Organic Sprouted Chickpea Flour is versatile pantry staple can be used in all sorts of recipes from breakfasts to desserts. Sounds cool, but what’s the deal with sprouted flour? Well, it’s pretty simple. Before being milled into a fine-textured flour, baby chickpeas undergo a sprouting process that reserves their nutrient content instead of stripping them away like most wheat flours. That’s what makes this sprouted flour so special, it’s easy to digest and jam-packed with plant-based protein and fiber. An easy swap for conventional flours and a pantry staple for gluten-free, vegan and dairy-free diets.

Uses for Organic Sprouted Chickpea Flour

Makes a crisp coating for chicken, fish or falafel Delicious in savory, vegan pancakes For traditional South Asian recipes

Sprouted Foods in a Nutshell

New to sprouted foods? Let us plant the seed for ya! In fact, each little granule of this product started out as seeds; think tree nuts, grains or legumes. Unlike the standard seed growing process, sprouted seeds are germinated, which means they’re soaked and rinsed until they grow small tail-like ends. At that point, enzymes within the plant are activated and the sprouted seed reaches its full nutrient potential; meaning it contains more fiber, protein and nutrients than unsprouted plants.

Why Shout For Sprouts:

• Easy to digest
• Packed with easy-to-absorb vitamins, minerals and antioxidants
• Reduces inflammation
• Great for gluten sensitive diets
• Taste just as delicious as unsprouted foods
• Great for snacking, cooking and baking