sprouted flour

I love baking and even though flour (any kind) is not considered ideal compared good whole grain, I do sometime have it.
I always wanted to try sprouted flour. Being soaked and sprouted the flour shouldn't contain any harmful phytic acid. I have never seen them in Australia so I decided to make it myself.

So far I have tried lentil flour which worked really well. I also did mung beans too but it didn't work so well. I couldn't hydrate them properly maybe and stuck together when milled. Anyway they are stored in the freezer to minimise the oxidisation, ready to be used. Maybe lentil pancake for breakfast this weekend?

note...you will find Phytic acid in grains, beans and nuts. It has the property of combining with minerals, especially calcium, iron and zinc to form insoluble compounds which are carried out in the stool.