Sprouted Rolled Oat Blender Pancakes
An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!
Ingredients
- 2 heaping cups TYH sprouted rolled oats
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Servings:
Units:
Instructions
- In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
- Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
- Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
- Flip over once bubbles have formed and the bottom is golden brown.
- Repeat until all pancakes are made.
To Freeze
- Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
- Let defrost at room temperature and then microwave or toast in the oven or toaster.
Share this Recipe
Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.
Ingredients
Spiced Applesauce Cake
- 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
- 1 teaspoon French sea salt or 1/2 tsp table salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
- 2 eggs
- 1 cup apple butter or applesauce
- 1/2 cup fresh apple cider
- 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
- 8 ounces cream cheese, room temp
- 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Apple Cider Caramel Sauce
- 1 quart fresh apple cider
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
Units:
Instructions
Spiced Applesauce Cake
- Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
- Softly whisk all dry ingredients together.
- In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
- Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
- Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
- Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
- Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
- In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
Share this Recipe
Sprouted Fruit Bars
Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.
Ingredients
- 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
- 1 cup almond flour
- 1/2 cup sprouted rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg (or 3 tablespoons of Aquafaba for vegan)
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/3 cup strawberry jam (for filling)
Servings:
Units:
Instructions
- Preheat oven to 350.F
- Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
- After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
- Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
- Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
- Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
- Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes
Make these on the weekend then have them during the school week!
Share this Recipe
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)
Servings:
Units:
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.
Share this Recipe
Baked Apple Cinnamon Oatmeal
Ingredients
1 pound
apples
2 cups
sprouted rolled oats
2 teaspoons
cinnamon
1/2 teaspoon
sea salt
2/3 cup
Walnuts
2 cups
milk
2
eggs, lightly beaten
1 teaspoon
vanilla
2 tablespoons
melted butter
1/3 cup
maple syrup
Servings:
Units:
Instructions
-
Butter a 2-quart casserole. Preheat oven to 350°.
-
Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes.
Remove from oven to cool. Turn oven down to 325°. -
In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
-
Add milk, stir and set aside to soak for 30 min.
-
In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
-
After soaking period, mix remaining wet ingredients into oat mixture.
Spread into casserole with apples. Sprinkle with remaining walnuts and
syrup, then a few shakes of cinnamon sugar, if desired. -
Bake uncovered
at 325° for 35-45 minutes, or until the middle of the baked oatmeal
springs back to light touch and is lightly browned. Serve with a dollop of
fresh cream.
Share this Recipe
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
Servings:
Units:
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)
Share this Recipe
Sprouted Pumpkin Seed Apple Muffins
Ingredients
- 1 1/4 Cup organic sprouted flour
- 3/4 Cup organic sugar
- 1/2 Cup Sprouted Pumpkin Seeds Chopped
- 1/4 Cup Flax Meal
- 1/4 Cup sprouted rolled oats
- 1 1 /2 Tablespoons baking powder
- 1/2 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon Fresh Ginger Minced Finely
- 1/2 Teaspoon nutmeg
- 2 Whole eggs
- 2 Cups Organic Apples ChoppedLeave Skin On
- 1/2 Cup coconut oil Melted
- 2 Tablespoons water
Servings:
Units:
Instructions
- Preheat oven to 400 degrees
- Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
- Core and cut the apples finely.
- Mince the ginger.
- Put the eggs into a medium bowl and slightly beat them.
- Add the apples, ginger, water and coconut oil and mix well.
- Pour the wet ingredients into the dry and stir until well combined.
- Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
- Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
Share this Recipe
Gluten-Free Sprouted Fruit Cup
Ingredients
Topping
- 3/4 Cup Gluten Free Sprouted Roll Oats
- 1/2 Cup Sprouted GF Baking Mix
- 1 Tablepoon cinnamon
- 1/4 Cup tapioca starch
- 1/4 Cup coconut sugar
- 1/2 Cup Chopped Pecans Optional
Filling
- 5 Peeled Peaches
- 10 Small Plums Cored and Diced
- 1 Whole lemon juice
- 1/2 Tablespoons cinnamon
- 2 Tablespoons coconut sugar
- 2 Tablespoons tapioca starch
Servings:
Units:
Instructions
- Pre-heat oven to 350 degrees.
- Prep the fruit and combine all of the filling in a large mixing bowl.
- Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
- Grease an 8x8 dish or pie pan with coconut oil.
- Spread fruit evenly in dish.
- Using your hands, flatten the topping and cover the fruit completely.
- Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes
Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!
Share this Recipe
Organic Sprouted Oat Flour Pancakes
Ingredients
- 1 cup Organic Sprouted Oat Flour
- 1 cup cottage cheese
- 3 whole eggs
- 3 egg whites
- 2 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp stevia (optional)
- 1/2 tsp cinnamon
Servings: servings
Units:
Instructions
- Put all ingredients in blender. Blend well until smooth.
- Pour onto hot griddle greased with a brush of oil.
- Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
- Serve!
Recipe Notes
Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!
Share this Recipe
Power Packed Oatmeal Cookies
Ingredients
- 1/2 cup organic butter, softened
- 3/4 cup light brown sugar
- 1 egg
- 2 Tbsp organic apple juice or apple cider
- 1 tsp vanilla
- 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
- 2 cups sprouted gluten free rolled oats
- 1/4 cup organic wheat germ
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup sprouted organic sunflower seeds
- 1/4 cup sprouted organic almonds
- 1/4 cup sprouted organic pumpkin seeds
- 1/4 cup raisins
Servings:
Units:
Instructions
- Preheat oven to 325°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
- In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
- Gently fold in seeds and raisins.
- Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Share this Recipe
Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
Share this Recipe
Maria’s Multigrain Hot Cereal
Ingredients
- 1/2 cup sprouted rolled oats
- 2 tablespoons whole sprouted buckwheat
- 1 tablespoon whole sprouted millet
- 1 tablespoon sprouted seasame seeds
- 1 tablespoon flax seeds or chia seeds
- 1 tablespoon sprouted spelt flour
- 1 tablespoon sprouted barley flour
- 1 tablespoon sprouted brown rice flour
- 1/4-1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon cinnamon
- salt to taste
- fresh fruit and milk
Servings:
Units:
Instructions
- The night before, mix the grains, seeds and flours together in a bowl.
- Stir in 1 cup of water and let sit at room temperature overnight.
- The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
- Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
- Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
- The longer you cook it, the thicker it will become.
- Remove from heat, pour into bowl or bowls, top with your favorite fruit and milk if desired (for a sweeter cereal, add some honey or maple syrup) and enjoy!
Share this Recipe
Sugar and Spice Coffeecake
Ingredients
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
Units:
Instructions
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
Share this Recipe
Sprouted Praline Rugelach
Ingredients
- 1 8oz raw or organic butter, softened
- 1 cup raw or
- 3 tsp vanilla extract, divided
- 1 tsp sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tsp cane or maple syrup
- 2 tsp heavy raw or organic cream
- 1/2 tsp cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Share this Recipe
334-584-7875
