Recipe: Sprouted Ancient Whole Wheat Cinnamon French Toast

French toast is usually synonymous with a decadent weekend brunch but this recipe is quick enough to make on any weekday morning. Drenched in maple syrup, fruit and coconut cream it makes breakfast special any day of the week!



2 1/2 tablespoons chickpea flour
1 teaspoon cinnamon
2/3 cup almond milk
1 teaspoon vanilla
pinch of salt
4 slices of Sprouted Ancient Whole Wheat Bread


In a shallow bowl, whisk together the chickpea flour, cinnamon, almond milk, vanilla and salt.

Dip each slice of bread into the mixture and coat well on each side.

Warm a large skillet over medium heat and melt a tablespoon of coconut oil.

Place a slice of the coated bread on the pan and cook until golden, about 2 minutes. Repeat with the other slices.

To serve, top with maple syrup, fruit and coconut cream.


Recipe: Sprouted Spelt Zucchini Chocolate Cake

Simply put, this cake is addicting. Moist, fluffy, rich, everything that a cake should be. It is delicious enjoyed warm from the oven or try it topped with a little scoop of coconut ice cream!



2 cups One Degree Organics Sprouted Spelt Flour
1 1/2 cups raw cane sugar
1/4 cup unsweetened cacao powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups zucchini, shredded
1/2 cup unsweetened almond or soy milk
1/2 cup oil
2 teaspoons vanilla
1 cup vegan chocolate chips


Preheat the oven to 350 degrees F. Lightly spray an 8×8 inch baking pan, set aside.

In a large bowl, whisk together the flour, sugar, cacao powder, baking soda and salt. Add in the shredded zucchini, vegan milk, oil and vanilla. Whisk until the batter is smooth and combined. Fold in the chocolate chips.

Pour into the prepared baking pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool before slicing into square and serving.


Recipe: Favorite Lentil Soup

This is our go-to soup when we want something hearty but healthy. Lentil soup is always comforting and a favorite especially on a chilly fall day. All the ingredients are simple, easy to make and it is great as leftovers for weeknight dinners or whenever you’re in a hurry to get a meal on the table.



1 cup One Degree Organics Green Lentils
1/8 teaspoon oregano
1 tablespoon Real Salt*
5 cups water
1 tablespoon olive oil
1 large onion, finely chopped
1 cup chopped, canned tomatoes
1 carrot, grated
2 potatoes, chopped into small to medium cubes


Place all ingredients in a large pot and bring to a boil. Reduce to a simmer over medium heat and cook for approximately 1 hour or until the lentils and potatoes are soft.

Just before serving top with our Sprouted Sesame Sunflower Garlic Croutons.

*adjust to taste

Recipe: Sprouted Sesame Sunflower Garlic Croutons

Homemade croutons are very easy to make and we always think that homemade tastes better than store-bought. Making croutons is a great way to use extra bread and by making small batches they are always fresh for salads and soups. Make them uniquely yours by adding your favorite seasonings or herbs.



4 slices Sprouted Sesame Sunflower bread, cubed
1 1/2 tablespoons olive oil
1/4 teaspoons garlic powder
1/4 teaspoon onion powder
1 to 2 teaspoons nutritional yeast flakes


Add the cubed bread to a medium sized bowl and toss with the olive oil and seasonings until evenly coated.

Spread evenly on a baking sheet and bake at 275 degrees F for 15-20 minutes, until lightly golden and dry.

Store croutons in an air-tight container.


Recipe: Sprouted Corn Waffles

This recipe is a staple in our house because it creates golden, gluten-free waffles that are perfectly crispy on the outside and fluffy on the inside. They are simple to make and, if there are any leftovers, they freeze well making for a special treat on busy mornings—simply drop them in the toaster and breakfast is served.



3 ½ cups water

1 brick (14 oz.), firm organic tofu

1 tbsp. apple juice concentrate or maple syrup

2 ½ cups One Degree Organic Foods Quick Oats

½ cup One Degree Organic Foods Sprouted Corn Flour

¼ cup cashew nuts

1 tsp. vanilla

½ tsp. salt



Preheat non-stick waffle iron to highest setting.

In a large blender, blend all ingredients for 1 minute or until completely smooth.

Pour mixture onto hot waffle iron. (To ensure waffle bakes with two full sides, it’s important to cover the entire surface of the waffle iron with batter. Since there is no leavening in this batter, it will not naturally spread into the empty corners of the waffle iron—the trick is to cover the entire surface of the iron with batter, pouring as much batter onto the surface as it will hold without running over.)

Close the waffle iron and bake 10-12 minutes until brown and crisp.

Remove waffle and serve immediately, or place on a cooling rack.


Should you decide to stack waffles on a plate, allow them to cool before stacking to prevent sogginess and compression. Toast in oven or toaster before serving, if needed.


Waffles should be crisp, light, and golden brown. If your first waffle seems heavy, add water to the batter and blend briefly before pouring your next waffle. If waffles are so light and airy that they separate, blend your next batch adding a bit more oats.


Recipe: Sprouted Whole Wheat Calzones

Calzones are excellent for a meal on the go and the filling options are limitless. Simply choose your favorite combination of sauce and vegetables and stuff them full!




2 cups One Degree Organics Sprouted Whole Wheat Flour
½ tsp. salt
1 tbsp. olive oil
1 tsp. active dry yeast
½ cup warm water


Sauce of your choice (e.g., marinara, pesto, etc.)
Filling(s) of your choice (e.g., mushrooms, peppers, olives, spinach, onions, etc.)


Mix together by hand ingredients to make dough until a dough forms.

Place dough in a lightly greased bowl, cover with a towel, and let rise until doubled in size.

Preheat oven to 450• F. Punch down the dough and divide into 5 pieces then rollout into 8-inch circles on a lightly floured surface. Cover with damp towel and let rest for an additional 15 minutes.

Add sauce and filling of your choice over one-half of each 8-inch circle, leaving a ½-inch border around the edges. Wet the edges with a bit of water and fold dough over, releasing the air as you drape it; crimp and fold edges.

Brush dough with olive oil and bake until the bottoms are golden brown; approximately 20 minutes.

Allow to cool 10-15 minutes before serving.


When adding fillings, do not overfill—leave enough room around the outside edge of the dough so it can seal tightly.

Recipe: Sprouted Oat Cinnamon Flax Granola Breakfast Popsicles

These popsicles are the perfect treat to enjoy for breakfast on a hot summer morning and almost any fresh, in-season fruit works great in them. It is pretty great when you can’t tell the difference between breakfast and dessert!


Yield: 10 popsicles

1 1/2 cups vegan yogurt
organic strawberries, sliced
organic mangos, sliced
organic kiwis, sliced
2/3 cups One Degree Organics Sprouted Oat Cinnamon Flax Granola
2-4 tablespoons maple syrup

Carefully layer the yogurt and sliced fruit in the popsicle molds to approximately 1/2 inch from the top. Top it off with the granola and gently press into the yogurt mixture. Finish with a drizzle of maple syrup to help the granola stick together.

Insert the popsicle sticks and freeze 6-8 hours or overnight until frozen solid.

To remove the popsicles, let sit at room temperature for approximately 10 minutes or dip the molds into a large dish of warm water for a few minutes until the popsicles can be removed from the molds.


Recipe: Sprouted Brown Rice Cacao Crisps Ice Cream Cake

Happy 4th of July! This ice cream cake is one of our favorite summer desserts and decked in bright red raspberries and juicy blueberries it’s the perfect festive dessert. Add some sparklers on top for an extra spectacular look!


3 cups One Degree Organics Sprouted Brown Rice Cacao Crisps
1/3 cup raw cacao powder
1/2 cup Jem Hazelnut Raw Cacao Butter (or favorite nut butter)
3 tablespoon coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla bean paste
2 pints Luna & Larry’s Coconut Bliss Vanilla Island Ice Cream (or favorite vegan ice cream)


Let 2 pints of ice cream soften at room temperature for about 10 minutes while making the crust.

Put the Sprouted Brown Rice Cacao Crisp in a large bowl, set aside.

In a medium sauce pan on low heat, combine the cacao power, hazelnut butter, coconut oil, maple syrup and vanilla bean paste. Stir constantly until the coconut oil is melted. Remove from heat and continue stirring until completely combined and creamy.

Pour the cacao mixture on to the Sprouted Brown Rice Cacao Crisps and gently stir until completely coated.

In a 9 inch springform pan, press the crispy mixture into the bottom and up the sides of the pan.

Put the crust in the freezer to set for 10 minutes. Remove the from freezer and scoop in the softened ice cream and smooth it out evenly. Freeze for at least 2 hours until the ice cream is frozen.

To serve, remove the sides of the pan, slice and top with berries.


Recipe: Sprouted Red Fife Coconut Cardamom Strawberry Tart

Happy Canada Day! This beautiful tart highlights our Sprouted Red Fife flour, a Canadian heritage grain, and this is an excellent dessert to make with the sweet and juicy, farm-fresh strawberries that are in peak season!




Sprouted Red Fife Oat Tart Crust

1 cup One Degree Organics Sprouted Red Fife Flour

1 cup One Degree Organics Quick Oats

6 tablespoons coconut oil, melted and slightly cooled

4 tablespoons maple syrup

½ teaspoon salt


Coconut Strawberry Filling

1 14 oz can coconut cream, chilled *

5-6 tablespoons raw cane sugar

1 teaspoon vanilla bean paste

1/4 teaspoon ground cardamom

2 pints organic fresh strawberries, sliced



Center a rack in the oven and preheat to 350 degrees F.

To make the dough, pulse oats, Red Fife flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan.

Bake the crust for 16-20 minutes until lightly golden.

To make the filling, combine the chilled coconut cream, raw cane sugar, vanilla bean paste and cardamom in large bowl and using an electric mixer beat together until creamy and smooth.

Use a spatula to scrape cream evenly onto cooled tart shell and arrange the strawberry slices. Best enjoyed freshly made.


*Note: our favorite coconut cream for this recipe is Trader Joe’s Coconut Cream Extra Thick & Rich.

Recipe: Chocolate Sprouted Brown Rice Cacao Crispy Treats

These rich, gooey, chocolatey rice crispy treats are vegan, gluten free and best of all they taste amazing! The hardest part about making these treats is waiting long enough for them to set before cutting them and digging in!



4 1/2 cups One Degree Organics Sprouted Brown Rice Cacao Crisps
4 tablespoons Earth Balance vegan margarine
1 package Dandies original vegan marshmallows
1/4 cup raw cacao powder


Lightly grease an 8-inch square baking pan. Put the Sprouted Brown Rice Cacao Crisps in a large bowl and set aside.

In a large saucepan, melt the Earth Balance over medium heat. Add the marshmallows and continue to stir until completely melted. Whisk in the cacao powder until completely combined. Remove the pan from heat and carefully pour the hot mixture over the Cacao Crisps. Use a spatula to fold the Cacao Crisps into the marshmallow mixture until completely covered.

Press the mixture firmly and evenly into prepared pan and let set for 15 minutes. Slice into squares or bars and serve.