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To Your Health Sprouted Flour Co.

Sproutastic Tail Waggers

Like so many pet lovers, I tend to treat my dogs more like children than pets. That includes coming up with healthy treat recipes they love. Here’s one of my “children’s” favorites.

Sproutastic Tail Waggers
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Servings
1
Servings
1
Sproutastic Tail Waggers
Votes: 0
Rating: 0
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Servings
1
Servings
1
Ingredients
  • 1 cup organic sprouted white wheat or oat flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in another bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter-sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake about 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or freeze for a couple of months.
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Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
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Fruity Baked Sprouted Rolled Oats
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Ingredients
  • 3 large organic or pastured eggs
  • 3 1/2 cups whole organic or raw milk
  • 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • 8 cups organic sprouted rolled oats
  • 1/2 cup Organic Chia Seeds
  • 1/2 cup organic flax or sprouted sesame seeds
  • 2 1/2 cups organic blueberries, divided
  • 1 cup organic raspberries
  • 1 1/2 cup diced organic peaches, peeled
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Instructions
  1. Preheat oven to 375◦.
  2. Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
  3. Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
  4. Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey

Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Ingredients
  • 1/2 cup organic sprouted rolled oats
  • 1 cup almond milk (more as needed)
  • 1/2 cup frozen berries of your choice
  • 3 tablespoons honey
  • 1/3 cup vanilla yogurt or greek yogurt
  • 1/4 cup ice
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Instructions
  1. Add sprouted rolled oats to the blender and pulse until it becomes a powder.
  2. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately
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Sprouted Adventure Bread

Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Ingredients
  • 2 1/2 cups organic sprouted rolled oats
  • 1 cup organic sprouted sunflower seeds
  • 1/2 cup Organic Sprouted Pumpkin Seeds
  • 3/4 cup Organic Sprouted Almonds, toasted and chopped
  • 3/4 cup Organic Flax Seeds
  • 1/3 cup Organic Psyllium Seed Husks
  • 3 tablespoons Organic Chia Seeds
  • 2 teaspoons Himalayan Pink Salt
  • 2 1/2 cups filtered water
  • 1/4 cup Avocado Oil
  • 2 tablespoons maple syrup
  • Organic Coconut Oil to grease pan
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease loaf pan and set aside.
  2. Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
  3. Mix all ingredients in large bowl until well incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once well mixed, dump mixture into oiled loaf pan. Cover and set in fridge for 4-12 hours.
  4. Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
  5. Remove from oven and let rest 5-10 minutes. Remove from pan and allow to cool on a wire rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool. ENJOY!
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Sproutastic Tail Waggers

Sproutastic Tail Waggers
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Sproutastic Tail Waggers
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Ingredients
  • 1 cup organic sprouted white wheat or oat (gluten-free) flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in a medium bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or wrap well and freeze for a couple of months.
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Melt–In–Your–Mouth Banana Pancakes

Melt–In–Your–Mouth Ban. pancakes

Melt–In–Your–Mouth Banana Pancakes
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Melt–In–Your–Mouth Banana Pancakes
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Ingredients
  • 1 1/2 cup organic sprouted rolled oats
  • 1 1/2 cups whole fat milk
  • 1 cup TYH organic sprouted flour of choice
  • 2 tbsp maple sugar or sucanat
  • 2 large eggs lightly beaten
  • 5 tbsp coconut oil, melted
  • 2 very ripe bananas
Servings:
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Instructions
  1. Mix rolled oats and milk.
  2. Stir in dry ingredients.
  3. Stir in eggs and coconut oil.
  4. Mash bananas with a fork and add to pancake batter.
  5. Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
  6. Heat skillet on medium low heat.
  7. Lightly brush with coconut oil or melted butter.
  8. Pour ¼ cup batter per pancake into skillet.
  9. Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
  10. Serve with warm maple syrup.
  11. Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.
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