Make the season bright with these limited time only sprouted spelt gingerbread cookies! Soft, chewy and perfectly spicy, just like grandma used to make. All you need to add is butter and molasses, vegan alterations available on the package.
Made with organic whole grain Ontario spelt.
What makes sprouted seeds so healthy?
Sprouting breathes life into a dormant seed, enhancing it’s flavor, texture, nutrition, and digestibility.
For many people, grains and beans cause digestive discomfort. It is widely recognized that pre-soaking beans can help ease the discomfort, but what you may not realize is soaking and sprouting grains has the same effect. The sprouting process naturally activates starch, protein and lipid degrading enzymes that “pre-digest” a grain, seed or pulse. Sprouting does not remove gluten but for some people who have discomfort digesting wheat products, the sprouting process may aid in their ability to digest and enjoy.
While whole grains, seeds, and beans are a good source of nutrition, they also contain phytic acid, an enzyme that inhibits our digestive systems from fully absorbing the seed’s nutrients. The sprouting process reduces phytic acid, but how much depends on the seed and sprouting time. For example, chickpeas sprouted for 48 hours showed a 67% decrease. Sprouting converts the nutrients that are already present in the seed into a more bioavailable form for our bodies.
About Second Spring Foods
Evergreen Farms, the owners of Second Spring Foods, are a family-owned business committed to the belief that food is integral to our health and well-being. In 1985, husband and wife team Dale and Marianne started sprouting barley grass on their farm in Ontario, Canada. Demand for sprouted grains, seeds and pulses for bakery and food manufacturing use grew over the years, and they now operate two sprouting facilities in Seaforth, Ontario.