Posted on Leave a comment

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!

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Posted on Leave a comment

Sprouted Oat Flour Pancakes

Sprouted Oat Flour Pancakes

20 minutes
10 Pancakes
Pairs well with fresh fruit and good conversation.

Hands up if you love pancakes any day, for any meal, at any time of year! They’re satisfying, delicious and easy to personalize. The star ingredient in this recipe is sprouted whole grain oat flour, making them fluffy, and nutritious. Sprouting improves taste and texture, resulting in a sweet, mildly nutty flour. It also aids in digestibility and bioavailability. Sprouted oat flour pancakes are also quick and simple to make, so get your frying pan ready!

ingredient tips & substitutions

  • Milk – Any kind of milk or milk alternative will work here (oat, soy, almond etc.) 
  • Why add lemon juice or apple cider vinegar to the milk? This creates your own buttermilk which adds tenderness and a rich flavour. You can substitute the milk with store bought buttermilk, but that means picking up an extra ingredient that you only need a small amount of. Making your own buttermilk is extremely simple and it works with any plant-based milk too! Simply add lemon juice or acv to the milk and let it sit for a few minutes. It will thicken and develop lumps, this is normal.
  • Maple syrup – You can substitute any kind of liquid or granulated sweetener. 
  • Egg – we haven’t tried making these with a flax or chia egg, but it shouldn’t be a problem. If you try it, let us know!

optional ingredients to add into the batter

Sprouted oat flour pancakes are delicious on their own, but if you’d like to get creative here are some ideas to get the juices flowing:

  • A tsp of cinnamon
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • A tbsp of cocoa powder for chocolate pancakes

Topping ideas for sprouted oat flour pancakes

  • A classic drizzle of maple syrup
  • Nut or seed butter
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • Coconut
  • Whipped cream

recipe notes

  • The batter cannot be made ahead of time because the oats will soak up too much moisture. Whip up the batter when you’re ready to cook them.
  • Make sure the pan is fully preheated before adding the batter. Otherwise, you may not have the prettiest first pancake (definitely still delicious though!).
  • These are best enjoyed fresh but will keep in the fridge for a few days. Reheat in a frying pan or toaster.

Sprouted Oat Flour Pancakes

Naturally perfectly fluffy and not too sweet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10

What You'll Need:

  • cups Second Spring Sprouted Oat Flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk or milk alternative
  • 1 tbsp lemon juice or apple cider vinegar
  • ½ tsp vanilla
  • 1 egg
  • 2 tbsp maple syrup

How To Make It:

  • Add milk and vinegar/lemon juice to a large bowl. Allow it to sit for 3-5 minutes to thicken and develop lumps.
  • In a separate bowl, combine sprouted oat flour, baking powder and salt.
  • Add vanilla, egg and maple syrup to the milk mixture and whisk.
  • Combine wet and dry ingredients and mix until smooth. At this point it will be quite runny but will firm up quickly as the pan preheats.
  • Preheat a frying pan on low-medium heat with a small amount of oil or butter. Cook about ¼ cup of batter per pancake. Flip when bubbles form on top and outer edges are set, continue cooking until golden brown on the opposite side. Repeat with remaining batter.

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

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Posted on 1 Comment

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.

Print Pin
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!

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Posted on Leave a comment

Sprouted Spelt Mini Quiche

A person holding a sprouted spelt mini quiche

Sprouted Spelt Mini Quiche

Simple, traditional quiche with sprouted spelt crust, now in bite size!
55 minutes
18 Servings
Enjoy warm on a sunny morning.
A person holding a sprouted spelt mini quiche

The same flakey, buttery, sprouted whole grain goodness as our classic pie crust, this time as mini quiche. This recipe is perfect for brunching with a crowd, or meal prep these for weekday breakfasts (reheating in an oven/toaster oven is preferable). Sprouted spelt has a wonderful rich, nutty flavour that works so well in this all butter crust. Don’t worry if you’ve never made homemade pie crust, it’s much simpler than it seems, and we’re here for any questions you may have!

The crust is made with only sprouted spelt flour, salt, butter and water, the same base recipe as our sprouted whole grain spelt pie crust. Once the dough is made and chilled, simply roll it out, cut in circles and arrange in a muffin tin. Making the flower-like shape is so much easier than it looks, just gently fold and ruffle as you go so that the crust sits tightly to the pan. Don’t worry if the ruffles are uneven, imperfect is beautiful!

Sprouted Spelt mini quiche in a muffin tin before baking
A tray of sprouted spelt mini quiche

For the filling, we went for simple, crowd pleasing broccoli and cheddar, but the possibilities are endless. Mushrooms, spinach, bell pepper, bacon, sausage etc. would all be super delicious. You could also use this recipe to make any kind of sweet pie or tart. We have not yet tried making this all butter crust with vegan butter, so if you try a vegan version, make sure to let us know how it goes! 

Sprouted Spelt Mini Quiche

Simple, traditional quiche, now in bite size!
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 18 Servings

What You'll Need:

Crust

  • cups Second Spring Sprouted Spelt Flour
  • ¾ cup COLD 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

Filling

  • 1 tbsp butter
  • 3 cups broccoli, chopped in bite sized pieces
  • ¼ cup chopped green onion
  • 5 eggs
  • 1 cup milk (2% or whole)
  • 1 cup grated cheddar cheese

How To Make It:

  • Prepare the crust by mixing 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 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 mixing until the dough just comes together. Do not overwork, you should still be able to see specks of butter. Divide the dough in half, then wrap in plastic and chill for at least 30 minutes.
  • Chop broccoli into bite sized pieces. Chop green onion and grate cheese.
  • Add broccoli and green onion to a pan with butter and sauté on medium heat until broccoli is bright green and slightly tender, about 7 minutes. Remove from heat and set aside.
  • Preheat the oven to 177°C. Whisk together eggs and milk, seasoning generously with salt and pepper.
  • On a floured surface, roll both halves of the sprouted spelt pie crust to about ⅛" thick. Using a 4-4.5" round cookie cutter, cut out circles of dough. Re-roll scrapes until all of the dough is used. Place the dough circles in a clean* muffin tin, forming them gently to the bottom.
  • Using approximately half of the cheese, add a small amount to the bottom of each cup. Distribute broccoli mixture evenly through the cups, they should look about ½ to ¾ full. Pour egg mixture over the broccoli until the cup is about ¾ full (it's okay if there is some broccoli sticking out) and top with remaining cheese.
  • Bake for 25-30 minutes, until the egg is set and crust is lightly browned.

Notes

*do not use paper cups, butter or oil to prepare the tin. The quiche will not stick to the pan.
These can be made ahead of time and stored in the fridge for a few days, simply reheat in the oven at 350°F until warm.
If you want to make a full size quiche, follow the instructions for sprouted spelt pie crust and reduce the filling recipe by 1 egg (makes one full size quiche + an extra crust).

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

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email