Semolina

To make wonderful semolina porridge; bring 1 cup of milk and 1/2 cup of water to the boil in a thick bottomed pot. Reduce heat and whisk or stir in 1/2 cup of semolina. Continue stirring and cook until thick - about 6 minutes. A little honey or coconut syrup can be added during cooking. Serve with your choice of yoghurt, berries, crushed nuts or seeds. Semolina is often used to make traditional pizza dough and pasta. Try delicious plump oven-baked gnocchi. It can be served as a savoury side dish, as a 'mash' or in place of couscous, and used to make yummy eggless tarts with chickpea flour and roasted vegetables. Semolina is also an ingredient in many Asian and Middle Eastern dishes. Create delightful cakes and puddings - moist lemon or orange semolina desserts are a favourite. Semolina is also excellent in home-baked bread and produces a lovely crusty loaf.

	Avg Quantity per 50 g serving	Avg Quantity per 100g
Energy	705 kJ/ 166 kcal	1409 kJ/ 332 kcal
Fat, Total - saturated	0.8 g <0.5 g	1.5 g <0.5 g
Carbohydrates - sugars	33.8 g <0.5 g	67.6 g 0.7 g
Fibre	<0.5 g	0.5 g
Protein	6 g	12 g
Salt	<0.01 g	<0.01 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 12 months when stored as above.