Features

September 2015 Issue

Give Sprouted Grains a Try

Maximize nutrition and flavor by using sprouted grains in stovetop recipes and sprouted grain flours for baking.

Science is finally catching up with the age-old practice of sprouting grains to find that itís an even more nutritious way to eat whole grains, since it increases nutrient levels and nutrient availability to the body. Chefs and bakers are increasingly using sprouted grains in recipes, and food manufacturers are using sprouted grains in cereal, bread, snack chips, pasta, and other packaged foods. More and more consumers are sprouting grains at home, too. Helping to spur these trends is the fact that sprouted grains are typically a bit sweeter and more flavorful than their traditional whole grain counterparts. If you havenít yet tried sprouted grains, itís time to seek them out.

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