Popular in Central America, Africa, Jamacia and Hati as a less expensive alternative to wheat flour, banana flour is gaining popularity in the U.S. due to it’s exceptional dietary properties and superior health benefits. When used as a substitute for wheat flour, it requires approximately 25% less volume than wheat flour.

We use it because it adds sweetness, texture and flavor to our pancake and waffle mix. And let’s face it...who doesn’t love bananas! Additionally, it a great replacement for eggs in recipes and is the key ingredients in providing a consistent cook through when preparing our baking mix without egg-free.

Banana flour is a great source of complex carbohydrates and is ideal for those following vegan, vegetarian, paleo, AIP and allergen friendly dietary protocols.

Buckwheat is a grain-free nutrient-rich superfood that belongs to a group of foods called pseudocereals. These are gluten-free fruit seeds, like quinoa and amaranth, that are consumed as cereals but don’t grow on grasses.

Buckwheat seeds, or “groats”, are packed with amino acids, vitamins, minerals and antioxidants, making it a favorite among plant-based and gluten-free eaters alike.

These groats are harvested and ground into a surprisingly rich flour that makes buckwheat a flavorful replacement for wheat flour in baked goods. With it’s versatility in baking and numerous health benefits, there’s very little downside when it comes to buckwheat.

aTiger nuts can be ground into a granular flour that is perfect for baking. Tigernut flour offers a distinct natural sweetness and has a pleasant subtle nutty aftertaste.

Naturally grain and gluten free, tigernut flour is ideal for those following paleo, keto, plant-based, and allergy restrictive diets.

Tigernut flour is low glycemic, a great source of fiber, and contains a prebiotic resistant starch that supercharges gut health.

This paleo and vegan friendly flour is an excellent option for individuals with food allergies as it is naturally gluten, grain and nut-free. Cassava is also a great source of resistant starch and vitamin C – supporting gut health, blood sugar management, enhanced immune function, and collagen production.

Although both tapioca flour and cassava flour are derived from the same plant and are sometimes referred to interchangeably, they are not the same thing. Cassava flour is produced from the fibrous plant, not just the starch, resulting it a favorite among substututes for wheat flour. Although slightly more dense than wheat flour, cassava flour has a pleasant taste and texture profile very similar to wheat.

There is a significant difference between unrefined, minimally-processed, mineral-rich varieties of sea salt versus common table salt, which is highly refined, heavily processed, and stripped of all its natural mineral content.

Although the chemical formula for both table salt and sea salt contains sodium chloride, the issue with table salt is that it is almost 100% sodium chloride, contains essentially no trace minerals, and commonly includes questionable fillers like anti-caking agents, MSG, and aluminum derivatives. Additionally, most food manufacturers add iodine to table salt, increasing the risk of thyroid dysfunction for those sensitive to its effects.

The sea salt we use is all-natural, contains no anti-caking agents or other additives, complies with organic standards, and can be deemed “organic compliant”. This is the highest standard for salt possible in the U.S. Because salt is classified by the USDA as a mineral, not a living thing with carbon compounds, there isn’t an organic certification for salt in the U.S.

Originating in the mountains of China, monk fruit is a small green fruit and member of the gourd family. It is 200 - 400 times sweeter than cane sugar, contains virtually no calories, and does not affect blood sugar levels like other sugars do.

Unlike most other low-calorie or non-nutritive sweeteners, monk fruit is associated with several health benefits and very few risks and/or side effects.

Long regarded as the “longevity fruit” monk fruit contains powerful antioxidant compounds called mogrosides. They provide varying levels of sweetness and offer a pleasant taste with no bitter aftertaste.

Most famous for its role in chocolate production, cocoa powder is made from cacao beans (cacao nibs), which are the seeds of the cacao tree.

Raw, unsweetened cocoa powder is loaded with a variety of micronutrients, including polyphenols and flavonoids, and minerals like calcium and magnesium. And due to its micronutrient content, raw, unsweetened cocoa powder offers many health benefits.

The cocoa powder we source is non-alkalized, meaning it is minimally processed and does not include alkalizing or neutralizing agents like ammonium, sodium, or potassium bicarbonate.

Caffeine Note: Cacao beans naturally contain small amounts of caffeine. 1 tablespoon of cocoa powder (which is the amount we use in 1 bag of our ‘cocoa’ flavor) contains approximately 11.5mg of caffeine, or approximately 3mg per serving. Compared to an 8oz cup of coffee, which contains 95mg of caffeine on average, this is a very minimal amount of caffeine.

Cinnamon is made from the inner bark of trees scientifically known as Cinnamomum. When it dries, it forms strips that curl into rolls, known as cinnamon sticks. These sticks can be ground to form cinnamon powder, which we use with our 'cinnamon' flavored recipes.

Scientists believe that cinnamaldehyde, one of the natural compounds found in cinnamon, is responsible for most of cinnamon’s health benefits.

Due to its antioxidant, anti-inflammatory, anti-microbial, anti-diabetic, immune-boosting, cancer and heart-protecting properties, cinnamon is one of the most beneficial and popular spices on earth.

The two most commonly used types of cinnamon today are cassia (the more widely available, commonly used, and less expensive, generally referred to as “cinnamon”) and ceylon (considered to be more potent, best for health, and is often referred to as “true” or “real” cinnamon). We use ceylon!