Take & Bake Frozen Batters
gluten-free, dairy-free, soy-free and nutrient-dense
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Sprout Bake’s Take & Bake batter features sprouted, gluten-free oat flour, sprouted nut butters, 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, or brownie. It can be found at Lucky’s Natural Foods and Cookies & Cream in downtown Lake Orion, and The Cheese Lady and Merchant Market at Fieldstone Winery & Hard Cider in Rochester.
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? 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!
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.
Chinese 5 spice in a baked good? Yes, it’s good! If you like the taste of licorice then this is for you. The warm spices of Anise seed, fennel, cinnamon, cloves and black peppercorn give this batter it’s unique flavor. This chocolate treat will warm you up. Features sweet potato, sprouted almond butter, applesauce, sprouted oat flour and raw cacao powder.
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.