As promised during the sprouted grain discussion, today I tried another recipe from Janie Quinn‘s Sprouted Grain Baking cookbook. Honestly I didn’t quite have the 2 cups of sprouted grain flour, so I substituted some oat flour with good results.
Instead of making the maple cream cheese frosting, dusting with a little powdered sugar (or not) is sufficient.
Apple Cake using Sprouted Flour
¾ C butter
2 eggs
1 C brown sugar
1 t vanilla
2 C sprouted flour
1 t baking soda
1 t cinnamon
1 t sea salt
4 apples, peeled and chopped (~5 cups)
Preheat oven to 350. Blend butter and eggs until creamy. Add sugar and vanilla, mixing again until fluffy. Mix the dry ingredients in by small amounts blending only until combined. Fold in the apples. Put into greased 9×13 pan. Bake 50-55 minutes.
