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To Your Health Sprouted Flour Co.

Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
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Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
You:
Rate this recipe!
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Ingredients
  • 1/2 cup organic butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 Tbsp organic apple juice or apple cider
  • 1 tsp vanilla
  • 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
  • 2 cups sprouted gluten free rolled oats
  • 1/4 cup organic wheat germ
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup sprouted organic sunflower seeds
  • 1/4 cup sprouted organic almonds
  • 1/4 cup sprouted organic pumpkin seeds
  • 1/4 cup raisins
Servings:
Units:
Instructions
  1. Preheat oven to 325°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
  3. In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
  4. Gently fold in seeds and raisins.
  5. Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown. 
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely. 
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Cheddar-Raisin Muffins

Cheddar-Raisin Muffins

Cheddar-Raisin Muffins
Votes: 0
Rating: 0
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Cheddar-Raisin Muffins
Votes: 0
Rating: 0
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Ingredients
  • 2 cups sprouted wheat or white wheat flour
  • 3 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/4 cup cold butter, cut into pieces
  • 1 cup (4 oz.) grated Cheddar cheese
  • 2/3 cup raisins
  • 1 large egg, beaten
  • 1 cup plus 2 tablespoons (whole fat) milk
Servings:
Units:
Instructions
  1. Combine first 4 ingredients in a large bowl.
  2. Cut in butter with a pastry blender until mixture resembles coarse meal.
  3. Stir in cheese and raisins. Make a well in the center of mixture.
  4. Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
  5. Spoon batter into greased and floured muffin pans.
  6. Bake at 425 degrees for 20-25 minutes.
  7. Yield about 14 muffins.
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