I am teaming up with the Second Spring team again to showcase some of their fantastic sprouted products. In this recipe I will be using their sprouted chickpea flour and sprouted flax powder.
Last time I touched on the backstory of this great company but this time I want to delve more into the nutritional density of their sprouted products.
Let me just start out by stating that I am by no means an expert in the whole sprouting process. I tried sprouting in my own home before and let me tell you, it went horribly. Not to say that you can't do it at home but it's products like this that make me happy so that I can skip that step all together!
If you want to learn more about the actual sprouting process then I encourage you to visit their website which explains it wonderfully!
Now, in terms of the nutritional profile of sprouted grains, seeds, and beans, I recommend choosing sprouted. Why is that? Well, when the germination process occurs, nutrients become more available by breaking down the anti-nutrients. This makes nutrients easier to absorb and makes the food easier to digest overall.
As someone who has had digestive issues and works with many clients that experience digestive issues, sprouted versions of grains, beans and seeds have always been easier to digest. If you find that you are bloated and gassy after eating some of these foods (some gas is totally normal though), then try a sprouted version and see who you feel before assuming its a food sensitivity and cutting them out of your diet.
I also want to point out that they produce their wheat based products and seeds in a separate facility to avoid cross contamination and that they are dedicated to being a nut-free and dairy-free facility as well. This is great news for people suffering from allergies and/or food sensitivities!
This recipe is simple Gluten-Free Chickpea Flour Muffin, free of refined sugar and simple enough to make a great addition to your breakfast or something you can pack as a quick snack.
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 banana, mashed
1 cup coconut sugar
1/2 cup melted coconut oil
1 1/2 cups plant-based milk
1 tbsp cinnamon
2 tsp vanilla extract
Preheat oven to 350F
Combine chickpea flour, baking powder, baking soda, flaxseed, sea salt, and cinnamon in one bowl
In a separate bowl mix mashed banana, coconut sugar, eggs, coconut oil, plant-based milk of choice and vanilla extract
Combine all the ingredients and mix well
Line muffin tray with additional oil or muffin liners
Pour mixture in the muffin tray (makes 10-12 muffins)
Bake for 20 minutes or until top is golden brown
Remove from oven and let cool
Serve warm or cold with butter, ghee or almond butter
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