Issue 46 - August 2021
Welcome...
With many of us in lockdown, it seems timely that our focus switches again to home baking. A simple swap to wholemeal flour can more than double your dietary fibre, provides fuel for a healthier gut flora and overall benefits from consuming whole grains. We’ve been experimenting with spelt flour in scones, wholemeal wheat flour in bread and whole oats and oat flour in biscuits.

With a focus on plant protein this year, we’ve created a hot topic on what the trend means for you. Our research showed most people think it's about being vegetarian or vegan, but we prefer more of a flexitarian approach. It's more about lifestyle than one specific diet, an idea we’re working with to help explore other concepts such as sustainability.

Plus next week we're celebrating lupins! Keep an eye on socials for the #lovelupins tag and explore our website for stockists. This little considered legume packs a protein punch and makes a versatile addition to boost plant protein… For dietitians, this legume can be handy for upping protein for athletes, malnourished elderly and others with higher needs. Check out our competition next week and download our recipe e-book too!

Best wishes,

Dr Sara Grafenauer
General Manager
Power to the plants!
Plant-based is one of the biggest trends in food and nutrition circles right now and with growing emerging evidence linking a diet high in plants with good health, this trend isn't going anywhere. We dive into the latest research on this subject in our Hot Topic...
Love lupins...
Have you heard of lupins? This month we're celebrating these little-known nutrient powerhouses and showing you just how easy they are to add to your recipes!
New So Good Oat Milk, No Added Sugar
So Good Oat Milk No Added Sugar is the newest plant milk to join the So Good range. Made from locally sourced Australian oats, So Good Oat Milk is deliciously creamy. It's a great choice for dairy drinkers who want to make the switch to plant milks without compromising on taste.

Developed with the trusted nutrition expertise you've come to expect from Sanitarium, So Good Oat Milk No Added Sugar is high in calcium and fortified with essential vitamins A, B2, B12 and D. It’s also super versatile – add it to your breakfast cereal or smoothie or drink it straight from the glass!

Take the ‘tOATally creamy’ taste test for yourself, available now in Coles, Woolworths and leading supermarkets. 
Baking with Kialla Whole Grain Flour!
There are many benefits to long-fermented sourdough breads. When you use Stoneground Whole Grain flours for your sourdoughs, not only are the nutrients more easily digested, your loaf will have a denser texture and delicious, flavoursome taste. You can prepare and bake whole grain breads in a similar way to white breads if you follow a few tips:
  • The loaf will be smaller, so add more levain/starter in the final dough, to increase the internal texture of the loaf.
  • Stoneground flours absorb more water, due to the bran component, so your dough will require more mixing and development.
  • Don’t over mould when shaping the final loaf.
IN FOCUS
> Power to the plants!
FOOD NEWS 
> Love lupins...
SPOTLIGHT
> New So Good Oat Milk, No Added Sugar
> Baking with Kialla Whole Grain Flour!
FOLLOW US!
> Visit the GLNC website for handy factsheets and delicious recipes, or follow us on social for more tips and tricks...