Sprouted Wheat Vanilla Chai Bars

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The world is powered through small acts of compassion: a simple text message to say thinking of you to a friend, taking time to truly listen to another person, giving a voice to the needs of others, a genuine smile towards a stranger. Though compassion comes in many different methods and is as varied as people themselves, showing compassion does not come easily to me. I am sometimes awkward with words, the right order often failing to appear. Instead, I channel my feelings and thoughts of goodwill into the food that I bake. I may not be able to speak away the worry or ease the pain, but I can pull up a chair to the table and share burdens and bars alike.

Compassion towards others, in acts both big and small, comes in many forms—even dessert—which is why I wanted to bake up something sweet and special using one of my new favorite flours: sprouted wheat.

Sprouted wheat flour is a fine, soft textured flour with a mild, nutty flavor. The flour is made from white whole wheat berries which are sprouted, dried, and milled. The process of sprouting enhances the nutritional benefits of the 100% whole grain flour, improving the digestibility and providing a good source of fiber. With an inherent sweetness and creamy appearance, the flour is quickly becoming a pantry staple in my kitchen.

For everyday use, sprouted wheat flour can be substituted 1:1 for whole wheat flour or up to 50% for all-purpose flour in your favorite recipes. For example, if a recipe calls for 1 cup of all-purpose flour, you can use 1/2 cup all-purpose flour and 1/2 cup sprouted wheat flour instead.

These vanilla chai bars are similar to a sweet, spiced blondie. The recipe starts by whisking together sprouted wheat flour with a leavener, chai spice, and salt. The dry ingredients are set aside and the liquid ingredients are prepared.

In a saucepan, butter and brown sugar are melted together until they form a smooth paste. Once the mixture cools, eggs and vanilla extract are stirred into the mixture. The flour is gradually added and the batter is stirred until uniform. Sprouted wheat flour absorbs liquids and holds water better than other flours, resulting in a final product that stays moist.

The batter will be quite stiff when fully mixed. I recommend using a spatula to transfer the batter to a prepared 9" x 13" baking pan. Once there, use your hands to press the batter into an even layer. Using any other tool here is a fool's errand; the batter sticks to the tool and pulls away from the pan, making a simple task into a more complicated process.

The texture of the bars can be customized to fit your taste. For chewy bars, bake for 17-21 minutes, and for bars with a cake-like texture bake between 23-27 minutes. For my ideal texture, I baked the bars for 22 minutes, achieving the best of both worlds.

When the bars come out of the oven, they should be cooled for at least 15 minutes, or until warm to the touch, before adding the topping. The bars are brushed with a layer of butter and sprinkled with chai-spiced sugar. Then, the pan is shaken until the sugar forms an even layer and left to cool completely before slicing. Alternatively, the bars can be topped with a drizzle of white chocolate. However, I prefer the crunchy texture and contrast the sugar adds to the bars. The opportunity to lick granules of chai-spiced sugar from the tips of my fingers and corners of my lips is a source of joy.

For more recipe inspiration or to learn how to incorporate sprouted wheat flour into your favorite recipes – both savory and sweet – take a look at King Arthur Flour’s complete guide.

Sprouted Wheat Vanilla Chai Bars are a sweet, spiced version of a blondie. The bars are moist and chewy due to the addition of brown sugar. Covered with a layer of butter and chai-spiced sugar, the crunchy top and dense interior provide a contrast in textures. The recipe yields two dozen bars. With plenty to go around, these bars are a sweet treat to bake and share with family and friends, or perhaps as a token of compassion. 

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Three Years Ago: Banana Cacao Nib Muffins, Chocolate Almond Biscotti, & Grapefruit Rum Cocktails
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Six Years Ago: Vanilla Rum French Toast, Banana Bread Oatmeal, Chocolate Blueberry Ice Cream, & Chocolate Coffee Cake

Sprouted Wheat Vanilla Chai Bars
Recipe from King Arthur Flour

Bars
2 cups (227 grams) King Arthur Sprouted Wheat Flour
1 teaspoon baking powder
1/4 teaspoon salt
4 teaspoons chai spice*
2/3 cup (150 grams) unsalted butter
2 cups (425 grams) light brown sugar
2 large eggs
1 tablespoon vanilla extract

Chai Spice Topping
3 tablespoons granulated sugar
3/4 teaspoon chai spice
1 tablespoon unsalted butter, melted

Preheat the oven to 350°F (180°C). Lightly grease a 9" x 13" pan.

In a medium bowl, whisk together the flour, baking powder, salt, and chai spice until well blended. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heat, stirring constantly, until the mixture comes together and forms a fairly smooth, shiny paste, about 3 to 5 minutes. Transfer the hot mixture to a medium bowl and allow it to cool for 5 minutes, stirring occasionally.

Mix in the eggs and vanilla. Add the flour mixture and stir until well combined; the batter will be stiff. Spread the batter evenly into the prepared pan.

Bake the bars for 17 to 21 minutes (for chewy bars) or 23 to 27 minutes (for cakier bars), until a toothpick inserted in the center comes out with a few moist crumbs clinging to it; the top crust will have risen and fallen.

Remove the bars from the oven and allow them to cool for 15 minutes.

For the topping, mix together the sugar and chai spice in a small bowl.

Gently brush the melted butter evenly over the surface of the warm bars, then sprinkle on the spiced sugar, shaking and tilting the pan to distribute the sugar evenly.

Allow the bars to cool completely, then cut them into squares.

*To make homemade chai spice, mix together 1 1/4 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cardamom, 1/2 teaspoon cloves, 1/4 teaspoon finely ground white pepper, and 1/2 to 1 teaspoon orange zest

This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own. 

Chai Pear Scones

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Chai Pear Scones

Chai Pear Scones

I've scarcely seen the sun in the last month. Thick clouds obscure the light, turning day into reflections of night. Even though my body aches for a good dose of vitamin D, the overcast skies and foggy mornings lend a beauty all their own. Mother Nature's dreary mood makes it easy to stay at home, buried underneath blankets, sipping hot black tea. Comfort food fits the character of the weather. Earlier this week I made a batch of homemade chicken noodle & barley soup; half a dozen hot meals later, I can say with certainty that I'm glad to have used the biggest pot.

Though the leaves have left the trees bare long ago, fall weather is still in the air.

Chai Pear Scones

With gloomy skies outside the window, it has become increasingly difficult to pull myself out of bed in the morning. In the summer, when the sun rises bright and early, I feel awake and ready for the day, afraid I may miss out if I linger in bed any longer. In the fall, I'm lucky to see the other side of eight in the morning. The dark, sunless skies make me want to bury myself in the warmth of the blankets and stay in bed for hours, cozy and comfortable. Despite how I'd rather spend my mornings, responsibilities never stop calling. I allow myself to hit the snooze button once or twice, using it to prolong the inevitable first steps out of bed.

With sleepy eyes and an aversion to brightness, I slowly find a way to face the day.

Chai Pear Scones Chai Pear Scones

The long, dark weather makes it difficult for me to get any real work done. In between watching television and reading books, I'm drawn to the warmth of the oven and sweetening the air with the scents of autumn. Dark, moody days are my favorite for photography. I know most photographers prefer to shoot by the bright light of the sun, but I adore how the somber light brings sharp shadows and a rough texture to the food. The food somehow feels more raw to me, making the food appear less overdone (but no less appetizing).

These scones were photographed on the dreariest morning of last week. With a rain streaked window and only a hint of light coming in through the panes, I feel like I managed to capture the essence of the morning.

Chai Pear Scones

Chai Pear Scones is where the love of scones meets the enchantment of a cup of tea. The chai spices complement the complexity of a ripe pear in this simple breakfast pastry. A good sprinkling of sugar on top of the scones before they go into the oven ensures they will develop a thin, sweet crust which adds great texture to an otherwise tender scone. The scones themselves are not very sweet, so the subtle nature of the pears is truly able to shine through. I've said it before and I'll say it again—scones and overcast skies are meant to be enjoyed together.

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Chai Spiced Rice Pudding

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Chai Spiced Rice Pudding

Chai Spice Rice Pudding

As young children, misconceptions run rampant in our lives, laughable to the adults entrusted with our care. As we grow older, however, the misconceptions become less endearing and more worthy of an eyebrow raise. These misunderstandings are tricky, slipping under the radar, lying low for years until an offhanded comment is made and the truth is suddenly revealed.

I used to believe that when someone "ran for president," they physically had to run a race. I can still picture it in my mind. Dressed up in fancy suits and ties, the candidates would race across the White House lawn towards a finish line strewn with red, white, and blue streamers. The track would be lined with important officials, cheering for the candidate they wanted to win with posters and loud whistles. The rules were simple—the first to cross the line would become the new president.

My poor third grade teacher had to sort that one out.

Chai Spice Rice Pudding Chai Spice Rice Pudding

When I was fourteen years old, I brought up at dinner one evening that I did not understand why the Disney logo was spelled with a backwards capital G instead of a D. My mother stared at me in disbelief, letting her fork full of food hover over her plate. A long discussion followed, but it wasn't until she traced out the D in the logo on the television screen that I understood I was in the wrong. Logically, it made sense that Disney would begin with a D instead of a backwards G, but I had never questioned it until that moment, however disconcerting that fact may be.

(For the record, I still struggle to see that elusive D to this day.)

Chai Spice Rice Pudding

I also used to believe that gray hair grew in all at once. After reaching a certain age, I imagined a person simply woke up one morning and could only grow gray hair. The original hair color would still exist, but new growth would leave hair two-toned—gray on top, color on the bottom. I surmised this is why most older women had short hair; who would want to wait for that gray hair to grow all the way out? It turns out I had just witnessed several women with overdue dye jobs and drew conclusions too quickly.

My mother had the privilege of enlightening me on that one too.

So how does all of this relate to chai spiced pudding? While standing in the spice aisle hunting for a little container labeled chai, it seemed strange to me that I couldn't seem to find it in any of the three stores I had visited throughout the week. I had assumed that chai was a spice all its own, perhaps coming from a tree, like cinnamon. It wasn't until I sat down in front of the computer that the internet softly informed me chai was, in fact, a lovely mixture of several Indian spices.

After twenty-four years of life, I would think that most of these misconceptions would have sorted themselves out by now, but they still pop up when I least expect it.

What are your biggest misconceptions?

Chai Spice Rice Pudding

Chai Spiced Rice Pudding is just as it sounds—creamy rice pudding spiced with cinnamon, cardamom, ginger, and cloves. A pinch of black pepper is added to give the pudding a little spice, which defines this pudding with a unique signature. I used (and recommend) Arborio rice for this pudding because it retains its texture well. While rice pudding can be served warm or chilled, I find the soft warmth of the pudding and spices fill out a chilly fall evening quite well.

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