Professional China Organic Rhodiola Rosea Extract Manufacturer in Senegal
[Latin Name] Rhodiola Rosea [Plant Source] China [Specifications] Salidrosides:1%-5% Rosavin:3% HPLC [Appearance] Brown fine powder [Plant Part Used] Root [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Storage] Store in cool & dry area, keep away from the direct light and heat. [Package] Packed in paper-drums and two plastic-bags inside. [What is Rhodiola Rosea] Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a fami...
Our company since its inception, always regards product quality as enterprise life, continuously improve production technology, improve product quality and continuously strengthen enterprise total quality management, in strict accordance with the national standard ISO 9001:2000 for Professional China Organic Rhodiola Rosea Extract Manufacturer in Senegal, We are also constantly looking to establish relationship with new suppliers to provide innovative and smart solution to our valued customers.
[Latin Name] Rhodiola Rosea
[Plant Source] China
[Appearance] Brown fine powder
[Plant Part Used] Root
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Package] Packed in paper-drums and two plastic-bags inside.
[What is Rhodiola Rosea]
Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.
There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.
1 Enhancing immunity and delaying aging;
2 Resisting radiation and tumor;
3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;
4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.
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Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free
For a Printed copy of this Recipe:
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Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free:
In a large bowl combine with a wooden spoon:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper
I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.
Bake in a Pre-heated 325* Oven
Do not score the crackers at this point.
Bake for 30 minutes
Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually.
Cut the Crackers into any size of your choice.
I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.
Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I checked mine after 20 minutes and rotated them around the pan so the edges would not burn.
I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers every 10-15 minutes as they may bake quicker due to your oven and size of the crackers.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.
Cool them completely on a wire rack before storing in a container.
Link to Chia Seed Muffins:
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