Whole-Grain Sprouted Blondies
Ingredients
- 1 stick organic unsalted butter
- 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
- 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 large organic or pastured eggs, lightly beaten
- 2 tablespoons vanilla extract
- add-ins (see variations below)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
- Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
- Whisk flour, baking powder and salt in a medium bowl.
- Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
- Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes
Add-In Variations:
- PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
- Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
- Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
- Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
- Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
- Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips
Share this Recipe
Sprouted Bourbon Peach Cobbler
Ingredients
Fruit
- 12 cups peach slices (about 3 pounds)
- 1/2 cup packed organic light brown sugar (or coconut sap sugar)
- 3 tablespoons organic sprouted flour of choice
- Pinch of sea salt
- 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
- 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
- 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
- 3 tablespoons organic sugar or sweetener of choice
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons very cold unsalted organic butter, cut into small pieces
- 1 cup organic whole buttermilk plus more for brushing
- 2 teaspoons coarse sugar for sprinkling
Servings:
Units:
Instructions
- Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
- Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
- Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
- When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
- Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
Share this Recipe
334-584-7875
