How to Prepare Sprouted Chickpea/Garbanzo Flour

Sprouted chickpeas (garbanzo beans) are chock full of wonderful nutrients, however, have never been a favorite of mine in their raw state. But, aside from hummus, they are awesome when used in cakes, cupcakes, breads and pizza crusts, imparting a really nice "cake-like" texture. They are versatile and can be used freshly sprouted and ground, dehydrated whole, then frozen, and re-hydrated when needed, or dehydrated and ground into a beautiful flour.  I suggest you experiment with all of these beautiful textures to see how they work.

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