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Sprouted Wheat Flour Little Cheese Stuffed Bites

 

Sprouted Wheat Flour Little Cheese Stuffed Bites

Do you know that pillow soft, fluffy bread that you always dream of having? That one that just is a delight in texture, and you just crave for more? Now it’s your chance to impress everyone because these soft bites are a bit of work but so worth it! Once you make them, you’ll be hooked!

  • 120 ml room temperature water
  • 30 grams brown sugar or brown sugar alternative
  • 7 grams active dry yeast
  • 140 ml of aquafaba (should be roughly the total liquid from a regular size can of chickpeas)
  • 40 gram vegan butter, melted and slightly cooled
  • 300 grams Second Spring Sprouted Wheat Flour
  • 1 big pan of water filled 3/4 of capacity
  • 60 grams baking powder
  • 30 grams vegan cheese (preferably mozzeralla)
  • seasoning of preference
  1. 1. Combine the water, yeast and brown sugar in the bowl, mixing everything with a fork or a mixer. Set aside in a dark place for the yeast to activate, about 10 minutes. This is the most important step as it’s one of the key steps to make a fully final result – the yeast is very sensitive to light and the light breaks apart the cell membranes and destroys them!

  2. 2. After those 10 minutes, add on the aquafaba, the butter, salt and combine with a fork or gentle mixer.

  3. 3. Start adding the flour a few grams at the time until completely blended and even. Repeat until using all the flour and the dough is smooth and pulls away from the sides of the bowl. If needed, use a little more flour. You can use a big spoon and your hands for this or a mixer.

  4. 4. Cover with a kitchen towel and place in your oven with the light on, letting the dough rise for 1 hour. Once risen, remove the dough from the oven and preheat the oven to 200-220 degrees Celsius.

  5. 5. In a large pot or pan, bring the water to a boil while you get the little bites ready

  6. 6. Divide the dough into 4 parts so it’s easier to handle. Take small pieces of the dough and roll them into little rounded balls. Place them on a tray ready for the oven and press them slightly to flatten. Repeat until using all dough.

  7. 7. Once you have your little dough balls ready, your water should be boiling. Add the baking powder slowly (be careful as it looks like a gas/smoke explosion when you do it fast!) and then add all the bites at the same time to guarantee even cooking.

  8. 8. Boil them 40 seconds and you should see them floating. Then remove them from the water and place on a prepared baking sheet.

  9. 9. Place everything in the oven and bake for 10 minutes or until golden brown. Take the tray out, rotate them upside down to guarantee even baking and add your cheese on top, baking for another 10 minutes.

  10. 10. Once ready, take them out of the oven and season them with your favourite seasoning. You can also add your dip if you want but they are so soft and moist that you will want to have them as it is.

Appetizer, entree, Snack
australian, vegan
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Sprouted Wheat Butter Pecan Cookies

Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.

30 minutes

15 Cookies
Pairs perfectly with lazy afternoons.

This is not your average cookie! They are rich, buttery and wonderfully nutty – our take on the classic butter pecan flavour. The browned butter and toasted pecans compliment the sweet, mild and slightly nutty taste of the sprouted wheat flour. You can add regular melted butter and raw pecans, but I promise those two quick, easy steps throw these cookies right over the top! Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

ingredient tips & substitutions

  • Brown Butter – Don’t be intimidated if you’ve never made it before, browning butter is actually quick, easy, and definitely worth the extra step! If you’re in a pinch for time, regular melted butter works too.
  • Demerara Sugar – this is just a type of brown sugar with even more molasses. You can find it at most popular grocery stores or bulk ingredient stores, or you can swap any kind of brown sugar. 
  • Pecans –  we went for a butter pecan flavour, but you can swap in any nut or have a mix. If nut free, they would also be delicious with raisins, dried cranberries, chocolate chips etc.  

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.
Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 15 Cookies

What You'll Need:

  • cups Second Spring Sprouted Wheat Flour
  • ½ cup demerara or dark brown sugar
  • ½ cup butter, browned
  • 1 egg
  • tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chopped pecans, toasted

How To Make It:

  • Preheat the oven to 177°C. Line a baking tray with parchment paper.
  • To brown the butter, cube a generous ½ cup of butter (you lose a little while browning) and add it to a small pot. Heat on medium until golden brown and fragrant, stirring frequently. Immediately transfer the browned butter to a mixing bowl to cool (it will burn if left in the pot).
  • Next, spread the pecans in a single layer on the baking sheet and toast in the oven for about 5-10 minutes, until golden and fragrant (watch carefully!).
  • In the mixing bowl, whisk together brown butter and sugar until there are no lumps. Add egg and vanilla and beat until smooth.
  • Add sprouted wheat flour, salt and baking soda and mix until dough forms. Fold in pecans. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop heaping tablespoons (or use a cookie scoop) onto the baking tray and flatten slightly. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Shortbread Cookies

Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
1 hour
15 Cookies
Enjoy with hot tea and twinkling lights.

We gave classic, buttery shortbread cookies a sprouted twist! This recipe is made with 100% whole grain sprouted wheat flour, but these are so tender, crumbly and melt-in-your-mouth that I promise no one will be able to tell that they’re whole grain. Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

This recipe is also incredibly versatile! Cut into any shape and decorate in different ways for a variety of fun, festive cookies. We sprinkled with coarse sugar for some sparkle, but these would also be delicious dipped in chocolate or with icing. You could even try sandwiching two cookies with your favourite jam or spread. 

ingredient tips & substitutions

  • We don’t recommend using a substitute for the icing sugar as it can alter the texture of the cookie
  • We have not tried using vegan butter in this recipe. If you try it, you may need to chill the dough for longer as vegan butter tends to melt easier.
  • Flavour variations: Swap the vanilla for almond extract or add some lemon zest in step 1!

recipe notes

  • For room temperature butter, take your butter out of the fridge and leave it on the counter for several hours before you intend to bake. You can speed this up a bit by cutting the butter into smaller cubes. We don’t recommend heating butter in the microwave because it makes it very easy to overheat. 
  • Chilling makes the dough easier to roll, but it also keeps the cookies from spreading in the oven so we don’t recommend skipping/shorting the chilling steps. This will allow your cookies to keep their beautiful cut out shapes!
  • Rolling between to pieces of parchment helps to keep the dough from sticking to your rolling pin. You can use these pieces to bake the cookies if you like. You can also use plastic wrap or very lightly flour dough (but be very careful with this option as adding too much flour can make the cookies dry). 
  • We unanimously preferred the cookies that were rolled to 1/3″ thick, but rolling thicker or thinner also results in delicious cookies! Thinner cookies will be crisp, while thicker cookies will be doughier. It’s all about your preference! If you roll different thicknesses, make sure to bake different cookies on separate trays as baking times may vary by a few minutes.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary.

Can i make this recipe without a mixeR?

Yes, you can cream the ingredients by hand, but be prepared for an arm workout! Beat ingredients together in a large bowl with a wooden spoon. 

Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chilling Time: 40 minutes
Servings: 15 Cookies

What You'll Need:

  • 1 ⅔ cup Sprouted Wheat Flour (spooned & leveled, see notes above)
  • ¾ cup butter, room temperature
  • ½ cup powdered (icing) sugar
  • ½ tsp salt
  • ½ tsp vanilla
  • coarse sugar for sprinkling (optional)

How To Make It:

  • With a hand or stand mixer with the paddle attachment, cream together the butter, icing sugar, salt and vanilla until smooth and creamy.
  • Add sprouted wheat flour and mix on low just until combined. The flour should be fully incorporated, but try to avoid overmixing.
  • Wrap the dough in plastic wrap and shape into a rough disc. Chill for 30 minutes in the fridge.
  • Preheat the oven to  177°C. Line a baking tray with parchment paper or a silicone mat.
  • Place the dough between two pieces of parchment and roll to ⅓" thick. Rolling to ¼" think will result in a crispier shortbread, while ½" will be a more crumbly, doughy shortbread. Rotate the parchment as you roll for a more even thickness.
  • Using cookie cutters or a sharp knife, cut shortbread into desired shapes. Re-roll as needed until all the dough is cut. Sprinkle with coarse sugar, if using. Transfer cookies to the baking tray and place in the fridge for an additional 10 minutes (this helps the cookies hold their shape as they bake).
  • Take baking tray out of the fridge and place it directly into the oven. Bake for 7-10 minutes, until the bottoms are just lightly golden. Transfer to a wire rack to cool.

Notes

Once completely cool, you can also decorate by dipping in melted chocolate, sandwiching cookies with jam etc. 

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Carrot Muffins

Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
35 minutes
12 Muffins
Enjoy with a steaming mug of tea.

Carrot muffins are an excellent excuse to eat carrot cake for breakfast! Made with nutty and sweet sprouted whole wheat flour and warm spices like cinnamon and nutmeg, this recipe is sure to be a crowd pleaser. It’s fluffy and moist, and has a wonderful blend of textures with the carrots, raisins and nuts. They’re simple to make and not too sweet, perfect to bake on a Sunday as breakfast or snacks throughout the week!

Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Our Sprouted Wheat Flour is 100% whole grain Canadian wheat. 

ingredient tips & substitutions

  • Butter – For a dairy-free version you can use vegan butter. Coconut oil also works, but we all much preferred the taste and texture of the version made with butter.
  • Brown Sugar – We love the rich molasses flavour from the brown sugar in this recipe, but you can swap for another granulated sugar of choice.
  • Eggs – We have not tried this recipe with egg replacements (ie. chia egg, flax egg etc.) but we don’t see why it wouldn’t work. If you try it, please let us know!
  • Walnuts – You can easily substitute the walnuts for another nut of choice (pecans would be delicious) or even chocolate chips.
  • Raisins – You can swap for dried cranberries, or if you’re firmly on team ‘no raisins’ (we all know a few) you can simply leave them out.

recipe notes

  • We just used a regular sized cheese grater to grate the carrots and it produces a wonderful texture, no need to grate it finely.
  • You could also make this recipe as a loaf, but you’ll need to add about 20-30 minutes to the baking time. Simply bake until a toothpick comes out clean.
  • Once cool, store the muffins in an airtight container at room temperature. They are best when eaten within a few days.

Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins

What You'll Need:

  • 2 cups Second Spring Sprouted Wheat Flour (spooned & leveled, see notes above)
  • 1 ½ cups grated carrot (about 2 med-large carrots)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 3 eggs
  • 1 tsp vanilla
  • cup chopped walnuts
  • ½ cup raisins

How To Make It:

  • Preheat oven to 190°C. Line a muffin tin with paper or silicone baking cups.
  • Peel and grate carrots, set aside.
  • In a large bowl, combine sprouted wheat flour, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and carrot to the dry mixture and mix until fully combined. Fold in walnuts and raisins.
  • Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, until a toothpick comes out clean. Remove from the tin and cool on a wire rack before serving.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Oat Thumbprint Cookies

Sprouted Oat Thumbprint Cookies

These festive delights have a soft center, crunchy toasted almond exterior and a burst of fruity jam!
25 minutes
16 Cookies
A wonderful addition to any holiday cookie plate.

An eye-catching and delicious thumbprint cookie is a staple on many holiday cookie plates, so we decided to give it our sprouted spin! Sprouted whole grain oat flour makes a wonderfully chewy, hearty, and naturally gluten-free cookie. Sprouting improves taste and texture, resulting in a sweet, mildly nutty flour. It also aids in digestibility and bioavailability. We paired it with almond butter and toasted almonds for a deliciously nutty treat!

ingredient tips & substitutions

  • Almond Butter – You can also use any natural (runny) nut butter. 
  • Almonds – You can swap for any other nut. The nuts toast a little as they bake, but feel free to lightly toast them beforehand too. 
  • Eggs –  We haven’t tried making these with egg replacements, but we don’t see why it wouldn’t work!
  • Jam –  We opted for raspberry, but any jam will work. If you’re not into jam, try filling the wells with chocolate spread, caramel, or more nut butter! If you don’t want to fill them, these cookies are also delicious without it. 

recipe notes

Allowing the dough to rest for 10 minutes allows the sprouted oat flour to absorb the moisture properly and makes it much easier (and less messy!) to roll into balls. Don’t skip this step!

The cookies will keep for several days in an airtight container at room temperature. 

Sprouted Oat Thumbprint Cookies

These festive delights have a soft center, crunchy toasted almond exterior and a burst of fruity jam!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 16

What You'll Need:

  • cups Second Spring Sprouted Oat Flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup almond butter
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup finely chopped almonds (for rolling)
  • about 1½ tbsp homemade or store-bought jam

How To Make It:

  • Preheat the oven to 177°C. Line a baking tray with parchment paper.
  • In a large bowl, combine sprouted oat flour, baking soda and salt.
  • In a separate bowl, combine almond butter, sugar, eggs and vanilla until smooth. Add the wet ingredients to the dry and mix until fully incorporated. Allow the dough to rest 10 minutes.
  • In the meantime, finely chop almonds and pour them onto a small plate.
  • Take tablespoons of dough and roll them into balls between your hands. Roll each ball through the chopped almonds and place them on the baking tray about 2" apart.
  • Using your thumb or the back of a teaspoon, make a deep well in the center of each cookie. Fill all the wells with about a ¼ tsp of jam.
  • Bake for 10-12 minutes, until the bottoms are golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Bread Machine Sprouted Wheat Bread

organic sprouted banana bread

Bread Machine Sprouted Wheat Bread

Learn how to make simple, wholesome, fragrant and delicious Sprouted Wheat Bread in your bread machine!
3.5 hours
1 Loaf
Pairs perfectly with warm butter and homemade jam.
organic sprouted banana bread

It’s time to dust off that bread machine! You’ll have warm, fragrant, squishy, nourishing bread on your table with very minimal effort. You can set your machine and forget about it, but your machine,  ingredient measuring, climate etc. might be a little different than ours. So, we also outline a few simple tricks below to make sure your loaf is on track. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast!

This sprouted wheat bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain bread tends to be dense, but sprouted wheat flour results in a fluffy, moist texture. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. 

ingredient tips & substitutions

  • Cool water: you can use water that’s cool to the touch right from the tap, no need to cool it further. We don’t recommend warm water as the machine warms the ingredients and could make warm water too hot, killing the yeast.
  • Bread Machine Yeast: you can also use instant yeast. 
  • Honey: you can use another liquid or granulated sugar of choice. Swapping the honey will also make this recipe vegan.
  • Oil: any neutral oil such as vegetable, avocado or olive oil will work.

recipe tips

Every bread machine is slightly different, so you may need to make adjustments according to your machine. You can set this recipe and forget it and will still have a delicious loaf, but for more reliable results, here are a few tips and tricks:

  • The most accurate way to measure ingredients is by weight (flour and water are particularly important). If you don’t have a kitchen scale, it’s even more important that you check on your dough throughout the cycle.
  • The order you add the ingredients matters, add each ingredient as listed in the instructions. This ensures the yeast doesn’t react too early with liquid or salt. 
  • Don’t be afraid to open the lid and check on the dough during the kneading cycle. Check on the dough about 15 minutes into kneading. It should form a cohesive ball that sticks to the side and then pulls away cleanly. If it’s too dry (stiff and shaggy) add extra water 1 tsp at a time. Alternatively, if the dough is too wet (liquidy and not forming a ball), add extra flour 1 tsp at a time. Also at this time, scrape down the pan with a spatula if there is flour stuck in the corners.
  • When the machine has finished shaping and is about to begin the final rise, check your dough again. The timing can be tricky if your machine manual doesn’t list the stages of its cycle, but it’s usually about halfway through. Set a timer and listen for the mixing sounds. If your loaf fills the pan evenly from end to end, it’s good to go. If not, you can take it out of the pan and reshape it to help the bread rise evenly. 
  • To shape, pat the dough into a rectangle with the short side facing you. Roll the dough tightly and pinch the ends together or tuck them under. Flip the dough over so the seam is on the bottom and drag it along your counter a few times to create surface tension. It doesn’t have to be perfect! Sprouted flour benefits from higher hydration so the dough may be a bit tacky, use a little bit of water or oil on your hands if needed. 
  • When you reshape, you can also remove the mixing paddle so it doesn’t get baked into the bread.
  • We don’t recommend opening the lid during the final proof or bake cycle as it can let heat escape. 
  • Leaving your bread to cool in the pan can cause sogginess, we recommend removing it from the pan and cooling on a wire rack
Consistency during mixing – sticking to the sides but coming away clean
After machine shaping – it will rise more evenly if reshaped by hand to fill the pan

my machine has a whole wheat cycle, should i use that?

You can, but we recommend the basic setting. Although Sprouted Wheat Flour is whole grain, sprouting causes increased enzymatic activity. Every machine is a little different but a whole wheat setting is usually longer and may cause the sprouted loaf to overproof. 

Can i Make this recipe by hand?

Bread machines require less yeast because of longer rising times. We recommend this recipe if you’re making bread by hand.

Bread Machine Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 1 loaf

What You'll Need:

  • 500g Second Spring Sprouted Wheat Flour (about 4 cups spooned & leveled, see notes above)
  • 350g (1½ cups) cool water
  • 1 ½ tsp bread machine or instant yeast
  • 2 tbsp honey
  • 1 ½ tsp salt
  • 2 tbsp oil

How To Make It:

  • Add water and honey to the pan of your bread machine. Stir until honey is dissolved. Add oil.
  • Add the sprouted wheat flour and salt. Make a small well in the flour and pour the yeast in the well.
  • Place the pan in the machine and close the lid. Select 900g (2lb) basic setting, and choose how dark you prefer the crust.
  • Every bread machine is a bit different. You can set it and forget it, but we highly recommend following the tips above (especially if it's your first time with this recipe).
  • Once the cycle is finished, remove the bread from the pan and allow it to cool before slicing.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Chocolate Chip Cookies

Sprouted Wheat Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain wheat flour.
25 minutes
12 Cookies
Perfect for dunking and sharing!

Our philosophy on life is that delicious homemade chocolate chip cookies are always a good idea. For our Second Spring family, they are the pinnacle of comfort food. Let me tell you, these Sprouted Wheat Chocolate Chip Cookies flew off the cooling rack as fast as we could make them. They’re rich, gooey, not too sweet and feature 100% sprouted whole grain wheat flour. Sprouting improves taste and texture and aids in digestibility. It also reduces bitterness, so wheat flour tastes sweeter while its glycemic index is low. 

Parents out there, we give you full permission to not mention to your kiddos that these are full of sprouted whole grain goodness. The recipe is also simple to make, so what’s not to love? For a yummy summer treat, these would make amazing homemade ice cream sandwiches!

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • The cookies will puff up as they bake and settle as they cool 
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

ingredient tips & substitutions

You can swap the brown sugar for coconut or panela (rapadura) sugar, although there might be a small change in taste and texture. If you’d like to get fancy, try a sprinkle of sea salt on top, or replace a portion of the chocolate chips with your favourite chopped nut. We haven’t tried making this recipe vegan, if you try it, give us a shout to let us know how it goes.
Have you made these Sprouted Wheat Chocolate Chip Cookies? We would love to hear about it! Feel free to leave us a comment below or tag us on social media @secondspringaustrailia.

Sprouted Wheat Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 12 Cookies

What You'll Need:

  • cups Second Spring Sprouted Wheat Flour
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 1 large egg
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chocolate chips

How To Make It:

  • Preheat oven to 177°C. Line a baking tray with parchment paper.
  • In a large bowl, whisk together sugar and melted butter until there are no lumps. Add egg and vanilla and beat until smooth and creamy.
  • Add sprouted wheat flour, salt and baking soda and mix until dough forms. Fold in chocolate chips. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop 12 heaping tablespoons (or use a cookie scoop) onto the prepared tray. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Whole Grain Spelt Pie Crust

Sprouted Whole Grain Spelt Pie Crust

Traditional flakey, buttery sprouted goodness.
20 minutes (+ 30 minute rest)
2 pies (or 1 double crusted pie)
Perfect for sharing with those you love

Pie crust is one of those classic baked goods that many people find intimidating, let alone an 100% whole grain version. Well I’m here to tell you that flakey, wholesome, buttery sprouted goodness is not only attainable, it’s actually pretty simple! As I was formulating this recipe in our Second Spring test kitchen, our facility maintenance guy stopped by and said as a child he used to sit and watch his grandmother make pie crust, but he hadn’t seen anybody do it since. The final pie crust definitely met his approval, so I guess you could say this one is just like grandma used to make! 

The key here is to follow the directions closely. You want the butter and water to be COLD and add the water 1 tbsp at a time (or even slower) until the dough just comes together. I often read recipes and think to myself, is that chilling step necessary? Well in this case it’s a resounding “yes”. You’ll want the crust itself to be cold as it goes into the oven so the butter melts at the right rate, giving it all those beautiful flakey layers. Not to worry, the rest time just means you have time to preheat the oven and prepare the filling. 

Speaking of filling…the options are endless! We opted for a traditional pumpkin pie this time, but this crust would work well with fruit pies, quiche, chicken pot pie, you name it. 

Can i substitute shortening or lard?

Yes, you can substitute shortening or lard 1:1 in this recipe. 

  • Why Shortening? It melts at a slower rate and is easier to work with. However, shortening has no flavour. We recommend if you’re using shortening to add some shortening and some butter (equal to 3/4 cup total).
  • Why lard? It’s easy to work with and has a wonderful flavour, but this is not an option for vegetarians.

We chose all butter because of the wonderful flavour it imparts, but feel free to use the fat of your preference.

Can i Make my pie crust ahead of time?

Absolutely! Mix your dough then flatten into a rough disk and wrap in plastic, or roll out the pie crust and put the whole pie tin in the fridge or freezer. The crust can keep in the fridge for a few days. Simply add a tsp of vinegar in with the liquid to prevent the crust from oxidizing. If kept in the freezer, thaw in the fridge the day before you’ll be using it.

can i blind bake this pie crust?

Some pie recipes require you to bake the crust but not the filling, in this case you bake the pie shell empty. We don’t recommend blind baking if you’re using all butter because the crust will shrink. If you need to blind bake, substitute shortening or lard.

how do i decorate my pie crust?

Not sure how to flute the edges? It’s pretty easy, I just used my fingers (YouTube is very helpful). But if you don’t want to spend time learning, indent with a fork or as pictured with the pumpkin pie above, make slits along the edge with a sharp knife. It’s all about your preference, no special skills required. If you’d like tutorial videos for fluting the edges, let me know in the comments below. You can also use this dough for a lattice top or to cut out shapes.

Sprouted Whole Grain Spelt Pie Crust

Traditional flakey, buttery sprouted goodness.
Prep Time: 20 minutes
Resting Time: 30 minutes
Servings: 2 pies (or 1 double crusted pie)

What You'll Need:

  • cups Second Spring Sprouted Spelt Flour
  • ¾ cup COLD unsalted butter
  • 5-6 tbsp ice cold water (add several ice cubes and stir or place water in the freezer for at least 20 minutes)
  • 1 tsp salt

How To Make It:

  • Mix the flour and salt together in a large bowl.
  • Using a pastry blender or fork, cut in cold butter until you have pea-sized pieces.
  • Sprinkle ice cold water over the mixture one tbsp at a time and work the dough with your hands. Stop adding water when the dough starts to form large clumps. Continue working with your hands until the flour is just incorporated and the dough comes together. Do not overwork, you should still be able to see specks of butter.
  • Divide the dough in half and transfer one piece to a lightly floured work surface. With a rolling pin, gently roll the dough to about half an inch larger than your pie plate. The dough should be easy to roll. If it's too sticky, sprinkle a bit more flour and if it cracks, wet your fingers and gently press it back together.
  • Transfer the dough to the pie plate, press gently so it forms to the pan and trim any uneven edges. Work the scraps of dough evenly back into the edges for a nice thick crust and flute if desired.
  • Repeat with the second half of the dough. If making a double crusted pie, wrap and refrigerate to roll out once the filling is prepared.
  • Chill the pie crusts for 30 minutes (or longer) while you prepare the filling and preheat the oven. Bake according to the filling recipe.

Have you made this recipe? Tag @secondspringaustralia on Instagram.

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Sprouted Spelt Dinner Rolls

Sprouted Spelt Dinner Rolls

Soft buttery rolls, with all the nutty goodness of sprouted whole grain spelt.
2:10 hours
12 Servings
Goes wonderfully with soups and stews.

These Sprouted Spelt Dinner Rolls would make a wonderful addition to any table. They’re perfect for dunking in soups and stews, or sopping up that last bit of sauce. I’ll be honest though, they didn’t even make it to the table – we ate them warm straight from the pan! They’re soft and squishy, with a nutty, buttery flavour. They could even be made a little larger and used as burger or sandwich buns, or shaped into hot dog buns.

These sprouted spelt rolls really showcase the rich nuttiness of sprouted spelt. Sprouting reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a sweeter taste with a low glycemic index. Sprouting also helps create the moist, fluffy texture, and it aids in digestibility. This recipe is a bit more involved, so we recommend reading the instructions and tips thoroughly before you begin. Once you have the method down, they’re simple to make with not a lot of hands on time. Happy rolling!

tips for making sprouted spelt rolls

  • Add ingredients in the order listed in the instructions. This keeps the yeast separate until kneading.
  • Warm the milk and butter slowly, just until the butter melts. It should feel warm to the touch but not hot, as that can kill the yeast. If you accidentally heat too much, allow it to cool before mixing the dough.
  • Resist the urge to add extra flour! Sprouted flours are thirsty and the final texture will benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour, instead use a dough scraper or spatula if the dough sticks to your counter. Lightly oiling your hands will also help with stickiness while shaping.
  • Sprouted breads benefit from a warm rise. Use a proofing box if you have one, or a cold oven with just the light on works well too. Just remember to remove the dough before preheating the oven!
  • Rising time can vary depending on the temperature, the yeast you use etc. To tell when your dough is ready, give it a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.

INGREDIENT SUBSTITUTIONS

  • Sprouted Spelt Flour: can be swapped 1:1 for Sprouted Wheat Flour, though it will change the taste.
  • Whole Milk: we use whole milk in this recipe because the dough requires the extra fat to stay rich and fluffy. You can substitute 2%, but whole is preferred. If using skim or 1% milk, we recommend adding some half-and-half or heavy cream, keeping the total amount of liquid the same. We have not tried this recipe with non-dairy milk, but cashew and soy should be good choices as they have the highest fat content. Note that anything other than whole milk may change the flavour and texture slightly.
  • Instant Yeast: you can substitute active dry yeast, it must be dissolved in the liquid first. The rising time may also need to be increased. 
  • Honey: you can use another liquid or granulated sugar of choice. 
  • Butter: if using salted butter, decrease the amount of salt in the recipe by 1/4 tsp.

How to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

Can i make sprouted spelt rolls without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10-12 minutes. To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Try not to add too much as it can make the dough dry. If you’re brand new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, which can be used the same as a stand mixer but it may require more kneading time.

Sprouted Spelt Dinner Rolls

Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Servings: 12

What You'll Need:

  • 450g Second Spring Sprouted Spelt Flour (about 3 ¾ cups spooned & leveled, see notes above for properly measuring flour)
  • 1⅓ cups whole milk, warmed
  • ¼ cup butter, melted (reduce salt by ¼ tsp if using salted butter)
  • 2 tbsp honey
  • 1 egg
  • tsp salt
  • tsp instant Yeast (1 packet)

How To Make It:

  • Cube butter and add to a small pot or microwave safe bowl with the milk. Slowly warm just until the butter melts, stirring often (low on stove or in 20-30 second increments in microwave).
  • In the bowl of an electric mixer fitted with the dough hook, add the milk/butter mixture, honey and egg. Stir until combined.
  • Add the sprouted spelt flour, then salt and yeast. Mix on low speed for 1-2 minutes, until combined. Switch to medium speed and knead for 6-7 minutes. The dough should be smooth, elastic and sticky.
  • Scrape down the sides of the bowl. Cover the dough with a clean tea towel and place in a warm area to rise for 60 minutes. See notes above for warm area tips.
  • Lightly grease a 9x13 baking dish (or two smaller dishes). Turn out dough onto a floured counter and knead a few times to deflate. Divide in 12-15 pieces. The dough will still be sticky, try to add as little flour as possible.
  • Lightly coat your hands in oil to help with sticking while shaping. To shape the rolls, pull the edges up into the center. Flip the dough ball over, cup your hand, and roll it between your hand and the counter to make smooth balls.
  • Arrange the rolls in the baking pan (it's okay if they're touching). Cover with a tea towel and allow to rise for another 30 minutes. The rolls should look puffy and spring back slowly when gently poked. Meanwhile, preheat the oven to 177°C.
  • Bake for 22-25 minutes, until golden. (Optional) After removing from the oven, brush the tops with melted butter. Allow to cool for a few minutes before serving.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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Sprouted Spelt Zucchini Muffins

Sprouted Spelt Zucchini Muffins

Moist and flavourful zucchini muffins made with 100% sprouted whole grain spelt flour.
40 minutes
12 Muffins
Pairs perfectly with fresh air and sunshine.

Last week we got the opportunity to visit the local farm where we source raw spelt. We were hosted by Gary and Joan, who have been growing spelt on their exclusively organic family farm since 1989. We loved the opportunity to learn and connect more closely with the source of our grains. The spelt in these photos will be harvested next week and once it arrives to us, we will soak, sprout, carefully dry and mill it into flour.

We wanted to make a delicious treat to bring with us on our visit that really highlighted spelt’s rich, nutty flavour. We also happened to have some ripe zucchini from one of our backyard gardens, so we thought we would keep this recipe as local as possible. The result was these Sprouted Spelt Zucchini Muffins, and the recipe was too good not to share! They were moist, fluffy, flavourful and effortless. They’re not too sweet, allowing the spelt flavour and hint of cinnamon to shine through. Enjoy for breakfast, snacks or with an afternoon tea!

Spelt is an ancient grain that hasn’t been hybridized, so many people find it easier to digest than modern wheat and it has its own unique nutty flavour. Sprouting improves taste and texture and aids in digestibility. Our sprouted spelt flour is also 100% whole grain.

recipe notes

  • Use a regular size cheese grater to grate the zucchini, grating it finely will add too much moisture and the zucchini will completely disappear into the batter
  • Gently blot the zucchini, don’t squeeze the moisture out. If your zucchini is particularly dry you can skip this step.
  • You could also make this recipe as a loaf, but you’ll need to add about 20-30 minutes to the baking time. Simply bake until a toothpick comes out clean.
  • Once cool, store the muffins in an airtight container at room temperature. They are best when eaten within a few days, or they also freeze well. 

ingredient tips & substitutions

You can easily substitute the walnuts for another nut of choice (pecans would be delicious), dried fruit or chocolate chips. For a dairy free version, you can substitute the butter for coconut oil, but it will alter the taste and texture (we preferred the batch made with butter). We find that sprouted spelt flour pairs particularly well with the rich molasses flavour of brown sugar, but you can swap for another granulated sugar of choice. 

We hope you love this recipe for Sprouted Spelt Zucchini Muffins! Feel free to leave a comment below or tag us on social media.

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5 from 1 vote

Sprouted Spelt Zucchini Muffins

Moist and flavourful zucchini muffins made with 100% sprouted whole grain spelt flour.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12

What You'll Need:

  • 2 cups Second Spring Organic Sprouted Spelt Flour
  • 1 cup grated zucchini
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup chopped walnuts

How To Make It:

  • Preheat oven to 190°C. Line a muffin tin with baking cups.
  • Grate zucchini and lay out on paper towel. Blot out some of the moisture and set aside.
  • In a large bowl, combine sprouted spelt flour, baking soda, cinnamon and salt.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and zucchini to the dry mixture and stir until just combined. Fold in walnuts.
  • Divide batter evenly into 12 muffin cups and bake for 20-25 minutes, until a toothpick comes out clean.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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