The Philosophy

  1. The Advantages of Fresh Flakes

The Advantages of Fresh Flakes

“Do it yourself” is the motto for producing flakes. Why? Self-rolled flakes differ considerably from the commercially processed flakes.

Ready-packed oats are treated with steam to about 200°C for preservation and then heat rolled. This guarantees the shelf life of commercially produced flakes and simultaneously cancels them from the list of fresh natural foods, since the most valuable parts of the grain, the germ oils with its vitamins, are destroyed. Storage of flakes is not possible as the oils oxidise and become rancid. Through flaking the grain, its full flavour is revealed and its valuable oils are accessible for digestion.

Flakes are physiologically more valuable than flour or bruised grain. During the flaking process the skin bursts, instead of being crushed as during the grinding process. These coarser parts of the husk cause a ‘brushing’ of the gastro-intestinal tract and gently massage the intestines for a better digestion.

When eating flakes one automatically chews more thoroughly, compared to flour products. Thus the food is broken up more easily and digested in a better way.

Which types of grains are suitable for flaking?

Oats are the most popular type of cereal as this is a relatively soft grain which can be easily flaked. Other types of grains, the size as wheat or smaller, can also be used, e.g. quinoa, wheat, barley, rye, millet and buckwheat. Can also be used to flake oily seeds, e.g. sunflowers, linseed … and even spices!

Do fresh flakes have to be soaked before eating?

From a nutritional point of view, it is important that our bodies are able to use all the nutrients in food. For this reason and improved digestibility, it is recommended that the flakes be soaked in water before and/or after they have been flaked. However, oat flakes do not require soaking as the body can easily digest their valuable nutrients without soaking. Some people choose to soak their oats to break down the enzyme inhibitors. Please consult your local organic shop for more information.

Quinoa, wheat, spelt, millet, barley and rye becomes more wholesome through soaking.

For these cereal flakes, there are two possibilities to prepare them:

  1. Roll the grains and soak so that the flakes are just slightly covered with water. The soaking time should be at least one hour but can be longer depending on the required taste.
  1. Rinse the whole grains in a sieve or cloth under water and leave them to drain for approximately 5 hours before flaking. The retained moisture allows all the vital elements to be easily processed by the body. After rolling, the flakes can be soaked again.
    The more water the flake absorbs, the softer it gets and allows your body to process the vital substances more easily.

What can I do with fresh flaked grains?

There are endless possibilities for fresh flakes: they can be eaten as a raw soaked cereal or as Bircher Muesli, toasted for Muesli or used in cooking and baking. In almost any dish you can substitute flour by flakes: in rissoles, bread, pancakes, soups etc.

How can I use flaked oilseeds in my diet?

You can freshly grind fennel seed for tea, mustard seeds for salad dressings, sesame seeds for ‘Gomasio’, sunflower seeds for dessert, linseed for toppings and as a digestive aid, caraway seeds for potatoes dishes, poppy seeds for cake, coriander for bread, chopped almonds to make march pane… all you need is a little creative imagination!