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Oat Flour

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B.B.D: 01-10-2022

450 grams

Oat flour is a baking ingredient that diversifies your recipes. From pancakes to banana bread! In the tabs below you find the nutrition of oat flour and a link to our recipe page. Do you have a great recipe with our oat flour, feel free to reach out to us and maybe we can include it to our recipe book!

Arjen and Winny grew the oats at a field down a river, surrounded by mixed flower strips and perennial tree borders. 

Complete product details

Details

At a glance:

  • Wholemeal
  • Traditional variety
  • Broad nutrition profile
  • Grown in The Netherlands
  • Rich in Manganese

Detailed information:

  • Produced in: Lochem, The Netherlands
  • Produced by: Arjen van Buuren and Winny van Buuren-Tessers
  • Field objective: Flood field, riverside flora and fauna support
  • Certificates of grower: Organic certified
  • Processed by: Meesters van de Halm
  • Transport mode to warehouse: Transporter van
  • Bulk storage: Multi-layered paper bags of 25 kg
  • Packaging: unbleached kraft paper bag
  • How to recycle: Refill packaging with paper and carton

Cooking

Oat meal can replace wheat flour in many recipes, though note that oat flour will not give a fluffy result as oats are naturally free of gluten. Nonetheless it may contain traces of gluten. Try it out in a banana bread recipe or in some blueberry pancakes. Once you have cracked the recipe, let us know and we will post it right here!

Nutrition

Oats are rich in vitamin B1, zinc, copper, potassium, magnesium and iron. As oats have a bit of everything, it is also considered to have a broad nutrition profile. As oatmeal is only the base of a meal, the toppings make it healthy or unhealthy. The choice is yours! ;)

This product may contain traces of gluten.

Nutritional value Per 100 gram Per portion (40 g) RI*
Energy 1596kJ (382 kcal) 341 kJ (81 kcal)  
Fat 7 g 2.8 g  
Of which saturated 1.2 g 0.5 g  
Carbohydrates 62 g 24.8 g  
Of which sugars 1 g 0.4 g  
Fibre 10 g 4.0 g  
Protein 13.5 g 5.4 g  
Salt 0.125 g 0.1 g  
Potassium 429 mg 171.6 mg 21%
Phosphorus 523 mg 209.2 mg 75%
Magnesium 177 mg 70.8 mg 47%
Iron 4.7 mg 1.9 mg 34%
Zinc 4 mg 1.6 mg 40%
Copper 0.6 mg 0.2 mg 60%
Manganese 4.9 mg 2.0 mg 245%
Thiamin/vitamin B1 0.8 mg 0.3 mg 73%
Pantothenic acid/vitamin B5 1.3 mg 0.5 mg 22%

 *Reference intake of an average adult ( 8400 kJ/2000 kcal) per 100gr

Seeing single micronutrients gives an idea of what is present in a product, though for many elements other complementary elements need to be present for good absorption in our body. Nutrient ratio's help with getting insight into this. 

Nutrient Ratio Value Ideal ratio
Zinc:Copper 6.34 <12
Potassium:Sodium 214.5 >2
Calcium:Magnesium 0.31 <2
Iron:Copper 7.51 <15
Calcium:Phosphorus 0.1 >1.3

Please take in mind that nutritional science is a complex science and that given information is based on what is available at the status quo.

 

Sustainability

Russia and Canada are the biggest producers of oats but compared to wheat for human consumption, oats are a grain that we do not import from these large producers far away. The oats we eat in Europe are largely produced by Sweden, Finland, Poland and the Balkan countries. The oats grown in Scandinavia are large-sized oats, as they grow in the season of long daylight in June and July. 

When globalisation came around the corner, the Balkan countries became big producers of grain, as the land is really cheap there and as grain can be stored for a long period of time. When driving through these countries in summer, the landscape is majorly filled with many large fields of golden grain. By growing not much else than grain, biodiversity decreases and the soil quality with it. The production then relies on inputs to be able to keep growing the same crop over and over again.

The Dutch landscape is rather the opposite as grains have almost disappeared from the fields. It is mainly grass and corn for animal feed, or intensive crops for export, such as potatoes, onions and flower bulbs.

As it is almost impossible for the soil to only grow such intensive crops, Dutch farmers sometimes grow a little bit grain. Though, farmers will not make a financial profit from grain cultivation, as the land prices are too high. Most of this grain goes to chicken and pig feed production, whilst grain for human consumption is imported.

Making grain attractive again for Dutch cultivation is a challenge, as prices in the supermarket would go up. But as agricultural soils are dangerously poor, grain crops would be very welcome. Ekoto takes on the challenge with farmers to grow grain locally again. However, we are aware of the slight increase in price compared with supermarket oats, and we will work hard to bring costs further down. In the meantime, we hope you understand the difficulty and the importance of growing grain locally. And of course, the added value of local and transparent oats is also worth something :)

 

Producer

In the east of the Netherlands, in the middle of a beautiful country estate named Velhorst, small diverse fields make up the landscape in which Arjen and Winny produce a wide variety of crops and manage a herd of different farm animals.

Positioned near the river bed and surrounded by mixed flower strips and perennial tree edges, a narrow long field was home to the Ekoto oats.

The field of oats consisted of two varieties, one modern variety and one traditional variety. Though modern varieties are selected in breeding programs to bring higher yields and be resistant to pests and diseases, the traditional variety performed much better in the dry 2020 conditions. The oatmeal we sell here is this traditional variety, named Aaltertros oats. We hope you like it as much as we do :)

 Ekoto - Field of oats at farm Velhorst