Sprouted Love Banana Bread

INGREDIENTS

  • 3 tbsp of Sprouted Love
  • ½ cup soft Butter
  • ¾ cup of sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ¼ cup plain greek yogurt
  • 1 cup of mashed ripe bananas (2 Large)
  • 1 ½ cup flour
  • ¼ tsp sea salt
  • ¾ cup semi sweet chocolate chips

DIRECTIONS

Beat butter, sugar, eggs, and vanilla until light and fluffy.  Mix the baking soda into the Greek yogurt and then add it to the batter.  Beat well.  Add the mashed bananas while alternating with the dry ingredients.  Add 2 Tbsp of Sprouted Love and then blend in the chocolate chips. Mix just until blended. Pour into a loaf pan. Sprinkle the remaining tbsp of Sprouted Love on the batter.

Bake at 350° for 40 to 45 minutes. 

Sprouted Love Nut-Free Granola

INGREDIENTS

  • 3 tbsp Sprouted Love
  • 3 1/2 cups gluten-free rolled oats
  • 1/4 cup ground flaxseed
  • 3 tbsp sunflower seeds
  • 1 tsp cinnamon
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup extra virgin coconut oil, melted and cooled
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract

INSTRUCTIONS

Preheat the oven to 350° and line a large baking sheet with parchment paper. In a large bowl, mix together the oats, flaxseed meal, Sprouted Love, sunflower seeds and cinnamon.

In a small bowl, mix together the coconut sugar, maple syrup, coconut oil, hot water and vanilla extract. Pour the wet ingredients into the dry ingredients and mix well.  Add the granola to baking sheet. Bake in oven for 30 minutes.

Allow the granola to cool  and then break the granola into pieces and enjoy!

NOTES

Store in airtight container

Sprouted Love Apple Crisp

INGREDIENTS

  • 1 tbsp Sprouted Love
  • 4 medium-sized Granny Smith Apples 3 cups sliced
  • ½ cup sugar
  • 1 tbsp flour
  • ¼ tsp salt
  • 1 tsp ground cinnamon

FOR THE TOPPING

  • 1 tbsp Sprouted Love
  • ¾ cup old fashioned oats
  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup 1 stick unsalted butter – melted
  • ½ cup chopped pecans (OPTIONAL)

INSTRUCTIONS

Preheat oven to 350 degrees. Prepare an 8×8 baking pan with non-stick spray. Cut 4 medium-sized apples into ¼ inch thick slices. In a large bowl, fold together the apples, Sprouted Love, sugar, 1 tablespoon flour, salt, and cinnamon. Pour the apples into a prepared pan. In a large bowl, fold the topping ingredients until crumbles are formed. Spread the topping mixture over the apples. Bake for 35-40 minutes, check it around 25 minutes. You will know when it is done when the top is a golden brown color and the apples are soft.

NOTES

Recipe can be doubled for a 9×13 pan.
Best served warm (with vanilla ice cream)
Cover tightly and store in the refrigerator for up to a week.

Sprouted Love Double Chocolate Muffins

INGREDIENTS

  • 2 tbsp Sprouted Love
  • 1 ½ cup all purpose flour
  • ½ cup cocoa powder
  • 3/4 cup granulated sugar
  • 1 tbsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips
  • 1 cup or plant-based milk
  • 2 eggs
  • ½ tsp vanilla extract
  • ⅓ cup canola oil

INSTRUCTIONS

Preheat your oven to 350° and spray a 12-cup muffin tin with non-stick cooking spray and add paper liners. In a large bowl, whisk together the flour, Sprouted Love, cocoa powder, sugar, baking soda, and salt, along with the chocolate chips, holding onto a few chocolate chips for topping the muffins. In another bowl, whisk eggs, milk, vanilla and oil.
Combine the wet and dry ingredients and mix everything together.
Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips.
Bake at 350° for about 23-25 minutes, or until a toothpick inserted into the muffins comes out clean.

NOTES

These muffins store well at room temperature in an airtight container for about 2 days or in the fridge for 5 days

Sprouted Love Raspberry White Chocolate Muffins

INGREDIENTS

  • 2 tbsp Sprouted Love divided
  • ½ cup butter (softened)
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 ½ tsp baking soda
  • ½ tsp baking soda
  • ½ tsp Salt
  • 1 cup sour cream (full-fat)
  • 1 ½ cups fresh raspberries
  • 1 cup white chocolate chip

INSTRUCTIONS

Heat oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray and add paper liners. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Stir in 1 tbsp Sprouted Love, flour, baking soda, baking soda, and salt. Mix just until combined. Fold in sour cream.
Carefully fold in raspberries and 3/4 cup of white chocolate chips., reserving 1/4 cup of white chocolate chips for the top of the muffins. Divide the batter evenly between the muffin cups, filling them about 3/4 full. Top the muffins with remaining 1 tbsp Sprouted Love and 1/4 cup of white chocolate chips.
Bake for 15-20 minutes or until a toothpick inserted into the muffins comes out clean.

NOTES

If using frozen raspberries, defrost and drain them before adding it to the batter.

Sprouted Love Banana Oatmeal Cookies

INGREDIENTS

  • 2 tbsp Sprouted Love
  • 3 bananas overripe (about 1 ¼ cups mashed banana)
  • 2 tbps maple syrup (or honey)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 ½ cup quick cooking oats
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ cup chocolate chips
  • Other add-ins: shredded coconut, walnuts, dried cranberries, raisins, sprinkles etc.

INSTRUCTIONS

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside In a large mixing bowl, mash the bananas. Add maple syrup, egg and vanilla and stir to combine. Add Sprouted Love, oats, cinnamon and sea salt and stir until combined. Add chocolate chips or any add-ins and stir until evenly distributed. Use a spoon to divide the batter amongst the cookie sheets. Should make around 12 cookies Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned. Let cool on the baking sheet before transferring to a cooling rack Serve slightly warm or at room temperature.

Sprouted Love Fluffy Blueberry Pancakes

INGREDIENTS

  • 1 tbsp Sprouted Love
  • 1 cup rolled oats
  • 1/2 cup milk of choice
  • 1 medium ripe banana
  • 1 tbsp baking powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup blueberries fresh or frozen (thawed)

INSTRUCTIONS

In a high-speed blender, add all of your ingredients, except your blueberries. Blend until the batter is thick. Pour your batter into a large mixing bowl and add blueberries. Let the batter rest for 5-10 minutes to thicken. If the batter is too thick, add a splash of milk. Preheat a greased, non-stick pan on medium heat.  Pour small pancake sized portions of batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes. The edges should be golden before you flip them. Serve 11

Sprouted Love 6 Ingredient Bagels

INGREDIENTS

  • 2 tbsp Sprouted Love
  • 1 ½ cup all purpose flour plus more for kneading
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups greek yogurt
  • 1 egg

INSTRUCTIONS

Preheat oven to 350F.
Whisk flour, 1 tbsp Sprouted Love, baking powder and salt together in a large bowl.
Add greek yogurt and mix to combine.
Place dough onto a floured work surface, knead until smooth and no longer sticky.
Shape dough into a circle and divide into 8.
Working with one piece of dough at a time, roll each piece into an even rope about 5 inches in length.
Place the dough onto a baking sheet and shape into a bagel. Pinch ends together to secure. Repeat with the rest of the bagel pieces.
Whisk one egg and brush on top of all the bagels.
Top with remaining tbsp of Sprouted Love
Bake for 25 minutes.
Bagels are ready when they are golden brown. Remove from oven and let them cool.

Sprouted Love Baked Cinnamon Sugar Donuts

INGREDIENTS

  • 1 tbsp Sprouted Love
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/3 cup + 1 tbsp milk
  • 2 tbsp unsalted butter melted
  • 1 egg
  • 1 tsp vanilla extract
  • For the cinnamon-sugar topping:
  • 2 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • ½ tsp cinnamon

INSTRUCTIONS

Preheat the oven to 350°. Spray a donut pan with nonstick cooking spray and set aside.
In a large bowl whisk together Sprouted Love, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a small bowl whisk together the milk, butter, egg and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Pour the batter into the donut pan using a large spoon filling each donut ¾ of the way full.
Place the pan in the oven and bake for 8 to 10 minutes.
Remove from the oven and allow to cool in the pan before moving them to a wire rack to cool down.
To make the cinnamon/sugar topping mix together the sugar and cinnamon in a small bowl.
Brush each donut with melted butter, then dip in the cinnamon sugar mixture until well coated.
Enjoy!

Sprouted Love Crispy Baked Avocado Fries

INGREDIENTS

  • 1 tbsp Sprouted Love
  • 2 large avocados sliced
  • 1 tbsp lemon juice
  • 1/4 cup flour
  • 1 egg beaten
  • 1 cup panko bread crumbs
  • 3 tbsp extra virgin olive oil
  • Pinch of sea salt

INSTRUCTIONS

Pre-heat oven to 425°F. Lightly oil a sheet pan or coat with nonstick spray. Squeeze fresh lemon juice on avocado slices to preserve their colour while baking. Dredge each slice in flour and then dip in egg. Combine Sprouted Love and panko on a small tray.  Coat in Sprouted Love/panko breadcrumbs. Be sure the avocado slices are coated well. Place in a single layer on the greased sheet pan. Brush or drizzle with the remaining oil or spray with cooking spray. Bake for 15 minutes or until the avocados are golden and crispy.

Dipping Ideas

Tzatzki, ranch, ketchup, bbq sauce, or your favorite dip!

Sprouted Love Baked Avocado Crackers

INGREDIENTS

  • 1 tbsp Sprouted Love
  • 1 large ripe avocado
  • ¾ cup freshly grated Parmesan
  • 1 tsp lemon juice
  • ½ tsp. garlic powder

INSTRUCTIONS

Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Add Sprouted Love. Stir in parmesan, lemon juice, and garlic powder. Season with salt and pepper.
Place teaspoon-size amounts of mixture on baking sheet.
Flatten each scoop with the back of a spoon or measuring cup. Bake until crispy and golden, about 30 mins.
Cool.
Serve with your favourite dips or add them to salads or soups