Amaranth Crispbreads with Jerusalem Artichoke and Seaweed are a gluten-free snack made from amaranth flour (complete protein, squalene, tocotrienols), Jerusalem artichoke (inulin prebiotic fibre), and seaweed/kelp (iodine, minerals). Suitable for gluten-free diets.
100 g. Serve plain or with toppings. Store in a cool, dry place; see packaging for nutritional values and full ingredients.
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Amaranth Crispbreads with Jerusalem Artichoke and Seaweed are a gluten-free baked snack made from amaranth flour (Amaranthus sp.) as the primary grain base, enriched with Jerusalem artichoke (Helianthus tuberosus) and seaweed (kelp/laminaria). The combination of these three functionally distinct ingredients creates a nutritionally varied crispbread with a distinctive flavour profile and a good nutritional character for a gluten-free snack product.
Amaranth flour provides a high-quality gluten-free protein base (with a complete essential amino acid profile including lysine), natural squalene, and tocotrienols. Jerusalem artichoke contributes inulin — a prebiotic dietary fibre that serves as a substrate for beneficial gut bacteria. Seaweed (kelp/laminaria) adds a characteristic slight sea-mineral note as well as iodine and additional trace minerals. The crispbreads are suitable for individuals avoiding gluten and make a versatile snack that can be served plain or topped with various spreads and toppings. The 100 g pack is a practical individual serving size.
NET QUANTITY: 100 g
INGREDIENTS: Amaranth Flour (Amaranthus sp.), Jerusalem Artichoke (Helianthus tuberosus), Seaweed (Laminaria). See packaging for full ingredient list.
NUTRITIONAL VALUE per 100 g: See packaging.
ALLERGEN INFORMATION: Gluten-free product. May be processed in facilities handling gluten-containing cereals — see packaging.
STORAGE: Store in a cool, dry place, away from direct sunlight and moisture.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia.
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, www.vitateka.ee
Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.
International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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On average - up to 5 business days (depends on the selected delivery method).
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Di&Di Amarandileivakesed maapirni ja merikapsaga, gluteenivabad are gluten-free amaranth crispbreads for people who want a light, crunchy snack with more nutritional interest than ordinary crackers. They are often chosen by those avoiding gluten, as well as by anyone looking for a convenient fibre-rich option for work breaks, travel, or a simple meal with toppings.
The base of this product is amaranth flour. Amaranth is a naturally gluten-free pseudograin valued for its balanced protein profile, including lysine, an amino acid that is less common in many cereal-based foods. It also naturally contains squalene and tocotrienols — compounds found in some plant foods that make amaranth nutritionally distinctive. In these crispbreads, amaranth gives a dense, satisfying texture and a mild nutty taste.
Jerusalem artichoke adds inulin, a prebiotic fibre. In plain language, this means it is a type of fibre that is not digested in the upper part of the digestive tract and instead becomes food for beneficial intestinal bacteria. This makes the crispbread especially relevant for people who want to increase fibre intake through simple foods rather than supplements alone. Seaweed, in turn, contributes iodine and trace minerals, along with a gentle marine note that pairs well with savoury toppings.
This combination makes Di&Di crispbread easy to fit into real-life eating habits: plain as a crunchy snack, with hummus or cottage cheese, or as a gluten-free alternative to bread alongside soup or salad. If you are sensitive to iodine intake or usually avoid seaweed products, it is sensible to check the full composition and use according to your overall diet. Those with a very fibre-poor menu may also prefer to introduce foods with inulin gradually.
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