Sago is a type of gluten free starch extracted from tropical palms like Metroxylon sagu.

It’s versatile and a primary source of carbs in some parts of the world.

Sago contains antioxidants and resistant starch and has been linked to many benefits, including improving risk factors for heart disease and enhancing exercise performance Source.

Sago makes agreat breakfast and also can be used as a hot or cold dessert.




    Sarah O'Reilly

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