Sprouted Adventure Bread
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:
Units:
Instructions
- Preheat oven to 350 degrees. Grease loaf pan and set aside.
- Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
- 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.
- Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
- 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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Easy & Nutritious Sprouted Almond-Honey Power Bar
Ingredients
- 1 cup organic sprouted gluten-free rolled oats
- 1/4 cup organic sprouted almonds, sliced or chopped
- 1/4 cup organic sprouted sunflower seeds
- 1 tablespoon organic flaxseed
- 1 tablespoon organic sprouted sesame seeds
- 1 cup organic unsweetened whole-grain puffed cereal* *Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
- 1/3 cup organic currants
- 1/3 cup organic dried apricots, chopped
- 1/3 cup organic golden raisins, chopped
- 1/4 cup organic creamy almond butter
- 1/4 cup organic brown or coconut sugar
- 1/4 cup organic honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Celtic salt
Servings: Bars
Units:
Instructions
- Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
- Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
- Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
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