Description
- organic certified
- easy to use
- shelf stable
- use instead of regular flour, 1:1
- Blend with water to make your own almond milk
Our sprouted almond flour is made from only one ingredient: organic whole almonds. We do not add any flavor, sweeteners or alcohol. - The making of our sprouted flour is a delicate process wherein we take organic almonds, soak them for many hours let them sprout, rinse them thoroughly, and dehydrate. - This creates a sweeter, crispier, and more nutrient dense almond flour. We choose to sprout our almonds because raw almonds have tannic acid and an enzyme inhibitor in their brown skin that protects the nut until the proper levels of sunlight and moisture allow it to germinate. Since the nut does not release its enzymes until those conditions have been reached, eating almonds without removing the inhibitor may limit the nutrients your body can absorb and might make the almond more difficult to digest. - Sprouting almonds also releases lipase, an enzyme which digests fat. - We use the whole almond, including the skin, so that adds fiber and texture, and none of the nutrients created in the sprouting process is stripped away. You can best compare it to whole grain flour vs. refined flour. - At Manna Organics, we do NOT use PPO pasteurized almonds. If the product is USDA-certified organic, it cannot by law contain almonds that were treated with PPO (or any other synthetic chemicals). All almonds sold for human consumption in the United States must be pasteurized, as required by the USDA since 2007. Currently there are two main methods being used to pasteurize the almonds. One uses steam to sanitize the nuts (thats what we purchase), while the other uses the chemical propylene oxide, aka PPO, which is considered a possible carcinogen. Many conventional almond growers still pasteurize their almonds using PPO.