Pumpkin Banana Chocolate Chip Sprouted Bread
Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!
Ingredients
- 2 cups sprouted oat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon aluminum-free baking soda
- 1/2 teaspoon sea salt
- 2 medium ripe bananas, mashed
- 3/4 cup organic pumpkin puree
- 1/4 cup organic coconut milk (or almond milk)
- 1/4 cup organic coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup dairy free mini chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
- In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
- In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
- Pour the wet ingredients into the dry and whisk until batter is formed
- Fold in chocolate chips
- Pour batter into loaf pan and bake for 45-50 minutes.
- Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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Sprouted Pumpkin Oat Bread
Sprouted Pumpkin Oat Bread
by @thebalancedblend, the latest winner in our recipe contest!
Ingredients
- 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
- 1 tablespoon organic chai seeds
- 1 scoop vanilla protein powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 pastured eggs
- 1 handful pistachios, crushed
- TYH simply sprouted granola
- pumpkin pie spice
Servings:
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Instructions
- Preheat oven to 375 and grease bread pan,
- In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
- In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
- Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
- Pour into bread pan and let batter sit for a few minutes to thicken up.
- Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
- Bake 30-40 minutes or until toothpick into center comes out clean.
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Spiced Pumpkin Biscuits
Ingredients
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
Servings:
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Instructions
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
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Sweet Potato Cornbread
Ingredients
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup organic butter, softened
- 8 ounces organic cream cheese, softened
- 1 cup organic brown or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large organic or pastured eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon free baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
- 1/2 cup toasted pecans, chopped
- 1/2 cup cup sweetened organic dried cranberries
- 1/2 teaspoon teaspoon vanilla extract
Servings:
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Instructions
- Preheat oven to 350°.
- Beat butter and cream cheese (I use an electric stand mixer) until creamy.
- Gradually add sugars, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
- Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes
Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup butter softened
- 1 8oz package cream cheese, softened
- 1 cup sucanat or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 tsp pumpkin pie spice
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
- 1 1/2 cup toasted pecans, chopped
- 1/2 cup sweetened organic dried cranberries
- 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
- Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
- Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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