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Recipes

Sugar Cookies

Sugar cookies are great for making fun and festive shapes! This is my go-to recipe for a delicious gluten free cookie that everyone will love.

Ingredients

2 cups  Sprouted Heart All Purpose GF Flour
1/2 tsp  Baking Powder
1/4 tsp  Salt
1 stick  Butter, soft/room temperature
1 cup  Sugar
1 tsp  Vanilla Extract (or zest of 1 lemon/lime and 1 tsp lemon/lime juice)
1  Egg

Directions

Whisk together dry ingredients: flour, baking powder, and salt and set aside.
Beat together soft butter and sugar until well mixed. Add in eggs and vanilla and beat until mixed. I usually use a stand mixer, but you can use a wooden spoon and get a little arm workout ;)
Add in the dry ingredients and stir until dough is well mixed.
With your hands, form dough into a ball, then flatten into a thick disk, wrap in plastic, and refrigerate for at least 30 minutes.
On a floured surface, roll dough out to about 1/8 - 1/4 inch thickness
Cut out shapes and transfer them using your hands or a spatula to a parchment lined pan and refrigerate or freeze until firm
Space cookies at least 2 inches apart on parchment lined pan and bake at 325 degrees for 10 - 15 minutes, until edges just start to brown. Take out before too browned.
Cool on racks and then decorate!
*Instead of decorating, you can sprinkle cookies with course sugar before baking for a nice sweet sparkly crunch.

Chocolate Chip Cookies

Chocolate chip cookies have always been a staple in my house! And this recipe is my go-to. Feel free to add in nuts or switch out the chocolate chips for toffee bits! 

Ingredients

8 ounces (2 sticks)   Butter, softened
1 cup   Sugar
1 cup   Brown Sugar
2   Eggs
1 teaspoon   Vanilla Extract
3 cups   Sprouted Heart Gluten Free All Purpose Flour
1 teaspoon   Baking Soda
1 teaspoon   Salt
2 cups   Chocolate Chips or other add ins

 

Directions

Whisk together dry ingredients: flour, baking soda, and salt and set aside.

Beat together soft butter and sugar until well mixed. Add in eggs and vanilla and beat until mixed. I usually use a stand mixer, but you can use a wooden spoon and get a little arm workout ;)

Add in the dry ingredients and stir until dough is well mixed. Then stir in chocolate chips.

Scoop cookie dough onto a parchment lined pans and bake at 350 degrees until browned around the edges. You could also freeze the cookie dough balls first  and then store them in freezer bags. That way you can bake off just a few whenever you have a craving ;)

If baking fresh, they take about 10-12 minutes. Frozen, they take about 14 minutes. Rotate the pan halfway through baking.

Enjoy!

 

 

Vegan Chocolate Chip Banana Bread

This Banana Bread recipe is based on Smitten Kitchen's Crackly Banana Bread. I really love her recipes and blog. Basically, I substituted the egg with soaked chia seeds, the whole wheat flour with Sprouted Heart All Purpose Gluten Free Flour, and the millet for chocolate chips. This would be super yummy with walnuts added too :)

 

Ingredients

3 large over-ripe bananas (or 500 grams)
1 Tablespoon  Chia seeds + 3 Tablespoons Water
1/3 cup (2.5 oz)  Coconut oil, melted
1/3 cup  Brown sugar
1/3 cup  Maple syrup
1 teaspoon  Vanilla extract
1 1/2 cups (180 grams)  Sprouted Heart All Purpose GF Flour
1 teaspoon  Baking soda
1/2 teaspoon  Salt
1 teaspoon  Cinnamon
1/4 teaspoon  Nutmeg 
1 cup  Chocolate chips

Directions

Preheat oven to 350 degrees and grease a 9x5 in loaf pan.

Mix chia seeds and water together in a small bowl and allow to sit and soak for 10 minutes, until thick.

Whisk together the dry ingredients: Sprouted Heart All Purpose GF Flour, baking soda, salt, cinnamon, and nutmeg and set aside.

Mash bananas, either in stand mixer with paddle attachment or by hand in a bowl with a wooden spoon or potato masher.

Whisk into mashed bananas the soaked chia seeds, then the melted coconut oil, brown sugar, maple syrup, and vanilla extract.

Add dry ingredients and stir until just combined. Try not to overmix. Then stir in chocolate chips.

Pour mixture into your prepared loaf pan and bake until a tester comes out clean, about 50 - 60 minutes. Cool loaf in pan on rack.