What’s more nourishing than a grain? A grain that’s been sprouted. Both our flours are sprouted. An unsprouted grain is dormant, waiting for the right time to germinate. Its nutrients are locked up and well protected, making dormant grains harder to digest. When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms. The sprouted grain is slow dried to preserve its valuable nutrients. Then it’s stone ground or rolled, creating these raw, wholegrain flours and porridge oats, ready to use.