Have you tried sprouted wheat flour in place of your regular flour yet? It’s wonderful. It won’t work as a substitute for everything, but for breads, cakes and muffins, it’s amazing. The beauty of it is that it’s made from the whole plant; the germ, the bran and the endosperm. When you sprout a grain (or seed) it germinates and becomes alive. As the wheat sprouts, vitamins develop that enhance the nutrition and digestibility. It still has gluten though, so I’d pass if you are gluten intolerant. Sprouting isn’t just a hippy thing, but it dates back to biblical days. I love the taste and it might just be my mind playing tricks on me, but I feel fuller and more satisfied after eating baked goods with sprouted wheat flour. It also holds liquid better and yields a moist texture to your bread or muffins.
So, I want to share this recipe I created with you for my Sprouted Wheat Muffins- here you go!
Sprouted Wheat Muffins with Dried Fruit and Toasted Coconut
1 1/2 cups sprouted wheat flour
1/2 c raw sugar (turbinado, coconut sugar, Sucanat or Rapadura will work fine)
3 ts baking powder
1/2 ts sea salt
3/4 c dried cranberries and 1/2 c chopped apricots (give or take a little. You can use raisins if you want)
1 ts cinnamon
1 c coconut or almond milk
1 ts vanilla
1/3 c melted coconut oil
Sweetened shredded coconut (optional)
Stir all ingredients together and pour or spoon into greased muffin tins. Top with some shredded coconut and bake at 375 for 20 minutes (ish). I am still getting the hang of my retro 1950’s oven which isn’t calibrated correctly, so just watch for browning and test for doneness with a toothpick or fork.
Have you used sprouted wheat flour yet?