Warm gingerbread flavours are always in season, and this Sprouted Wheat Gingerbread Loaf is so moist and fluffy, no one would ever guess that it’s 100% sprouted whole grain. This wholesome loaf is wonderful just as it is, or warmed slightly with a healthy spread of good butter. The recipe is refined sugar free, whole grain, and made with simple ingredients that you probably already have on hand. If you don’t want to buy buttermilk specifically for the recipe, making your own is easy! Use the method below under the vegan substitutions with milk or almond milk.
Sprouting wheat aids in digestibility and converts complex carbs into simple sugars, making sprouted whole grains taste lighter and sweeter (though the glycemic index is low). After sprouting and carefully drying, we stone grind the whole wheat kernel into a fine flour, meaning it still has all of its whole grain nutrition.
I’ve also tried this recipe vegan, and none of the taste testers could tell the difference!
How to make vegan Sprouted Wheat Gingerbread Loaf: