Sprouted Pumpkin Oat Bread
  • 1/2cups TYH sprouted rolled oats(plus more for sprinkling on top)
  • 1 tablespoon organic chai seeds
  • 1 scoop vanilla protein powder
  • 1teaspoon aluminum-free baking soda
  • 1tablespoon nutmeg
  • 1/4teaspoon ginger
  • 1/2cup unsweetened applesauce
  • 1/2cup pumpkin puree
  • 1/2cup greek yogurt
  • 2 pastured eggs
  • 1 handful pistachios, crushed
  • TYH simply sprouted granola
  • pumpkin pie spice
  1. Preheat oven to 375 and grease bread pan,
  2. In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
  3. In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
  4. Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
  5. Pour into bread pan and let batter sit for a few minutes to thicken up.
  6. Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
  7. Bake 30-40 minutes or until toothpick into center comes out clean.