Five Reasons to Eat Sprouted Flour.
1. Sprouting changes everything in the bread. It puts vitamin C, B, B2, B5, B6. and carotene, which are converted to vitamin A. The nutrients increases dramatically, sometimes eight-fold when the bread is sprouted.
2. It deactivates Phytic acid, which is a known mineral blocker that inhibits the absorption of calcium, magnesium, iron, copper and zinc. These inhibitors can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people who eat un- sprouted grains. In 2008 The USDA’s Food Safety and Inspection Service (FSIS) ruled that sprouted grains are more akin to vegetables then to whole grains.
3. One of the other wonderful benefits is that sprouted grains are considered low glycemic. The pancreas needs huge amounts of B vitamins to digest grains. Once a grain has been sprouted most bodies recognize it as a vegetable and not as a starch which requires vegetable enzymes not pancreatic enzymes. Therefore eating sprouted grains does not stress the pancreas. This is great for diabetics.
4. It taste fantastic. It as a sweeter taste than regular whole wheat and it bakes like a dream. Sprouted grains contain Lactobacillus and other organisms that break down and reduce phytic acid allowing the body to better absorb nutrients.
5. People who eat sprouted grains have reported results from weight loss, lower cholesterol, more energy, less arthritic pain, controlled blood pressure, improved digestion and sounder sleep, and absence of stomach distress. Many of these I have experienced myself.
Eat sprouted grains your body will thank you!!
When I have company, these are my favorite scones to make for breakfast. They come together so fast and are always a hit.
- 2 cups sprouted flour
- ½ cup sucanat or honey
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup chilled butter, cut into pieces
- 1 egg
- ⅔ cups cream or milk
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- Egg wash, 1 egg and 1 teaspoon water, beaten
- LEMON TOPPING
- 1 -6 oz greek yogurt
- 1 tbsp kefir
- ¼ lemon zest and juice
- 2 package stevia or 2 tsp of honey
- Preheat Oven to 325 degrees.
- Combine flour, sugar, baking powder and salt.
- Cut in butter with pastry blender.
- Combine wet ingredients and mix into dry just until moistened gently mix in strawberries. Mixture will be very sticky.
- Turn onto a floured surface and knead 4 to 5 times with floured hands.
- Pat out to ½-inch thick and cut circles.
- Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds.
- Place on greased baking sheet. Bake for 25 to 30 minutes.
- Mix yogurt and kefir together.
- Squeeze lemon into yogurt, zest lemon and add to yogurt, stir in sweetener. Scoop on top of scone.