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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 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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Strawberry Rhubarb Galette with Sprouted Spelt Crust

Strawberry Rhubarb Galette with Sprouted Spelt Crust

Tangy and filling with a flakey, buttery, sprouted whole grain crust.
1 hour & 35 minutes
2 Galettes (12 Servings)
Pairs perfectly with a warm summer evening.
We’ve made our classic sprouted spelt crust many times in different ways, and we’re still amazed by it’s versatility, wonderful rich flavour, and crisp flakey texture. Sprouted spelt flour has a sweet, nutty flavour that makes the recipe perfect for sweet, tart and savoury fillings alike. The natural sweetness also means that no additional sugar is needed in the crust. “Galette” may seem like a fancy dessert, but the crust is simply made with with sprouted spelt flour, salt, butter and water. We’ll walk you through the steps for a wholesome, impressive dessert that’s perfect for sharing.

For the filling

Strawberries and rhubarb are in season right now in Canada, so we chose the freshest local ingredients for the filling. We picked these ourselves from a local farm, and it’s an incredible process from the plant all the way to the table. We highly recommend changing the filling according to what is fresh and in season in your area. Use treasures from your own garden, visit a local farmers market, farm or greenhouse, or look for a local origin on the labels in your grocery store. You can even try a delicious savoury gallete with fresh vegetables! Besides the incredible flavour, it brought so much joy and meaning to the whole process. 

tips FOR MAKING SPROUTED SPELT CRUST

  • To properly measure flour, fluff and spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess off the top with a straight edge.
  • The water must be ice cold, add several ice cubes and stir or put a glass of water in the freezer for at least 20 minutes. 
  • Butter also needs to be directly from the fridge cold. Chopping it into smaller cubes will make it easier to work with.
  • Add only as much water as necessary to bring the dough together. Mixing with your hands makes it easier to tell when the dough is ready.
  • Over mixing will cause more gluten to form, making the crust less flakey. Mix it just until the dough forms a cohesive ball. You should still be able to see pieces of butter (they will work in more as you roll). 
  • Don’t skip the chilling step! Cold dough helps butter melt at a slower rate and forms that wonderful flakey texture.
  • Rolling cold dough takes elbow grease, but don’t wait for it to warm up to make rolling easier. It should still feel cold to the touch after rolling. 
  • Don’t stress about rolling the dough into a perfect circle. An oval, rectangle, or rustic shape will still taste just as delicious! If the dough cracks at the edge when rolling, just pat it back together with your fingers, it’s very forgiving. Rough edges are fine too, you can simply tuck them in at the end of shaping.
  • Make sure to leave at least a 2″ border, you want enough to fold up and hold in all that delicious filling!

recipe notes

  • When you mix the filling there will likely be quite a bit of liquid at the bottom of the bowl. We used a few spoonfuls of the liquid in each galette and had some liquid left over at the end. The more liquid you use (and the juicier the fruit), the more ‘jammy’ the filling will be. However, don’t fill it to more than halfway up your crust. The fruit will release more liquid as it cooks and your filling will bubble over the edges. 
  • We used a 1/4 cup of sugar for both galettes and this resulted in a wonderful tart taste. Feel free to give your fruit a try while chopping and adjust the sweetness as needed and to your preference. Any granulated sugar will work. 

Looking for more recipes with our sprouted spelt crust?

Strawberry Rhubarb Galette with Sprouted Spelt Crust

Tangy filling with a flakey, buttery, sprouted whole grain crust.
Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 30 minutes
Servings: 12 (2 Galettes)

What You'll Need:

Sprouted Spelt Crust

  • 2 ¼ cups Second Spring Sprouted Spelt Flour
  • ¾ cup COLD unsalted butter
  • 1 tsp salt
  • about 5 tbsp ice cold water (see notes above)
  • 1 egg (for brushing)
  • Optional: Coarse sugar for sprinkling

Strawberry Rhubarb Filling

  • 2 cups chopped strawberries
  • 1 cup chopped rhubarb
  • ¼ cup sugar
  • 3 tbsp cornstarch

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 in half, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  • In the meantime, prepare the filling by chopping strawberries and rhubarb. Add to a large bowl with sugar and cornstarch, stir to coat evenly.
  • Preheat oven to 190°C.
  • Place chilled dough on a piece of parchment paper and roll into roughly a 10" circle. Don't worry if the edges are ragged or it's not a perfect circle, but aim for an even thickness.
  • Add approximately half of the strawberry filling to the center of the dough, leaving about 2" all the way around. Fold the border over the filling, overlapping where needed and tucking under any rough edges. Gently use a spatula to help you if the border sticks to the parchment (don't worry about the bottom, it won't stick once it bakes).
  • Brush the edge of the dough with a beaten egg. Optional: sprinkle with coarse sugar for some extra sparkle and a little crunch.
  • Transfer the parchment paper to a baking tray and bake 30-40 minutes, until crust is golden brown and the filling is bubbling.
  • Repeat steps 7-10 with remaining dough and filling. Serve warm or cold. Delicious on its own or topped with ice cream or fresh whipped cream.

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

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Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
2 hours
12 Cinnamon Rolls
Enjoy warm with good coffee.

What could be better than a warm, fresh, gooey cinnamon roll on a lazy weekend morning? This recipe is made with 100% sprouted whole grain wheat flour and no refined sugar. Whole grains may not be what you’re used to using for soft and fluffy cinnamon rolls, but let me assure you the texture won’t disappoint! Sprouting wheat also aids in digestibility and makes grains taste lighter and sweeter, meaning less sugar is needed in the recipe. These are loaded with warm cinnamon and coconut sugar filling, and the simple maple cream cheese icing throws it right over the top. Sprouted wheat cinnamon rolls are just as decadent as you would expect, move aside Cinnabon! 

This recipe is a bit more involved, so we recommend reading the instructions and tips thoroughly before you begin. It will also require a little patience. There will be lots of delicious smells filling your home and making you want a cinnamon roll right now, but cutting corners will definitely affect the outcome with this one. Mix in a little extra love and these sprouted cinnamon rolls will be your new brunch favourite. Happy baking!

Ingredient Substitutions

  • Whole Milk: we use whole milk in this recipe because the dough requires the extra fat from the milk to stay rich and fluffy. You can also substitute 2%, but whole milk is preferred. If using skim or 1% milk, we recommend adding in 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 coconut, cashew and soy should be good choices as they have the highest fat content. Note that using 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. 
  • Coconut Sugar: you can also use brown sugar but coconut is preferred because it is unrefined and brings a delicious rich taste. It is available at most grocery stores and online.
  • Cream cheese: you can also use vegan cream cheese. Either way, the key is to make sure it is room temperature before using or it will be difficult to get the icing smooth.

tips for making sprouted cinnamon rolls

  1.  You can either warm the milk in the microwave or a pot on the stove. Heat slowly, in 10 – 20 second increments if using the microwave or use low on the stove, until the milk is warm to the touch (95°F or 35°C if you have a kitchen thermometer). It should feel like bath water, but not hot as that can kill the yeast. 
  2. Add ingredients in the order listed in the instructions. Thats: milk, honey, oil, flour, salt and then yeast on top. This keeps the yeast separate from the liquids until you begin kneading. 
  3.  Set a timer to knead for the times provided, under kneading could mean that your cinnamon rolls don’t rise properly.
  4. Pay attention to the dough consistency, it can indicate a problem early on! First, try mixing another minute because mixers can vary. If it’s still not coming together you may need to adjust ingredients. If your dough looks way too wet at the stages below, you may need to incorporate more flour a tsp at a time. If the dough looks way too dry, add more warm milk a tsp at a time. 
Mixed 1 Minute
Kneaded 6 – 7 Minutes
After 45 Minute Rise

5.  If the top of the dough starts to look or feel dry at any time during rising, simply dampen the tea towel slightly then cover the dough with it again.
6. Roll the dough into as tight of a log as you can! Use your thumbs to gently smooth and tighten the dough as you roll, creating surface tension. Once the rolls are cut, you can gently tighten individual rolls if necessary.
7. If you would like your cinnamon rolls browned all the way around rather than pull apart rolls, you can bake them on a parchment lined baking sheet. Once cut, place them on the baking sheet (or sheets) about 2 inches apart. Decrease the baking time to about 25 minutes, until golden (if using 2 trays, swap racks halfway through baking).
8. If you’re having trouble getting your icing smooth, the cream cheese was probably too cold. Heat the icing in the microwave for about 20 seconds and continue to beat.

Tightly rolled before baking
Pull apart rolls (casserole dish)
Baked on a baking sheet

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 (such as the handle of the spoon), again not packing down. 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 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, until it is soft and smooth. 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 Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 12 Rolls

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (3 3/4 cups, see notes above for properly measuring flour)
  • 1 ⅓ cup whole milk, warm
  • 3 tbsp honey
  • ¼ cup canola oil
  • 1 ½ tsp salt
  • 2 ¼ tsp instant yeast (1 packet)

Filling

  • ¾ cup coconut sugar
  • 2 tbsp cinnamon
  • 1 ½ tbsp oil or melted butter

Icing

  • ½ cup cream cheese, room temperature (½ regular block)
  • 2 tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tbsp milk or milk alternative

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add warm milk and honey. Stir until honey is dissolved.
  • Add oil, then sprouted wheat flour, salt, and yeast on top. Mix on low speed for 1 minute until a sticky dough forms.
  • Switch to medium speed and mix for 6-7 minutes, until the dough comes away clean from the sides of the bowl. The dough should be soft, smooth and quite sticky.
  • Cover the bowl with a clean tea towel and allow it to rise in a warm area for 45 minutes, a cool oven with just the light on works well as it is slightly warmer than room temperature.
  • In a small bowl, combine cinnamon and sugar for the filling. Prepare a large casserole dish by lightly coating in oil.
  • Scrape the dough onto a lightly floured counter and roll or pat the dough with your hands to form a 12x12 square.
  • Brush dough with melted butter, leaving a small border all the way around. Sprinkle cinnamon and sugar mixture evenly over the butter and rub it in with the back of a spoon.
  • Starting at the top (furthest away from you) roll the dough very tightly into a log, smoothing and tightening the outer skin as you roll.
  • With a sharp knife, cut into 12 even 1" slices. Place rolls into the casserole dish, they should be lightly touching. Cover the dish with the tea towel and allow it to rise for an additional 20-30 minutes.
  • Preheat the oven to 177°C. If your rolls are rising in the cool oven, remember to remove them before preheating and set on top of the oven.
  • Bake for 28 - 35 minutes, until lightly golden. Allow to cool for 10 minutes.
  • In the meantime, beat icing ingredients together until smooth. This is easiest with a hand or stand mixer, and the cream cheese must be room temperature to get it smooth. Spread over cinnamon rolls and serve.

Notes

Once completely cool, store cinnamon rolls covered in the fridge. 
We think these are best enjoyed warm! If reheating, place cinnamon roll in the microwave for 20-30 seconds. 

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

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Apple Pie with Sprouted Spelt Crust

Apple pie with sprouted spelt flour crust

Apple Pie with Sprouted Spelt Crust

This sprouted whole grain spelt double crusted pie is ready for any sweet or savoury filling, including this traditional apple version.
80 minutes (+30 minute rest)
1 Pie
Enjoy warm with good people.
Apple pie with sprouted spelt flour crust

Pie crust is one of those classic baked goods that many people find intimidating, let alone an 100% whole grain version. Well we’re here to tell you that flakey, wholesome, buttery sprouted goodness is not only attainable, it’s actually pretty simple! 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, we’re here for any questions you may have!

HOW TO MAKE SPROUTED SPELT PIE CRUST

This pie crust recipe is made with only sprouted spelt flour, salt, butter and water. If you prefer a sweeter crust, feel free to dissolve 1 tbsp of brown sugar in the cold water before adding to the dough.

For a single (bottom only) crust:
  • Divide the dough in half and roll to 1-2″ larger than your pie plate. Carefully transfer the dough to the pie plate and gently shape it to the bottom with your hands. Repeat with the second half for two pies, or you can freeze the second half for later use
For a double crust:
  • Divide the dough in half and roll one to 1-2″ larger than your pie plate, then transfer to the pie plate as usual. Once the dough is chilled and the pie is filled, roll out the second half of the dough and place it overtop. Fold the edge of the top piece over the edge of the bottom and press together until the dough is sealed. Fill and decorate as desired, brush with egg wash and cut slits/holes to allow the steam to escape.
  • For lattice crust, follow the directions above, but cut your top crust into strips and weave together before sealing the edges.
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.

Pie crust made with sprouted spelt flour

filling

This recipe will work for any sweet or savoury pie. Fill with your favourite fruit, meat, custard, quiche, pot pie – you name it!

For the apple pie filling, we used rapadura sugar (also called panela sugar), which is whole cane sugar (unrefined) that gives a rich molasses taste and a dark brown colour. We highly recommend it (in all your baking!), you can find it in some health food stores or online, this is the kind we used. You can also substitute coconut or brown sugar. We added just a couple pinches of coarse brown sugar on top, resulting in a toffee-like crunch, an extra hint of sweetness and some sparkle, but it is optional. We also chose Cortland apples for the filling as they are juicy, fairly firm and slightly tart, but you can choose based on your preference and what’s available seasonally in your area (more apple recommendations in the recipe notes).

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, and it’s also suitable for vegans. However, shortening has no flavour. We recommend if you’re using shortening to add some shortening and some butter for flavour (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 dough can keep in the fridge for a few days. Simply add 1 tsp of vinegar or 1 tbsp of brown sugar to the recipe 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, simply indent with a fork to seal the edges. 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.

Apple Pie with Sprouted Spelt Crust

This sprouted whole grain spelt double crusted pie is ready for any sweet or savoury filling, including this traditional apple version.
Prep Time: 25 minutes
Cook Time: 55 minutes
Resting time: 30 minutes
Servings: 1 Pie

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

  • 6 medium/large apples*
  • ½ cup panela rapadura sugar**
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp unsalted butter, melted
  • 1 egg
  • coarse sugar for sprinkling (optional)

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 and transfer one piece to a lightly floured work surface. Roll the dough about 1-2" larger than your pie plate. Add a little flour if needed and if it cracks, wet your fingers and gently press it back together. Transfer dough to the pie plate (leave the edges rough for now). Wrap the other half in plastic wrap, place both in the fridge and allow to chill for at least 30 minutes.
  • Preheat the oven to 190°C.
  • Peel and slice the apples. In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add the apples and melted butter and toss until coated (don't worry if the rapadura sugar clumps, it will still melt evenly).
  • Mound the apple mixture into the pie crust and spread to fill the bottom.
  • Roll out the second half of the pie crust to about an inch larger than the pie plate. Loosely roll it around the rolling pin and carefully transfer it to the top of the pie.
  • Fold the edge of the top crust around the edge of the bottom. Pinch it together with your fingers or a fork to seal it, and flute if desired.
  • Lightly beat the egg and brush it all over the top. Sprinkle with coarse sugar, if using. Take a sharp knife and make several slits in the top of the crust to let steam escape.
  • Bake for 50-60 minutes. The filling needs to be bubbling and the crust should be golden brown. Allow to cool for at least 30 minutes before slicing and serving.

Notes

*Choose apples according to your preference and what is available. We used Cortland apples, which are great for pies because they are juicy, fairly firm and slightly tart. Empire are also a great choice, Granny Smith are popular for a more tart pie and Golden Delicious are great for a sweeter pie. 
**Panela Rapadura sugar is raw cane sugar (unrefined), and brings a rich molasses flavour to the pie. You can find it in some health food stores, or we actually source ours on Amazon. You can substitute coconut sugar or brown sugar. 

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

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Peanut Butter Chocolate Chip Sprouted Oat Bars

Peanut Butter Chocolate Chip Sprouted Oat Bars

Imagine a peanut butter cookie and a blondie having a wholesome, sprouted baby.
30 minutes
16 Servings
Enjoy with a cold glass of milk and a warm blanket.

These are nutritious enough to be served for breakfast, decadent enough to serve for dessert and filling enough to grab for an on-the-go snack! Sprouted oat flour lends the bars a delightfully rich texture, and it is naturally sweet tasting, so we could limit the sugar added to the recipe.

Sprouted oat flour is made from sprouted hulless oats; oats normally grow with an inedible hull that has to be removed, but hulless oats naturally grow without one, meaning we can keep all of the seed’s nutrients (like protein and fibre) intact. Our sprouted oat flour is 100% whole grain, finely milled.

Our favourite way to eat these is slightly warm – stick them in the microwave for a few seconds until the chocolate chips are just starting to melt – but they’re great cold too. You can substitute semi-sweet or milk chocolate chips if you prefer (or whatever you have on hand), but you can find dark chocolate chips at pretty much any grocery store and they add an extra level of decadence. We formulated the recipe with smooth, runny natural peanut butter; if there is salt added, you may want to leave out the salt in the recipe.

Peanut Butter Chocolate Chip Sprouted Oat Bars

Imagine a peanut butter cookie and a blondie having a wholesome, sprouted baby.
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 16

What You'll Need:

  • 2 ½ cups Second Spring Organic Sprouted Oat Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • cup packed brown sugar
  • ½ cup smooth natural peanut butter
  • 3 tbsp cold unsalted butter
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup dark chocolate chips

How To Make It:

  • Preheat the oven to 177°C. Line an 20cm (8”) square baking pan with parchment paper.
  • Combine oat flour, baking powder, baking soda and salt.
  • In a large bowl or stand mixer, cream together butter, peanut butter and sugar. Add vanilla and eggs and mix until incorporated.
  • Add the dry mixture to the wet and mix until a stiff dough forms. Fold in chocolate chips.
  • Add the dough to the parchment lined pan and press it firmly and evenly into the bottom. You can press a few additional chocolate chips into the top for extra pretty bars, but it's optional.
  • Bake 12-15 minutes, until a toothpick comes out clean. Transfer to a wire rack and allow to cool before cutting.

Notes

Extra delicious when served slightly warm - heat in the microwave for a few seconds until the chocolate chips are just starting to melt.
Once completely cool, store in an airtight container at room temperature.

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

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