Cheesy Sprouted Seed Cups

Cheesy Sprouted Seed Cups

WITH GO RAW SPROUTED SEED SALAD TOPPERS

Makes 24 cups

gluten-free, nut-free

Ingredients

Ingredients
Special equipment

Directions

  1. Preheat oven to 400°F.
  2. Shred cheeses and mix together in a large bowl.
  3. Add 1 heaping tablespoon of cheese to each space in a mini muffin pan. Sprinkle a teaspoon of Go Raw Salad Toppers on top.
  4. Bake for 11-14 minutes.
  5. Allow to cool in the pan for about 10 minutes and use a spoon to pop them out.

Recipe by Valerie Popelka; Photo by Dana Plucinski