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Chocolate, Breakfast, Dessert, Gluten Free, Snack


AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

Sara Forte · February 23, 2022

I always buy a bundle of bananas at the market, only 1 of 4 of us actually
snacks on a banana, which leaves lots of moments of overripe bananas that are
too ripe for snacking but perfect for baking. 4 of 4 like the baked goods with
the bananas. You’re welcome for my elementary math equation proving it is in
fact, worth buying the bananas.

These are my favorite sorts of treats to make for and with the kids. Everything
mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they
are free of the glutens and dairy so any person that comes over with a dietary
preference, has a snack. I know when we’ve made them a dozen times, they are
worth sharing here, so hope you have bananas ready to go soon (extra extra
brown! don’t bother if they are pretty and yellow!). xo


AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

Makes 12

Gluten free, dairy free and honestly, you can skip the egg if you need to and I
believe they’ll still hold. I’ve been making these when I have dead bananas, but
banana bread feels like too much. A tray of these will be gone before the end of
the day and they hold up in a lunch box too.

Nut allergy folks, all-purpose flour is fine. Replace the almond and coconut
flours with 1 3/4 cups all-purpose flour. They will look different than what is
pictured. The flax does help absorb some extra moisture, and you can pick that
up and nearly any supermarket these days.

Recipe riffed from Joy the Baker

2 overripe, medium bananas (about 1 cup)
1 egg
4 Tbsp. coconut oil or warmed butter
1/3 cup light brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
big pinch of salt

1 cup almond flour
1/4 cup old fashioned oats
2 Tbsp. flax meal
3 Tbsp. coconut flour
1/4 tsp. baking soda
1/2 tsp. baking powder

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks
left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk
everything together to mix. Add the almond flour, oats, flax, coconut flour,
baking powder and stir again to combine. Fold in the chocolate chips. Chill the
mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make
ours free-formed, not perfect balls 1) because they are tough to get into a ball
and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged
with 2” of space between (they don’t spread much). Bake on the middle rack for
12-15 minutes until toasty on the edges, but still tender in the center. Remove
to cool.

Keep the cookies in a covered container at room temperature for up for 3 days,
and in the fridge any longer than that.



Sara Forte 2022-02-22


AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

15

These are my favorite sorts of treats to make for and with the kids. Everything
mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they
are free of the glutens and dairy so any person that comes over with a dietary
preference, has a snack.

 * 2 medium bananas
 * 1 egg
 * 4 Tbsp. olive oil
 * 1/3 cup light brown sugar
 * 1 tsp. vanilla extract
 * 1/2 tsp. cinnamon
 * 1 cup almond flour
 * 1/4 cup old fashioned oats
 * 2 Tbsp. flax meal
 * 3 Tbsp. coconut flour
   

125 calories9 grams fat1 grams satFat0 grams transFat10 grams carbohydrate5
grams sugar2 grams fiber8 grams netCarbs3 grams protein

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks
left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk
everything together to mix. Add the almond flour, oats, flax, coconut flour,
baking powder and stir again to combine. Fold in the chocolate chips. Chill the
mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make
ours free-formed, not perfect balls 1) because they are tough to get into a ball
and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged
with 2” of space between (they don’t spread much). Bake on the middle rack for
12-15 minutes until toasty on the edges, but still tender in the center. Remove
to cool.

Keep the cookies in a covered container at room temperature for up for 3 days,
and in the fridge any longer than that.

PT15M

PT15M

PT1H

American

Snack

snack, chocolate, gluten free, dairy free, kid friendly, lunchbox

Tags: gluten free, dairy free, kids cookies, healthy cookies, almond meal,
banana, chocolate, lunchbox

9 Comments 62 Likes
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Entrée, Fall, Winter


BROCCOLI MUSHROOM ORZO BAKE

Sara Forte · February 2, 2022

She was sitting on the edge of the pool, waiting for her turn at swim lessons
and was completely sausaged into her swimsuit. Her longer body stretching the
length of the bathing suit so that the chest of it was too low and the straps
looked stressed. Beautiful, tender, winter skin against that mustard yellow
daisy print. Cleo waves at me, looking like such a… girl.

She turned six a few weeks ago and while we are dancing in the kitchen to the
Encanto soundtrack and mixing up our “b’s” and “d’s” , our conversations are
about friendships at school and what happens when you die. She is both little
and big to me. Motherhood is a wild whiplash. Each one of those days, while the
bathing suit became too small, felt like nothing, but is also the compilation of
so many small moments. I’m having a bit of a time with my own insecurities and
watching them find their way at school and with people. My kids growth, tangled
up and digested through my own. It’s just like the moms before me said, the
challenges never go away, they just change. I see this girl of mine growing,
still needing me, but also moving towards my role as support, instead of the
lead. Yessss, I know she’s young, but I can see it. A small shift, the ones you
can miss if you’re not paying attention.

January used to be a month of goals all organized on paper - less sugar and new
tennis shoes to get moving but this one felt… observant. Curious. Asking what I
want, and what my family needs, as opposed to the more/better mentality that a
new year sells you. I want to take a few classes, read books to learn things -
parts of history that didn’t stick through school, or Spanish so I can help my
kids with homework without so much google translation. We need a vacation that
feels different, exciting. I learned from our covid quarantine week that we need
more time just playing and hanging, as opposed to schedules and sports and
social plans that I naturally tend towards. That includes me, stopping, not
wiping down counters when I can afford to sit and compose some legos, or bead
for a bit instead. I can feel and see a different season with my kids and while
I definitely prefer it to toddlerhood (preach!), it feels like things are moving
quickly and I’ll have to stay connected to myself, to see these simple, magical
moments with my family.

With that said, let me share this casserole that went over really well with my
Sprouted Kitchen Cooking Club folks. It’s two pans and veggies that can be
swapped and kid friendly because who doesn’t love orzo? I delivered one to a
friend who said it stretched for two meals, so keep this in your back pocket for
delivery.

Anyway. From my tender heart to yours this month, hope you are healthy and well
and feeling hopeful about this next year. Cheers.



BROCCOLI + MUSHROOM ORZO BAKE // Serves 6

It’s like a mac n cheese-ish pasta bake but with some vegetables in it. My kids
like broccoli, but you could get away with whatever your people like in similar
volume, and cooked before adding it in. So long as the mushrooms are super
small, I can squeeze those by them. Sub in peas or hunks of cooked butternut
squash or add in 1/2 lb. of browned Italian sausage if you prefer an animal
protein in there.

If you’re making this to deliver or freeze, assemble everything through the
panko parm topper, and wrap it in foil. Pass along directions to bring it to
room temperature before baking.

Ingredients

2 Tbsp. of extra virgin olive oil or butter
1 small yellow onion - chopped small
8 oz. of mushrooms - wiped clean, super well chopped
3 cloves of garlic - minced
sea salt
pepper
2/3 cup of white wine
1 pinch of red pepper flakes
2 tsp. of fresh thyme leaves
3 cups of vegetable or chicken stock
1/2 lb. of orzo (about 1 heaping cup)
10 oz. of broccoli florets - steamed & chopped
1/2 cup of heavy cream
1 lemon - zested
4 oz. of grated fontina or Italian cheese blend


1 cup of panko
1/4 cup of parmesean
extra virgin olive oil
fresh parsley - chopped


DIRECTIONS

Grease an 8” pan or 10” oven-proof skillet. Preheat the oven to 400’.

In a large Dutch oven or skillet over medium, heat your oil or butter. Add the
onion, and sauté a few minutes until tender. Add the mushrooms, garlic, big
pinches of salt and pepper and sauté another 5 minutes, until the liquid is
released and you get some browning. Stir in the wine and cook another 5 minutes
to cook down. Stir in the pepper flakes, thyme, and turn off the heat.

In another pot, heat the broth to a gentle boil. Add the orzo and cook for about
7 minutes until just tender. Yes, it will absorb most of the moisture.

Transfer the orzo and any residual broth to the pot with the mushrooms. Add the
steamed broccoli, cream, lemon zest, cheese and another pinch of salt and
pepper. Fold everything to combine. It should be loose.

Transfer the mixture to your prepared pan. Sprinkle the panko and parm on top,
and drizzle it with olive oil (it can be refrigerated for a day or frozen at
this point. Bring the refrigerated one to room temperature before baking. Cook
the frozen one, covered for 25 then uncovered for 20). Bake for 20 minutes,
uncovered, until the top is golden brown.

Garnish with fresh herbs.


TIPS


MAKE AHEAD

The entire casserole can be assembled up to a day in advance and baked just
before serving. It can be frozen pre-bake as well.


USE IT TWICE

This makes a lot of food, would be a great one to double and gift or freeze for
later.


KID FRIENDLY

So long as you get your mushrooms and broccoli small, mine loved it!


GLUTEN FREE

Jovial makes a cassava-based orzo. It can get gummy, but I think it will still
work here. It’s possible a long-grain brown rice would work here, too. I would
just steam it before assembling, and add two eggs in there if you can to help it
hold some shape.




Tags: casserole, vegetarian, broccoli

4 Comments 28 Likes
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Bread, Breakfast, Dessert, Fall, Gluten Free, Snack, Winter


GLUTEN FREE CRANBERRY TEA CAKE

Sara Forte · December 14, 2021

Fa la la la la! It’s baking season and this cake was a hit. Of course we all
love cookies, and I have plenty of those on the list. My people love a breakfast
sweet, and this has stood in for a simple dinner dessert on occasion as well. I
know you all love to have a spread planned for holiday mornings, so hope this
works for those of you gluten free folks. We always have sweet rolls, but I may
double up this year since everyone liked this cake so much. I’ll say it again,
like we do with the lemon loaf or banana bread, toasted for a few minutes for a
bit of a crisp edge is lovely.

I have made many dense gf baked goods, but I’m starting to figure out the
ratios. Eggs are important for strength, going all almond flour turns out pretty
dense, so I cut it with superfine brown rice flour like I learned from Aran of
Canelle et Vanille. Hugh is the gluten free one in the family, but I have found
the kids don’t question a thing when it looks like cookies and cake and sugar. I
added some swap suggestions in the headnote.


GLUTEN FREE CRANBERRY TEA CAKE

Serves 6-8

This could be part of a breakfast spread or a dessert. It is sweet and seasonal
but we nibbled at it most in the afternoon with a second (er, third) cup of
coffee or tea. It has a good amount of moisture, so it sits well at room
temperature for a day or two, then should be kept covered in the fridge. Great
served with a dollop of plain yogurt in the morning or sweetened creme fraiche
for dessert.

Dairy-free option is to replace the buttermilk with non-dairy milk with a
squeeze of lemon juice - oat or almond both great, coconut is a bit heavy. You
don’t need it gluten free, replace the almond and rice flours with 1 1/2 cups
all purpose flour.

Not cranberry season? try lemon blueberry or almond raspberry (replace the
vanilla with almond extract).


INGREDIENTS

6 Tbsp. unsalted butter (vegan butter works great!), room temperature
3/4 cup cane sugar
2 Tbsp. avocado or coconut oil
2 eggs
1/2 cup buttermilk (or non-dairy milk with a squeeze of lemon juice)
1/4 cup maple syrup
1 tsp. vanilla extract
zest of one orange
1 cup almond flour
1 cup superfine brown rice flour (I buy this one)
2 tsp. baking powder
1/2 tsp. sea salt
2 cups (8 oz.) fresh or frozen cranberries, roughly chopped

turbinado sugar, for finishing

sweetened yogurt, for serving


DIRECTIONS

Preheat the oven to 350’ and parchment line and butter a 8-9” cake pan.

In a stand mixer or with an electric mixer, beat the butter and sugar together
until fluffy. At least 3 minutes. Add the oil, eggs, buttermilk, maple, vanilla,
orange zest and beat again to incorporate. Add the almond and rice flours,
baking powder, salt and fold it a few times. Add half the cranberries and fold
again. Transfer it to your prepared pan, sprinkle the remaining cranberries over
top, swipe it down to an even layer, and sprinkle the top generously with
turbinado sugar.

Bake on the middle rack for about 50 minutes, until tested in the center and
only a few crumbs (no batter!) come out with it. If the top starts to get to
brown, cover it with a piece of parchment or foil. Let the cake cool for at
least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.




Tags: gluten free, dessert, cranberry, holiday

8 Comments 20 Likes
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