, Czech: jackfruit or breadfruit, from Ceylon Kokonati works as an alternative to traditional white refined flour. It is naturally gluten-free, raw, vegan, suitable for keto or any other special diet.

This flour, or rather superfood, is rich in fibre and is naturally gluten-free. It is processed immediately at the source of growth from only one high-quality ingredient - dried and powdered jackfruit seeds.

It contains no sweeteners, preservatives, added sugar or other unnecessary fillers. Jackfruit flour has a slightly sweet taste and a delicate cocoa-like aroma, which becomes even more pronounced if you lightly toast it.

The huge nutritional potential of breadfruit seeds - a study

Although breadfruit seeds have been shown to contain a number of beneficial nutrients or bioactive compounds that add real value to food, they remain under-utilised due to the limited commercial production of breadfruit.

They contain a wide range of nutrient-rich ingredients such as starch, fibre, phytonutrients, protein, minerals, lectins and also beneficial ingredients such as phenols and flavonoids.

This review focuses on important findings regarding starch extraction techniques and various conventional and new modification techniques and their effect on the functional properties of breadfruit seeds.

Breadfruit seeds are mainly rich in starch (70-85 %), which is used in food and other areas as a thickener, stabiliser, microencapsulant, coagulant, bioplastic, etc. and provides significant health benefits.

The usefulness of starch from breadfruit seeds is also well known. The processing of breadfruit seeds using various techniques to achieve versatile nutritional and functional components has a significant impact.

The creation of composite films, starch, food products, bioethanol, pigments and medical applications are key areas of ongoing study.

This article is based on an analysis of more than 150 scientific publications, including recent studies by various researchers, with the main focus on the properties of breadfruit seeds.

How jackfruit flour is best used in European cuisine

Jackfruit seed flour has multifunctional uses for the preparation of sweet and savoury dishes. You'll use it just like any other flour, you'll just learn how to work with the proportions.

Check out two super healthy yet delicious recipes for great cookies below, or watch the videos in the tab.

• You can use it for cooking, baking, but also in a raw kitchen. For example, add a spoonful to your favourite smoothie to increase its nutritional value.
• Or substitute some of the regular flour (1 cup regular flour for 1/3 cup jackfruit flour) when making muffins, pancakes, waffles, cakes, cookies or bread.
• You can use it to thicken sauces, various dips, dressings, curry sauces or to create sweet fillings for baked goods.
• Mix in a blender with chopped nuts, dried fruit and seeds and you have a great sweet keto and raw snack bar.
• Or you can mix with desiccated coconut, nuts, seeds, a little salt and spices to make salty balls.
• Stir in plant or regular milk, add granola and you have a nutritious breakfast.

Benefits of breadfruit flour

• It is rich in resistant starch and pectin, which fill you up faster, support normal bowel function and regulate blood sugar levels.
• It is high in fibre and phytonutrients.
• Thanks to its low GI (glycaemic index approx. 17), it is a suitable option for those watching their weight and for those suffering from diabetes.
• This flour is hypoallergenic, making it an ideal choice for those with gluten or nut allergies.
• Supports normal oral health and normal digestion.
• It is rich in antioxidants, vitamin C and phytonutrients such as lignans and saponins.
• Supports normal thyroid function.
• It is high in fibre - rich in soluble fibre and lower in carbohydrates (compared to wheat and rice).
• Soluble fibre supports bowel function and normal digestion.
• Using jackfruit flour in baking or adding a spoonful to smoothies or morning porridge will help increase your daily fibre intake.

Read more on this topic

• Fruit flours I. - Breadfruit flour
• 9 Wonderful Benefits Of Jackfruit Seeds You Probably Didn't Know + A Killer Recipe
• Fruit flours II - Green banana flour
• Gluten-free diet not only for celiacs?
• Discover low carb or more energy, less sugar
• Vegetarian and vegan diet
• What to eat in winter to stay healthy?
• How to prevent Christmas overeating or mitigate its effects
• Enhance your workout with the right and effective supplements

Recipe for cookies or biscuits

Simpler version

• 170 g jackfruit flour
• 70 g coconut flour
• 100 g coconut sugar (if using)
• 180 ml vegetable or cow's milk
• 80 ml of oil e.g. avocado, coconut or ghee
• 1 teaspoon baking powder
• add ground cardamom to taste

Preparation

• Mix sugar and jackfruit flour.
• Then add the coconut flour and baking powder along with the ground cardamom, mix well.
• Add the coconut oil and stir with your hands until you form a stiff mixture that you can roll into longer sticks that can be frozen for 30 minutes.
• Then you cut the round biscuits or cookies beautifully and bake them on a baking sheet for about 25 minutes at 220 °C.
• The outside will be nice and crispy, the inside will be soft!

A more complex (but slightly more sophisticated) version

• 1/2 cup (80 g) gluten-free flour (jackfruit, green bananas, coconut, mango, pineapple, pumpkin, cassava)
• 1/2 cup (50 g) ground almonds
• 1/2 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon ground cardamom (depending on how much you like it!)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (4 tablespoons) tahini
• 1/4 cup (4 tablespoons) kithul syrup
• Sesame seeds for sprinkling

Preparation

• Preheat the oven to 180*C/160*C with a fan.
• In a large bowl, combine the flour, ground almonds, spices, baking powder and salt.
• Pour in the tahini and kithul syrup. Mix and combine.
• Shape the mixture into equal sized balls and place them on a baking sheet lined with parchment paper.
• Press them into flat discs with your fingers. The thinner they are, the crispier they will be. If you have a mould, use it.
• Sprinkle with sesame seeds.
• Bake for 12-15 minutes or until the edges are golden brown.
• Allow to cool completely.
  Bon appetit!

TIP: To achieve crispy cookies, make a thick batter using less liquid, no milk, and bake for about 15 to 20 minutes.

Translated from Nadia's Healthy Kitchen blog.

What is a heirloom variety?

A so-called heirloom variety (whether of plants, seeds, fruits or vegetables) is an open-pollinated variety that was commonly cultivated in earlier times in human history, but is not used in modern large-scale agriculture because of the cartel-like behavior of a large corporation like Monsanto, which is behind the destruction of ancient seeds and the food chain in general across the planet.

See the document below. And here is a link to the website of a Canadian university, The University of British Columbia, which explains briefly what it is. If you do not speak English, use the online translator: deepl.com

We have translated this paragraph from the English Wikipedia:

Before the industrialisation of agriculture, a much wider variety of plant foods were grown for human consumption, mainly because farmers and gardeners saved seeds and cuttings for future planting. From the 16th century to the early 20th century, the diversity was enormous.

The old nursery catalogues were full of plums, peaches, pears and apples of many varieties and the seed catalogues offered legions of vegetable varieties. These catalogues were used to sell and trade valuable and carefully selected seeds along with useful advice on growing.

Since the Second World War, agriculture in the industrialised world has consisted mainly of food crops grown on large monoculture plots. Only a few varieties of each type of crop are grown to achieve the greatest consistency.

These varieties are often selected for their productivity and their ability to ripen at the same time and withstand mechanical harvesting and transport across borders, as well as their resistance to drought, frost or pesticides. This form of agriculture has led to a 75% decline in the genetic diversity of crops.

Although heirloom or heirloom cultivation has retained its place in local communities, it has seen a resurgence in recent years in response to the trend towards industrial agriculture. In the southern hemisphere, heirloom plants are still widely cultivated, for example in home gardens in South and Southeast Asia.

Before the Second World War, most of the products grown in the United States were heirloom varieties, but this was abandoned with the arrival of Monsanto.

Other sources of articles:

• The practice of Monsanto and BASF of Germany in pushing dicamba (a weed killer) on American farmers
• The Guardian:Revealed: Monsanto predicted cropping system will damage US farms

In the 21st century, many communities around the world are working to preserve historic varieties so that a wide range of fruits, vegetables, herbs and flowers are once again available to growers by restoring old orchards, sourcing historic fruit varieties, engaging in seed swaps and encouraging community participation.

Ceylon Kokonati uses only single origin, ethically harvested non GMO ingredients for their products. Their products are vegan, gluten-free, suitable for keto, paleo and raw diets. They do not contain any refined white sugar.

By buying them, you support traditional livelihoods and reduce your carbon footprint - because the products are produced and packaged right at the harvest site. Ceylon Kokonati strives for 100% zero waste production.

This product is internationally accredited by Control Union, certified organic (EU and USDA NOP), ISO and/or HACCP certified.

Ceylon Kokonati manufactures its products in a family-run sweatshop, pays fair prices to its suppliers and manufacturers, and incorporates generations of knowledge into its production processes. It uses only the highest quality ingredients.

So you can be sure that you are getting premium quality at a premium price. By purchasing products, you will be supporting the traditional livelihoods of villagers in the dry areas of Sri Lanka. This allows the villagers to benefit from their years of knowledge and expertise.

The sale of these products plays a vital role in employment and economic support for the village community. Ceylon Kokonati provides the children of its employees with school books and stationery for the entire school year.

What is single origin or "single origin"?

This claim means that the raw material comes from one geographical area(as opposed to raw materials taken from several countries around the world and then mixed together = a common practice for cheap products from so-called private labels).

None of Ceylon Kokonati's products is a so-called blend of several different ingredients from different parts of the world, bought at the cheapest prices. In English it is called'not blended'.

The fact that Ceylon Kokonati's ingredients/products are "single origin" from Sri Lanka only, means that the consumer's taste buds have a more consistent and higher quality experience, from batch to batch.

It is almost impossible to achieve an absolutely consistent taste without losing the natural flavour of the raw material. This is especially the case when the raw material for the production of a product is sourced from different places and of different quality.

In addition, you have no guarantee that it is really a pure and freshly produced product in organic quality.