Posted on Leave a comment

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!

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 Leave a comment

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!

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