you are making a difference:

• Green banana products reduces the amount of unsaleable food waste. Green cavendish bananas are packed full of nutrients but since they cannot be sold for consumption due to specific supermarket guidelines, they would otherwise go to waste.
• Australian grown.
• Palm oil free.
• Vegan.

features:

• A delicious, high fibre, nutrient-packed, gluten free flour that gives great results for your baking.
• Gluten free baking that rises beautifully, giving your baking a light fluffy texture, delicious mild flavour and high nutrition
• A unique, power-packed source of dietary fibre
• Rich in prebiotic fibre resistant starch for optimum gut health.
• High in essential minerals and vitamins—potassium, zinc, magnesium and manganese and Vitamin E

• Use instead of flour to make bread, pasta, cakes, etc.
• Free from gluten, grains, nuts, dairy, sugar, egg, soy and dairy.
• Suitable for vegans, paleo diets and people with gluten sensitivity.
• Takes the place of regular flour and reduces by 25-40%, meaning your flour goes further.

ingredients:

454g / 100% Australian Natural Cavendish Bananas.

Made in Australia.

About Natural Evolution and Founder Robert Watkins

Are you aghast at the food wasted because of grocery retailer's ridiclous "cosmetic food guidelines" such as the length of shape of bananas? So was North Queensland banana farmer, Rob Watkins. Week after week Rob's farm disposed of tonnes of beautiful Lady Fingers that they had poured so much energy and resources into growing just because they were too big, too straight or too bendy for the supermarket giants. The fruit was perfectly good for eating and packed full of nutrients. Every week the local wallabies would flock to east as many green Lady Fingers as their tummies could handle, along with cattle breaking fences to get to the wasted* green bananas (*wasted meaning unsuitable for supermarket guidelines).

In 2010 Rob accidentally drove over a hand of lady fingers on the bitumen and what he saw in the sun rays was like dust, something he later named “diamond dust” due the difficultly in producing this superfood. This drove him to research whether this could be a flour? After suffering mild coeliac symptoms for years Rob knew of the need for good quality gluten free flour and he began producing green banana flour.

Demand for the product is not only due to it being gluten free but also because it is one of the highest resistant starch food sources in the world. What began as a purpose and use for tonnes of wasted bananas each week has evolved into a new market for all growers, and not just for their waste. Growers finally have the option of another marketplace for their produce and in fact the potential to earn more for their higher grades of bananas.