Why I Use Sprouted Flour

Sprouted whole grains and sprouted whole grain flours are particularly rich in nourishment, and while the sprouting process is one that is relatively short, it yields beautiful results.  Sprouted grains (and their flours) are typically higher in vitamin B, vitamin C as well as antioxidants like carotene than whole-grain flours.  Further, like soaked and soured grains, sprouting mitigates the effects of food phytate, making the minerals in sprouted grains more readily absorbed.


Baking with Sprouted Flours

Sprouted flour functions slightly differently in baking than whole grain or all-purpose flour.  You can typically substitute sprouted flours at a 1:1 ratio, but many sprouted flours (particularly gluten-free flours) work better and give better results if they do not constitute the only flour used in the recipe.  For this reason, it’s best to use multiple types of flour, while keeping the total amount of flour the same as in the original recipe.

Sprouted flours tend to taste slightly sweeter than regular flours, and so I recommend not adding additional sweeteners to your recipe,

Where to Find Sprouted Flour

Sprouted flour is available in many large natural and health food stores.

Sprouted Blue Corn, Buckwheat and Blueberry Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: makes about 18

Wholesome and light-textured, these Blue Corn, Buckwheat and Blueberry Muffins are made with sprouted flours raw honey, eggs, and blueberries. Mildly sweet, with the distinct flavor of corn and buckwheat, these muffins are lovely in the morning for breakfast, topped with fresh butter.


· 1 1/4 cup sprouted blue corn flour

· 1/2 cup sprouted buckwheat flour

· 2 teaspoons baking powder

· 1/2 teaspoon unrefined sea salt

· 1 cup buttermilk

· 2 eggs, beaten

· 1 teaspoon vanilla extract

· 1/2 cup raw honey

· 1/4 cup melted butter

· 1 cup fresh or frozen blueberries



1. Line a muffin tin with muffin cups, and heat the oven to 400 F.

2. In a medium mixing bowl, whisk sprouted blue corn flour and sprouted buckwheat flour together with baking powder and sea salt. In a separate bowl, beat buttermilk, eggs, vanilla and honey together until uniformly combined.

3. Slowly pour the wet ingredients into the dry ingredients, beating them as you pour to form a smooth and uniform batter. In a smooth stream, stir in the butter, and then fold in the blueberries.

4. Spoon the batter into the muffin cups, filling them 2/3 of the way. Bake about 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.

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