Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.


750 g $9.50 BuyBuy
5 kg $51.60 BuyBuy
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20 kg $174.70 BuyBuy

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Chickpeas are part of the legume family and have been cultivated for almost 7000 years. Chickpeas are an excellent source of protein, fiber, B vitamins and minerals. As with many pulses they are a perfect addition to soups and stews. Chickpeas are commonly used in hummus and can be milled into flour and used as a thickener, stabilizer in veggie burgers or wheat flour replacement.


  • 5/16 inch wide, cream in colour
  • Chickpeas have been cultivated for more than 7000 years and are considered to one of the oldest legumes on earth.  They are native to the Mediterranean region.
  • Chickpeas are an excellent source of iron, zinc, magnesium, folate and phosphorus. They are a good source of vitamins and rich in protein and fiber.
  • Consuming legumes, including Chickpeas is associated with lowering blood pressure as well as improving the regulation of blood sugar and cholesterol.  Chickpeas are a good choice in weight management and offer an excellent alternative to meat in vegan and vegetarian diets.


How to Enjoy

  • Chickpeas should be rinsed and drained before sprouting.  
  • Chickpeas are a great addition to sandwiches and wraps whether sprouted or cooked.
  • Chickpeas are probably best known for their use in hummus. 
  • Grinding chickpeas into flour offers uses as a thickening agent, a wheat free flour in pancakes, crackers, cookies and a favorite choice in wheat free wraps and crepes.
  • Once cooked Chickpeas can be roasted then seasoned with salt or seasonings for a tasty, crunchy snack
  • Chickpeas are complimented by many ethnic spices and are a major ingredient in Mediterranean, Middle Eastern and Indian dishes.
  • Add Chickpeas to soups and stews. With added spices, these dishes can be mild or spicy, whichever you prefer.



Our Chickpeas are grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the legume.


Chickpeas will keep for several months if stored in a cool, dry, dark place. If you need to store them for longer, they can be kept in the refrigerator.

To Prepare

  • Chickpeas should be soaked in water a minimum of 3 hours or overnight
  • To cook, change water place the legumes in a saucepan using three cups of fresh water for each cup of peas. Bring to a boil then reduce to a simmer and cover. Simmer 1 - 2 hours.

Fun Facts

  • Instant Pots offer a quick and easy way to cook dry chickpeas.  Chickpeas can be dry or soaked first.
  • Changing the soaking water: while retaining this water preserves a few vitamins it promotes gas formation. Pre boiling, soaking and draining peas prior to their final cook removes over half of the complex sugars that cause gas.