/ / NEW Buckwheat Cakes with GARLIC & ROSEMARY (Australian made, Gluten & Grain Free)

NEW Buckwheat Cakes with GARLIC & ROSEMARY (Australian made, Gluten & Grain Free)

These crisp cakes are made with 96% organic buckwheat, garlic, sea salt and a little rosemary oil. They’re made in Northern Rivers, NSW, and provide 24 calories and 5 g of carbs per slice.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$9.68 30 cakes · lowest price at EAT TO LIVE
Price and stock checked Oct 31, 2026
Key nutrition facts
24caloriesPer serving · 1 slice
Protein
—
Fiber
—
Added sugar
—
Sodium
—
Saturated fat
—
From the product page
Ingredients: Organic Buckwheat (96%), Garlic, Sea Salt, Rosemary Oil (0.01%)
79 / 100
Good Scored automatically
Weighted as snacks, sweets, dessertsLow confidence · Scored on 5 of 11 inputs, 5 claims verified
Nutrition · counts 30%75
Ingredients · counts 30%100
Processing · counts 25%62
Sourcing · counts 5%75
Transparency · counts 10%75
Why it scores 79
Nutrition 75 · Typical for snacks and sweets; no added sugar per 1 slice (weight not printed, so estimated from its 24 calories)
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 62 · Buckwheat cakes made with garlic, salt and a little rosemary oil
Sourcing 75 · The brand says the cakes are Australian-made and use 96% organic buckwheat
Transparency 75 · Full ingredient list, organic buckwheat and Australian production are stated
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Organic Buckwheat (96%) Garlic Sea Salt Rosemary Oil (0.01%)
4 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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