Take & Bake Frozen Batters

gluten-free, dairy-free, soy-free and nutrient-dense

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.

Find our products at Lucky’s Natural Foods and Cookies & Cream in downtown Lake Orion, Rebekah’s Health & Nutrition-Lapeer, Woodward Corner Market in Royal Oak and at Meijer Grocery in Orion Township on Lapeer Road and Copper Top Country Store in Owosso..

Lemon Chia Seed

The refreshing taste of lemon along with healthy chia seeds makes this batter a spring-time favorite. Stir in fresh blueberries for added anti-oxidants and yumminess! Featuring butternut squash, sprouted almond butter, applesauce and sprouted oat flour.

Double Chocolate

Double chocolate? Yes and yes! Bake them up as cupcakes or brownies and top with frosting. Tastes like a dessert yet packed with nutrition. Featuring dairy-free chocolate chips, sweet potato, sprouted almond butter, applesauce and sprouted oat flour. Yes, they’re good for you!

Pumpkin Spice

Always a fall favorite! Excellent as a quick-bread loaf topped with cream cheese frosting or a maple glaze. Features pumpkin, sprouted almond butter, applesauce and sprouted oat flour. Stir in chocolate chips or nuts to kick it up a notch.

Sweet Potato Cinnamon Frozen Muffin Batter

Sweet Potato Cinnamon w/ Chocolate Chips

Sweet potatoes pack a punch when it comes to nutritional value and flavor. The addition of dairy-free, mini-chocolate chips adds that little something extra that makes it seem more like a treat. Featuring sweet potato, sprouted almond butter, applesauce and sprouted oat flour.

3 Reasons Why We Use Sprouted Ingredients

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