- What is so special about these snap cookies?
- What are the benefits of Ginger?
- What are the benefits of the Cocoa?
- What is the difference between the Ginger Snaps and the Spelt Ginger Snaps?
- Are there any nuts, or nut traces in your products?
- Are there any milk or other dairy products in your products?
- Are your products vegan?
- What is meant by “In house expeller pressed” Sunflower Oil?
- What products are made without Wheat?
- What products do you have that are Gluten Free?
- What is Ezekiel Bread?
- Do your breads contain yeast?
- Does the bread taste sour? What is sourdough?
- What is starter or mother?
- Can I freeze your bread?
- What is Palm Fruit Oil? Why do you use it?
- What products do you have that are Soy Free?
- What do the symbols on the snaps cookies mean?
- What are probiotics & prebiotics?
- What are Sprouted Grains?
- How do I cook your Sprouted Grains?
- Do you have a retail store?
- Can I buy your products online?
- Why Should I Use Sprouted Flour?
- Can I use sprouted flour as a substitute for regular flour?
- Does sprouted flour taste different than regular flour?
- What makes sprouted flour different from regular, unsprouted flour? Why should I use sprouted flour?
- Does your packaging contain BPA, BPS, or Phthalates?
- How should I store your products?
A: Our snap cookies are made from the finest natural ingredients. They contain NO preservatives, additives, artificial flavors or colors and are free of trans-fat, dairy and nuts. Manufactured in a nut-free facility these cookies are ideal for children to take to school. Our snaps also contain prebiotics and probiotics providing 2g of fibre for every 30g serving.* With only 8g – 9g of sugar and 3g – 4.5g of fat per serving (14 cookies) it’s not only a healthy snap for everyone, but the taste is amazing!
*The Original Ginger flavour remains unchanged and does not contain prebiotics or probiotics.
A: Ginger has been used as medicine for over 5000 years! Studies show Ginger reduces nausea and vomiting as a result of pregnancy, surgery and chemotherapy. Our Ginger snaps are known as the “Traveler’s Friend” because it relieves the symptoms of motion sickness and possesses anti-bacterial and pain-relieving properties.
A: Our Cocoa snaps are made with 100% pure dark chocolate. They are not processed or made with any milk ingredients. Spiced with passion our customers know them as “A Lover’s Treat”.
A: The Spelt Ginger snaps are a wheat-free cookie made with spelt flour. Spelt is an ancient cultivated grain; a distant ancester to our modern hybridized wheat. It is non-genetically modified and grown without the use of herbicides or pesticides. Spelt contains a low Glycemic Index and is therefore best suited amongst people who are wheat intolerant and all others looking for easily digestible foods. The Spelt Ginger snaps are also 100% certified Organic and are low in sugar and fat. While the two cookies are very similar in flavour, some believe the Original has a stronger ginger taste. Please note that spelt should not be consumed by those with Celiac disease, as it contains gluten.
A: The manufacturing plant where the cookies are made is a nut-free facility. We do not use any nuts in this product. The buckwheat snacks contain almonds, therefore trace amounts may be found in the Bio-Bud™ products. All of our facilities remain peanut-free.
A: No, we do not use milk or any other dairy products in any of products.
A: Our breads, bread crumbs, buckwheat snacks, and sprouted grains are all vegan. The Ginger snaps contain eggs. The Spelt Ginger Snaps, Cocoa Snaps, and Spelt Lemon Snaps contain Raw Honey.
A: It means that sunflower oil is extracted in our facility using an expellery process, similar to a cold press extraction which presses oil seeds. The benefits of this process are that it does not generate heat to diminish any of the nutrients. There are no solvent (chemical) residues in sunflower oil that has been expeller pressed resulting in a cleaner, purer, and flavourful oil.
A: We have 8 products made without wheat flour. They are:
Spelt Bread, Spelt with Chia & Poppy Seed Bread, Raisin Cinnamon Spelt Bread, Spelt & Kamut Pizza Crust, Spelt & Flax Lavash, Spelt Bread Crumbs, Spelt Ginger Snaps, and Spelt Lemon Poppy Snaps. These products are all made with Organic Spelt Flour, and contain no wheat.
Please note that spelt should not be consumed by those with Celiac disease, as it contains gluten.
A: Our Bio-Bud sprouted grains (lentils, mung beans, adzuki beans, chickpeas, brown rice) are the only products that are gluten free.
A: The Ezekiel bread is a recipe that comes from the Old Testament. It is bread made up of many different organic sprouted grains such as “wheat, spelt, lentils, millet, barley, oat and rye”. The combination of these sprouted grains has 8 essential amino acids that makes complete protein.
A: None of our breads contain commercial bakers yeast. We use a natural sourdough bacteria culture for all our breads. Please note, our breads are not yeast free.
A: Not really. Sour is more of a technical term for the method of fermentation. (Regular yeast bread is called straight method – our method is called sourdough). We use natural airborne bacteria culture to ferment our bread.
A: It is a soupy culture that is made from air borne bacteria and fungus. This starter has been used instead of commercial yeast in old-fashion baking for more than 2000 years ago. Like the old days. For any additional information on the benefits of Sourdough Starter please Google it yourself as we are restricted by Health Canada on how much information we can provide.
A: Yes, freezing our bread allows you to extend the life of our bread, especially during the humid summer months. You may wish to freeze half of it right away if you do not plan to use all of the loaf within two or three days. To freeze, ensure that the bread is between 18°C – 21°C and place the bread inside a well-sealed plastic bag. Thaw frozen bread inside the plastic bag at room temperature.
A: Palm Fruit oil is derived from the fruit of the Arecaceae Elaeis oil palm, naturally semi-solid at room temperature, does not require hydrogenation. And we use it because:
- Palm fruit oil is Trans-fat free
- Palm fruit oil is odorless, perfect for consumers and manufacturers alike looking for healthy oil for cooking and baking needs
For any additional information on the benefits of Palm Fruit Oil please Google it yourself as we are restricted by Health Canada on how much information we can provide.
A: Prebiotics stimulates the growth and/or activity of “good bacteria” in the colon to fight disease, help synthesize vitamins and hormones, aid your immune system and thus improve one’s health. Probiotics are live microorganisms that promote good digestion, increasing longevity and overall health, providing relief to people with inflammatory bowel disease and Crohn’s, and support a healthy immune system. Shasha Co’s snap cookies are added with probiotics and prebiotics. Our ShaSha Snap Cookies and Buckwheat Snacks contain Prebiotic from Inulin “Chicory Root”, and a live Microorganism.
A: Sprouted grains have more than 3 times the nutrients of unsprouted grains, making them one of the most nutrient-dense foods available. When grains come to life, they generate thousands of enzymes to give themselves a head start until they can take nutrients from the soil. We sprout our own grains and incorporate them inside all of our breads and Bio-Bud products, delivering tons of vitamins, minerals and phytochemicals. Just look on the nutritional panel of one of our Bio-Bud bags to see all the amazing nutrients available.
A: RAW CONSUMPTION Soak the sprouted Bio-Bud™ Mung Beans, Adzuki Beans, Lentils and Brown Rice for 7 hours in cold water. Blanch with boiling water (mung and lentil for 5 minutes and adzuki for 12 minutes) and consume raw or add to your favourite salad.
GENERAL COOKING INSTRUCTIONS Soak the sprouted Bio-Bud™ Mung Beans, Adzuki Beans, Lentils and Brown Rice in lukewarm water for 30 minutes*. Place 1 1/4 cups of water into a saucepan and add 1 cup of soaked grains and stir. Bring to a boil, reduce heat, and let simmer . Cover with a tight-fitting lid and cook for approximately 30 minutes. *To reduce the cooking time, soak overnight, minimum 7 hours. If desired, add 1/2 cup of any diced vegetable, salt, pepper, olive oil or butter.
A: Our retail store is located at:
20 Plastics Ave., Toronto ON M8Z 4B7.
Retail Store Hours:
10am – 6:30pm
Monday – Saturday
Phone: 416-255-0416 ext.242
A: Sprouted flour is easily digestible and more nutritious than unsprouted grains and flours.
A: Yes, you can substitute sprouted flour for conventional flour one-to-one in most recipes. Sprouted flour tends to have a higher absorption rate than regular conventional flour. If your recipe calls for very little or no fat (butter, oil, buttermilk, etc.), or if you are working with yeast, we recommend you add one tablespoon of liquid per cup of sprouted flour (called for in your recipe).
A: Yes, it tastes better. The natural flavors of the different sprouted grains are more pronounced. Conventional flour is often bleached and/or refined and can be rancid due to the high temperatures used in processing.
A: Whole grains are transformed into a living food when they are sprouted. Sprouted grains contain more nutrients that are more easily digested and absorbed. The benefits of sprouted flour are:
- Easier to Digest – Sprouting breaks down a portion of the starches in grains into simple sugars so your body can digest them more easily.
- Increased Vitamin C – Sprouting produces vitamin C.
- Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
- Increased Carotene – Sprouting increases the carotene up to eight times.
- Increased Enzymes are actually produced during sprouting.
- Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
A: No. All of our product packaging is guaranteed by our supplier to be free of BPA, BPS, and Phthalates.
A: We always recommend storing our products in airtight containers to preserve the freshness, and texture. If not stored in an airtight container, during the ‘dry’ season (September to May) we recommend consuming open packages within a couple months and during the ‘wet’ season (June to August), we recommend consuming open packages within a few weeks.