Sprout Bake Tasting

Come join us Wednesday May 3rd from 11-6pm. Alaina Campbell will be here sampling her 4 Lake Orion made gluten free muffins.

Sprout Bake’s Take & Bake batter features sprouted, gluten-free oat flour, sprouted almond butter, and wholesome veggies for a nutrient-dense, grab-and-go breakfast, snack or treat. Our batter can be baked as a muffin, cupcake (just add frosting), quick-bread, brownie or coffee cake.

3 REASONS WHY WE USE SPROUTED INGREDIENTS

1. Sprouting increases the antioxidants, Vitamins C, B and carotene which help in the absorption of calcium, magnesium, iron, copper, and zinc during digestion.
2. Sprouting enhances the hydrolysis of phytic acid, an enzyme inhibitor, which allows for better absorption of nutrients.
3. Sprouting returns the whole grain or nut to a plant state that digests in the body as vegetables.

How is all began

It all began with trying to get a quick, healthy breakfast into my children, every mother’s struggle right? I had this recipe for Chocolate Chip muffins that they loved, but it was filled with white flour and white sugar, certainly not a healthy breakfast item that would sustain them until lunch at school. I started experimenting with different recipes trying to come up with something that was gluten-free and nutritious. After many failed attempts and “yuck” faces from my children, we finally came up with a muffin that was a hit – Sweet Potato Cinnamon with chocolate chips.

I would make the batter on Sunday and stick it in the fridge. Then every morning I could scoop and bake 3 or 4 muffins they would grab on their way to the bus. On Friday I would bake up all the rest of the batter and deliver hot muffins to people who needed cheering up or public servants that I wanted to treat. They were a hit and everyone wanted to know the recipe. There were some Sunday’s when I couldn’t get the batter made and this put a wrench in our healthy breakfast during the week. Hmmmm….could I make up a bunch of batter and freeze it? Then when I didn’t have a Sunday to devote to the kitchen we’d still have batter to thaw and bake. It worked! The batter could thaw in the fridge the night before and it baked up exactly like the fresh batter did.

Visit their website at- https://www.sproutbake.com/

Learn more about Rebekah- http://rebekahspureliving.com/meet-the-owner/