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Desiccated coconut is finely grated, dried coconut flesh, offering a rich, natural flavour and light, crisp texture. Perfect for baking, cooking, or sprinkling over desserts, desiccated coconut adds a delicious tropical touch to your favourite recipes. It’s also a great source of healthy fats and fibre, making it a versatile and nutritious ingredient for a variety of dishes.
Desiccated coconut is finely grated, dried coconut flesh, offering a rich, natural flavour and light, crisp texture. Perfect for baking, cooking, or sprinkling over desserts, desiccated coconut adds a delicious tropical touch to your favourite recipes. It’s also a great source of healthy fats and fibre, making it a versatile and nutritious ingredient for a variety of dishes.
Coconut flour is a naturally gluten-free, finely ground flour made from dried coconut meat. It’s rich in fibre, low in carbohydrates, and provides a subtle coconut flavour, making it a great choice for baking, cooking, and thickening sauces. Ideal for those following gluten-free, keto, or paleo diets, coconut flour is a nutritious and versatile alternative to traditional flours.
Couscous is a light, fluffy grain made from semolina wheat, offering a quick and versatile option for meals. Its mild flavour and delicate texture make it perfect for salads, stews, or as a side dish. Rich in carbohydrates and a source of plant-based protein, couscous is easy to prepare and pairs well with a variety of dishes. Enjoy this nutritious and convenient addition to your pantry!
Wholewheat couscous is a hearty, fibre-rich grain with a nutty flavour and fluffy texture. A wholesome alternative to white couscous, it’s perfect for salads, stews, or as a nourishing side dish.
Almond flour is made from milled, natural almonds. The milled flour is sorted to ensure that only the finest almond flour is packaged. Almond flour is rich in fibre and protein and has an off-white colour. It has become popular in recent years as a flour substitute in gluten free baking – it adds moisture and a rich nutty taste to baked goods. Almond flour has long been used in certain baked products, such as macarons.
Almond oil is a versatile oil that can be used both in cooking and for skincare. The oil is pressed from the dried kernel of Almonds. It has a slight almond odour and a mild nutty flavour. The oil from these kernels is a rich source of Vitamin E and oleic acid (similar to olive oil) making it suitable for high temperature cooking and baking. The oil is shelf stable and can be stored at an ambient temperature for up to two years.
Organic
Coconut flour is made by milling the defatted cake produced in the manufacture of cold pressed, virgin, coconut oil. The milled flour is sieved to ensure that only the finest coconut flour is packaged. The product has a slight off-white colour and has a mild coconut flavor and smell. Coconut flour has a high fibre content, and a very low concentration of digestible carbohydrates which makes it perfect for low carbohydrate baking and cooking.
The flower bud of the coconut tree can be tapped to extract a liquid which is purified to produce coconut sugar. The nectar is gently heated to remove moisture, and the resulting caramel, coloured crystals are what is known as coconut sugar that has become so popular around the world. Coconut sugar is considered to be a lower GI substitute for cane sugar. It is subtly sweet with a slight hint of caramel. Credé Coconut sugar is certified Organic by LACON
Flaxseed flour is made by milling the defatted cake produced in the manufacture of cold-pressed flax seed oil. The milled flour is sorted to ensure that only the finest flaxeed flour is packaged. Flaxseed flour is rich in fibre and protein, and is a great source of Omega 3 essential fatty acids. It has become popular as a wheat flour substitute in gluten free and low GI baking. It can also be used as an egg substitute as a binding agent in baking and cooking.
Grapeseed oil is a clear light green oil, pressed from the seeds of the grape. It is a versatile oil used in both cooking and in cosmetics. The oil is best known for its high smoke point, making it ideal for high temperature cooking and baking, and is often used as an ingredient in salad dressings and mayonnaise. The oil is shelf stable and can be stored at an ambient temperature for up to two years.
Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.
Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.
Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.
Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.
Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.
Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.
Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.
Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.
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