Rude Health sprouted grains: a quiet revolution?

August 21, 2016 9:07 am Published by Leave your thoughts

Rude Health (one of our favourite brands) have started producing the UK’s first range of sprouted oats and flours. Could this be the start of a quiet revolution in the way we eat grains? Sprouting has become a popular buzzword over the past few years, but up until very recently, it has really only applied to seeds – and perhaps nuts (which are called ‘activated’ rather than ‘sprouted’). Thanks to Rude Health, this may all be about to change….

Have you tried any of these sprouted grains?

Rude Health may be about to transform the way we eat grains….

Rude Health currently produce four kinds of sprouted grain:

These grains have all been allowed to sprout – in other words, to germinate into young plants, transforming themselves from starches to vegetables, which many people find much easier to digest. Rude Health explain that as the seeds germinate, they come to life and release their vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying these nutrients, making sprouted grains much higher in vitamins, minerals and protein than non-sprouted grains, as well as being lower in gluten. As all of these nutrients are more easily digested, health is boosted further. And the grains are ‘raw’ (dried at a low temperature), preserving their goodness.

We’re taking a closer look at each of the four options:

Sprouted porridge oats

Sprouted oats make a really creamy porridge.

Sprouted porridge oats are extra-oaty!

These oats are rolled, rather than steamed. The sprouting process, according to Rude Health, makes the flavour more ‘oaty’ and complex. They make a porridge with a creamy texture and plenty of bite.

Sprouted whole spelt flour

This grain may be easier to digest for many.

Sprouted spelt grain: not just for anarchists.

Spelt is described by Rude Health as ‘the anarchist of grains’! Its most nutritious parts are found in its kernel, so they are not removed during milling. This gives you a flour that’s high in protein and light to bake with. So why doesn’t everyone grow spelt? Well, the plants are tall and wavy and hard to harvest by machine, so not great for farming on an industrial scale.

Sprouted buckwheat flour

Buckwheat is actually a pseudocereal.

Sprouted buckwheat, with a great nutty flavour.

Buckwheat is naturally gluten-free and in fact, isn’t even a grain. It’s a ‘pseudocereal’ or ‘pseudograin’ closely related to rhubarb, with a nutty flavour. Buckwheat has long been used for making perfect pancakes and flavoursome breads.

Sprouted wholewheat flour

Sprouted wholewheat flour is particularly rich in fibre.

Made from red wheat – great for pastry.

This wholegrain wheat flour is made from red wheat, a fairly rough variety, where the kernel retains plenty of the bran, and thus the fibre. This is perfect for sourdough and other rustic breads.

We hope you might be persuaded to experiment with a few of these different flours! And if you’d like to try out an end-product, why not take a look at Everfresh’s range of sprouted breads here?

 

 

 

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This post was written by Yzanne

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