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In addition to wheat, sprouted breads may contain grains and legumes, such as millet, barley, oat, lentil and soy. Bread that is made from an array of grains and legumes can provide a complete set of amino acids, the building blocks of proteins. Sprouted breads may contain slightly more trace minerals and nutrients than non-sprouted breads.
The sprouted grain flatbread, available Jan. 1 for $5.99, comes loaded with pepperoni, salami, Italian sausage and spicy giardiniera. Keep an eye out for Mama Cozzi’s wood-fired pizzas coming ...
Sprouted mung beans. Along with green vegetables, another class of popular food is various beans, either whole or split. Split beans are called dal and turned into amti (thin lentil soup), or added to vegetables such as dudhi. Dal may be cooked with rice to make khichadi. Whole beans are cooked as is or more popularly soaked in water until ...
Made mainly with spelt flour or coarse meal. Sprouted bread: Sprouted Isle of Man: A type of bread made from sprouted whole grains: Taboon bread or Laffa Flatbread Turkey: Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings. Taftan: Leavened Iran
The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Injera: Ethiopia: A sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, [11] it is a national dish in Ethiopia and Eritrea. Kenkey: Ghana: A fermented maize dumpling. Khanom chin: Thailand ...
Legumes like black beans, chickpeas, green peas, and lentils Sprouted grain bread and whole-wheat bread Grains like barley, brown rice, farro, millet, multigrain hot cereal, quinoa, rolled oats ...