organic sprouted spelt flour
Our family has over 30 years of experience working with food – sprouting it, eating it and sharing it. We love experimenting, learning from the past and discovering how to get the most flavour, nutrition and joy from our food.
For centuries, people understood that soaking and sprouting grains, seeds and beans was necessary for consumption. This collective wisdom has become less common in the modern household, but is re-emerging as a way to enhance the digestibility and function of whole foods.
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