Sprouted Chocolate Oat Clusters
Ingredients
- 2 tablespoons Organic peanut or almond butter
- 2 tablespoons whole organic or raw milk
- 1/4 cup Organic Semisweet chocolate chips
- 3/4 cup sprouted rolled oats
Servings: Clusters
Units:
Instructions
- Place nut butter, milk, and chocolate chips in a medium sized heavy saucepan. Cook over low heat until chips melt. Stir well to incorporate ingredients.
- Add rolled oats. Remove from heat and stir to coat oats well.
- Using a spoon, drop 8 ball-shaped portions of the mixture on a wax paper or parchment-lined baking sheet. Refrigerate for 20-30 minutes to set before serving.
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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea salt
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
- Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Chocolate-Zucchini Cake
Ingredients
- organic butter (For Pan)
- 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
- 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1 1/4 Cups organic sugar
- 1/2 Cup plus 1 Teaspoon extra virgin olive oil
- 2 Large eggs Preferably Pastured
- 1/2 Teaspoon vanilla extract
- 1 Medium Organic Zucchini Gated and Squeezed dry
- 1 Teaspoon honey
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
- Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
- Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes
Recipe provided by Food Network.
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