Sprouted Kitchen by Sara Forte

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  • After school banana chocolate chip chunkers
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: overripe bananas; eggs; coconut oil; ground cinnamon; almond flour; old-fashioned oats; flax meal; coconut flour; dark chocolate chips
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  • Broccoli mushroom orzo bake
    • Categories: Pasta, baked; Children & baby food; Main course; Cooking ahead; Vegetarian
    • Ingredients: yellow onions; mushrooms; red pepper flakes; thyme; vegetable stock; orzo pasta; broccoli florets; heavy cream; lemon zest; Fontina cheese; panko breadcrumbs; Parmesan cheese; parsley
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  • Gluten free cranberry tea cake
    • Categories: Cakes, large; Dessert; Breakfast / brunch; Snacks; Christmas; Fall / autumn; Winter; Gluten-free
    • Ingredients: cane sugar; avocado oil; eggs; buttermilk; maple syrup; orange zest; almond flour; superfine brown rice flour; cranberries; turbinado sugar
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  • Chocolate-hazelnut toffee
    • Categories: Candy / sweets; Christmas; Gluten-free
    • Ingredients: raw hazelnuts; unsalted butter; 70% cacao chocolate; store-cupboard ingredients
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  • Eggplant + tofu with sweet-hot chili glaze
    • Categories: Sauces, general; Main course; Suppers; Fall / autumn; Vegetarian; Vegan; Dairy-free; Gluten-free
    • Ingredients: extra-firm tofu; avocado oil; toasted sesame oil; eggplants; hot chile sauce; honey
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  • Maple banana cake with yogurt frosting
    • Categories: Cakes, large; Frostings & fillings; Children & baby food; Cakes, small; Cocktails / drinks (with alcohol); Dessert; Breakfast / brunch; Snacks; Afternoon tea
    • Ingredients: maple syrup; overripe bananas; coconut oil; eggs; all-purpose flour; quick-cooking oats; ground cinnamon; cream cheese; Greek yogurt; powdered sugar
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  • Quinoa & sweet potato salad with turmeric tahini dressing
    • Categories: Salads; Dressings & marinades; Main course; Side dish; Cooking for 1 or 2; Summer; Vegetarian; Gluten-free
    • Ingredients: sweet potatoes; avocado oil; spring salad mix; baby kale; cooked quinoa; cooked lentils; cucumbers; cherry tomatoes; red onions; feta cheese; mint; parsley; crispy chickpeas; sesame seeds; dill; tahini; apple cider vinegar; lemons; turmeric; ground cayenne pepper; curry powder; toasted sesame oil
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  • Zhoug
    • Categories: Sauces, general; Summer; Yemeni; Syrian; Israeli; Gluten-free; Vegetarian; Vegan; Dairy-free
    • Ingredients: garlic; jalapeño chiles; parsley; cilantro; ground cumin; ground coriander; ground cayenne pepper; ground cardamom; limes
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  • Spring bowls with almond arugula pesto
    • Categories: Sauces, general; Main course; Spring; Vegetarian; Gluten-free; Dairy-free
    • Ingredients: toasted almonds; jalapeño chiles; lemons; arugula; Parmesan cheese; asparagus; grill seasoning; cooked lentils; Champagne vinegar; shallots; chives; cooked quinoa; radishes; avocados
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  • Cauliflower Bolognese
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian; Vegan
    • Ingredients: yellow onions; cauliflower; raw walnuts; Italian seasoning; fennel seeds; tomato paste; balsamic vinegar; canned crushed tomatoes; red lentils; dried red pepper flakes
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  • Mushroom, leek + Gruyère strata
    • Categories: Egg dishes; Breakfast / brunch; Christmas; Vegetarian
    • Ingredients: Gruyère cheese; bread; mixed mushrooms; leeks; baby spinach; eggs; milk; cream; dried oregano; hot sauce; parsley
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  • Sweet potato cinnamon rolls
    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea; Breakfast / brunch; Christmas
    • Ingredients: milk; active dry yeast; eggs; unsalted butter; cooked sweet potatoes; cane sugar; all-purpose flour; light brown sugar; ground cinnamon; cream cheese; maple syrup
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  • Veggie chili
    • Categories: Chili; Main course; Fall / autumn; American; Gluten-free; Vegetarian; Vegan
    • Ingredients: avocado oil; yellow onions; jalapeño chiles; portobello mushrooms; red bell peppers; yellow bell peppers; sweet potatoes; garlic; chili powder; ground cumin; cocoa powder; smoked paprika; canned chipotle chiles in adobo sauce; brown lentils; bulgur; tomato sauce; canned fire-roasted crushed tomatoes; vegetable broth; beer; coconut aminos; canned black beans; frozen corn
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  • Tahini glazed roasted cauliflower
    • Categories: Side dish; Winter; Gluten-free; Vegetarian; Vegan
    • Ingredients: cauliflower; Champagne vinegar; ground cayenne pepper; shallots; dates; tahini; maple syrup; parsley; toasted sesame seeds; mint; ground coriander
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  • Crunchy lunchy lentils
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Gluten-free; Vegetarian
    • Ingredients: French lentils; Persian cucumbers; apples; fennel; shallots; mint; basil; walnuts; lemons; apple cider vinegar; maple syrup; dried dill; dried coriander leaves; goat cheese
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  • Oaty pancake mix
    • Categories: Pancakes, waffles & crêpes; Cooking ahead; Picnics & outdoors; Vegetarian
    • Ingredients: unbleached all-purpose flour; quick-cooking oats; cane sugar; ground cinnamon; ground flaxseeds
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  • Smashed potatoes
    • Categories: Side dish; Vegetarian
    • Ingredients: baby potatoes; grapeseed oil; paprika; garlic powder; dried oregano; Parmesan cheese; parsley
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  • Greek quinoa salad [olive dressing]
    • Categories: Dressings & marinades; Salads; Main course; Side dish; Vegetarian; Gluten-free
    • Ingredients: cooked quinoa; Persian cucumbers; shallots; tomatoes; red bell peppers; mint; parsley; feta cheese; tapenade; dried oregano
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  • Cauliflower tikka masala
    • Categories: Curry; Rice dishes; Main course; Vegetarian; Vegan
    • Ingredients: yellow curry powder; ground cumin; paprika; turmeric; ground coriander; ground allspice; dried red pepper flakes; avocado oil; cauliflower; yellow onions; garlic; fresh ginger; tomato paste; canned coconut milk; lemons; cilantro; cooked basmati rice; toasted salted cashew nuts
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  • Peanut butter chocolate shortbread bars
    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: coconut flour; almond flour; rolled oats; coconut oil; maple syrup; nut butter; chocolate; flaked sea salt
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: shallots; honey; Italian seasoning; parsley; white wine vinegar; lemons; olive oil; baby kale; citrus fruits; avocados; spiced pecans
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    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: shallots; honey; Italian seasoning; parsley; white wine vinegar; lemons; olive oil
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  • Sheet-pan nachos
    • Categories: Snacks; Vegetarian
    • Ingredients: tortilla chips; pepper Jack cheese; cilantro; guacamole; pico de gallo; pickled onions; portobello mushrooms; avocado oil; maple syrup; unsweetened orange juice; ground cumin; ancho chile powder
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  • Molten chocolate cakes for two
    • Categories: Cakes, small; Afternoon tea; Dessert; Valentine's Day / romantic
    • Ingredients: dark chocolate; cane sugar; eggs; egg yolks
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  • Roasted cauliflower + kale pasta
    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Cooking ahead; Winter; Vegetarian
    • Ingredients: cauliflower; everything bagel spice blend; lacinato kale; rigatoni pasta; baby kale; ricotta cheese; lemons; cream; eggs; Fontina cheese; Parmesan cheese; walnuts; dried red pepper flakes; parsley or basil; Italian seasoning
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Notes about this site

  • Barb_N on October 25, 2016

    I made the Mayan Pumpkin seed dip (not indexed yet) to bring into work. I expected a lot more oomph from the flavor given the ingredients- cilantro, garlic, jalapeno, lime juice, shallots and pumpkin seeds. It had only a little kick from the jalapeno even though I added seeds and doubled the amount. I doubled the batch and added pumpkin puree to half- not the most appealing color (orange/green rather than brown) but it was more popular than the seed-only dip.

Notes about Recipes in this site

  • Mustardy Brussels slaw (with mustardy vinaigrette)

    • jaelsne on May 24, 2018

      I made the roasted Brussel sprout option that was listed. It uses everything but the kale. We enjoyed it very much!

  • Grape salsa on goat cheese crostini

    • louie734 on January 01, 2016

      This is a great, interesting starter or potluck dish. The grape salsa kept nicely in the fridge overnight too. People were still talking about this weeks later!

  • Spiced lentil soup with coconut milk

    • vinochic on June 26, 2013

      really nice flavours. even better the next day.

    • jessekl on November 17, 2016

      Really good, and would really benefit from the addition of some butternut squash or sweet potato for sweetness.

  • Peanut butter granola bars

    • radishseed on October 02, 2013

      These bars a surprisingly filling. Of course, I did cut them into rather large portions. Next time I would cut the amount of cinnamon in half; it's a little too strong for me.

  • Peanut butter bites

    • radishseed on April 16, 2014

      These taste an awful lot like balls of unbaked cookie dough.

  • Spiced sweet potatoes and chickpeas

    • radishseed on June 21, 2020

      I turned this into a sort of dinner salad by adding arugula and drizzling extra olive oil and lime juice on top. I halved the recipe, and I pulled it out of the oven 15 min. early because at that point everything was very done, browned and crispy, and the onions were starting to burn.

  • Brown sugar tofu + mushroom spring rolls

    • TippyCanoe on August 08, 2018

      I make the mushroom tofu mixture often and just serve it over rice. Absolutely wonderful, genius recipe!

    • eeeve on August 31, 2018

      I made the tofu and mushroom part of this recipe, and it tasted great! Though I thought the marinade wasn't quite enough, and the tofu might also benefit from a bit of marinading time.

  • Lemongrass tofu bowls

    • TrishaCP on November 21, 2020

      We thought this was ok, but I wouldn’t repeat it. I subbed Korean chile paste since I was out of Thai curry paste so maybe that is why the mish-mosh of flavors that Barb describes just didn’t come together for me.

    • Beckiemas on June 16, 2015

      Big fans here, too! We went double broccoli, and cooked the tofu on a lower heat for a longer time to get a nice browning without burning. This was very satisfying and tasted great.

    • Barb_N on October 21, 2014

      This is a 'bowl meal'- Sara Forte's signature. At first it seemed a mish-mosh of flavors: lemongrass, ginger, rice vinegar, sesame oil, coconut, chile paste, soy sauce! Two changes I made- subbed raw mushrooms for the avocado I neglected to buy on sale, and Korean chile garlic sauce for the Thai. I had both and chose the spicier option. I loved this as did the rest of the family.

  • Nectarine, tomato + burrata Caprese

    • TrishaCP on August 05, 2016

      Great summer salad- I really liked the nectarines and tomatoes together. I didn't have basil olive oil or oregano, so just used fresh basil instead.

  • Pear + buckwheat pancakes

    • TrishaCP on December 02, 2018

      These were fluffy and moist pancakes. I used all AP instead of the pastry flour, so they weren't as light (as warned). I skipped the honey butter. I liked the flavor of the buckwheat with the pear, and I think if you add spices as suggested here (I didn't), it might overpower those flavors.

  • Ancho chile mushroom tacos

    • TrishaCP on May 02, 2021

      I really liked the flavor of these mushrooms. The ancho chile had no heat at all, so if you like something spicier I think chipotle could be good (or add a bit of cayenne).

  • Pistachio rhubarb loaf

    • TrishaCP on May 09, 2021

      The flavors in this were lovely, but this fell apart easily and was almost impossible to slice.

  • Lemon kale salad + seared salmon

    • nicolepellegrini on May 06, 2021

      This is a pretty basic recipe but it came out just fine when I had a night I didn't want to fuss too much.

  • Avocado tartines with gribiche egg salad

    • EdM on October 16, 2019

      3 eggs with just 2 yolks is good, for 2 servings (or 6 and 4 for 4). Any herbs mix, but include parsley.

  • Brownies

    • monica107 on April 13, 2014

      These came out very tasty, fudge-like, not cake-like.

  • Chocolate chip oatmeal cookies with cherries + pecans

    • michalow on July 11, 2017

      I used way less chocolate and fewer cherries than the recipe calls for, because I prefer these ingredients to be a little sparser, and that just doesn't work with this recipe. Way too sweet. Not the cookie for me.

  • Peanut butter banana oatmeal cups

    • aeader on September 03, 2018

      This didn't work for me. I followed the measurements and waited at least 20 min after mixing for the oats to soak up some of the liquid, but still had way more batter than described. Since the recipe says the muffins don't rise, I filled the cups to the top and they did not spill over as they baked. But despite greasing and using a non-stick pan, they stuck badly. Also, after 40 min baking they were still liquid in the center. Won't repeat.

    • eeeve on June 19, 2020

      Not sure about these either. I used an extra banana and reduced liquids by more than half. Still very wet batter. They tasted great after they’d come out of the oven, but were really stodgy the next day. Don’t think I’ll repeat these.

  • Chocolate crispy sunflower butter hearts

    • eeeve on February 16, 2021

      Unfortunately these weren't for us. I hadn't realised how much sugar there was in them until I went to make them. Didn't have any rice or maple syrup left (lockdown problems), so used honey and a bit of molasses. Taste wasn't too sweet, but we didn't like the ratio of wet to dry and how sticky it all was (I realise, probably due to my subs). In the end I rolled the mixture into balls and then in coconut flakes, which helped. Recipe made a huge quantity and I'm not sure who's going to eat them all!

  • Almond meal pumpkin muffins

    • eeeve on October 26, 2020

      These weren’t for us. A very sloppy dough that never baked through properly, despite having been in the oven for ages. They also haven’t got much structure due to being gluten free. That said, they taste good, we just don’t really like the texture.

  • Whole wheat banana-chocolate muffins

    • eeeve on September 28, 2021

      I usually love everything Sara Forte makes, but these muffins were somehow just okay. Had left out the maple syrup and only used the cane sugar, and the muffins were in my opinion sweet enough. Can't really put my finger on what the 'problem' is, but probably won't repeat these.

  • Crunchy tofu chop

    • eeeve on May 03, 2021

      For me, this salad was just okay, but DH really liked it. Didn't have cilantro nor cashews in, and they were both definitely missing for brightness and crunch. Have made with rice but would probably try the suggested quinoa next time.

  • Chocolate cupcakes with cocoa mascarpone frosting

    • eeeve on December 08, 2018

      Only made the frosting, not the cupcakes. It was lovely! Worked a treat as the frosting for a birthday cake and tastes great to boost.

  • Pumpkin bread with toasted walnut cinnamon swirl

    • eeeve on October 31, 2022

      Liked this, not too sweet as stated in the recipe notes. Sprinkled quite a bit of pearl sugar on top, which came out really nice (to satisfy the sweet tooth). Made in a square 20x20cm pan and was done at 30 minutes (probably even earlier). Loved the walnuts swirled into the cake, too.

    • dinnermints on December 18, 2016

      A very good addition to brunch; the toasted walnut cinnamon swirl is a nice surprise. It was a little dense in places, which could be because of the sprouted spelt flour (next time will use whole spelt flour).

  • Peanut sauce bento bowl

    • eeeve on March 18, 2020

      Made just the peanut sauce for a freestyle bento bowl (different ingredients from this recipe), and it was great!

  • Black bean + butternut soup

    • eeeve on November 20, 2015

      We enjoyed this healthy soup; as one in the family had stomach problems and couldn't eat spicy food I made two versions - one with spices and one without. Both were nice, but the one with chipotle sauce and cayenne was certainly better, as without it's a bit bland. I may forego the partial blending next time, as I quite enjoyed the broth as it was.

  • Roasted tomato soup

    • eeeve on September 29, 2015

      Like this soup a lot, both for its simple flavours and its simplicity in preparation. Not very time consuming to make, and roasting the tomatoes first gives the dish a lovely depth. I did add a tablespoon of creme fraiche at the end to bring it together.

  • Cauliflower tikka masala

    • eeeve on April 23, 2020

      Loved the sauce, but omg it was too salty for us! Added an extra can of chopped tomatoes which helped, but will definitely only use a half teaspoon of salt next time. Otherwise - great, and would agree with pureeing the sauce.

    • leahorowitz on April 22, 2020

      Delicious! I left out the cashews (didn't have any at home) and added some tofu cubes (shortly fried them). If in doubt whether or not to puree the sauce at the end - do it. It's hard to imagine beforehand but the sauce tastes even better pureed. The author also gives instructions for a version with chicken on her website.

    • ChelseaP on July 08, 2022

      This was pretty good but I think I'll keep trying other recipes rather than repeat.

  • Cauliflower Bolognese

    • eeeve on March 22, 2021

      Made this out of curiosity, we thought it was interesting, kind of okay, but also a bit strange. I used stock but wish I'd used red wine for some flavour, as it came out a bit acidic with 4 tbsp vinegar. Interestingly, the bolognese looked quite convincingly like one made with minced meat! Next day, I fried some mushrooms and added those to the leftovers with a can of beans to use as taco fillings, which worked better for us.

  • Eggplant + tofu with sweet-hot chili glaze

    • eeeve on December 15, 2021

      We really liked this, but would agree that some crisp greens like cabbage/slaw on the side are needed. Or might try and add courgette to the aubergine for a bit of variety. Have reduced the amount of oil after reading the comments on the website.

  • After school banana chocolate chip chunkers

    • eeeve on March 07, 2022

      I'm not sure what went wrong with mine, but they came out very moist, and looked nothing like the picture. I also think I simply don't like coconut flour very much! Not a repeat for me.

  • Gluten-free zucchini muffins

    • eeeve on August 04, 2020

      The first time I made them everyone thought they were fantastic, but somehow I’ve never managed to recreate them in such a “wow” way. Will probably give up on this recipe now…

  • Oatmeal breakfast cookies

    • eeeve on May 14, 2020

      These are fantastic! Especially when warm straight from the oven. I made the chocolate chip version (used 30g) and added an egg. I thought the dough was quite sloppy (probably because of the additional egg, or maybe because I messed up the cup to metric conversions), so I added a few more tbsp of oats and flax meal. I didn't make mini cookies but used my ice cream scoop to make them, and got 16 cookies. Definitely a keeper!

  • Shredded kale salad with tomatoes, olives & feta

    • imaluckyducky on February 22, 2014

      5 stars! So far this is my favorite kale salad I've tried. Tomatoes lends a sweetness that contrasts nicely with the briny olives and the tang of the cheese. I only used 1TBS of olive oil, which was more than enough. Keeps well in the fridge, and was delicious in my lunch on the second and third day.

  • Lasagna style spaghetti squash

    • wjjjww on March 11, 2019

      Used less ricotta and added mushrooms and chicken sausage. Used Swiss chard in place of spinach. It was so delicious! Would make a perfect dinner party dish, as the whole thing can be prepped ahead.

  • Sweet + savory cornmeal waffles

    • BigOrangeTiger on June 15, 2022

      This was good! I didn't have maple syrup so used golden syrup, but a bit less (1/3 cup seemed like loads!). Ate them savoury, with grated cheese and refried beans. Easy and quick.

  • Quinoa cauliflower patties

    • Zosia on November 29, 2016

      These tasted fine and had good texture - crisp with a moist interior and a bit of chewiness - but I was disappointed that the cauliflower was unnoticeable. I cooked them at a slightly lower heat so they wouldn't burn while the interior cooked, and despite making them slightly smaller, my yield was only 10.

  • Almond date truffles

    • Barb_N on October 04, 2015

      A mouthful as tasty as any chocolate truffle but packed with good things- I have made these several times as written but this time I departed from the script a bit. In deference to my ancient Cuisinart c. 1980, I chopped the dates then added the salt and spices with the vanilla. I used tahini in the second batch: runnier and kinder to the processor motor. I used allspice instead of cinnamon and rolled the balls in sesame and shredded unsweetened coconut. The dates tame the bite of tahini, making a great balance. Next time I will up the allspice from 1 tsp and add ginger.

  • Mayan pumpkin seed dip

    • Barb_N on November 08, 2016

      Barb_N (you) on October 25, 2016 [edit] [delete] I made the Mayan Pumpkin seed dip to bring into work. I expected a lot more oomph from the flavor given the ingredients- cilantro, garlic, jalapeno, lime juice, shallots and pumpkin seeds. It had only a little kick from the jalapeno even though I added seeds and doubled the amount. I doubled the batch and added pumpkin puree to half- not the most appealing color (orange/green rather than brown) but it was more popular than the seed-only dip.

  • Maple spice delicata, fennel & kale bowl

    • joyous on January 08, 2018

      Made this without the red onion (I can't stand raw onion) and served as a side dish for a steak. The spices got lost in the roasting process and the mustard/maple burned a bit. Next time, I'd add them later in the roasting process. Also, the fennel didn't soften completely.

  • Buckwheat bowl with roasted romanesco

    • mzgourmand on November 14, 2015

      We make this over and over again, and just love it. However, I make the buckwheat groats as Kasha - I stir toasted buckwheat groats into one beaten eggs, saute in dry an over high heat until it smells toasty, then add double the amount of kasha as boiling liquid, let it cook on very low until tender, and then ut a towel under the lid and let it sit off heat for ten minutes. Delicious.

  • Gratin of zucchini, rice + onions

    • Frogcake on September 04, 2018

      Nice recipe. I would make this one again. I added two tablespoons of fresh, chopped rosemary.

  • Pear and hazelnut muffins

    • Frogcake on November 06, 2018

      Made these and loved them. Substituted half cup of rolled oats with spelt flakes and added quarter tsp of lemon rind. Also used toasted pecans instead of hazelnuts. My pears were quite mushy. Despite this, the muffins were so delicious and moist.

  • Almond meal quiche with sweet potatoes, mushrooms + greens

    • HalfSmoke on June 01, 2017

      We're not vegan, vegetarian, or gluten free - I offer that as context. The filling alone was very good. The almond meal crust was heavy and overwhelming. I love almonds. Eat them every day. This crust simply dominated the dish. We may make this again, but not with this crust.

  • Beet green chopped salad

    • Josefa_Mark on July 19, 2021

      Delicious and vegan, too. A perfect recipe to use my homegrown beets!

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  • Language English
  • Countries United States

Publishers Text

As the name suggests Sprouted Kitchen is healthy! Sara Forte's wonderfully relaxed writing style, which she also applies to her recipes, has made her one of the most popular food bloggers. She uses mainly fresh, seasonal produce and healthy ingredients - not a lot of 'meat and potatoes'. Her first book, The Sprouted Kitchen, was recently released and is proving popular with EYB members.



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