Buckwheat flakes – Possible traces of cereals containing gluten, soy, nuts (hazelnuts, almonds, cashews), sesame.
Ingredient 100g / Apports
*of which saturated fatty acids : 0,5g/2%
**of which sugar : 1,5g/2%
- These flakes are eaten as they are, at breakfast (muesli, porridge …) or cooked in soups, gratins, in the dough to make vegetable cakes, cakes and breads.
- These flakes can be eaten as they are at breakfast just rehydrated with milk or yogurt (and mixed with fresh fruit or dried fruit and other cereals puffed or flaked).
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