Tag: easy recipes

  • 7 Smart Ways to Use Dried Plantains in Everyday Cooking (Beyond Amala)

    For many homes, dried plantain and plantain flour live in the cupboard for one main job: swallow.

    However, dried plantains can do far more than that.

    In this guide, you will see seven smart, everyday ways to use dried plantains and plantain flour – from light snacks to breakfasts and quick comfort meals. You do not need to be a chef; you just need simple steps and a little curiosity.

    Along the way, you will see ideas that pair beautifully with:

    If you are still wondering about how plantain flour feels in the body, you can also read our earlier guide:
    Plantain Flour Benefits: Better Digestion, Stable Energy & Daily Uses

    Dried plantain vs plantain flour: quick kitchen reminder

    Before we jump into recipes, it helps to remember the difference in everyday cooking:

    • Dried plantain slices
      Usually come as thin or chunky pieces.
      Great for chips, stews, and porridge-style dishes.
      You see the pieces as you cook and eat.
    • Plantain flour
      Made by milling dried unripe plantain into a fine powder.
      Perfect for swallow (amala ogede), thickening stews, porridges and simple home baking.
      Easy to blend with other flours.

    Because plantains are naturally starchy and contain some fibre and resistant starch, they tend to feel more filling than very sugary snacks, especially when you prepare them with simple ingredients and minimal frying.

    Now, let’s turn that packet of dried plantain into everyday meals.

    1. Crispy baked or air-fried dried plantain chips

    Many people only think of fresh plantain when they picture chips. Even so, dried plantain slices make excellent chips with very little oil.

    How to make lighter dried plantain chips

    1. Preheat your oven or air fryer.
    2. Lightly coat dried plantain slices with:
      • 1–2 teaspoons of neutral oil, or brush oil lightly.
      • A pinch of salt.
      • Optional: mild chilli, smoked paprika, garlic powder or a spice mix you already enjoy.
    3. Spread in a single layer on a tray or in the air-fryer basket.
    4. Bake or air fry until crisp and golden, turning once.

    Because the plantain is already dried, it crisps up faster than fresh slices. As a result, you can often use less oil than a deep-fried batch.

    Tip: Store cooled chips in an airtight jar. This turns dried plantains into a grab-and-go snack for work bags, school bags or travel.

    2. Breakfast porridge with plantain flour and pap powder

    On cool mornings, a warm bowl of porridge is comforting. Instead of only using pap or oats, you can build a simple plantain-based breakfast bowl.

    Gentle breakfast bowl idea

    You will need:

    Method

    1. In a bowl, mix plantain flour and pap powder with a little cool water to form a smooth paste.
    2. Bring water to a gentle boil in a pot.
    3. Gradually pour the paste into the hot water, stirring all the time.
    4. Cook for a few minutes until smooth and thickened.
    5. Adjust thickness with more water or milk.
    6. Serve warm with toppings of your choice.

    Because this porridge combines slow-digesting starches and a bit of fibre, many people find it more satisfying than a sugary drink alone.

    3. Half-and-half swallow: plantain flour + corn flour

    You may already love amala ogede on its own. Even so, some days you might want to change the texture or flavour slightly without leaving plantain behind.

    That is where a half-and-half swallow comes in.

    Simple half-and-half swallow

    Combine:

    Method

    1. Bring water to a boil in a pot.
    2. In a separate bowl, mix plantain flour and corn flour together in the ratio you prefer. For example:
      • 50:50 for a more balanced taste, or
      • 70:30 for a plantain-forward swallow.
    3. Reduce the heat and start to sprinkle the flour mix into the pot while stirring.
    4. Continue to stir until smooth and stretchy, adjusting with a little water if it gets too thick.
    5. Serve with your favourite soup.

    This gives you a slightly different swallow experience while still making your plantain flour the star of the plate.

    4. Stew and sauce thickener with a mild flavour

    Sometimes stews and sauces come out a bit too light or watery, especially when you are cooking in a hurry.

    Instead of overusing standard thickeners, you can use a little plantain flour to gently thicken and add body.

    How to use plantain flour as a thickener

    1. Scoop 1–2 teaspoons of Smooth Plantain Flour (Elubo Ogede) into a small bowl.
    2. Add cool water and whisk into a smooth, thin paste (no lumps).
    3. Reduce your stew or sauce to a gentle simmer.
    4. Gradually pour in the paste while stirring.
    5. Cook for a few more minutes to let it thicken and lose any raw taste.

    Because plantain flour has a mild flavour, it usually does not overpower your main spices. Instead, it quietly supports gravies, pepper sauces, and even some vegetable soups.

    5. Plantain flour pancakes and waffles

    If you have ever wanted to upgrade weekend breakfast, this is a fun place to start. Plantain flour can join your usual batter to create pancakes or waffles with a gentle plantain note.

    Basic plantain flour pancake blend

    Use:

    Method

    1. Whisk dry ingredients together first.
    2. Add eggs and milk gradually until you get a smooth batter.
    3. Let the batter rest for a few minutes.
    4. Cook in a lightly oiled pan or waffle maker.

    These pancakes work well as school lunchbox ideas or evening treats when you want something homemade but not complicated.

    6. Simple plantain and groundnut snack bites

    When afternoons get busy, it helps to have something small, filling and not overly sugary within reach.

    You can turn plantain flour and groundnut flour into no-bake snack bites that stay in the fridge.

    No-bake plantain–groundnut bites

    You will need:

    Method

    1. In a bowl, mix plantain flour and groundnut flour.
    2. Add honey or date syrup slowly and stir until the mixture starts to hold together.
    3. If it feels too dry, add a teaspoon of water or milk at a time.
    4. Roll into small balls and place on a lined plate.
    5. Chill in the fridge until firm, then store in an airtight container.

    These bites are great for snack boxes, work desks, or after-school hunger, especially on days when you do not want to rely on packaged sweets.

    7. Soft porridge for gentle evenings

    In many homes, there are evenings when everyone wants something warm, simple and not heavy before bed.

    Instead of always reaching for only pap, you can gently blend plantain flour into your evening routine.

    Note: Always follow your healthcare provider’s advice when feeding babies or people with special dietary needs. This section is for general, everyday family cooking and is not medical guidance.

    Evening comfort porridge

    Combine:

    Prepare it in exactly the same way as the breakfast bowl above, but keep the portion light. Because this porridge is warm and smooth, many people find it comforting for late evenings when heavy food is not appealing.

    How to store dried plantains and plantain flour properly

    To really enjoy all these ideas, it helps to protect the quality of your ingredients.

    Here are simple storage tips:

    • Keep away from heat and steam
      Store dried plantains and plantain flour in a cool, dry cupboard – not directly above the cooker.
    • Use airtight containers
      After opening the pouch, pour what you will use regularly into a clean, dry, airtight jar or container. Reseal the original pouch tightly.
    • Avoid wet spoons
      Always scoop with a dry spoon to reduce clumping and to help prevent spoilage.
    • Rotate older stock first
      If you buy in bulk, place older packs in front so they are used first.

    If your kitchen gets very hot and humid, you can keep a portion of flour in the freezer in a well-sealed container. Let it come back to room temperature before using so it does not clump.

    Putting it all together: a simple “dried plantain week”

    To make this practical, here is how a regular week might look if you want to use dried plantains and plantain flour more consistently:

    • Monday: Half-and-half swallow (plantain + corn flour) with a favourite soup.
    • Wednesday: Baked dried plantain chips as a light snack.
    • Friday: Plantain flour pancakes for breakfast or dinner.
    • Saturday: Plantain–groundnut snack bites prepared for the coming week.
    • Sunday evening: Gentle plantain–pap porridge as a light end to the weekend.

    Small, repeated uses like this help you treat dried plantain as a real pantry staple, not just an “amala ingredient”.

    Ready to stock your kitchen with plantain–friendly options?

    If you would like to try these ideas, you can start with:

    You can browse more flour options here:
    Explore our Flours eShop.

    Talk to us for help choosing the right flours 😊

    If you are unsure where to start, you do not have to guess alone.

    We are happy to help you choose the right sizes for your home, whether you cook for one person, a couple, or a busy family.

  • Choosing Healthy Flours for Nutrient-Dense Meals: Plantain & Corn Made Simple

    Choosing Healthy Flours for Nutrient-Dense Meals: Plantain & Corn Made Simple

    These days, the flour shelf can feel like a small market on its own. Different colours, different claims, different prices. It is very easy to grab whatever is closest and run.

    However, flour is not just powder. It becomes swallow for your soups, porridge for breakfast, and even snacks for the lunchbox. Because of that, it helps to know which flours are actually simple and nutrient-dense, and which ones are better left on the shelf.

    This guide focuses on two everyday heroes:

    • plantain flour
    • corn flour (maize)

    You will see:

    • how to read their labels without stress
    • what “nutrient-dense” really means in everyday cooking
    • easy ways to turn them into gentle, filling meals

    Along the way, you will meet some kitchen staples from our range:

    If you would like to learn more about plantain specifically, you can also read:

    What does “nutrient-dense” really mean?

    “Nutrient-dense” sounds like a big nutrition word, but in normal kitchen language it simply means:

    • you are getting more useful nutrients per spoonful
    • you are not carrying extra baggage from unnecessary sugar, fat or additives

    For flours, nutrient-dense options usually:

    • are made from a single, recognisable ingredient (for example, unripe plantain or whole maize)
    • contain some fibre and complex carbohydrates, not only highly refined starch
    • avoid long lists of additives, colourings and flavourings

    This does not mean you can never touch other flours again. It simply means that your everyday staples work better for your body when they are simple, minimally processed and predictable.

    How to read a plantain flour label without stress

    Plantain flour has become popular with people who want meals that feel satisfying but not too heavy. Even so, not every plantain flour in the nylon is the same.

    Here is a gentle, three-step way to read the label.

    1. Start with the ingredients list

    A clean plantain flour should have a very short list, usually something like:

    “100% unripe plantain”

    That tiny sentence tells you a lot:

    • there is no mixing or bulking with cheaper flours
    • there is no added sugar trying to make the flour sweet on its own
    • the product is based on a single, familiar ingredient your grandmother would recognise

    Our Smooth Plantain Flour (Elubo Ogede) is made from 100% unripe plantain, gently processed with no fillers.

    2. Look for drying and milling details

    Good plantain flour producers often mention things like:

    • low-heat or gentle drying
    • fine milling in food-safe equipment

    Why does this matter?

    • Gentle drying helps the flour keep its natural colour and flavour.
    • Fine milling means you get a smooth swallow with no sieving, which saves time and reduces waste.

    3. Check the packaging and storage advice

    A good pack of plantain flour will usually:

    • come in a resealable, food-grade pouch
    • include simple instructions on how to store it

    Once you bring it home, it helps to:

    • pour a working quantity into a clean, dry airtight container
    • keep the rest sealed, away from heat, light and steam

    How to read a corn flour label

    Corn (maize) flour is a long-time friend of pap, swallow and simple home baking. Yet the labels can still be confusing. Some packs are basically pure starch, while others give you more of the whole grain.

    1. Again, start with ingredients

    Look for a clear line such as:

    “100% maize / 100% corn”

    This tells you that:

    • the flour is based on a single grain, not a mystery blend
    • there are no extra flavourings hiding inside the pack

    Silky White/Yellow Corn Flour – Effortless Use is made from carefully selected maize, milled fine for smooth cooking.

    2. Think about whole grain vs very refined

    Some products are almost pure corn starch. They can be useful in baking, but they are not as satisfying as flours that keep more of the grain.

    For everyday meals, you generally want a flour that:

    • keeps its natural white or yellow corn colour
    • cooks into a swallow or batter that feels smooth but present, not like thin paste

    This kind of texture usually pairs better with vegetable-rich soups and sauces, which makes it easier to build balanced plates.

    3. Watch out for extra sugar and heavy flavourings

    Some instant mixes add a lot of sugar, creamers or artificial flavours. They may taste nice as once-in-a-while treats, but they are not ideal as a daily base for family meals.

    Try to keep your everyday flours as close to the original plant as possible. Save the sugary mixes for days when you are consciously choosing a treat.

    Plantain vs corn flour: gentle nutrition snapshot

    Every body is different, and this is not medical advice. However, it helps to have a simple picture in mind when you are choosing flours for your home.

    Plantain flour (from unripe plantain)

    Unripe plantain flour typically offers:

    • complex carbohydrates that support steadier energy compared to very sugary foods
    • some dietary fibre
    • resistant starch, a special type of starch that behaves a little like fibre in the gut
    • naturally occurring minerals such as potassium

    Because of this combination, many people find plantain-based meals filling but not overly heavy, especially when the plate also contains vegetables and protein.

    Corn flour (from maize)

    Corn flour made from whole maize can provide:

    • complex carbohydrates for everyday energy
    • fibre, especially when more of the grain is kept
    • a neutral, familiar taste that fits many soups and sauces

    When you combine corn swallow with generous vegetables and a reasonable portion of protein, you get a plate that feels traditional yet still respects what your body needs.

    Building a nutrient-dense plate with plantain and corn flour

    Flour is only one part of the story. To turn it into a truly nutrient-dense meal, it helps to think about the whole plate.

    A simple picture you can use is:

    • about ½ of the plate: vegetables (leafy greens, mixed vegetables, okro, etc.)
    • about ¼ of the plate: swallow or porridge made from plantain or corn flour
    • about ¼ of the plate: protein such as beans, fish, eggs or lean meat

    Portions will change depending on age, activity level and health advice from your doctor, but this visual helps you plan meals that feel balanced rather than extreme.

    Now let us turn this into real food.

    Recipe 1: Breakfast bowl with plantain, pap and groundnut

    This bowl is warm, gentle and surprisingly filling.

    You will need:

    Method

    1. In a bowl, mix the plantain flour and pap powder with a little cool water to form a smooth paste.
    2. Bring water to a gentle boil in a pot.
    3. Gradually pour the paste into the hot water while stirring continuously.
    4. Cook for a few minutes until the mixture thickens and becomes smooth.
    5. Adjust the thickness with more water or milk.
    6. Serve in a bowl, sprinkle groundnut flour on top and finish with fruit.

    This kind of bowl combines complex carbohydrates, some fibre, and a hint of healthy fat from the groundnut, so many people find it more grounding than a sweet drink taken on an empty stomach.

    Recipe 2: Half-and-half swallow (plantain + corn flour)

    Some days you want amala ogede, other days you prefer corn swallow. On many days, a mix of both gives you the best of each world.

    You will need:

    Method

    1. Bring water to a boil in a pot.
    2. In a separate bowl, mix plantain and corn flour together. You can start with a 50:50 ratio and adjust to your taste next time.
    3. Reduce the heat to medium.
    4. Gradually sprinkle the flour blend into the boiling water while stirring firmly.
    5. Continue to stir until the swallow becomes smooth, stretchy and lump-free.
    6. Shape and serve with a vegetable-rich soup and moderate protein.

    This simple mix spreads your flour choices, keeps the familiar swallow experience, and still supports a nutrient-dense plate when paired with plenty of vegetables.

    Recipe 3: Light home pancakes with plantain & corn flour

    For relaxed mornings or gentle evening meals, plantain and corn flour also work beautifully in pancakes.

    You will need:

    Method

    1. In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
    2. Add eggs and milk gradually, stirring until you get a smooth batter.
    3. Let the batter rest for a few minutes so the flours hydrate properly.
    4. Heat a lightly oiled pan on medium heat.
    5. Pour in small rounds of batter and cook each side until golden.

    Serve with vegetables and eggs for a savoury plate, or with fruit and a drizzle of honey for a gentle treat.

    Storage tips to protect your flours

    Even the best flour loses value if it is stored badly. To keep yours fresh:

    • Keep packs away from heat and steam. Store them in a cool, dry cupboard, not directly above the cooker.
    • Use airtight containers. After opening, pour a working quantity into a clean, dry jar and close it tightly.
    • Always use dry spoons. Wet spoons encourage clumping and spoilage.
    • Rotate older stock first. Place earlier purchases in front so they are used before new ones.

    If your kitchen is very humid, you can store part of the flour in the freezer in a well-sealed container. Allow it to return fully to room temperature before opening the container, so condensation does not form inside.

    Quick checklist for choosing healthy flours

    Next time you stand in front of the flour shelf, you can use this short checklist:

    1. Is the ingredient list short and clear?
      Phrases like “100% unripe plantain” or “100% maize” are good signs.
    2. Are there unnecessary extras?
      Everyday flours do not need heavy sugar, flavourings or colourings.
    3. Does the brand explain its process?
      Low-heat drying and fine milling are worth paying attention to.
    4. Is the packaging protective?
      Resealable, food-grade pouches with storage advice help keep your flour safe.

    If a product ticks most of these boxes, it is more likely to support the kind of nutrient-dense meals you are trying to build at home.

    Ready to restock your flour shelf with confidence?

    If you are ready to move from “just manage anything” to intentional choices, you can start with these kitchen basics:

    You can explore all flour options here:
    Browse the Flours eShop.

    Talk to us if you need help choosing flours 😊

    If you are still unsure which flour fits your home, you do not have to figure it out alone.

    We are happy to help you choose the right flour combination for your kitchen, whether you cook for one person, a couple, or a very busy household. 💚

     

  • Choosing Healthy Flours for Everyday Meals: Plantain & Corn Guide

    Choosing Healthy Flours for Everyday Meals: Plantain & Corn Guide

    Walk into any shop and the flour shelf can feel like a small market on its own. There are so many packs, colours and promises that it is easy to pick something simply because the nylon looks fine or the price is low.

    However, flour is not just about texture. It becomes the base of family meals, school lunches and evening swallows. Because of this, it helps to know which flours are actually simple and nutrient-conscious, and which ones are better left on the shelf.

    This guide focuses on two familiar staples:

    • plantain flour
    • corn flour

    You will learn:

    • what to look for on the label
    • what “nutrient-dense” really means in everyday cooking
    • how to use plantain and corn flour in easy, balanced meals

    Along the way, you will see recipes that work beautifully with:

    If you want to dive deeper into plantain specifically, you can also read:

    What does “nutrient-dense” really mean?

    “Nutrient-dense” sounds like a big nutrition word, but in daily cooking it simply means:

    • more useful nutrients per spoonful
    • less empty calories from added sugar, excess fat or unnecessary additives

    In the context of flours, nutrient-dense options usually:

    • are made from a whole, recognisable ingredient (for example, unripe plantain or whole maize)
    • contain some fibre and complex carbohydrates, not just highly refined starch
    • do not rely on long lists of additives and colourings

    This does not mean you must never touch other flours. Rather, it means that your everyday staples are better when they are simple, minimally processed and predictable.

    How to read a plantain flour label

    Plantain flour has become very popular for people who want meals that feel satisfying without being too heavy. Even so, not all plantain flours are equal.

    When you pick up a bag, look for these clues.

    1. Ingredient list

    A clean plantain flour should have a very short ingredient list, usually:

    100% unripe plantain

    This tells you:

    • there is no mixing or bulking with other cheaper flours
    • there is no added sugar trying to make the flour taste sweet
    • the product is based on a single, familiar ingredient

    For example, Smooth Plantain Flour (Elubo Ogede) is made from 100% unripe plantain with no fillers.

    2. Drying and milling method

    Many quality brands will mention that they use:

    • low-heat or gentle drying
    • fine milling in food-safe equipment

    Why does this matter?

    • Gentle drying helps the flour keep its colour and natural flavour.
    • Fine milling means you get smooth swallow with no sieving, which saves time and reduces waste.

    3. Packaging and storage

    A good plantain flour pack will usually:

    • be resealable or clearly state how to store the flour
    • protect the flour from light and moisture

    Once you get home, it is best to:

    • pour what you use often into an airtight container
    • keep the rest in the original pouch, well-sealed and away from heat and steam

    How to read a corn flour label

    Corn (maize) flour is a long-time favourite for pap, swallow and home baking. To choose a more nutrient-conscious corn flour, pay attention to similar details.

    1. Ingredient list

    Look for a clear statement such as:

    100% maize / 100% corn

    Here is what that tells you:

    • the flour is based on a single grain
    • there are no unnecessary blends or artificial flavourings

    Silky White/Yellow Corn Flour – Effortless Use is an example of a corn flour made from carefully selected maize, finely milled for smooth cooking.

    2. Type of corn and texture

    Some products use very refined corn starch, which can be light but low in fibre. Others use more of the whole grain.

    When you want something closer to a wholegrain option, you are looking for:

    • a natural corn colour (white or yellow)
    • a texture that cooks into smooth but present swallow or batter

    This kind of flour usually pairs better with vegetable-rich soups and stews, making it easier to build balanced plates.

    3. Extra sugars and flavourings

    Some instant mixes add a lot of sugar, flavourings or creamers. These might taste nice as treats, but they are not ideal as everyday staples.

    Because of this, it helps to:

    • check if “sugar”, “glucose syrup” or long lists of additives appear high up on the label
    • keep those products for rare treats, not daily use

    For regular, nutrient-conscious meals, simple flours with short ingredients are usually a better base.

    Plantain flour vs corn flour: simple nutrition snapshot

    Every body is different and this is not medical advice. Even so, it helps to understand the basic strengths of each flour.

    Plantain flour (unripe plantain)

    Plantain flour made from unripe plantain typically offers:

    • complex carbohydrates for steady energy
    • some dietary fibre
    • resistant starch, a special kind of starch that behaves a bit like fibre in the gut
    • minerals such as potassium, naturally present in plantain

    Because of this mix, many people find plantain-based meals filling but not overly heavy, especially when portion sizes are sensible and plates include vegetables and protein.

    Corn flour (maize)

    Corn flour made from whole maize can provide:

    • complex carbohydrates
    • fibre, especially when more of the grain is used
    • a familiar, neutral taste that pairs well with a wide range of soups and sauces

    Combined with vegetables, lean protein and healthy fats in moderation, corn-based meals can form part of a balanced, nutrient-conscious diet.

    Building a nutrient-dense plate with plantain and corn flour

    Flour is only one part of a plate. To turn it into a nutrient-dense meal, it helps to think about everything else that joins it.

    A simple way to plan your plate is:

    • around ½ plate vegetables (leafy greens, mixed vegetables, okro, etc.)
    • ¼ plate swallow or porridge made from plantain or corn flour
    • ¼ plate protein such as beans, fish, eggs or lean meat

    This is not a strict rule, but it is a helpful picture when you want comfort food that still respects your body.

    Below are three easy meal ideas based on this principle.

    1. Breakfast bowl: plantain + pap + groundnut

    This bowl is warm, gentle and satisfying.

    You will need:

    Method

    1. Mix plantain flour and pap powder with a little cool water in a bowl to make a smooth paste.
    2. Bring water to a gentle boil in a pot.
    3. Gradually pour the paste into the hot water while stirring continuously.
    4. Cook until smooth and thickened, adjusting with more water or milk if needed.
    5. Serve in a bowl and top with groundnut flour and fruit.

    This kind of bowl combines complex carbohydrates, some fibre and a bit of healthy fat from the groundnut, so many people find it more grounding than a sugary drink alone.

    2. Half-and-half swallow: plantain + corn flour

    If you love swallow but want something that feels gentle and balanced, a simple half-and-half mix can help.

    You will need:

    Method

    1. Bring water to a boil in a pot.
    2. In a bowl, mix plantain and corn flour together. You can start with a 50:50 ratio, then adjust next time based on taste.
    3. Reduce the heat to medium.
    4. Gradually sprinkle the flour blend into the water while stirring firmly.
    5. Continue to stir until smooth, stretchy and lump-free.
    6. Serve with a soup that is rich in vegetables and moderate in oil.

    This approach lets you enjoy the familiar comfort of swallow while spreading your flour choices across two staple ingredients.

    3. Light home pancakes with plantain and corn flour

    For weekends and relaxed evenings, plantain and corn flour can also appear in simple pancakes.

    You will need:

    Method

    1. In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
    2. Add eggs and milk gradually until you get a smooth batter that is not too thick.
    3. Let the batter rest for a few minutes.
    4. Heat a lightly oiled pan on medium heat.
    5. Pour in small rounds of batter and cook on each side until golden.

    Serve with fruit, a light drizzle of honey or a vegetable-rich stew, depending on whether you want a sweet or savoury plate.

    Storage tips to protect the nutrition you are paying for

    Even the best quality flour loses value if it is stored poorly. To protect your investment:

    • Keep packs away from heat and steam. Store them in a cool, dry cupboard, not directly above the cooker.
    • Use airtight containers. After opening, pour a working quantity into a clean, dry jar and close it tightly.
    • Avoid wet spoons. Always scoop with a dry spoon to reduce clumping and help prevent spoilage.
    • Rotate older stock first. Place earlier purchases in front so they are used before new ones.

    If your kitchen gets very humid, you can store part of the flour in the freezer in a tightly sealed container. Allow it to return to room temperature before using so it does not clump.

    Simple checklist for choosing healthy flours

    When you next stand in front of the flour shelf, ask these quick questions:

    1. Is the ingredient list short and clear?
      “100% unripe plantain” or “100% maize” are good signs.
    2. Are there unnecessary sugars and additives?
      Everyday staples do not need long lists of extras.
    3. Does the brand explain drying and milling?
      Gentle drying and fine milling usually support better texture and flavour.
    4. Does the packaging protect the flour?
      Resealable packs and clear storage instructions are helpful.

    If a product ticks these boxes, it is more likely to support your goal of building nutrient-dense meals.

    Ready to restock your flour shelf with confidence?

    If you want to move from guesswork to intention, you can start with these kitchen basics:

    You can explore all flour options here:
    Browse the Flours eShop.

    Talk to us if you need help choosing flours 😊

    If you are still unsure which flour suits your family, you do not have to figure it out alone.

    We are happy to help you pick the right flour combination for your home, whether you are cooking for one person, a couple or a busy household.