December 21, 2009 
Ever wonder how you can get around the need to soak the flour for baked goods, when you're baking something that just doesn't lend itself to soaking? Or what about when you're short on time and need to bake something to fill a need, but just don't have the time for soaking?
Enter sprouted grain flour.
I've [...]
Read the full article → April 8, 2008 
Today's kitchen tip is a quick lesson in soaking and cooking oatmeal.
Recently, I've been asked multiple times what kind of oats we use, and to explain the details of how I make our breakfast cereal, so here goes...
For the longest time, we have been buying organic rolled oats in 5 lb bags from Azure. When [...]
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