April Newsletter 2018
SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS
Happy Springtime!
April is my birthday month and this year marks a special milestoneas I enter a new decade of birthdays. Mother always made me a chocolate pound cake slathered with 7-minute frosting to celebrate, but my tastes have changed over the years. This month, I’m sharing my new favorite birthday cake along with a scrumptious sprouted grits soufflé that I plan to pair with grilled shrimp and a fresh garden salad to round out my celebratory birthday dinner. For an extra special birthday breakfast, I’m sharing my Super Easy Beignets recipe. I make the dough and keep it in the fridge to fry up a few of these light and airy, melt in your mouth pillows from heaven all week long.
Happy Baking!
-Peggy
RECIPE: Peggy's Sweet Cream Pound Cake
There's still time to enter our recipe contest.
Sprouted Honey Cornbread
- 1 cup TYH Sprouted Cornmeal
- 1/2 cup tyh sprouted brown rice flour
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1/4 cup raw honey
- 1 egg
- 2 tablespoons coconut oil or ghee melted
- pinch of salt
- Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
- Add all remaining ingredients and stir until smooth.
- If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
- Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
2017 Organic Trade Association Leadership Awards
2017 Organic Trade Association Leadership Awards
Apple Crostata Pie
This Sprouted Gluten-Free Apple Crostata Pie is made with To Your Health Sprouted Flour Co.'s Gluten-Free Baking Mix, and our delicious Best Ever Pie Crust recipe. The pie crust recipe makes enough for two pie crusts, so cut that recipe in half unless you want to make two!
- 6 Macintosh Apples peeled, cored, sliced 1/8" thick
- 1/2 Cup light brown sugar
- 2 Tablespoons arrowroot or non-GMO cornstarch
- 1 Teaspoon baking soda, ground ginger, allspice, and lemon zest each
- 1/2 Batch TYH's Best Ever Pie Crust
- 1 Organic egg lightly beaten
- 1 Tablespoon Organic Turbinado Sugar
- Preheat the oven to 425 F.
- In a large bowl, combine the apples with the brown sugar, the cornstarch, lemon zest and cinnamon.
- Roll your pie dough into a 10" circle, and place on a baking sheet lined with parchment paper. Place the apples in an overlapping spiral pattern in the middle of the pie dough, leaving about a 1-inch border. Then, fold the pie dough edge over the filling.
- Brush the exposed dough with the egg and sprinkle with turbinado sugar.
- Bake about 30 minutes, or until the crust is golden brown and the apples are tender.
This pie is delicious served warm with vanilla ice cream.
Pulses and What They Mean to the Future of Food
In case you haven’t heard, the popularity of “Pulses” in the food industry is dramatically on the rise, not only for their nutritional benefit, but also as the leading front-runner to help solve global food issues like food security, drought protection and agricultural sustainability. Pulses are popping up on menus all over the country and their future as one of the biggest trends in the food industry was officially confirmed last year when The United Nations General Assembly declared 2016, the International Year of the Pulse. (more…)
Creamy Sprouted Polenta
- 4 cups Stock (chicken or vegetable)
- 1/2 cup White cooking wine
- 1 cup Sprouted Yellow Corn Meal
- Sea salt and pepper
- 2 Tbsp Organic unsalted butter, divided
- 1/2 cup organic heavy cream
- If using the standard method, add water to a 3-quart saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling). 3. Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for pre-soaked cornmeal and 50 minutes for dry cornmeal. Season with salt. 4. Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain. 5. Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.
- Add stock and wine to a large stock pot and bring to a boil. Whisk in cornmeal, whisking well to ensure there are no lumps.
- Bring to a boil, stirring frequently. Reduce heat to a simmer and stir frequently with a wooden spoon, scraping the bottom to make sure it doesn't scorch. Simmer and stir until polenta thickens. Add butter, heavy cream and salt and pepper. Continue stirring until desired thickness is reached.
- Serve with your favorite stew or roasted vegetables.
Millet Arugula Salad with Almonds and Beets
- 4 cups arugula
- 1 cup Millet, cooked
- 2 Beets
- 1/2 cup Almonds, chopped
- 1/3 cup Parmesan cheese, grated
- 1/2 cup + 4 Tbsp extra virgin olive oil
- 1/4 cup lemon juice
- Grated zest of 1/2 lemon
- • Sea salt and pepper to taste
- Method: - Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares - While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside. - Prepare millet according to package instructions (here is another great resource for millet cooking instructions!) - In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
- Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
- Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
- Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
- Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
Sprouted Flour Has Big Impact
Sprouted Flour Has Big Impact on Consumer and Commercial Baking
The popularity of sprouted grains and flours has seen a big boost over the last couple of years, so much so that The Washington Post is citing “sprouted everything” as one of the biggest food trends for 2017. It’s likely you’ve heard by now that sprouted grains are better for you than traditional grains and in case you’ve forgotten why exactly this is the case, here’s a little recap. (more…)
Whole Grain Salad
- 1 cup Sprouted Kamut
- 1 cup Sprouted Millet
- 1 cup Sprouted Sorghum
- 1 bunch Kale (stems removed and chopped)
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 cup olive oil
- Salt & Pepper to taste
- Cook grains in separate pots, using a 3:1 ratio of water to grains. Cooking time will vary; cook till desired doneness. Strain water off grains and cool completely.
- Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.
Black Bean Tortillas
- 1 1/2 cups sprouted white wheat flour
- 1/2 cup Sprouted Black Bean Flour
- 1 teaspoon aluminum-free baking powder
- 1 cup lard
- 1/2 teaspoon salt
- 3/4 to 1 cup hot water (115-130 degrees)
- In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
- With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
- Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
- Roll balls out to desired thickness on a lightly dusted surface.
- heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
- Serve immediately.
Sprouted Black Bean Salsa
- 1 Cups cooked and cooled TYH Sprouted Black Beans
- 1 Can organic corn, drained
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 1/2 Cup red onion, diced
- 1 clove garlic, minced
- 2 Tbsp fresh cilantro, chopped
- 1/4 Cup olive oil
- 1/4 Cup red wine vinegar
- 2 Tbsp fresh lime juice
- Salt and freshly ground black pepper
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
- In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
- Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir to combine.
- Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
Sprouted Black Bean Soup
- 1 Pound TYH Sprouted Black Beans
- 4 Cups Low Sodium Chicken Broth
- 2 Cups water
- 3 Cloves garlic
- 1 Medium Onion, Diced
- 1 Red Bell Pepper, Seeded And Diced
- 1 Green Bell Pepper, Seeded And Diced
- 1 Yellow Bell Pepper, Seeded And Diced
- 1 tsp Kosher Salt (more To Taste)
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- sour cream
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
- Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
- In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
- Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.
Sprouted Quinoa & Sprouted Black Bean Burgers
- 2 eggs
- coconut or olive oil for cooking
- 1/2 Cup uncooked TYH Sprouted Quinoa
- 1 small yellow onion, finely chopped
- 1 orange bell pepper, finely chopped
- 1 jalapeño pepper, seeds removed, finely chopped
- 1 Tbsp garlic, minced
- 1 Cup packed spinach, chopped
- 1 1/2 Cup cooked TYH Sprouted Black Beans
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/8 tsp ground cayenne pepper
- 1/2 Cup sprouted oat flour
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
- Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
- To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
- In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
- Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
- Serve in a wrap, on a bun, or as a salad topper
Gluten-Free Ancient Grains Bread
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 2/3 cup amaranth flour
- 1/2 cup sprouted yellow corn flour or cornmeal
- 1/4 cup quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 Tbsp xanthan gum
- 1 Tbsp bread machine or instant yeast
- 1-1/2 tsp salt
- 2 ea omega-3 eggs
- 1 ea omega-3 egg white
- 1 cup water
- 2 Tbsp canola oil
- 1 tsp apple cider vinegar
- Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
- In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
- In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
- Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.
Quick & Easy Fruit Crisp
- 1/2 cup sprouted rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup sprouted white wheat flour
- 1/2 tsp cinnamon, ground
- 1/4 tsp salt
- 1/4 cups butter
- 1 quart canned apples, peaches, or cherries
- Combine dry ingredients.
- Cut in butter until mixture looks like coarse crumbs.
- Open jar of fruit and drain. Pour fruit into a glass baking dish.
- Sprinkle crumb mixture on top. Bake at 350°F for 45 minutes.
Organic Sprouted Oat Flour Pancakes
- 1 cup Organic Sprouted Oat Flour
- 1 cup cottage cheese
- 3 whole eggs
- 3 egg whites
- 2 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp stevia (optional)
- 1/2 tsp cinnamon
- Put all ingredients in blender. Blend well until smooth.
- Pour onto hot griddle greased with a brush of oil.
- Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
- Serve!
Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!
Benefits of Baking with Sorghum Flour
The holidays are upon us, and ‘tis the season for the anticipated aromas and joys of baking that so wonderfully accompany this time of year. The light color, texture and sweet flavor of organic sprouted sorghum flour make it a perfect fit for gluten-free baking. Organic sprouted sorghum flour, in addition to being naturally sweet, packs many health and nutritional benefits. (more…)
Peanut Butter Pie Filling
- 1 cup organic peanut butter
- 8 ounces organic cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping (see below)
- 1 pint organic heavy whipping cream, chilled
- 1 tsp vanilla extract
- 3-4 tsp sugar
- Chill a metal bowl and beaters at least 15 minutes before starting.
- Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
- Raise speed to high and beat until soft peaks form. Beat in vanilla. Gradually beat in sugar. Continue beating until whipped completely, but do not over-whip.
- In a second bowl, beat the peanut butter with the cream cheese until smooth.
- Add the powdered sugar and beat until smooth.
- Add in the whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Sprouted Spelt Cookies with Dark Chocolate & Sea Salt
We developed this recipe as a quick, go-to treat for the holiday season. Take a look at how easy it is to mix up these dark chocolate and sea salt cookies, and you can feel good about eating them because they feature our wonderful sprouted Spelt flour! (more…)
Wilmington Squash Soup
- 4 Tbsp organic butter
- 12 green onions, chopped (white and green parts)
- 1 clove garlic, minced
- 1 organic red bell pepper, chopped
- 1/4 cup fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 2 pounds organic butternut squash, peeled and chopped (see instructions below)
- 1 ham bone or ½ pound ham, chopped
- 1 - 14oz can diced tomatoes
- 4 cups homemade or organic chicken stock
- 1/2 tsp ground allspice
- 1/4 tsp ground mace
- 1 pinch ground nutmeg
- 2 Tbsp curry powder
- Sea salt and pepper to taste
- Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
- In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
- Add garlic and red bell pepper and saute for additional 3 minutes.
- Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
Hearty Bean and Barley Soup
- 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
- 2 quarts homemade or organic beef stock
- 1 quart homemade or organic pork stock can substitute chicken stock
- 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
- 1 ham hock
- 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
- 1 pound organic ground beef, cooked and drained
- 1 large organic onion, chopped
- 8 cloves garlic, chopped
- 6 organic carrots, sliced
- 1 1/2 tsp sea salt
- 1 tsp pepper
- 1/2 cup worcestershire sauce
- 1 tsp hot sauce
- Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
- Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.
Great served with cornbread covered with melted cheddar cheese.
Sprouted Cornmeal Cornbread
- 1 3/4 cups organic sprouted cornmeal
- 2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 2 large eggs, organic or pastured
- 1 Tbsp honey
- 2 cups whole fat organic buttermilk
- 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
- Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
- In a small bowl whisk together the cornmeal, baking powder, and salt.
- In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
- Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
- Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
- Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Variations:
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
Power Packed Oatmeal Cookies
- 1/2 cup organic butter, softened
- 3/4 cup light brown sugar
- 1 egg
- 2 Tbsp organic apple juice or apple cider
- 1 tsp vanilla
- 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
- 2 cups sprouted gluten free rolled oats
- 1/4 cup organic wheat germ
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup sprouted organic sunflower seeds
- 1/4 cup sprouted organic almonds
- 1/4 cup sprouted organic pumpkin seeds
- 1/4 cup raisins
- Preheat oven to 325°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
- In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
- Gently fold in seeds and raisins.
- Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Chocolate Apple Oaties
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
- 1/2 cup organic butter, softened
- 2/3 cup unsweetened organic applesauce
- 2 tablespoons organic apple juice or apple cider
- 1/2 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 cup boiling water
- 1 1/3 cups sprouted gluten free rolled oats
- 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
- 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
- Preheat oven to 400°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
- In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
- In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
- Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Sprouted Lemon Cookies
- 2 cups organic sprouted flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup butter softened
- 1 cup organic sugar
- 1 egg
- Grated zest of 1 lemon
- Juice of 1 lemon
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
- 1/4 cup ground pistachios
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
- Add lemon juice and zest and mix until well blended.
- In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
- Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
- Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.
Sprouted Furikake Popcorn
- Soak sprouted popcorn in water for about 5-6 minutes then dry on a dish towel.
- Place popcorn and about 1 teaspoon coconut oil in a metal bowl, and cover with 2 layers tin foil. Cut about 20 1-inch slits in the foil.
- Cook on the stovetop over medium-low heat, shaking with tongs until the popping is a few seconds apart.
- Season with your favorite Furikake seasoning and a drizzle of melted butter or oil.
Purchase healthyflour.com Sprouted Popcorn here: https://healthyflour.com/product/organic-sprouted-popcorn/
Find a quick and easy popping how-to video here: https://healthyflour.com/resources/videos/
Sprouted Bread
Peggy’s Basic Batter Bread Gets A Creative Twist
Note: This recipe works great with our gluten-free or gluten flours.
When I created the To Your Health Sprouted Bread recipe in 2005 it was my effort to achieve a great tasting, finely textured batter bread for home bakers who didn’t have the time for yeasted breads, nor the experience, but still enjoyed great tasting bread that would be quick and easy to make. From this basic recipe I’ve enjoyed adding creative ingredients that can simply be stirred into the batter before baking to enhance the taste and occasion for good sprouted bread. (more…)
Ten Years of Goodness
We are celebrating our 10-year anniversary in September of this year with the grand opening of a new building. HealthyFlour.com has come a long way in the last ten years and as we approach this milestone, we are taking a moment to celebrate “ten years of goodness”, both in the products we produce every day and all the ways our growth has allowed us to give back to our community. (more…)
10 Minutes to Prep + 50 Minutes to Bake = 1 Hour to Bliss
Sprouted Beer Bread
10 Minutes to Prep + 50 Minutes to Bake = 1 Hour to Bliss
Have you seen our new Sprouted Beer Bread Mix and Sprouted Gluten-Free Beer Bread Mix? These delicious and healthy mixes make scrumptious bread quick and easy. Like, super easy. (more…)
Open-Faced Sprouted Beer Bread Burger
- 1 package Sprouted Beer Bread Mix OR Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle beer (not light)
- 1/4 cup organic butter, melted
- White Oak Pastures Grassfed Beef
- garlic aioli
- provolone cheese
- arugula
- Sump'n Hot Gourmet Sauce
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer, gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
- Prepare your favorite hamburger mix, using White Oak Pastures Grassfed Beef or other local grassfed beef. Patty and grill burgers to desired doneness.
- Slice bread and serve burger on beer bread with garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce.
Where to Buy:
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
For White Oak Pastures grassfed beef, visit www.whiteoakpastures.com.
Find Sump'n Hot Gourmet Sauce here: www.sumpnsauces.com.
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
Sprouted Gluten-Free Beer Bread
- 1 pkg Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle Gluten-Free beer or hard cider
- 1/4 cup melted butter, or 3 tablespoons coconut oil
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan and let cool another 10 minutes before slicing. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
Sprouted Beer Bread
- 1 package Sprouted Beer Bread Mix from HealthyFlour.com
- 12 ounce bottle of beer, not light
- 1/4 cup melted butter, or 3 tablespoons coconut oil
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer (not light), and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
Alabama Innovation Awards
The Economic Development Partnership of Alabama (EDPA) is partnering with universities, entrepreneurs, investors and companies to help strengthen the entrepreneurial climate in Alabama and make this generation of economic development a priority for the state. (more…)
Kashi® Organic Promise® Cereal made with To Your Health Sprouted Grains
Early next month Kashi® will unveil the new box design for their Organic Promise® Sprouted Grains cereal made with To Your Health sprouted grains. In honor of the event, we thought we would share a little insight as to how our relationship with Kashi came to be. (more…)
Purple Corn-The New Super Food
It’s likely you’ve seen purple corn on display as part of a centerpiece around fall decorating and harvest décor, but may not have realized all the nutritional properties and health benefits associated with eating purple corn. Purple corn is quickly emerging as nature’s new super food, boasting twice the number of antioxidants found in blueberries and pomegranate juice.
To Your Health’s Sprouted Purple Corn Tortillas
- 2 cups sprouted purple corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/8 cups filtered water
- 1/4 cup lard
- Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add a tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in a zip lock bag. I refrigerate mine if not using them all.
Asheville Artisan Bread Bakers Festival
Healthy Flour Sponsors 2016 Asheville Artisan Bread Bakers Festival
April 16-17, 2016 in Asheville, NC
Image from 2015 Baking Workshop Peter Reinhart
Healthy Flour is pleased to participate in the 2016 Asheville Artisan Bread Bakers Festival to be held April 16-17 in Asheville, North Carolina. The event will feature talents from some of the most highly-respected bakers in the United States including Richard Miscovich, Peter Reinhart, and Harry Peemoeller. Peter Reinhart, world-renown author, baker and chef at Johnson and Wales University will be conducting a baking workshop at this year’s event using Healthy Flour sprouted flours. Learn More.
2016: The Year of the Maker
Healthy Flour is Proud to be named in Alabama’s 2016 Year of the Maker
Healthy Flour was highlighted during the March press event hosted by the Alabama State Tourism department declaring 2016 “The Year of the Alabama Maker”. Alabama is celebrating its creative talent across a variety of industries including manufacturing, chef’s musicians, writers and artists.
The press event was held in Montgomery to kick off the annual SouthernMakers festival which begins April 30, 2016. As part of the annual event, Healthy Flour will be sampling our delicious sprouted popcorn and cookies made from our gluten free baking mix.
Why Sprouted is Better
There are several benefits of sprouted grains and flours, all of which are an important part of eating a healthy diet. “Why Sprouted is Better”, explains the genesis of the grain through the sprouting process and outlines the vital nutrients absorbed in the body as a result. (more…)
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