Primary Growing Region

Central California, USA

How it's harvested

Did you know that Almonds are part of the same family as peaches, plums, cherries, and nectarines?! Almond trees grow from November through February to build up all of their nutrients for the next year’s crop. Toward the end, they burst into beautiful flowers that blanket the fields in light pink and white, similar to cherry blossoms. Almonds continue to mature through the months following bloom and are then harvested.

Our almonds are blanched - that is, soaked to remove the skins – this removes all the anti-nutrients so that your body can absorb all of the wonderful vitamins and minerals and make it easier for you to digest. 

Why we love them

At Simple Mills, we love almonds because of the nutritional punch they pack!  With 6 grams of protein per ounce, a low glycemic index and the 12 vitamins and minerals they contain, Almonds are one of the most nutrient-rich nuts on the planet. Almonds are a good source of Vitamin E (great for healthy skin and eyes), magnesium (helps digestive health), protein (keeps you fuller longer), and potassium (essential for maintaining normal blood pressure). What's not to love about that?

To learn more about almonds, click here.

Primary Growing Region

Sri Lanka

How it's harvested

Coconut palms which produce coconut flour thrive in mineral rich tropic oils and are fertilized with sea water which provides these coconuts with trace minerals that the human body needs! Did you know that you can use almost every part of the coconut?!  After the coconut is harvested, the white flesh is pressed to extract oil, which is then packaged and sold. The remaining coconut is then dried and finely ground to make coconut flour. Now that’s what we call bang for your buck!

Why we love it

Along with almond flour, coconut flour is one of our favorite alternatives to wheat flour. Its great texture keeps our muffins and pancakes light and fluffy; the high fiber content aids in healthy digestion.


Primary Growing Region

Brazil

How it's harvested

 Cassava flour comes from the cassava root which is a woody shrub that originates and thrives in warm environments close to the equator. After growing for about a year and a half, cassava is ready to be harvested. Our cassava is ground so that it mimics the texture and particle size of glutinous flours, making it an ideal gluten-free alternative ingredient to use in baked goods! 

Why we love it

Cassava is rich in minerals such as potassium, iron, manganese, phosphorus and calcium.  Cassava is also a complex carbohydrate which are known to help fuel a work out or keep you fuller for longer. The high amounts of fiber in cassava helps to reduce cholesterol, which helps to keep our hearts healthy! As one of the most drought tolerant crops, cassava has helped provide basic diets for over half a billion people throughout the world.

Place of Origin

Thailand

How it's harvested

Did you know that tapioca and cassava both come from the cassava plant? The difference between these two ingredients are the way that they are turned into flour. When making tapioca starch, Cassava roots are ground to a pulp and then squeezed, which produces a starchy liquid. The water from this liquid is then allowed to evaporate so all that remains is the dry starch, which is tapioca. 

Why we love it

Tapioca is another great starch option for those who avoid corn or potato products. It’s naturally free of gluten and other anti-nutrients. It’s also a quick source of energy since these carbs are readily available for the body to use. Tapioca helps keep our Artisan Bread, Chocolate Chip Cookies & Crackers light and fluffy and helps hold them together.


Primary Growing Region

North Dakota

How it's harvested

The wide open plains of North Dakota are a perfect for flax to grow with its moderate summer temperatures, and enough (but not too much!) rainfall. Flax is produced from an herbaceous plant that blooms with beautiful blue flowers. After growing for roughly 100 days, the flax plant is cut down and dried, and then the protein-packed seeds are removed.

Why we love it

Flax has an abundant amount of health benefits ranging from things like hormone balance and cell health to helping the body fight off viruses. Flax seeds are packed with all kinds of fabulous nutrients such as omega-3 fatty acids, folate, vitamin B-6, magnesium, potassium, iron, copper, calcium, phosphorous and pantothenic acid (to name a few!).  Not only is flax high in fiber and low in carbs, but it has a ton of antioxidant power as well!

Primary Growing Region

Central Thailand

How it's harvested

Although not technically a plant itself, arrowroot is a starch that is derived from the arrowroot plant, Maranta arundinacea. This nutrient-packed ingredient is often used as a thickener in many foods and is very easily digestible.  To create arrowroot powder, the starch is taken from the fibrous component of the root and after the fine starch is obtained from this, the arrowroot is dried and ground into a powder.

Why we love it

An herb first found in the West Indies, arrowroot has been used for centuries as a natural anti-inflammatory agent and to aid digestion and ease stomach aches.

The plant’s root has very few calories, yet delivers more protein than other similar starches. Arrowroot powder is a tasteless, odorless, easily digestible substance that gives our pancakes their fabulous fluffy texture.

Primary Growing Region

Ivory Coast

How it's harvested

Cocoa beans come from, you guessed it…cocoa trees! These amazing trees grow in hot, rainy, tropical areas, and the beans can be harvested year-round. The beans actually grow in pods on the trunk of the cocoa tree, and these pods can range in color from red, to purple, to yellow and green.  The ripe pods are removed from the trees and the beans are extracted. Shortly after, you have one of our favorite healthy treats in the whole world: cocoa powder!

Why we love it

Quite simply, because it’s delicious! Not to mention, cocoa is rich in flavonoids and other antioxidants that have been known to promote anti-aging.

 

To learn more about Cocoa, click here.

Primary Growing Region

Java, Indonesia

How it's harvested

Like most other plants, coconut trees have to flower before they produce seeds. That flower, which looks similar to the flower on the banana plant, is cut, and the nectar that drips out is collected. Coconut nectar has a high water content, so it can’t be packaged right away without spoiling. The nectar is gently cooked down in giant woks so that some of the water can evaporate and the nectar can crystalize into a natural sugar.

Why we love it

We love coconut sugar not only because it's one of the lowest glycemic index sweeteners on the planet – it also contains naturally occurring vitamins and minerals (including potassium, magnesium, and iron).  Coconut Sugar is also extremely sustainable - coconut palm trees can be harvested for 20+ years! Plus, compared to "normal" cane sugar, coconut palm trees produce as much as 75% more sugar per acre while using 20% fewer resources. Hot stuff!