Sprouted Grain Almond Poppy Seed Muffins Recipe

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Sprouted Grain Almond Poppy Seed Muffins

Amy Alusa


This recipe was given to me by Suzanne Wallis. Although I have not tried it yet; I know Suzanne very well. She does not make or eat anything unhealthy in any way; and she demands that her food taste good. Let's give it a try!

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1 dozen muffins


16 Hr


30 Min


3/4 c
3 Tbsp
olive oil
1/3 c
3/4 c
sprouted grain
1/2 tsp
sea salt
3/4 tsp
baking soda
2 tsp
baking powder
1 tsp
almond extract
2 tsp
poppy seeds

Directions Step-By-Step

There is quite a bit of time in preparation for soaking grain to have it sprout. Other than that the prep time is probably 10 minutes.
Soak 1 3/4 cups of dry grain in water for at least 8 hours. I use a mixture of rye, oat groats, and kamut, but any grain may be used. Drain off the water and let the grain sit out on the counter for another 8 hours or until it begins to sprout. It may need to be rinsed once or twice so the grain does not dry out. Preheat the oven to 350 degrees. Line a 12 muffin tin with paper baking cups, or spray with a non-stick spray.
Combine first six ingredients in the blender and blend until very smooth. Add the almond extract and poppy seeds. With a spatula, stir in soda and baking powder. Wen baking powder is done fluffing batter, re-blend for 5 seconds. Fill cups 3/4 full of batter. Bake for 25-30 minutes.
Sprouted grain may be stored in refrigerator up to 2 days before making the muffins.

About this Recipe

Course/Dish: Muffins