Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
Dump all dry ingredients into large bowl, then add all wet ingredients.
Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
Remove from fridge and allow to come to room temperature, roughly 2 hours.
Preheat oven to 400.
Bake for 55-60 minutes.
Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
Sprinkle of cinnamon and fresh orange zest (optional)
1Teaspoonbaking sodaThis is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.*
* Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. *
Bake for 30 minutes at 350 degrees.