Sprouting stabilizes the fragile essential fatty acids so they do not get rancid quickly — so we sprout, dry, then grind and we have tested the sprouted seed to find
it completely shelf stable two years later!
The absence of milk solids and water in ghee make
it completely shelf stable.
Plus no butter or eggs and the package is
completely shelf stable!
Not exact matches
I loved that this recipe is
completely oil - based with
shelf stable ingredients.