High in fibre and low in waste: Sustainable cookies
Sustainable cookies aren't just good for the environment: Its creators say they're packed with nutrients as well.
We all remember Nathan Coleman teaching us about garbage pizza, right?
For dessert, why not consider a sustainable cookie?
It's not as far out as it seems.
A Vancouver company is working to upcycle the waste barley used in beer production to help sweeten its line of cookies.
Approximately 65,000 kilograms of barley are used in B.C. microbreweries daily. The sugar is extracted and used in beer and the rest of the grain is thrown away.
Susgrainable has found a way to dehydrate the barley and turn it into a flour they can bake with.
According to the company, the barley flour is high in fibre, made with plant-based protein, and lower in sugar than most traditionally-made cookies.
The company started out as a UBC school project and has grown into a business that sells delicious treats at farmers' markets across the province.
