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.
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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
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Preheat oven to 400 degrees
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Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
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Core and cut the apples finely.
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Mince the ginger.
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Put the eggs into a medium bowl and slightly beat them.
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Add the apples, ginger, water and coconut oil and mix well.
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Pour the wet ingredients into the dry and stir until well combined.
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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
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Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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