Wheat flour is a rich source of protein, fibre and the vitamins A, B3 and B9. Vitamin A aids the formation and maintenance of teeth as well as soft and bone tissues, while vitamin B3 helps us convert the foodstuffs we consume into energy. Vitamin B9 is important for the formation of red blood cells and for the growth and healthy function of other cells.

Wholegrain spelt flour is rich in calcium, magnesium, phosphorus and potassium. It also contains eight essential amino acids, notably lysine, which we can only obtain through nutrition (our body cannot synthesise it on its own). This versatile flour works to strengthen the body’s immune system and to improve the functioning of our small intestine.

Oatmeal flour is a natural and abundant source of complex carbohydrates as well as water-soluble fibre, group B vitamins, Omega-6 fatty acids and various minerals, both macrominerals (such as potassium and magnesium) and trace elements like zinc, copper and magnesium. Oatmeal flour helps to reduce cholesterol and stabilise glucose levels through the absorption of its carbohydrates, whose glycemic index is very low.

Soya flour contains a vast array of both vitamins (A, B1, B2, B3, B5, B7, B9, B12, D, E, K) and minerals (iron, calcium, phosphorous, magnesium, zinc, potassium, iodine, sodium). Its high concentration of B1 and B5 vitamins is vital to overcoming stress.

Quinoa flour is rich in vitamins of groups B and E, as well as folates, fibre, phosphorus, magnesium, manganese, iron and silicone. It helps to detoxify the body, reduce inflammation, and cleanse the liver.

Poppy seeds are rich in fibre, proteins, vitamins and minerals. The zinc, selenium and essential fatty acids they provide help to regulate the immune system, and their opiate alkaloids help you settle into a healthy sleep cycle.

Chia is particularly rich in plant-based Omega 3 fatty acids -- in fact it's among the seeds with the best Omega 3-to-6 ratio -- and offers a great source of minerals like calcium, magnesium and boron. This mighty little nut aids the transmission of nerve signals, the formation and maintenance of bone density and the correct functioning of your metabolic reactions.

Sourdough is a type of natural fermenting agent that doesn’t require the addition of yeast and improves the texture, taste and even the preservation of bread. This age-old dough is renowned for the quality of its protein, its high concentration of group B vitamins and Gamma-Aminobutyric Acid (GABA), and the variety of nutrients it includes, specifically iron, zinc and magnesium. It is an anti-oxidant and helps to maintain a low glycemic index.