I always loved going to my friends’ houses out in rural Hillsboro. There was just so much green and space out there, and all the farm animals were so much fun to see and feed and pet. There’s something about the mix of smells out there, too, that I find so incredibly appealing. Sweet hay, fresh grass, and rich earth all mixed together. There’s nothing like it in the world. Most of my farm visits have been limited to Oregon, but I recently had the chance to go out to Alabama to visit Peggy, a sprouted grain maker, and her farm near Montgomery, Alabama. While I was there I was able to learn a ton about the process of sprouting grains, which, as someone who is realllly into plants and gardening, was completely fascinating to me.

CRANBERRY SPROUTED GRAIN COFFEE CAKE WITH A KASHI SPROUTED GRAIN AND PINE NUT CRUMB TOPPING
Ingredients
Cranberry Filling
- 1 1/4 cups fresh cranberries
- 3/4 cups granulated sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Coffee Cake
- 2 1/2 cups sprouted white wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup plus 2 tablespoon unsalted butter softened
- 2 tablespoons olive oil
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup creme fraiche
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
Kashi Sprouted Grain & Pine Nut Crumb Topping
- 1 cup Kashi organic promise sprouted grains cereal
- 1/2 cup sprouted white wheat flour
- 1/4 cup packed light brown sugar
- 1/4 cup pine nuts
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter
Instructions
-
Begin by making the cranberry filling. Simmer the cranberries, sugar, water, cinnamon, and nutmeg in a small saucepan over medium low heat until the cranberries have softened and broken down and the mixture has thickened, about 30 minutes, stirring every 5 minutes. Remove from heat and set aside.
-
For the coffee cake, preheat the oven to 375 degrees Fahrenheit. Mix together the sprouted flour, baking powder, and baking soda in a large bowl unit combined. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, olive oil, and sugar at medium speed until smooth and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the creme fraiche, vanilla, cinnamon, salt, and allspice and mix until combined.
-
Redue the speed to medium low and gradually add the sprouted flour mixture, mixing until it is just combined.
-
Empty half of the dough into a well-greased -inch circular baking pan and use a greased spatula to spread it flat. Spread the cranberry mixture over the dough, leaving 2-inches of space around the edge. Going large spoonful by large spoonful, add the rest of the dough onto of the layers and spread it around with a spatula to create one solid layer, taking care not to mix in the cranberry layer and making sure the dough touches the edge of the pan.
-
For the crumb topping, mix together the Kashi cereal, flour, brown sugar, pine nuts, ginger, allspice, and cinnamon in a medium bowl until combined. Evenly distribute the mixture over the top of the dough in the pan. Cut the butter into pea-size pieces over the pan, evenly distributing them over it.
-
Place the pan in the oven and bake until the center is set, about 40 to 50 minutes. Remove and allow to cool for 20 minutes before slicing and serving.
love the photos and it looks really delicious as well
I love your food Photos! Could you share with me something about your camera and lens?
I had NEVER heard of sprouted grains before, but it is quite interesting. I doubt I will find any in my country though, as I feel I would really love to have some of that cake, looks soooo delicious!!
http://bloglairdutemps.blogspot.pt/
Looks fantastic!!!
For modern healthy cooking use Nolta cookware. http://www.nolta.in
Interesting recipe. I also love Kashi grains, but never taught of topping them with cranberries. I do like your style Eva 🙂
I never used sprouted grains before, sounds interesting. Is the flavour also different then? The cake looks delicious, I love the tartness of the cranberries in sweet bakes.
¡Fantástica receta! Fácil de preparar, con buenas fotografías y un resultado final delicioso. Me encantan. Muchas gracias por compartirla con todos/as.
/ http://www.mascasaonline.com
It`s sounds very good, but hard also. I`ll definitely try it, wish me luck 🙂 I just can miss a good recipe with cranberries. Thank you 🙂
Let's Be Penpals!
from my homestead to your inbox