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X-WR-CALNAME:Rebekah's Health and Nutrition
X-ORIGINAL-URL:https://rebekahspureliving.com
X-WR-CALDESC:Events for Rebekah's Health and Nutrition
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DTSTART:20220101T000000
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DTSTART;TZID=UTC:20230524T110000
DTEND;TZID=UTC:20230524T180000
DTSTAMP:20260611T105030
CREATED:20230413T211309Z
LAST-MODIFIED:20230413T211309Z
UID:1475356-1684926000-1684951200@rebekahspureliving.com
SUMMARY:Sprout Bake Tasting
DESCRIPTION:Delicious can be healthy! Come sample all 5 Sprout bake flavors.\n\nLEMON CHIA SEED\, DOUBLE CHOCOLATE\, SWEET POTATO CINNAMON W/ CHOCOLATE CHIPS\, CHOCOLATE 5-SPICE\, PUMPKIN SPICE\n\nJoin us Wednesday May 24th from 11-6pm. Alaina Campbell will be here offering her 4 Lake Orion made gluten free muffins.\nSprout 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.\n\nAvailable in the freezer section at our Clarkston and Lapeer locations\n\n\nSprout 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. \n3 REASONS WHY WE USE SPROUTED INGREDIENTS\n\nSprouting increases the antioxidants\, Vitamins C\, B and carotene which help in the absorption of calcium\, magnesium\, iron\, copper\, and zinc during digestion.\nSprouting enhances the hydrolysis of phytic acid\, an enzyme inhibitor\, which allows for better absorption of nutrients.\nSprouting returns the whole grain or nut to a plant state that digests in the body as vegetables.\n\nHow is all began\nIt 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. \nI 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. \nVisit their website at- https://www.sproutbake.com/ \nLearn more about Rebekah- https://rebekahspureliving.com/meet-the-owner/
URL:https://rebekahspureliving.com/event/sprout-bake-tasting/
LOCATION:Rebekah’s Health and Nutrition/Clarkston\, 7093 Dixie Highway\, Clarkston\, MI\, 48346\, United States
CATEGORIES:Clarkston
ATTACH;FMTTYPE=:
ORGANIZER;CN="Rebekah's Pure Living":MAILTO:rebekahspureliving@gmail.com
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