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To Your Health Sprouted Flour Co.

Sproutastic Baked Oatmeal

Sproutastic Baked Oatmeal
Votes: 4
Rating: 2
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Sproutastic Baked Oatmeal
Votes: 4
Rating: 2
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Ingredients
  • 2 cups sprouted rolled oats
  • 1/2 cups packed brown sugar or coconut sap sugar
  • 1/3 cup organic raisins or dried cranberries
  • 2 tablespoons Chopped Toasted Walnuts
  • 1 teaspoons aluminum-free baking powder
  • 1 1/2 cups whole organic or raw milk
  • 1/2 cup unsweetened organic apple sauce
  • 2 tablespoons organic butter, melted (plus more to grease baking dish)
  • 1 large egg, preferably pastured or organic, lightly beaten
  • dash of cinnamon or nutmeg (optional)
Servings:
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Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Sprouted Spelt Salad with Asparagus and Parmesan

Sprouted Spelt Salad with Asparagus and Parmesan
Votes: 0
Rating: 0
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Sprouted Spelt Salad with Asparagus and Parmesan
Votes: 0
Rating: 0
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Ingredients
  • 2 Cups Sprouted Spelt Berries Can substitute Einkorn
  • 3/4 Pound Fresh Organic Asparagus Trimmed
  • 1 Cup Red and Yellow Organic Cherry Tomatoes Halved
  • 3/4 Cup Chopped Toasted Walnuts
  • 3/4 Cup Dried Cranberries Organic and naturally sweetend
  • 1/2 Cup Chopped Fresh Organic Parsley
  • 1/3 Cup Chopped fresh organic chives
  • 1/4 Cup Organic balsamic vinaigrette or to taste
  • 1 Cup Shaved or shredded Parmesan Cheese divided
Servings:
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Instructions
  1. Soak spelt berries in a large bowl of filtered water for 10-12 hours to rehydrate. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the drained spelt and return to a boil.
  3. Reduce heat to medium and cook the berries uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 additional minutes. Drain and allow to cool.
  4. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
  5. Place spelt berries, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle with about ¾ cup Parmesan cheese. Toss well. Top with remaining ¼ cup of cheese. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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