Better flavor, superior texture, easier on digestion
Why is Sprouted better?
EASIER ON
DIGESTION
Around here, we like to say “sprouting makes foods digest like a tomato, not a potato.” The reason? The sprouting process reduces the starch in both grains and legumes to make it much easier on your digestive system.
HIGHER IN
NUTRIENTS
Sprouting turns dormant seeds into living foods. We have engineered our own proprietary method of drying the sprouted grains to retain all the vitamins, minerals, and enzymes that would otherwise be removed in regular grains.
TASTES
DELICIOUS
Sprouting creates a superior taste by removing bitterness which enhances the unique flavor and texture of each grain.
IN-HOUSE
PRODUCTION
WOMAN
FOUNDED
SPROUTING
SINCE 1993
MADE
IN THE USA
CERTIFIED
ORGANIC
Fun Sprouting Fact
Sprouting produces enzymes that form strong gluten bonds quickly, so there’s “no need to knead” your dough and it proofs in half the time of unsprouted dough. A big time saver. So go ahead and bake that bread!
PEGGY SUTTON
Many years ago, I developed a passion for hacking through the jungle of “nutrition” information trying to discover the truth about the proper relationship to food and proper preparation of foods for the maximum benefit to our bodies. When I talked to my family and friends about the fabulous benefits of sprouted grains, the response was always “Can’t you just do it for me?” And so I did. I’m proud to represent a woman-owned company built from the ground up with hands-on experience, research, and a whole lot of love.