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Our Favourite Cookbooks That Feature Sprouting

We are constantly reading professional perspectives about why, how and what people sprout to deepen our understanding of sprouting. Some people use sprouted ingredients for nutrition, some for digestion and others for taste and texture. Despite various reasons for preparing and consuming sprouted foods, one motivation remains constant – the enhancement of whole food

Whether you are a pro sprouter or this is a new topic of exploration for you, we highly suggest these authors, chefs and bakers to help you figure out how sprouted ingredients can enhance your food. There is also great information on how to sprout at home for those who enjoy witnessing the sprouting process first hand.

There are many cookbooks that use sprouted ingredients
Naturally Nourished: Healthy delicious meals made with everyday ingredients
By Sarah Britton from My New Roots 

Sarah Britton is a holistic nutritionist, culinary wizard and author. Within her most recent publication she features some delicious recipes using sprouted lentils.  She also has some great recipes on her website using sprouted ingredients which we highly recommend.
At Home In The Whole Food Kitchen: Celebrating the art of eating well
By Amy Chaplin 

Amy Chaplin talks about the benefits of soaking and sprouting whole grains, beans, nuts and seeds. Many of her simple, whole food recipes feature sprouted flours and soaked grains. This is a cookbook library staple for us.
The Sourdough School: The ground-breaking guide to making gut-friendly bread
By Vanessa Kimbell

Vanessa Kimbell is a master baker residing in the UK. Her specialty is the science behind baking sourdough bread and how true sourdough bread can benefit our digestive system.  Within her book you begin to truly understand the importance of properly preparing whole grains into delicious bread that our digestive system and taste buds love.  She touches upon the wonderful addition sprouted grains and seeds can be to fermented loaves of bread. She also explains the reasons why sprouted grains can have digestive benefits.
Bread Revolution: World-class baking with sprouted & whole grains heirloom flours and fresh techniques
By Peter Reinhart

Peter Reinhart is well known baker, speaker and writer. We highly recommend this book to those who are avid bakers and would like to start baking with sprouted flours. In this book he focuses solely on using sprouted whole grain flours to bake all kinds of bread. He will answer many questions you may have about the tools, ingredients and skills you will require when baking with sprouted flours and compliments this with simple, wholesome recipes that really bring sprouted flours to life!

Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health
By Dr. Bill Schindler

Dr. Bill Schindler approaches food as both an archeologist and a chef. His mission is to preserve and revive ancestral diets to create a nourishing, ethical, and sustainable food system. In the grains chapter he specifically speaks about why and how to soak and sprout grains.

Please Note: This is a very condensed list and we realize there are many more authors, bakers and chefs out there who are amazing resources when it comes to sprouted ingredients. If you are someone who works frequently with sprouted ingredients, please reach out and introduce yourself and/or your suggested resource!

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