How well do you know your ancient grains?

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.