Recipe: Sprouted Brown Rice Crisps Strawberry Cheesecake Bars

These no-bake vegan cheesecake bars are light and creamy and when covered in a juicy, maple sweetened strawberry sauce they make the perfect guilt-free dessert to satisfy your sweet-tooth! Best of all they can be easily made ahead of time and pulled from the freezer for a last minute dessert.

SPROUTED BROWN RICE CRISPS STRAWBERRY CHEESECAKE BARS

Crust

2 cups One Degree Organics Sprouted Brown Rice Crisps

3 Tbsp coconut palm sugar

1/3 cup vegan butter, melted

 

Filling

1 cup extra rich and creamy coconut cream

1 cup cashews, soaked for 3-4+ hours in warm water

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup maple syrup

Juice and zest of 1 lemon

 

Strawberry Topping

4 cups frozen strawberries

1/4 cup maple syrup

2-3 Tbsp cornstarch

 

Directions

In a food processor, pulse the Sprouted Brown Rice Crisps until a coarse meal forms. Transfer to a bowl and mix in the coconut palm sugar and vegan butter. Press the mixture into the bottom of a springform pan. Set aside.

To make the filling, combine all the ingredients, except for the lemon zest in a blender and process until very smooth and creaming. Taste and adjust sweetness as needed. Stir in the lemon zest and transfer to the prepared crust smoothing it evenly. Freeze for 2-3 hours until completely set.

To make the strawberry topping, in a sauce pan, toss the strawberries with the cornstarch and add the maple syrup. Cook on medium heat until the strawberries are completely thawed. Smash the strawberries and continue to cook, stirring constantly, until the sauce is begins to thicken. Allow to cool before topping the chilled cheesecake bars.

Remove the frozen cheesecake bars from the freezer and allow to warm 5-10 minutes before slicing. Top with the cooled strawberry sauce.

Enjoy!

Recipe: Sprouted Spelt Peanut Butter Cookies

Moist, chewy peanut butter cookies with a glass of cold vegan milk were just made to go together. Try dipping each cookie in a little melted chocolate for an extra special treat. If Santa is vegan then we’ve got him covered!

SPROUTED SPELT PEANUT BUTTER COOKIES

1 3/4 cups One Degree Organics Sprouted Spelt Flour
1/2 tsp salt
1 tsp baking soda
1 cup peanut butter
5 Tbsp coconut oil
1/3 cup almond milk
1/3 cup turbinado sugar
1/3 cup coconut sugar
2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Whisk together the flour, salt and baking soda. Set aside.

In a large bowl, cream together the peanut butter, coconut oil, almond milk, sugars and vanilla extract and mix until well combined.

Add the dry ingredients to the wet and mix until completely incorporated. The dough should be soft and easily workable. If the dough is try, add more almond milk, a teaspoon at a time.

Roll tablespoon amounts of the dough into balls and place on a cookie sheet.

Bake for 10 minutes.

Enjoy!

Recipe: Sprouted Ancient Whole Wheat Cinnamon Orange French Toast Casserole

This Cinnamon Orange French Toast Casserole makes the perfect Christmas morning breakfast with its rich flavors of orange and maple plus an extra-crunchy toasted topping of cinnamon sugar. It can easily be prepared ahead of time which makes breakfast extra easy and the smell of it baking will have everyone coming in to the kitchen early on Christmas morning!

Merry Christmas!

SPROUTED ANCIENT WHOLE WHEAT CINNAMON ORANGE FRENCH TOAST CASSEROLE

6 cups One Degree Organics Sprouted Ancient Whole Wheat Bread, cubed
1 1/2 cup almond or soy milk
1/2 cup maple syrup
Zest from one large orange
1/2 tsp cinnamon
1/4 tsp salt

Caramel Topping
4 T vegan butter, melted
3 T dark brown sugar
1 teaspoon cinnamon

Optional toppings for serving
Maple syrup
Pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees F.

Slice the bread into 1-inch cubes and arrange in a lightly greased 2-quart baking dish.

In a small bowl, whisk together the milk, maple syrup, orange zest, cinnamon and salt. Evenly pour the milk mixture over the cubed bread.

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

In another small bowl, mix the melted butter, sugar and cinnamon. Using a spoon drizzle evenly over the bread chunks.

Bake for 35-40 minutes. Allow to cool slightly before serving. Sprinkle with chopped pecans, maple syrup and powdered sugar, if desired.

Enjoy!

Recipe: Sprouted Brown Rice Crisps Walnut Orange Balls

These little balls are full of amazing flavor from the cardamom and orange and make the perfect holiday snack. They are super easy to make and can be refrigerated or frozen for those looking to prep goodies early for the holidays.

SPROUTED BROWN RICE CRISPS WALNUT ORANGE BALLS

2 cups One Degree Organics Sprouted Brown Rice Crisps, crushed
1 cup walnuts, finely chopped
1 cup powdered sugar
3/4 cup shredded coconut
1/8 tsp cardamom
Zest from one large orange
1/2 cup fresh squeezed orange juice
Powdered sugar for rolling

Directions:

Combine all ingredients in a large bowl and mix well.

Roll and press into 1″ balls. Roll in powdered sugar and refrigerate for at least an hour before serving. For storage, refrigerate in an airtight container.

Enjoy!

Recipe: Sprouted Red Fife Peppermint Chocolate Brownies

Rich, fudgy, and super simple to make with the perfect holiday flavors of chocolate and peppermint these brownies are definitely addicting! We topped the creamy chocolate ganache with TruJoy Sweets candy canes which are free of corn syrup, dyes and flavors. Merry Christmas and happy baking!

SPROUTED RED FIFE PEPPERMINT CHOCOLATE BROWNIES

Brownies
2 cups One Degree Organics Sprouted Red Fife Flour
1 cup raw cane sugar
3/4 tsp salt
2 tsp baking powder
3/4 cup vegan butter or coconut oil, melted
1/2 cup unsweetened apple sauce
3/4 cup almond milk
1 tsp peppermint extract
1 tsp vanilla extract
1 1/2 cups vegan chocolate chips

Chocolate Ganache
1 1/2 cups vegan chocolate chips, melted
4-5 tablespoons vegan butter
1 tsp peppermint extract
Candy canes, crushed

Directions:

Preheat oven to 350 degrees F. Lightly grease a 8 x 11″ baking dish.

In a large bowl, combine the Sprouted Red Fife Flour, sugar, salt and baking powder.

In a separate bowl, whisk together the melted coconut oil or butter, apple sauce, almond milk, peppermint extract and vanilla extract.

Add the liquid mixture to the dry ingredients and stir until combined. Fold in the chocolate chips.

Pour into prepared baking dish and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean. Allow the brownies to cool before frosting with the ganache.

To prepare the ganache, melt the chocolate chips and stir in the vegan butter and peppermint extract. Add additional butter if needed to have smooth, spreadable ganache.

Spread the ganache thickly over the brownies and sprinkle with the crushed candy canes.

Slice and enjoy!

Recipe: Sprouted Khorasan Orange Cardamom Raspberry Muffins

These muffins are a favorite of ours and I love making up a fresh batch for a quick breakfast or to enjoy with tea for an after dinner treat. The fresh orange zest and cardamom makes the whole kitchen smell amazing when they are baking and if you don’t have raspberries, cranberries make a great addition. Happy baking!

SPROUTED KHORASAN ORANGE CARDAMON RASPBERRY MUFFINS

Yield: 12 muffins

2 cups One Degree Organics Sprouted Khorasan Flour
1/2 cup raw cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1 flax egg (1 tbsp One Degree Organics Flax Seeds + 2 1/2 tbsp water)
1/4 cup coconut oil, melted
zest from 1 orange
1 1/2 cups fresh squeezed orange juice
1 1/2 cups frozen raspberries

Directions:

Preheat the oven to 400º F and line a muffin in with liners or lightly spray.

Grind the flax seeds into a meal and combine with the water in a small bowl.

In a large bowl combine the Sprouted Khorasan flour, raw cane sugar, baking powder, baking soda, salt and cardamom.

In a separate bowl, whisk together the flax egg, melted coconut oil and orange zest.

Add the wet mixture to the dry ingredients, stir to combine. Fold in the raspberries.

Divide the batter into the prepared muffin tin. Bake for 15-20 minutes until lightly browned and a toothpick inserted in the muffins comes out clean.

Enjoy!

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!

SPROUTED ANCIENT WHOLE WHEAT CINNAMON FRENCH TOAST

Ingredients:

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

Directions:

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.

Enjoy!

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!

SPROUTED SPELT ZUCCHINI CHOCOLATE CAKE

Ingredients:

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

Directions:

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.

Enjoy!

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.

FAVORITE LENTIL SOUP

Ingredients:

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

Directions:

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.

SPROUTED SESAME SUNFLOWER GARLIC CROUTONS

Ingredients:

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

Directions:

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.

Enjoy!