Our Second Spring seasonal favourite is back! Sprouted Gingerbread Cookie Mix features sprouted whole grain spelt flour and a blend of organic gingerbread spices. We sprout to enhance taste, texture and digestibility, and then stone grind the whole grain, keeping all the essential nutrients intact. It is free from preservatives, artificial flavours and added sugar so you can taste the wholesome goodness, just like baking from scratch. Our sprouted whole grain spelt flour is organically grown in Ontario.
Simple instructions will have fresh cookies on your table in under an hour! You will need: fancy molasses and butter (blackstrap molasses not recommended). For vegan gingerbread cookies, substitute vegan butter. Helpful equipment: rolling pin and cookie cutters. If you don’t have a rolling pin, a round bottle or jar works too. If you don’t have cookie cutters, skip the chilling step and roll tablespoons of dough into balls. Flatten to about 1/4″ thick and bake as usual (makes round cookies).
We would love to see how your sprouted gingerbread cookies turn out, feel free to tag us on social media @secondspringfoods.