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Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
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Baked Apple Cinnamon Oatmeal
Votes: 0
Rating: 0
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Ingredients
  • 1 pound apples
  • 2 cups sprouted rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup Walnuts
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/3 cup maple syrup
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Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
  7. Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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Organic Zucchini Muffins

Organic Zucchini Muffins
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Rating: 5
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Organic Zucchini Muffins
Votes: 1
Rating: 5
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Ingredients
  • 3 Cups Grated Fresh Zucchini
  • 2/3 Cup Organic Melted Butter
  • 1 1/3 Cup sugar
  • 2 eggs preferably pastured
  • 2 Teaspoons vanilla
  • 2 Teaspoons baking soda
  • Pinch sea salt
  • 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 2 Teaspoons Organic Cinnamon
  • 1/2 Teaspoon Ground Nutmeg or Allspice
  • 1 Cup Walnuts
  • 1 Cup raisins or dried cranberries (Optional)
Servings:
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Instructions
  1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  3. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  5. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes

Recipe provided by simplyrecipe.com

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