Organic manna groats Ecorod, 400 grams

Organic manna groats Ecorod, 400 grams

Semolina is the germ of an organic wheat grain. It is obtained by removing the shell and endosperm of the grain in the process of processing wheat into flour. The composition of semolina is extremely rich and varied. It includes starch, proteins, a large amount of vitamins E and group B, as well as calcium, potassium, phosphorus, iron and sodium.

Semolina, the only one of all cereals, envelops inflamed areas in the gastrointestinal tract and is absorbed only in the lower intestine, therefore it is often prescribed after operations on the stomach and duodenum, as well as for acute and chronic diseases of the digestive system.

Excellent digestibility and a fairly high energy value of semolina allows you to get rid of chronic fatigue.

Along with good digestibility and nutritional value, it removes excess fat and mucus from the body.

Ingredients: organic semolina.

Certification: Euroleaf (meets the standards of the European Union for the production of organic products).

Nutritional value of 100 g of product: proteins - 12.5 g, fats - 1.5 g, carbohydrates - 69.5 g.

Energy value of 100 g of product: 85 kcal.

Manufacturer: Organic Original, Ukraine, Vyshgorod.

Semolina Recipes:

Cheesecakes

250 g fat-free granular cottage cheese
1 yolk
1 tablespoon of semolina
1 tbsp sugar
Soften the curd with a fork. The lower the fat content in the cottage cheese, the less the curd cakes will disintegrate and they will not need binders at all, such as flour. Add yolk, semolina and sugar. Stir the curd mixture thoroughly, tamp and let it brew for 30-40 minutes at room temperature. Form curd cakes, if desired, roll them in flour. Fry the pancakes over medium heat in ghee until tender.

Semolina pudding with chocolate and bananas

1 ripe banana
125 ml almond milk
3 tbsp. l. honey
2 tbsp. l. vegetable oil
2 tbsp. l. cocoa powder, 200 g semolina
2 tbsp. l. melted dark chocolate
Peel a ripe banana and chop it into a smooth puree. Add almond milk, honey, butter and stir again until smooth. Sift the cocoa into the puree. Pour the puree into a saucepan and bring to a boil, stirring constantly. Remove the boiled mass from the heat and gradually add semolina in a thin stream, stirring and brewing it in the hot mass. Use a blender to whisk the puree and make sure there are no lumps in it. Put the pudding mass in transparent vases, pour melted chocolate on top, cover with cling film and refrigerate until it solidifies. Garnish with whipped cream, a mint leaf, or berries when serving.