Huge Sprouted Flour Giveaway ($100 value)

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This whirlwind of giveaways is just about complete (if you’ve missed the last two, win three nourishing “must have” books here or a Wondermill grain mill here). Today I share the last giveaway. When Peggy from To Your Health Sprouted Flour first contacted me about doing a giveaway for sprouted flour, I was thinking we were giving away something like a five pound bag of flour. So I was jumping up and down with excitement when I found out that she wanted to give away 25 pounds of sprouted flour! Now if that’s not a prize worth winning, I don’t know what is!

But first, let me tell you a little more why you should care about sprouted flour. The following information is found in my original post about sprouting.

Phytic Acid and Enzyme Inhibitors are Neutralized

Phytic acid binds with calcium, magnesium, iron, copper, and zinc, making it hard to impossible for you to absorb those nutrients.  It’s also irritating to your digestive system. By sprouting your grains, legumes or seeds, you are neutralizing phytic acid very effectively. You will also be neutralizing enzyme inhibitors, which unfortunately not only inhibit enzymes in the actual seed, but can also inhibit your own valuable enzymes once they have been eaten.

Sprouting Aids Digestibility

Beyond even anti-nutrients that are neutralized by sprouting, there are other changes that take place during sprouting that make it easier for us to digest our seeds/legumes/grains.

“Soaking [sprouting] will also help to diminish s0me of the fat content and will help convert the dense vegetable protein to simpler amino acids for easier digestion. The more complex carbohydrates in the foods will also start to break down into the simpler glucose molecules” Wendy Rudell, Raw Transformation

Other Nutritional Advantages

“The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold.” Sally Fallon, Nourishing Traditions, pg 112

Besides the nutritional benefits, there is also another huge benefit. Sprouted flour is ready to use, so no soaking required! It’s as easy to use as white flour! For those with little time, this is a plus (or for those of us who have a hard time planning ahead).

Here are some recipes that use sprouted flour, just to give you an idea of the possibilities.

Gingersnaps (mine)
Sprouted Grain Doughnuts Nourished Kitchen
Milk and Honey Sprouted Bread Nourished Kitchen
Homemade Sprouted Flour Crackers Cheeseslave
Homemade Banana Bread Cheeseslave
The Best Chocolate Chip Cookies

And now to the giveaway. Peggy is giving away a total of 25 pounds of sprouted flour! This includes: 1 ten pound bag of sprouted wheat, 1 ten pound bag of sprouted spelt, 1 five pound bag of sprouted rye as well as the free shipping to the winner.

To enter this great contest, just click on the link below and go sign up for Peggy’s newsletter (which, by the way, I will be doing myself as you get to hear when she is doing specials etc. You can unsubscribe at anytime). Update: And then leave a comment here! You won’t be entered into the giveaway until you leave a comment here. Sorry that I didn’t make that clear before! You must live within the US to enter this contest.

This contest will end on December 16th at 11:59 PM PST. The winner will be chosen via random.org, and will be announced on December the 17th. You must live within the United States to enter this contest. If you win, you have 48 hours to contact us once we have tried to contact you or the winner is announced.

Like all of the giveaways done with my sponsors I will be receiving a small compensation for hosting this giveaway.