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SPROUTED GRAINS

We sprout our grains to make them delicious. In fact, we even fresh press them directly into our dough, to really bring out the flavor. This process makes our grains a little sweeter, so we never use any refined sugar.

Better Nutrition

Sprouting increases antioxidants and B vitamin levels. And more!

Higher Fiber

Our sprouted grains increase soluble fiber. 95% of people are fiber deficient.

Helps the Belly

Sprouting reduces gluten and phytic acid which may ease digestion.

Improves Flavor

Our sprouted grains have a sweeter, nuttier flavor and unique texture.

The Nutrient Bio-Availability of a Plant!

  • Tastes naturally sweeter
  • May be easier to digest becuase complex molecules break down
  • Nutrient levels increase (to grow the plant)
  • More soluble fiber

Nature Plays a Role in the Protective Nature

  • Tastes bitter (as a way to protect itself in nature from being eaten)
  • Complex molecules that may be harder to digest
  • Nutrients in a dormant state and less bioavailable
  • Less soluble fiber