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Start your day with a hot, organic breakfast
Droste-Laux basic breakfast gives you a rich basis that lasts for a long time without feeling hungry. The mixture of controlled organic cultivation for people who are particularly challenged at school, at work and in sports. So our breakfast is a rich basis for the day.
Energy supplier oatmeal:
In terms of nutritional physiology, oats are considered to be the most valuable cereal because they contain very high levels of protein, fiber and minerals, as well as B vitamins and vitamin E. Athletes in particular benefit from this natural supply of energy. Warm oatmeal is a proven home remedy and is experiencing a renaissance. The indigestible fiber protects the gastric mucosa from acidic gastric juice.
Soy flour – the plant-based protein alternative:
Soy flour is produced by gently steaming soy beans and grinding them into a fine, full-fat flour. The flour is a good substitute for wheat flour because it has fewer carbohydrates but plenty of nutrients, antioxidants and lecithin for brain metabolism. Soy flour is indispensable in Asian cuisine and the plant-based protein alternative in vegetarian or vegan diets.
Brown millet with many minerals:
Brown millet or primeval millet is one of the oldest cultivated plants and is the grain richest in minerals. It contains a high proportion of silica, the minerals iron, magnesium, sulphur, phosphorus, potassium, zinc and vitamins from the B group (B1, B2, B6, B17). The minerals are in a very fine form and are therefore particularly well utilized by the organism.
Tigernut flakes – rich in fiber:
Tigernuts, also known as tiger nuts, come from a plant species of the sourgrass family. The flakes are obtained from brown roots with a high oil content. They contain enzymes, phytohormones, biotin, rutin, flavinoids, easily digestible protein and unsaturated fatty acids.
Coconut flour – for a hint of sweet aroma:
Coconut flour seduces with its own, sweet aroma and is amazingly alkaline-forming in the metabolism (-9.7 mEq/100 g). The freshly harvested flesh of the coconut is de-oiled using a gentle drying process and then finely ground. Coconut flour is a natural source of potassium and promotes mineral absorption with medium-length fatty acid chains.
Locust bean gum – the binder:
Locust bean gum is obtained from the ground seeds of the locust bean tree. The seeds contained in the pulp are processed into flour. The result is a natural binding agent and vegetarian substitute for animal gelatine. Locust bean gum dissolves completely in warm breakfast porridge, while its swelling properties come into play in cold liquids and thicken the entire mixture.
According to analysis data, the mixture with the value - 3.74 (mEq/100g) has an alkaline effect in terms of the PRAL concept (Potential Renal Acid Load - potential acid load on the kidneys). In general: When cold, grain contributes to acid formation.
The mixture of certified organic cultivation for people who are particularly challenged at school, at work and in sports.
Mix 3 tablespoons with boiling water and leave to swell for 3 minutes or mix 3 tablespoons under cold water with a whisk and bring to the boil while stirring
When used cold, stir into fruit juice, yoghurt or quark dishes and allow to swell.
For sweetening, we recommend honey, maple or agave syrup
Hazelnut or almond butter, cream and dried fruit such as figs, dates, apricots and grapes are suitable for refining.
Rolled oats, bananas, apples, soy flour, almonds, brown millet, sunflower seeds, tigernut flakes, coconut flour, locust bean gum