Wood-fired oven-baked carob rusks
Recently, international scientific community became interested in the Cretan diet due to the research which has shown that during the previous decades cases of cardiovascular diseases and neoplasias have been extremely rare in Crete. Archaeological and historical evidence proves that eating habits of Cretans in the 20th century are very different from the diet of the residents of the island in former ages, and, moreover, in ancient times.
Soft wheat flour*, barley flour*, carob flour*, rye flour*, chickpea flour*, oat flour*, olive oil*, sourdough*, Himalayan salt, yeast
*organic farming product
|Nutrition facts||Per 100g|
|Energy||1377kJ / 329kcal|
|of which saturated||0,9g|
|of which sugars||4,2g|