Sprouted Blueberry Breakfast Bars: THM E
The beautiful soaked blueberry muffins by Jessica Myers are pure delight. My new found love for sprouted flour has me tweeking recipes to save even more time. Then I was out of the muffin liners so I dumped it all in a cake pan!
Magic happened, I was now able to dump everything into one bowl, stir it up, pour in a cake pan and have the most delicious easy peasy breakfast bars! Without further ado... oh wait, I almost forgot. I double this recipe when I make it because it's on my absolute favorite recipes list! Which means I make double as these bars are perfect for freezing! Also, I eat two bars and enjoy collagen in my drink or have a speedy chocolate milk with it! Grab and go at it's finest! Okay, without further ado, here is a video on how to make them and the written recipe is at the bottom. I've got your back girl!
Sprouted Blueberry Breakfast Bars (THM-E)
Ingredients:
Follow her recipe (only I used)
- 1 cup on plan sprouted flour instead of soaking the flour
- I also added 1/2 cup of gentle sweet.
These are the new steps I followed
- Preheat oven to 350 F and gently spray a cake pan with coconut oil cooking spray.
- Add all the ingredients (except blueberries) in a bowl, mix well. Gently fold in the blueberries.
- Pour the batter in cake pan, bake for 20-25 minutes or until a toothpick comes out mostly clean.
What is your favorite go to quick and easy breakfast? If you are looking for a community of faith filled women on this journey to healthy and whole learning how to try softer as trying harder only has them trying again and again then here is your invitation.
Thanks