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Birthday Cake Bread 🎂

inspired meals sweet treats Aug 30, 2021

Today I turn 46 years young. Some people roll their eyes when I say that I love getting older...but I really do! Sure I have a few more little laugh lines than last year, but who cares?! 

With every outer line comes tremendous inner growth and with each passing year:

  • My “triple A-Virgo" personality softens a bit.
  • I learn from my mistakes and embrace them as stepping stones for growth.
  • I shift my inner compass to those things that really matter in life: joy, peace, family, friends, and helping others.
  • I'm able to let go of those pesky little things that don't.

This weekend I enjoyed savored a Mitchell’s ice cream sundae with all the trimmings: salted caramel pecan ice cream, peanut butter sauce, whipped cream, and chocolate shavings. 

So yes, I absolutely treat myself, with zero guilt. My rule is:
If I’m going to do it up, I must do it without regret... otherwise I don’t do it. 

With that being said, I take even greater pleasure in preparing recipes that use more wholesome ingredients. Here’s a lovely recipe for Birthday Cake Bread that I made in honor of my special day. A lightly sweetened bread with dye-free rainbow sprinkles baked inside. Spread a little Kerrygold butter on top and enjoy with a cup of coffee or tea. 

This recipe freezes really well. Slice the bread into individual servings and store in a freezer bag. Birthday or no birthday, when you have something to celebrate, defrost a slice at room temperature and enjoy! 

Causes for celebration (in case you need one):

  • Waking up to a brand new day
  • Your eyes
  • A roof over your head
  • Your beating heart
  • Good friends
  • Family 
  • The unconditional love of a pet
  • Being YOU! 


Birthday Cake Bread


Recipe adapted from: 

Prep Time:  15 minutes
Cook Time:  35 minutes
Servings: 8


  • 1 (5.3 oz.) container Siggi's Vanilla & Cinnamon plant-based yogurt (or 1/2 cup vanilla Greek yogurt)
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1 tbsp. pure vanilla extract
  • 1 cup oat flour (or add whole oats to food processor and pulse until a flour consistency is reached)
  • 1 cup packed blanched fine almond flour 
  • 1/4 cup dye-free rainbow sprinkles (I used this one!)
  • 3/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 3 tbsp. dye-free rainbow sprinkles for topping


  1. Preheat oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and rub with a thin layer of coconut oil to prevent sticking.

  2. In a large bowl, whisk together yogurt, eggs, maple syrup, and vanilla. 

  3. Add oat flour, almond flour, sprinkles, baking soda and salt to the bowl and mix with a wooden spoon until well combined.

  4. Pour into the prepared loaf pan and sprinkle 3 tablespoons sprinkles on top.

  5. Bake 35-45 minutes until a toothpick comes out clean.

  6. Cool in pan for 5 minutes then transfer to a wire rack.

  7. Allow bread to cool for at least 15 minutes then cut into 8 slices.


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