Traditionally made into the African bread injera, teff is credited for helping Ethiopian runners go the distance. Try Using teff flour to replace a portion of white flour in your healthy muffin recipes.
Similar to quinoa, amaranth is also a tiny seed, however, it stays crunchy when cooked and forms a gel-like suspension. Try adding cooked amaranth to vegetable soup as a nutrient-rich thickener – the kids won’t even notice!
A cracked and roasted grain from immature wheat kernels, freekeh has a nutty flavour and a high content of resistant starch to support healthy digestion and bowel health. Try mixing cooked freekeh into a salad with baby spinach, chunks of roasted pumpkin, pine nuts and diced feta.
Rapidly increasing in popularity and technically a seed, this small gluten-free grain is quick and easy to cook and comes in red, white or brown. Try cooked tricolour quinoa as a gluten-free alternative to porridge. Top with poached pears, roasted slivered almonds and Greek-style yoghurt.
Traditionally used by Native Americans, this dark-purple longgrain rice is high in protein and rich in flavonoid antioxidants like those found in red grapes and wine. Try wild rice as a smart alternative to white rice – serve it with your favourite chickpea or lamb curry.
Compared with other grains, buckwheat has a unique triangular shape and a complete set of all eight essential amino acids for essential muscle and cell maintenance. Try using in pancakes for brunch. Low-GI buckwheat will keep energy levels up – and hunger busted all morning.