This weekend called for shortbread. I’ve been on a quest to clean out the cabinets and found this sprouted wheat flour I’ve had for years…maybe not that long but it’s safe to say it’s been forgotten far too long. Hope it doesn’t expire.
Usually, I do my reading and know the benefits of health food and wellness practices but I honestly had no idea what sprouted flour does for us. It just sounded like something that I should like. That wasn’t good enough an answer so I conducted some super in-depth research for you (and me.)
I had so many questions:
Why sprouted flour?
Is it gluten-free?
Will people think I went to Berkeley if I’m eating sprouted muffins?
Here’s what it actually is: “Sprouted whole grain flour is a finely ground, powdery, whole grain plant food made by intentionally sprouting the excellent quality whole grains and then milling them. The finished product is the result of germinating the whole grain into a living plant. It’s made from the entire plant: the germ, bran and endosperm.” Yumm, right?
Here’s what it does for you: “Sprouting grain literally changes the composition of the resulting flour, creating a vegetable and not a starch. When whole grains are sprouted, they are naturally converted into more digestible…and in some ways, more nutritious food. As the grain sprouts, it turns into a plant which the body recognizes as a vegetable, which are the easiest of foods to digest. (source)
Long story short, if you’re gluten intolerant I wouldn’t recommend using sprouted flour but if you’re simply steering away from grains for health benefits you should pick some up!
I used this brand. They also make natural pre-made cookie dough and pie crusts that are great. Sprouted flour can be substituted for regular flour on a 1:1 ratio in most baked good recipes.
On to the good stuff. As much as I like baking, as much as I like spending hours in the kitchen dancing around in an apron while singing Man in the Mirror. All of that is fun but sometimes I want the homemade treat without the time and 48 ingredients.
Enter…shortbread. I’ve loved it since selling the trefoil shaped Girl Scout cookies in 1st grade. (They were in the blue box.) It’s like the poundcake of cookies. It’s rich, dense, and simple, with no overwhelming flavors. It goes with coffee after supper. Or, eat it midday and call it afternoon tea. Sounds way fancier than just a snack, right?
My love for scones lead me to buy a specific, non-stick pan but I end up using it in between scone bake-offs. I like it for pre-portioned servings, no bothering with a knife. Perfect for shortbread.
Shortbread is always just 3 or 4 ingredients but one of those is usually white sugar. This recipe is very close to the Walker’s plaid-clad boxes all over the stores at Christmas time. It’s just a tad less crumbly.
Sprouted whole wheat flour, butter, and maple syrup as the sweetener. Plus some salt but that barely counts as an ingredient.
Make sure your butter is room temperature or your dough will not work.
Once the dough is formed, shape into a circle and cut into pie shapes (or use a scone pan!). I made 8 big servings but you could make it into 16 smaller ones.
You don’t need to prick the dough with a fork but I like the traditional Scottish shortbread look.
Cooling on the rack.
Sprouted Whole Wheat Shortbread
Adapted from this recipe.
2 cups sprouted whole wheat flour
1/4 cup pure maple syrup
1/4 tsp salt
1 cup (2 sticks) butter – grass-fed, preferably
- Preheat the oven to 350 ° F.
- Whip the maple syrup and butter together thoroughly incorporated.
- Add the flour and salt and mix thoroughly.
- On a floured counter, roll the dough into a disk and place it on a cookie sheet and gently score the disk into 6-8 individual portions or as desired. (Or portion into scone pan.)
- Prick the dough with a fork.
- Bake for 15 minutes or until the shortbread is slightly golden.
- Serve warm or room temperature.
I enjoyed a piece for breakfast with coffee. Duh.
I found this organic salted caramel frosting to try with some of the shortbread for more of a sweet dessert. I’m undecided if I loved it but it’s worth a shot if you’re looking for an alternative. It’s kind of gross that I expected it to be sickeningly sweet like the stuff loaded with corn syrup and trans fat.
I do loooove the lid’s message! “Bake it Easy”
Can I get that airbrushed on a crop top?
2 thoughts on “Sunday Shortbread (3 Ingredients!)”
I made mini pumpkin spice oatmeal muffins, tonight! I’ll trade you some for a slice of shortbread!
I’ll make you a batch!