Organic Flour | The Possibilities Are Endless

Written by Sarah Curran

Organic Flour

Get adventurous with flour!

Often when many of us bake we stick with standard wheat flour, but did you know you can create some really delicious treats with some of the organic flour range?

teff flour


Organic Teff  Flour


Teff flour is a great source of minerals and fibre. It contains calcium, iron, phosphorus, magnesium and potassium to name a few. Teff flour is from east Africa, and is a great flour to use in baking!

Teff Bran Chia Seed Bread


240g Teff flour

65 g wheat bran

5g baking powder

2.5g baking soda

Pinch of salt

20g chia seeds

10g honey

10g coconut oil

240 ml water


Heat your oven to 200 degrees before you begin to prepare the bread. Line a loaf tin with grease-proof paper. In a large bowl, stir the teff flour and the wheat bran. Ensure it is combined well. Add in the baking powder, baking soda and salt to the mixture. Mix it well so that the mix is smooth and without lumps. Set aside the chia seeds in a small dish and also the water in another cup or jug, then add all the other remaining ingredients to the bowl. It will be difficult to combine the ingredients with a wooden spoon so use your hands at this stage to ensure it is combined well.


Gradually add the water into the dough and when it is all added, place the dough into the loaf tin and try to have it as evenly shaped as possible. Sprinkle the top of the loaf with chia seeds and try to push them in slightly so that they stick. Then place your loaf tin in the oven. Allow it to bake for 35 minutes then test the centre of the bread to see if it is cooked though. Baking times may vary with different ovens so you may need to leave it a small bit longer to bake through. Cut into 10 slices.


Calories: 114         Protein: 4 g          Fat: 2 g          Carbs: 20 g               


Organic Freekeh Flour


Freekeh flour is a type of wheat from the durum family. It is a good source of fibre and is a versatile flour for baking. It also contains minerals such as magnesium.


Freekeh Flour Coconut And Banana Muffins


125g coconut oil

80g sweetener

100 g stewed apple blended into a sauce consistency

300g banana

2 eggs

5g vanilla extract

150g Freekeh flour

150g all purpose flour

10g baking powder

55g dried coconut slices

80g blueberries

125g high protein chocolate


Prepare a 12 hole muffin tin with muffin cases. Melt the coconut oil to make it easier to mix. Blend the coconut oil, stewed apple, sweetener, bananas, vanilla and eggs together. Using a big bowl, add the flours, coconut, baking powder, blueberries and broken up high protein chocolate into it and mix together. Add the mixture from the blender and fold it in lightly. Do not over mix. Divide this mixture among the muffin cases then bake in the oven for about 20 minutes at 170 degrees. Check if the centre is cooked by inserting a skewer and if they need longer just keep an eye on them to ensure they do not burn. Allow the muffins to cool and then enjoy!


Calories: 334         Protein: 7 g          Fat: 18 g          Carbs: 36 g               


Organic Buckwheat Flour


Buckwheat flour is ideal for making pancakes as it has a delicious nutty taste. It is not in fact derived from wheat as its name implies but is from a flowering plant.


Buckwheat Pancakes


125g buckwheat flour

55g almond flour

2 eggs

10g honey

5g baking powder

240g coconut milk


Begin by mixing together in a large mixing bowl the buckwheat flour, almond flour and also the baking powder. Make a hole in the centre of the mixture and add in the yolks only from the eggs, along with the coconut milk and honey. Mix the ingredients until they are well combined and then set aside. Whisk the egg whites in a separate bowl so that they form stiff peaks. Using an electric mixer is ideal for saving time but you can use a normal whisk as well. When the egg whites are stiff, add them into the batter and fold them into it gently. Heat a pan with some coconut oil and turn it to a medium heat. Add some batter in to check if the pan is hot enough, and if it is add a small amount to cook your first pancake. Flip it over when bubbles begin to show and then repeat the process until the batter mixture is gone. You will get 10 mini pancakes from this recipe.


Calories: 822         Protein: 25 g          Fat: 30 g          Carbs: 113 g               

If you are looking for some treats to try baking yourself at home, give some of these recipes a try. They are all really easy to do with very little effort and taste delicious!



No Post Tags

Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile oranisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

Rewarding our readers — 30% off bestsellers! Be quick, shop now!