the sprouted life » a gluten free blog inspired by real food & balanced living

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  • welcome to the sprouted life!

    We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with two little dirt covered boys.

    all of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."

    Welcome to the adventure we call life!

Pecan Oat Stawberry Rhubarb Crisp (Gluten Free)

I am one of those people who loves spring.  I barely survive winters in Indiana and can not wait for green grass, blossoms on trees and signs of life spouting out of the ground.  Along with spring and early summer comes an over abundance of two of my favorite foods – strawberries and rhubarb.

We grow strawberries along the side of our house (below are some pictures from last years harvest).  They are obviously not ready yet for this year, but there has been a lot of really tasty strawberries on sale recently at our local Earth Fare. So I picked up some fresh strawberries and rhubarb to satisfy my early spring cravings.






If you have read previous posts on my blog, you know I create a lot of crisps, because they are so easy to make and you don’t have to be exact. Typically in gluten free baking, being exact really matters and honestly, I don’t really like to measure things.  This recipe is a simple combination of pecan pieces, gluten free rolled oats, tapioca starch and coconut oil.  Many celiacs can not tolerate oats, but I can in small amounts as long as they are not cross-contaminated. I use Bob Red Mills certified gluten free oats in my baking. This recipe is also pretty tart as I like to highlight the rhubarb and keep my sugar content lower.



Pecan Oat Stawberry Rhubarb Crisp (Gluten Free)
  • 8-10 cups of strawberries (cut is halves)
  • 4 cups of chopped rhubarb
  • ⅛ – ¼ cup evaporated cane sugar (depending on desired sweetness)
  • 1¼ cups gluten free rolled oats (I grind to coarse in my Vita Mix)
  • 1 cup chopped pecan pieces (finely chopped)
  • ½ cup tapioca starch
  • ½ cup coconut sugar
  • ½ cup melted coconut oil or butter
  • 1 tsp vanilla
  1. later chopped strawberries and rhubarb in a 13 x 9 pan
  2. sprinkle with an ⅛ of cup of evaporated cane sugar
  3. in a different bowl, mix together coarsely ground rolled oats, pecans, tapioca, coconut sugar stir.
  4. slowly pour in coconut oil and vanilla and incorporate until topping starts to clump.
  5. sprinkle topping evenly across the strawberry rhubarb layer.
  6. bake for 10-15 minutes at 400 (watching to make sure it doesn’t burn topping) and then reduce the heat to 300 and bake for about 45 minutes, until topping is lightly brown and strawberry rhubarb layer is bubbling.
  7. **you can increase sugar amounts if you do not like the tartness of rhubarb.
  8. **you can also add in additional add ins, like chia seeds, ground flax seed or even coconut. if you do you may need to increase the coconut oil slightly so everything is fully incorporated

two of the notes that I put in the recipe:

**you can increase sugar amounts if you do not like the tartness of rhubarb.
**you can also add in additional add ins, if you do you may need to increase the coconut oil slightly so everything is fully incorporated

I change up our crisp recipes all the time, sometimes I toss in some chai and flax seed, especially if I am going to give it to my kids as breakfast, (I want the higher fiber content) or add coconut, or almond flour etc.  You can be pretty flexible.

I can’t wait to see what this year’s garden harvest of strawberries brings!

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Cabbage Hash (My Easy Version of Polish Golumpki) – Gluten Free

Finishing up some more of our favorite winter recipes, I thought I would share my cabbage hash.  This is actually what we had for dinner tonight because I had a half a head of green and half a head of red cabbage left over from this weekend in which we had fish tacos and a pulled pork/cumin cole slaw tacos (I will share both of those recipes later).  This dish is inspired by traditional Polish Golumpki…which are a stuffed cabbage roll…  I have made them once, and then just realized that the effort to make cabbage rolls is more time than I typically want to spend on dinner, so I created a “one pot” hash version.  We eat a lot of cabbage over the winter months, so finding different ways to prepare it helps with variety in our weekly meals.

It’s a pretty basic dish, with ground beef, cabbage, tomatoes (I add tomatoes with green chilies because we like the extra spice) onion, and rice.  I typically use Earth Fare’s grassfed ground beef for this dish when they have it on sale, but many times I will split half beef/half ground pork, since their grassfed beef is so lean.





Cabbage Hash (My Easy Version of Polish Golumpki) – Gluten Free
  • ½ head of green cabbage
  • ½ head of red cabbage
  • ½ a small yellow onion
  • 2 lbs of ground beef (or half beef/half pork)
  • 1 can of tomatoes with green chilies
  • 1 can crushed tomatoes
  • salt and pepper to taste
  • 1½ cups of white basmati rice
  • 3-4 cups of water
  1. Finely dice the yellow onion and brown the onion and ground beef in a large dutch oven
  2. Drain off any excess grease
  3. Roughly chop the cabbage
  4. Add cabbage, cans of tomatoes, basmati rice and 3 of the cups of water to the pot and simmer on medium heat (with the lid on for about an hour)
  5. Stir every 10-15 minutes and add the additional cup of water if it is starting to dry out
  6. Dish is done when the rice is tender (approximately an hour)
  7. Add salt and pepper to taste


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Loaded Potato Soup – Gluten Free (Optional Dairy Free)

Finally, winter is coming to an end finally here in Indiana! We are looking forward to garden fresh veggies and lots of grilling, but since we keep having cold weather spells randomly, soups are still in our regular recipe lineup.  Potato soup is one of our family’s favorite.  We have gone through periods in time when some of our household is dairy free and overall we keep our dairy intake pretty low.  So I make my entire soup dairy free, and then people can choose whether or not they want to add cheese.  It’s a simple alternative to the traditional dairy based potato soup, that is both hearty and filling and since organic potatoes have been on sale at our Earth Fare for less that $0.70/lb, it is pretty budget friendly.

I typically use my own homemade bone broth as my main base, but when I am out, I use Pacific brand (which is gluten free).potatosoup

Loaded Potato Soup – Gluten Free (Optional Dairy Free)
recipe type: The Sprouted Life
  • 1 carton of organic chicken broth or 1 quart jar
  • 2 cups of water
  • 2-3 cups of unsweetened flax milk or almond milk
  • 1 bunch of celery
  • 1 small yellow onion
  • 1 Tbsp olive oil
  • 2-3 pounds organic potatoes
  • salt & pepper to taste
  • browned bacon, shredded cheese and chopped green onions as garnish
  1. Dice potatoes into little square chunks and boil until tender, but not mushy (I add a generous amount of celtic sea salt to water to help season the potatoes)
  2. While potatoes are boiling, dice up celery and onion into little pieces and sautee in olive oil until tender.
  3. When celery and onions are tender, pour chicken broth and water into the pot and bring to a simmer
  4. Ladle out a few cups of celery/onion/broth and puree in a high speed blender to help thicken.
  5. Return to pot and pour in drained potatoes and 2-3 cups of flax milk and heat for a few more minutes, while adding salt and pepper to taste.
  6. Don’t over cook/boil or the potatoes will get mushy
  7. Serve! and top with bacon, chopped green onions and shredded cheese if you want


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Pork Lettuce Wraps – a Gluten Free, Quick Dinner

2015 for me, is all about simplifying.  So far in January, I have already downsized every closet in our upstairs, organized my pantry and am starting to work on clearing every unused item out of our basement.  I have also, consolidated nutritional supplements and am working hard to actually do a meal plan each week, just to make my life simpler, grocery shopping easier and to waste less.  Meals are also becoming more one pot style and I am loving the reduced cleanup.

This recipe is one that we have made regularly for the past few years.  It is quick, simple and can feed a lot of people and we will often make this when we vacation with friends.  I am not actually sure where the origin of the recipe began at.  I learned it from my sister, but it’s one of those recipes, that you can be fairly flexible with and add and omit items easily.

Here is our favorite version of Pork Lettuce Wraps.  You can easily substitute, gound beef, turkey or chicken, but ground pork was on sale the other day at our local Earth Fare and we like these best with pork.


Pork Lettuce Wraps – a Gluten Free, Quick Dinner
  • 2 lbs of ground pork
  • 2 bags of broccoli slaw (or 4- 6 cups of shredded broccoli, carrots and red cabbage)
  • 16 oz portabella mushrooms
  • 3-4 garlic cloves
  • 2-3 Tbsp. Gluten free soy sauce (we use San-Jay Organic Tamari)
  • Pepper to taste
  • 2 cups white basmati rice + water or bone broth
  • Head of Romaine Lettuce
  1. Make 2 cups of dried rice in a rice cooker with bone broth or water (can be made on the stove).
  2. Wash and tear off romaine lettuce leaves and set aside.
  3. Brown ground pork with fresh garlic cloves in large skillet.
  4. Add in sliced portabella mushrooms and reduce down for 3-4 minutes over medium heat.
  5. Add in broccoli slaw and cook for an additional 5 minutes, until vegetables are starting to wilt, but remain slightly crunchy.
  6. Stir soy sauce in and cook down for a few more minutes. I always start with about 2 Tablespoons and slowly add more to taste (this really is determined by how salty you want the dish).
  7. Serve meat mixture on top romaine lettuce and white rice.


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What a “gluten-free” holiday looks like in our house + paleo date-pecan cinnamon rolls

I get asked a lot how we handle the holidays being gluten-free. Let’s face it, most holiday memories include big fat crescent rolls, sugar cookies, casseroles, pies and many more gluten filled items.

My new motto: simplicity.

I simply do not try to recreate all those items…I find that all that does is stress me out, leaves me in carb and sugar shock and a lot of the items will never compare to their gluten- filled counter parts. So instead, my husband and I came up with a simple holiday menu that included items that we could prep the night before.

I thought I would share what our Christmas day menu looked like. It was fresh and not over-loaded with carbs, but yet included items like a paleo date-pecan cinnamon roll that my three boys absolutely loved. We ate a late breakfast and an early dinner, cutting our meals down to two instead of three. And I ran out Christmas Eve afternoon to our local Earth Fare to get any remaining fresh ingredient. We has ordered their holiday deal that featured a beautiful cut of fresh standing rib roast, so we had to run in already to pick that up.

Breakfast was fully prepped on Christmas Eve and included a breakfast casserole and paleo cinnamon rolls.

eggpotatocasserolePotato-Egg Breakfast Casserole:

The breakfast casserole was made with shredded potatoes, instead of bread. I first boiled the potatoes, chilled them and ran them through my food processor with the shredder blade. I layered the potatoes on the bottom of a 13 x 9 pan and topped with 12 whisked eggs, 1 cup of almond milk, 2 cups of shredded cheese, bacon pieces and chopped green onions. All I had to do Christmas morning was pop it into the oven at 350 for about 45-50 minutes.


this is what my youngest son, thought of the cinnamon rolls!


Paleo Date-Pecan Cinnamon Rolls:

*Recipe below.

We also made these the night before and had them on a baking sheet in the fridge ready to pop into the oven.

primerib_chirstmasDinner Menu:

  • Standing Rib Roast
  • Grilled Zucchini and Asparagus
  • Roasted potato wedges with Italian herbs
  • Sparkling cider just for fun

We have made it a tradition to buy a nice cut of meat; either steaks or prime rib and either grill veggies or roast them (depending on Indiana weather). It makes dinner, simple, yet full of flavor.

What a “gluten-free” holiday looks like in our house + paleo date-pecan cinnamon rolls
recipe type: Dessert/Pastry
serves: 12
  • Dough:
  • 2 cups of almond flour
  • ¼ cup + 2 Tbsp. coconut flour
  • ¼ cup coconut oil
  • ¼ cup coconut sugar
  • 2 Tbsp. honey or maple syrup
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • pinch of sea salt
  • Filling:
  • 6-8 large Dates, Soaked in hot water for 30 minutes
  • ½ cup finely chopped pecans
  • 1 Tbsp. cinnamon
  1. Soak your dates in hot water for about 30 minutes.
  2. Add hydrated dates a few teaspoons of date water and cinnamon to a mini food processor and puree. Set aside.
  3. Whisk together the wet ingredients (egg, coconut oil & vanilla) in a medium bowl.
  4. Add the combined dry ingredients (almond flour, coconut flour, cinnamon, baking soda and salt) and stir well to combine.
  5. Roll out the dough on parchment paper and create a long rectangle.
  6. Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces.
  7. Using the parchment paper to help, carefully roll up the dough into a log.
  8. Using a sharp knife cut 1-inch thick rolls.
  9. Preheat oven to 325
  10. Place sliced cinnamon rolls on a baking sheet covered in parchment paper.
  11. Bake for about 15-18 minutes until begin to lightly brown*
  12. Remove from oven and drizzle with glaze and more finely chopped pecans. (For the gaze, I just whisked a little almond milk with coconut sugar).
  13. Best served warm!
  14. *Our rolls took a little longer to bake, because I refrigerated them over-night and put them into the oven still cold.
  15. **These will not rise and puff up like a traditional cinnamon roll.


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