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Grab a helping hand and you'll be ready to pop these delightful muffins in the oven in under 5 minutes! They're that simple!
These crackers are a delicious medium for cultured spreads, dips, and soft cheeses. Plus they are a great way to use up extra whey from making yogurt!
Mast va Khiar is a tasty dip originating in Iran. Also known as Persian yogurt and cucumbers, it make a quick and easy snack for parties.
The combination of sweet fruit and tangy kefir is both refreshing and full of probiotics, making it the perfect addition to a barbecue spread or brunch.
These are the fudgy, decadent, delicious brownies you crave when you want something full of chocolate. Use any sprouted flour, including gluten-free!
If traditional hummus isn't your style, try this light and tasty variation made with bean sprouts.
Sugar cookies are super easy to make and so tasty with a glass of cold milk! Try this variation using the sprouted flour of your choice.
Sprouted barley flour creates a moist, tender muffin which is especially delicious when paired with apples and cinnamon.
Fresh raspberries make this no-bake gluten-free cheesecake recipe an essential for your summer dessert list.
Reminiscent of the buttery snack crackers that line grocery store shelves, this gluten-free version is easy to make and a great way to use up extra starter.
Idli is a steamed cake made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.