Sprouted Rolled Oats and Goodness
Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!
Ingredients
- 1/2 cup sprouted rolled oats
- 1 cup filtered water
- 2 teaspoon ghee, divided
- 1/2 cup Flax Meal
- 1 persimmon, cubed
- 3 tablespoons plain yogurt
- 1 teaspoon natural peanut butter
- 1 teaspoon chia seeds
- cardamom (to season oats and persimmons)
- cinnamon (to season oats and persimmons)
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Instructions
- 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.
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Sprouted Adventure Bread
Ingredients
Dry
2.5 Cups TYH
sprouted rolled oats
1 Cups TYH
Sprouted Sunflower Seeds
0.5 Cups TYH
Sprouted Pumpkin Seeds
0.75 Cups TYH
Sprouted Almonds toasted and chopped
0.75 Cups
Flax Seeds
0.33 Cups
Psyllium Seed Husks
3 TBS
chia seeds
2 TSP
Himalayan Pink Salt
Wet
2.5 2.5
water
0.25 Cup
Avocado Oil
2 TBS
maple syrup
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Instructions
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Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
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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.
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Dump all dry ingredients into large bowl, then add all wet ingredients.
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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.
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Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
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Remove from fridge and allow to come to room temperature, roughly 2 hours.
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Preheat oven to 400.
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Bake for 55-60 minutes.
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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.
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ENJOY!
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Happy Harvest Oat Power Bowl
Ingredients
- 4 Cups milk
- 1 Cup sprouted rolled oats
- 1/2 Teaspoon salt
- 2 Small Bananas
- 2 Medium apples Thinly Sliced or Blueberries
- 4 Teaspoons Sprouted Pumpkin Seeds
- 1 Teaspoon chia seeds
- 4 Teaspoons coconut sugar or Honey
- 1 Teaspoon cinnamon
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Instructions
- 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)
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Maria Lamb’s Sprouted Pinole
Ingredients
- 1 cup sprouted purple or yellow corn flour
- 1/4 cup chopped dates
- 2/3 cup filtered water
- 1 tablespoon coconut oil
- 3 tablespoons brown rice syrup
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- Dash of cinnamon
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Instructions
- Preheat oven to 350°
- Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
- This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
- Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
- If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
- Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
- Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
- Remove from oven and let cool.
- They can be eaten immediately or saved in the refrigerator for several days.
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