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!

Holiday Smoothie – Cranberry Vanilla Orange Chia


I have never really been someone who runs out and buys cranberries for Thanksgiving.  I don’t mind them, but I don’t have many recipes that I typically use them in.  The last few weeks, every time I have walked into our local Earth Fare, I am greeted by a big tub of “scoop your own” cranberries.  They are bright, fresh and just look cheerful, so I bought a bag (which ended up being a lot), because my almost 4-year old helped scoop them.

I was then left trying to find creative uses for fresh cranberries, so I decided to test out a smoothie.  The only sweetener in it, is from the bananas and the orange juice, so it makes a crisp tart tasting smoothie that became a family hit and is perfect for the Thanksgiving holiday.  Seriously, my 17 month old, downed his smoothie faster than any smoothie I have ever made for him.

I used full fat coconut milk (Native Forest is our favorite) and added chia seeds to give it a boost of fats and make it super filling. I love the addition of vanilla to this smoothie, as it give the cranberries and orange an extra pop.  Definitely will become a regular in our favorite smoothie recipes!

Holiday Smoothie – Cranberry Vanilla Orange Chia
  • 1 heaping cup of fresh cranberries (frozen work also)
  • 1 cup of full fat coconut milk
  • 2 bananas
  • ¾ cup orange juice
  • 1-2 tsp vanilla
  • 2 T. chia seeds
  • 1 cup of ice
  1. Throw all your ingredients in your high-powered blender and blend until smooth.
  2. If smoothie is to tart, you can always adjust by adding a little honey.
  3. Enjoy!


November 23, 2015 - 5:40 pm - Holiday Smoothie – Cranberry Vanilla Orange Chia » the sprouted life

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Pumpkin Drop Scones (gluten free, dairy free, grain free)

One of my favorite things about fall baking/cooking is fresh pumpkin.  I roast quite a few pumpkins each year and use some right away for baking and then freeze the rest to use throughout the winter.  Yesterday, I roasted 3 sugar pumpkins and have yummy mason jars full of pumpkin puree just begging to be used.  Our local Earthfare had sugar pumpkins on sale + I got three from one of our local apple orchards/pumpkin patches (tuttles).  So tonight I set out to create a pumpkin scone (which quickly turned into drop scones because the batter was way to soft).  One of the things I was attempting, was to create a grain free scone that wasn’t full of cups and cups of almond flour.  Recipes I have used in the past have used 3-4 cups of almond flour and I have been trying to balance my families consumption of nuts.  I also wanted to include more pumpkin then most recipes called for.  While, I really liked the extra pumpkin, it definitely made the batter only scoopable.

The batter is combination of eggs, coconut flour, almond flour, tapioca starch, pumpkin and spices.  I used a combination of cinnamon, nutmeg and fresh ground ginger for my pumpkin spice flavor.  Ginger is actually a spice that I tend to overlook. but I happened to have a big, fresh container sitting out on my counter.  I had just stocked up on some bulk spices & herbs at Earthfare, the night before when I made my first batch of herbal cough syrup for my husband (I will share my experiences with those recipes later). I am glad I added the ginger because it gave a nice kick to the spice combination.

For the glaze on the pumpkin drop scones … I don’t really have a recipe to share.  I honestly just started adding ingredients to a bowl and kept adjusting along the way.  I used approximately 2 Tbsp of almond butter, 2 Tbsp of almond milk, 1 Tbsp of brown sugar, a little cinnamon and a little vanilla all mixed and just spooned on top while the pumpkin scones were warm.

This will definitely be a recipe that I will add into our fall rotation!





Pumpkin Drop Scones (gluten free, dairy free, grain free)
recipe type: dessert, baked goods
  • ¾ cup of fresh pumpkin puree
  • 3 eggs
  • ⅓ c. coconut sugar
  • 2 T. coconut oil
  • 1 tsp. vanilla
  • 1 c. almond flour
  • ½ c. coconut flour (sifted)
  • ½ c. tapioca starch
  • 1 tsp. baking soda
  • 2-3 tsp. cinnamon
  • ½ tsp. fresh ground nutmeg
  • ¼-1/2 tsp. ground ginger
  • pinch of sea salt
  1. Preheat your oven to 350 and line your baking sheet with parchment paper.
  2. Add the pumpkin puree, eggs, coconut sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.
  3. In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.
  4. Using a ⅓ of a cup scoop, scoop out batter and flatten a little on the baking sheet.
  5. Bake at 350 for 15-18 minutes, until firm to the touch.
  6. Remove from oven and let cool a little before topping with your glaze of choice.
  7. Enjoy!


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gluten free pecan oat apple crisp

It’s that time of year, where apples are abundant everywhere.  They are the feature sale item at most grocery stores (our local Earth Fare has had multiple varieties on sale for $0.88/lb).  I currently have a batch of apple butter cooking in the crock pot,  am planning on canning apple sauce this weekend and spent a morning earlier this week at one of our favorite local apple orchards (tuttles orchard) for my middle sons field trip. My favorite apples to cook with are golden delicious.


One of my favorite desserts to make is apple crisp.  Actually, I make all sorts of crisps…they are a quick and easy gluten free dessert and many times people will have no idea they are gluten free.  I rarely make them the same (and typically just throw unmeasured ingredients together), but this version, happens to be one of our favorite combinations.  It is a very simple combination of gluten free rolled oats (I use Bob Red Mills), ground pecans, tapioca starch, chia seeds, coconut oil,  sugar, cinnamon and vanilla.  For people who are intimidated by baking a gluten free dessert, I always suggest trying a crisp first, because many combinations of ingredients will work.  I use my nifty little apple corer/peeler only a few times a year (I just usually forget I have it), but my kids love helping slices the apples with it.



gluten free pecan oat apple crisp
recipe type: dessert
  • 8-10 medium golden delicious apples (enough to make a thick layer in 13 x 9 pan)
  • 2 cups gluten free rolled oats
  • 1 cup pecan pieces
  • ½ cup tapioca starch
  • ½ cup coconut oil (melted) or butter
  • ¼ cup chia seeds
  • 1 cup water
  • 2 T. cinnamon (divided)
  • ½ cup brown sugar
  • ½ cup cane sugar (divided)
  • 1 tsp vanilla
  • ¼ tsp celtic sea salt
  1. Peel, core and chop your apples.
  2. Layer in bottom of a 13 x 9 pan.
  3. Sprinkle ¼ cup of cane sugar and 1 T. of cinnamon on top of the apples and then pour the 1 cup of water and 1 tsp vanilla in.
  4. In another bowl mix together the oats, pecans, tapioca starch, chia seeds, remaining cinnamon, sea salt, brown sugar and remaining ¼ cup of cane sugar.
  5. Mix together well and then pour ½ cup of melted coconut oil over the top.
  6. Work together with you hands and little crumbles will start to form.
  7. Spread crumbles across the top of the apples.
  8. Bake at 400 for 15 minutes, then reduce to 300 and bake for 45-60 minutes, until topping is lightly brown and apples are tender.
  9. *Hint – we like our topping ground a bit finer, so I run my oats and pecans through my vita-mix grain bin. (a food processor works well also).




October 4, 2014 - 6:20 pm

Sarah - Hi Jennifer,

Great meeting you last night at the reunion last night :). Excited to snoop around on your blog – thanks, this is a GREAT resource!

Can I add you to my blog roll?

Sarah F.

October 16, 2014 - 7:10 pm

sproutedlife - Sarah,

It was a pleasure meeting you guys also! and absolutely you can add us to your blog roll.


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Sauerkraut and Meatballs – A Gluten Free Family Favorite

We are in full swing of a new schedule this year, as my oldest started kindergarten in August.  I am not the most scheduled person and am learning to adapt to a set daily schedule, while trying to balance a 3 year old (who misses his big brother), a super active 1 year old and my freelance design work, yet still make sure that I am feeding my family well.  I am also now having to think ahead about packing lunches five days a week (lunch in our house is almost always dinner leftovers).  Hearty, filling dishes that I can prep in my pockets of free time are now the main items on our dinner menu.  I thought I would share a family favorite today.  Their is nothing wildly original about this recipe (I learned it from my mother-in-law).  It is simple and straight forward, yet delicious and filling and I can pack it the next day in my son’s goodbyn for lunch.

It is so simplistic that the ingredients are usually just ground beef, rice and sauerkraut.  Our local EarthFare has been having their grass-fed ground beef on sale fairly often, making this dish even more affordable.  Because their grass-fed ground beef is so lean, I have been adding a pound of ground pork to the recipe. My favorite sauerkraut for this recipe is Eden Organic.  I have been making this dish up in the morning, and then just pulling it out of the fridge and popping it on the stove an hour before dinner.


Sauerkraut and Meatballs – A Gluten Free Family Favorite
recipe type: Main Dish
  • 2 lbs of grass-fed ground beed
  • 1 lb ground pork
  • 1 jar of sauerkraut
  • 1 cup of white rice (we prefer Lundberg Organic Basmati)
  • ½-1 cup of water or beef broth
  • Salt & pepper to taste
  1. Combine ground beef, ground pork, one cup of rice and a pinch of salt and pepper
  2. Layer bottom of a heavy dutch oven with sauerkraut
  3. Roll handful size meatballs and layer the bottom of the pan, then add another Layer of sauerkraut and add in remaining meatballs
  4. Top with remaining sauerkraut.
  5. Pour about a cup of water or beef broth in the pan (this varies a little with how much liquid was in the jar of sauerkraut)
  6. Cover and cook on stove at medium/medium high heat for about an hour. It will be simmering pretty good and I always check it halfway through to make sure there is enough liquid in the pan for the rice to absorb.
  7. Enjoy!
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chunky chicken salad – a summer favorite

During the summer we keep our freezer stocked full of chicken breasts ready for grilling (we stock up when Earth Fare runs their $2.99 chicken breast special) and make a lot of simple grilled chicken meals.  One of our summer favorites is a fresh chunky chicken salad, loaded with grilled chicken, toasted pecans & almonds, celery and green onions.  It’s a simple meal, but it’s also quick (which is perfect for our busy summers) and packed full of flavor.


Our favorite way to serve it is over fresh salad greens and tomatoes, but a lot of times I make sandwiches for the kids, with toasted Udi’s gluten free bread or in a Food for Life Brown Rice Wrap.  On days that we are super busy, I will grab a rotisserie chicken from Earth Fare and just chop that up (they are currently, featuring their chickens for $5 on Fridays).


chunky chicken salad – a summer favorite
recipe type: lunch or dinner
  • 4 large chicken breasts drizzled with olive oil and Simply Organic Lemon Pepper or Penzey’s Bicentennial Rub. (or 6 cups chopped rotisserie chicken)
  • 1 cup pecans
  • 1 cup almonds
  • 1 heaping tsp. coconut oil
  • 2 cups chopped celery
  • 2 green onions, chopped
  • ¾-1 cup organic mayo (I use Spectrum organic)
  • salt & pepper to taste
  • salad greens
  • roma tomatoes
  1. Toss chicken breast in olive oil and seasoning of choice (our favorites are Simply Organic Lemon Pepper or Penzey’s Bicentennial Rub).
  2. grill chicken, set aside to cool.
  3. Toast pecans and almonds over low heat in coconut oil and lightly salt.
  4. In a large bowl combine chopped green onion, celery, almonds, pecans and diced chicken. Then stir in mayo, I use about ¾ a cup, but adjust depending to how creamy you like your chicken salad.
  5. Add salt & pepper to taste.
  6. Serve over fresh salad greens and chopped tomatoes
  7. enjoy!


September 8, 2014 - 9:50 pm

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