334-584-7875

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Sproutastic Tail Waggers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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:
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 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.
Share this Recipe

Sproutastic Tail Waggers

Sproutastic Tail Waggers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sproutastic Tail Waggers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Share this Recipe

Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
Share this Recipe

Phone 334-584-7875

Connect with us