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January 2020 Newsletter

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There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

Sprouted Chocolate Chunk Cookies

Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Sprouted Chocolate Chunk Cookies
Votes: 14
Rating: 2.71
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Sprouted Chocolate Chunk Cookies
Votes: 14
Rating: 2.71
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Ingredients
  • 2 cups sprouted brown rice flour
  • 1 tablespoons baking powder
  • 1/2 cup monkfruit sweetener
  • 1/2 cup + 2 tablespoons sunflower seed butter
  • 1/4 cup + 1 tablespoon coconut oil
  • 1 cup coconut milk
  • 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
  • dash of Celtic sea salt
Servings:
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Instructions
  1. Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
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Peggy’s Sprouted Crackers

Peggy’s Sprouted Crackers
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Peggy’s Sprouted Crackers
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Ingredients
  • 5 cups sprouted flour of choice
  • 2 1/4 cups organic whole buttermilk or yogurt
  • 1/2 cup organic unsalted butter, melted
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons sea salt
Servings:
Units:
Instructions
  1. Place flour and buttermilk in stand mixer with dough blade and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring of choice (see notes below). Blend well.
  2. Take a fourth of the dough at a time and roll out to about 1/8-inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares.
  3. Place close together (can touch) on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-170 degrees) and dry the dough until crisp (overnight). For a baked version, place crackers in 300-degree oven for 30 minutes. Reduce heat to 200 degrees for 2-2 ½ hours. Either method, crackers will be crispy and full of flavor.
  4. NOTE: For a rich fermented flavor mix flour and buttermilk. Cover and let stand on counter overnight. Then add rest of ingredients.
Recipe Notes

My favorite variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of sesame and poppy seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked black, green, or pink peppercorns.
Herbed – Add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.

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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
Servings:
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Sprouted Navy Beans with Tomatoes and Dried Lime

Adapted from Food and Wine, May 2015

Sprouted Navy Beans with Tomatoes and Dried Lime
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Sprouted Navy Beans with Tomatoes and Dried Lime
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Ingredients
  • 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
  • sea salt
  • 2-3 tablespoons good olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Ground Turmeric
  • 1/2 cup organic crushed tomatoes
  • 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
  • • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Servings:
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Instructions
  1. Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
  2. Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
  3. Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
  4. Discard the lime and season the beans with salt to taste.
  5. Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes

Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).

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December 2019 Newsletter

*Offer does not apply to wholesale orders. Expires 12/31/19

 

 

 

 

 

 

 

 

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing

Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 50
Rating: 3.36
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 50
Rating: 3.36
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Ingredients
Spiced Applesauce Cake
  • 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
  • 1 teaspoon French sea salt or 1/2 tsp table salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
  • 2 eggs
  • 1 cup apple butter or applesauce
  • 1/2 cup fresh apple cider
  • 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
  • 8 ounces cream cheese, room temp
  • 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
Apple Cider Caramel Sauce
  • 1 quart fresh apple cider
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
Units:
Instructions
Spiced Applesauce Cake
  1. Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
  2. Softly whisk all dry ingredients together.
  3. In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
  4. Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
  5. Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
  6. Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
  1. Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
  1. In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
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Sprouted Raisin-Almond Butter Cookies

Sprouted Raisin-Almond Butter Cookies
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Sprouted Raisin-Almond Butter Cookies
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Ingredients
  • 1 1/4 cups your choice organic sprouted flour
  • 1/2 teaspoon baking soda
  • 1/3 cup organic almond butter
  • 2 tablespoons organic butter, softened
  • 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
  • 1/2 cup packed organic brown sugar
  • 1 1/2 teaspoons freshly grated organic orange zest
  • 1 organic or pastured egg
  • 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
  1. Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
  2. In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
  3. Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
  4. Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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November 2019 Newsletter

 *Offer does not apply to wholesale orders. Expires 11/30/19

 

 

 

 

 

 

 

 

 

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

Carrot-Walnut Sprouted Loaf Cake

Carrot-Walnut Sprouted Loaf Cake
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Rating: 4.17
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Carrot-Walnut Sprouted Loaf Cake
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Rating: 4.17
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Ingredients
  • 1 cup organic avocado oil
  • 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup organic golden raisins
  • 1/2 cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated (about 2 cups)
  • 2 teaspoons organic light brown sugar
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
  2. In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
  3. Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
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Pear-Rosemary Pie with Cheddar Crust

Pear-Rosemary Pie with Cheddar Crust
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Pear-Rosemary Pie with Cheddar Crust
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Ingredients
  • 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic sugar, divided
  • 1 cup finely grated sharp Cheddar cheese
  • 1 cup very cold organic butter, cut into 1/2-inch cubes
  • 3 tablespoons very cold organic heavy cream
  • 4-5 tablespoons ice-cold filtered water
  • 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
  • 1/3 cup firmly packed organic light-brown sugar
  • 2 1/2 tablespoons arrowroot
  • 2 tablespoons fresh organic lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon chopped fresh resemary
  • 1/4 teaspoon sea salt
  • 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
  1. Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
  2. In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
  3. Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
  4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
  5. Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
  6. Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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Orange and Olive Oil Fragrant Cake

Orange and Olive Oil Fragrant Cake
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Orange and Olive Oil Fragrant Cake
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Rating: 5
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Ingredients
  • 2 cups oragainc sprouted flour of choice (great with sorghum flour), plus more for dusting pan
  • 1/2 teaspoon salt
  • 2 teaspoons aluminum-free baking powder
  • 4 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
  • 2 tablespoons Grated Orange Zest
  • 1 cup fresh organic orange juice
  • 1 cup organic extra-virgin olive oil
  • Confectioners’ sugar (can substitute Lakanto powdered sugar)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
  2. In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
  3. In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
  4. Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.
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September 2019 Newsletter

SPROUTED FLOUR  |  SPROUTED GRAINS  |  GLUTEN-FREE

 

 

 

 

 

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

Sprouted Fruit Bars

Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.

Sprouted Fruit Bars
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Sprouted Fruit Bars
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Ingredients
  • 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
  • 1 cup almond flour
  • 1/2 cup sprouted rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg (or 3 tablespoons of Aquafaba for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup strawberry jam (for filling)
Servings:
Units:
Instructions
  1. Preheat oven to 350.F
  2. Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
  3. After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
  4. Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
  5. Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
  6. Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
  7. Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes

Make these on the weekend then have them during the school week! 

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Super Easy and Irresistible Sprouted Irish Soda Bread

Super Easy and Irresistible Sprouted Irish Soda Bread
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Super Easy and Irresistible Sprouted Irish Soda Bread
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Ingredients
  • 3 cups sprouted organic flour of choice
  • 1 tablespoons aluminum-free baking powder
  • 1/3 cup organic sugar (or sweetener of choice)
  • 1 teaspoon sea salt
  • 1 organic or pastured egg, lightly beaten
  • 2 cups whole organic buttermilk
  • 1/4 cup organic butter, melted
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
  2. Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
  3. Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
  4. Stir in butter and pour dough into prepared pan.
  5. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  6. Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Ingredients
Ingredients for Soup:
  • 2 tablespoons good olive oil
  • 1 medium organic onion, chopped (about 1 cup)
  • 2 stalks organic celery, diced (about 3/4 cup)
  • 2 organic carrots, diced (about 3/4 cup)
  • 2 cloves organic garlic, finely chopped
  • 2 teaspoons sea salt
  • 3/4 cup organic tomato sauce
  • 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
  • 2 cups filtered water
  • 4 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
  • 1/4 cup good olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove organic garlic, minced
  • 1/2 teaspoon sea salt
Servings:
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Instructions
Directions for soup:
  1. Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
  2. Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
  1. Whisk together all vinaigrette ingredients until well blended.
  2. Serve soup with a drizzle of vinaigrette over each bowl.
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Quinoa Buddha Bowl

Quinoa Buddha Bowl
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Quinoa Buddha Bowl
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Ingredients
  • 1 cup sprouted organic quinoa
  • 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
  • 1 tablespoon good olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon oregano
  • 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon each Sea salt and pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh organic cilantro, chopped
  • 1 cup fresh organic mixed greens of choice
  • 1 organic avocado, sliced
  • 1 tablespoon sprouted organic sesame seeds
Servings:
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Instructions
  1. Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
  2. Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
  3. Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
  4. In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
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August 2019 Newsletter

SPROUTED FLOUR  |  SPROUTED GRAINS  |  GLUTEN-FREE

 

 

*Offer does not apply to wholesale orders. Expires 8/31/19

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Peanut Butter Sprouted Granola Bars

Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Peanut Butter Sprouted Granola Bars
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Peanut Butter Sprouted Granola Bars
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Ingredients
  • 1 1/2 cups peanut butter
  • 3 ripe bananas
  • 1 cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 cups To Your Health Sprouted Rolled Oats
  • 1/2 cup flax seed
  • few pinches of salt
  • 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
  • 1 1/2 cup raisins or cranberries
Servings:
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Instructions
  1. Mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with coconut oil or oil of choice. Add the granola bar mix. Bake 350 for 35-38 minutes. Wait until completely cool to cut. Store in fridge. For leftover bars, store in freezer and pull out as needed. Enjoy!
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Super Easy Bananas Foster Sprouted Popcorn

Super Easy Bananas Foster Sprouted Popcorn
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Super Easy Bananas Foster Sprouted Popcorn
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Ingredients
  • 1/2 stick organic butter
  • 1 teaspoon rum extract (or 2 tablespoons dark rum)
  • 1/2 teaspoon banana extract
  • pinch salt, nutmeg and cinnamon
  • 8 cups sprouted popped corn, prepared
Servings:
Units:
Instructions
  1. Melt ½ stick organic butter with 2 tablespoons each organic brown sugar and granulated sugar, 1 teaspoon rum extract (substitute 2 tablespoon dark rum for an adult version), ½ teaspoon banana extract and a pinch each of salt, nutmeg and cinnamon. Toss with 8 cups of sprouted popped popcorn. Spread on a baking sheet and let cool completely.
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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Ingredients
Shortbread Ingredients:
  • 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2 cups organic sprouted flour of choice
  • 1/3 cup organic sugar
  • 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup honey
  • 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup organic heavy cream
  • 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
Units:
Instructions
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Whole-Grain Sprouted Blondies

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
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Ingredients
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips

 

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July 2019 Newsletter

SPROUTED FLOUR    |    SPROUTED GRAINS    |    GLUTEN-FREE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

No Chick Sprouted Chickpea Salad

Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.

No Chick Sprouted Chickpea Salad
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No Chick Sprouted Chickpea Salad
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Ingredients
  • 2 cups TYH organic sprouted garbanzo beans
  • 1/3 cup green onion
  • 1/2 cup carrots, diced small
  • 1/2 cup celery, diced
  • 1/2 cup dill pickle, diced
  • 1/2 cup grapes, halved
  • 1/3 cup TYH organic sprouted sunflower seeds
  • 3 tablespoons fresh dill (you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
  • 1 tablespoon fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 tablespoons lemon juice
  • 1/3 cup + 3 tablespoons of mayo
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Soak TYH Organic Sprouted Garbanzo Beans for 24 hours. Drain and cover with fresh water. Bring to a boil then reduce temperature to low and allow to cook for 4 hours. Let cool.
  2. With a potato masher or your hands mash your Garbanzo Beans. Add your green onion, carrots, celery, dill pickle, grapes , & Sprouted Sunflower Seeds. Stir a few times.
  3. Add mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to stir until all ingredients are combine through. Taste and adjust. Enjoy!
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Sprouted Bourbon Peach Cobbler

Sprouted Bourbon Peach Cobbler
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Sprouted Bourbon Peach Cobbler
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Ingredients
Fruit
  • 12 cups peach slices (about 3 pounds)
  • 1/2 cup packed organic light brown sugar (or coconut sap sugar)
  • 3 tablespoons organic sprouted flour of choice
  • Pinch of sea salt
  • 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
  • 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
  • 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
  • 3 tablespoons organic sugar or sweetener of choice
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 6 tablespoons very cold unsalted organic butter, cut into small pieces
  • 1 cup organic whole buttermilk plus more for brushing
  • 2 teaspoons coarse sugar for sprinkling
Servings:
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Instructions
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
  3. Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
  4. When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
  5. Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes

*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.

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Sprouted Corn Muffins with Honey Mascarpone

Sprouted Corn Muffins with Honey Mascarpone
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Sprouted Corn Muffins with Honey Mascarpone
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Ingredients
  • 1 cup organic sprouted flour of choice
  • 1 cup organic sprouted yellow corn meal
  • 1/2 cup organic sugar or sweetener of choice
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 large organic or pastured eggs
  • 1 cup organic whole buttermilk at room temperature
  • 1 stick organic unsalted butter, melted
  • 1 cup organic corn kernels (fresh or frozen)
  • 1/2 cup mascarpone cheese
  • 1 1/2 tablespoons honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
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Quick & Easy Sprouted Apricot Clafoutis

Quick & Easy Sprouted Apricot Clafoutis
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Quick & Easy Sprouted Apricot Clafoutis
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Ingredients
  • 3 large organic or pastured eggs
  • 1/2 cup organic sugar
  • 1/2 cup organic half-and-half
  • 3 tablespoons organic sprouted flour of choice
  • 1 1/2 tablespoons organic lemon zest
  • 3/4 teaspoon sea salt
  • 4 organic apricots cut in wedges
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
  3. Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
  4. Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Dust the top with confectioners’ sugar and enjoy!
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June 2019 Newsletter

 

 
 

 

 
 
 

 
 

 
 
 

 
 
 

 

There's still time to enter our recipe contest.

 

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

All the Plants Sprouted Summer Salad

Congratulations to @wellcreature, winner of our May 2019 recipe contest!

All the Plants Sprouted Summer Salad
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All the Plants Sprouted Summer Salad
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Ingredients
  • Sprouted Pumpkin Seeds
  • 1/2 cup golden beets
  • 1/2 cup brussels sprouts
  • 1/4 cup curly endive
  • 1/2 cup lettuce
  • 2 tablespoons Avocado Oil
  • 1/2 fresh lemon
  • pink Himalayan salt to taste
Servings:
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Instructions
  1. Preheat oven to 450F
  2. Peel and thinly slice golden beets. Chop up Brussels sprouts (the thinner you cut them, the crispier they’ll get!) and place on parchment paper lined baking sheet.
  3. Drizzle with avocado oil and spread the veggies out on the tray (space also allows them to crisp up), bake for 20-25 min.
  4. Put over chopped lettuce and curly endive, toss with squeezed lemon juice and salt, top with sprouted pumpkin seeds.
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Sprouted Quinoa Tabbouleh with Feta

Sprouted Quinoa Tabbouleh with Feta
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Sprouted Quinoa Tabbouleh with Feta
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Ingredients
  • 1 cup Organic Sprouted Quinoa
  • sea salt and black pepper
  • 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
  • 1/4 cup good olive oil
  • 1 cup organic scallions, thinly sliced (white & green parts)
  • 1 cup fresh organic mint leaves, chopped
  • 1 cup fresh organic flat-leaf parsley, chopped
  • 1 organic English cucumber, unpeeled, seeded and diced
  • 2 cups organic cherry tomatoes, halved
  • 2 cups crumbled feta (8 oz.)
Servings:
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Instructions
  1. Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
  2. In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
  3. Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
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Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
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Fruity Baked Sprouted Rolled Oats
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Ingredients
  • 3 large organic or pastured eggs
  • 3 1/2 cups whole organic or raw milk
  • 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • 8 cups organic sprouted rolled oats
  • 1/2 cup Organic Chia Seeds
  • 1/2 cup organic flax or sprouted sesame seeds
  • 2 1/2 cups organic blueberries, divided
  • 1 cup organic raspberries
  • 1 1/2 cup diced organic peaches, peeled
Servings:
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Instructions
  1. Preheat oven to 375◦.
  2. Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
  3. Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
  4. Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Quick and Easy Sprouted Peach Bread

Quick and Easy Sprouted Peach Bread
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Quick and Easy Sprouted Peach Bread
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Ingredients
  • 3 cups organic sprouted flour (your choice)
  • 1 tablespoons aluminum-free baking powder
  • 1 tablespoon ground cinnamon
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (or 3/4 cup Lakanto)
  • 1/2 cup Avocado Oil
  • 1 tablespoon vanilla extract
  • 2 cups organic peaches peeled, pitted and chopped
  • 1 cup pecans, toasted and chopped (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
  2. In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
  3. In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
  4. Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
  5. Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
  6. Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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May 2019 Newsletter



SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 
 

 
 

 

May is a SPROUTASTIC! time to let you know that To Your Health’s $1.00 Shipping Campaign starts now and runs through July 31st! Three whole months to stock up on all your favorite sprouted organic products. Just in time for Mother’s Day or any occasion you may be celebrating, we want to celebrate you!

 

I had the opportunity to attend the American Pulse Association’s conference in Austin, Texas last week and talk about the benefits of sprouted pulses, legumes, and beans. This is a great group of growers and experts with lots of information about pulse nutrition and how to prepare them for great plant-based meals and dishes (www.pulses.org). Our recipes this month will feature some tasty dishes made from our sprouted pulses. I hope you enjoy them and happy baking!

 
 

 
 
 

 
 
 

 
 
 

 

Since pulses are being featured in this month’s recipes, here are some tips for substituting them in your favorite recipes to reduce calories and fat, and add fiber, protein, folate and iron.

 

TACOS: Replace ½ or all shredded pork or hamburger with cooked sprouted lentils.
LASAGNA: Replace ½ or all ricotta cheese with pureed cannellini or sprouted navy beans.
MUFFINS: Replace up to ½ of flour with sprouted garbanzo bean flour.
CHOCOLATE CHIP COOKIES: Replace ½ or all oil with sprouted lentil puree.
BROWNIES: Replace 1 cup of flour with 16 oz. pureed sprouted black beans, cooked and drained.
SANDWICH SPREAD: Replace mayonnaise with sprouted hummus.
BANANA BREAD: Replace ½ or all butter with sprouted navy bean puree.

 
 
 

 

There's still time to enter our recipe contest.

 

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Sprouted Hummus

Congratulations to to our April 2019 Instagram Recipe Winner, Victoria Rose @heartywellness with our Sprouted Hummus!

Sprouted Hummus
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Sprouted Hummus
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Ingredients
  • 2 cups To Your Health organic sprouted garbanzo beans
  • 1/2 teaspoon baking soda
  • 1/2 lemon (juice only)
  • 4 cloves raw garlic (add more or less for personal preference)
  • 1/2 teaspoon Himalayan Pink Salt (add more or less for personal preference)
  • 1/2 cup Obour tahini (other brands are also acceptable)
  • 1 cup cold water (more or less if needed)
  • 1 teaspoon cumin (add additional for topping)
  • 1 tablespoon quality extra-virgin olive oil
  • 2 sprigs chopped parsley
Servings:
Units:
Instructions
  1. Soak garbanzo beans in filtered water overnight, lightly cover and store in the fridge.
  2. Drain garbanzo beans and rinse.
  3. Place garbanzo beans and baking soda in a small pot, bring the water to a boil on stovetop.
  4. Monitor the boiling process to avoid the water from boiling over. Lower the heat if necessary and stir occasionally.
  5. Cook for about an hour, garbanzo beans should be thoroughly cooked with skins coming off and having a soft texture.
  6. Drain the garbanzo beans with a strainer and give them a good rinse.
  7. Place garbanzo beans, lemon juice, garlic, salt, tahini, and cumin into a food processor and blend until smooth – pulse if needed to make sure the ingredients are well incorporated, pause and scrape the sides of the container too if necessary.
  8. Once the mixture is well blended gradually add cold water, pausing to check consistency – add more water until you achieve desired texture.
  9. Taste the hummus and adjust seasoning if needed.
  10. Plate the hummus and top with more olive oil, cumin, and parsley.
  11. Can be stored in fridge for about 1 week. Serve with crackers, fresh vegetables, or pita bread.
Recipe Notes

Garnish additions per preference: roasted garlic, seasonings, pine nuts, etc

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Are You Ready to Rum-ble? Cake

Are You Ready to Rum-ble? Cake
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Are You Ready to Rum-ble? Cake
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Ingredients
Cake
  • 3 cups TYH sprouted flour (your choice)
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoons sea salt
  • 1 1/2 cups unsalted organic butter, softened
  • 1 1/2 cups organic sugar or Lakanto
  • 2 teaspoons vanilla extract
  • 3 large organic or pastured eggs
  • 1 large organic or pastured egg yolk
  • 3/4 cup (6 oz.) golden rum
  • 3/4 cup heavy cream
Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup organic sugar or Lakanto
  • 1/2 cup (4oz.) golden rum
  • 1/2 teaspoon vanilla extract
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  2. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
  4. Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
  5. Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
  6. Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
  1. Melt butter in a medium saucepan over medium heat.
  2. Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
  3. Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
Units:
Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake

Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Ingredients
  • 16 oz TYH sprouted organic garbanzo beans, cooked and drained
  • 4 tablespoons organic lemon juice
  • 1/4 cup Olive or avocado oil
  • 2 teaspoons grated lemon zest
  • 2 organic or pastured egg yolks
  • 2/3 cup TYH sprouted organic flour (your choice)
  • 1 cup organic sugar or Lakanto
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 organic or pastured egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons freshly squeezed organic lemon juice
  • organic powdered sugar or Lakanto
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour 2 8-inch round cake pans.
  3. In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  4. In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
  5. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
  6. Fold beaten egg whites into chickpea mixture.
  7. Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  8. Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
  9. Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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April 2019 Newsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

 

April means Easter, full-on springtime, and longer days. Spring break comes around for many in April, too. With so much activity, this month’s recipes represent quick and fresh.

 

There are lots of “plant-based” milks that are trending as popular alternatives to dairy, so I’m sharing a couple of sprouted milk recipes you may want to try for added digestibility, great taste, and powered-up nutrition.

 

I have a FABULOUS surprise for you beginning in May. I can’t say what it is, but you don’t want to miss May’s newsletter and be sure to check our web site’s home page May 1st. You’ve been waiting for this event to roll around and it’s coming early this year AND will stick around a while.

 

Happy Baking!

 

 


 

 

 

 

 

 

 

 


Brits refer to blenders as "liquidizers” – and rightly so. Their shape – generally narrower at the base than the top – combines with gravity to pull ingredients down into the blades, liquefying or at least turning them into fairly smooth purees. Use them mainly for smoothies, soups, sauces, and other things that are more liquid than solid.

 

Food processors are more like food choppers. When fitted with the standard chopping blade, they throw food out to the sides of the work bowl, creating a chunkier texture. They work best when the ingredients don’t vary widely in size, aren’t too wet to begin with, and when you need them minced or chopped rather than pureed. Use food processors for mincing meat for sausage, chopping gobs of onions, crushing graham crackers, or pulsing beans for hummus.

 

Notable exceptions: Blenders often create finer and fluffier bread crumbs than food processors do from crusty old bread. And food processors that have a drip-through oil dispenser in the top chute are a bit more convenient than blenders for making pesto.

 

 

Sprouted Irish Soda Bread

Congratulations to Cortney Bruce @sweetashoney.desserts for her Sprouted Irish Soda Bread made with our Sprouted Ancient Grains Baking Mix, winner of our March 2019 recipe contest!

Sprouted Irish Soda Bread
Votes: 11
Rating: 3.18
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Sprouted Irish Soda Bread
Votes: 11
Rating: 3.18
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Ingredients
  • 3 1/2 cups Sprouted Ancient Baking Mix, Sprouted Red Wheat Flour, Sprouted White Wheat Flour, or Sprouted Spelt Flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk (For a dairy-free/vegan option, add 1 tablespoon lemon juice or vinegar to your choice of nondairy milk and let sit for 5 minutes.)
Servings:
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Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Whisk together flour, baking soda, and salt in a large bowl.
  3. Add the buttermilk and stir until just combined.
  4. Turn out dough onto a lightly floured surface and knead until everything comes together and form into a smooth ball.
  5. Lightly flour the surface and score in a cross pattern about 1 inch deep. Baked on ungreased baking sheet about 35 minutes. The bread is done when the bottom sounds hollow when tapped.
Recipe Notes
The bread is best eaten the same day. Wrap tightly and store for 2-3 days. I find the bread is the best toasted if served after the first day.
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Spicy Tomatillo Quinoa

Spicy Tomatillo Quinoa
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Spicy Tomatillo Quinoa
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Ingredients
  • 6 medium organic tomatillos, husked, rinsed, and divided
  • 1 cup organic chicken or vegetable broth
  • 3/4 cup coarsely chopped organic cilantro, divided
  • 1/2 cup coarsely chopped organic onion
  • 1 medium organic jalapeño, halved and seeded (optional)
  • 1 clove organic garlic
  • 1 cup sprouted organic quinoa
  • 1/2 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon sea salt
  • 1 cup organic corn kernels, fresh or frozen (thawed)
Servings:
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Instructions
  1. Cut 4 tomatillos in half and puree in blender or food processor with ¾ cup broth, ½ cup cilantro, onion, jalapeno, and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  2. Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15-20 minutes. Let stand, covered, for 10 minutes.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.
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Healthy Sprouted Banana Oatmeal Smoothie

Healthy Sprouted Banana Oatmeal Smoothie
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Healthy Sprouted Banana Oatmeal Smoothie
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Ingredients
  • 1/4 cup sprouted organic rolled oats
  • 1/2 cup organic whole milk plain yogurt
  • 1 ripe organic banana
  • 1/4 cup organic almond butter
  • 2/3 cup sprouted organic almond milk
  • 2 teaspoons honey (or sweetener of choice)
  • 1/4 teaspoon ground cinnamon or nutmeg
Servings:
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Instructions
  1. Place all ingredients in your blender.
  2. Blend until smooth.
  3. Drink immediately. Oatmeal smoothies thicken as they sit.
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Homemade Sprouted Oat Milk

Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Ingredients
  • 1 cup sprouted organic rolled oats
  • 4 cups filtered water
  • 1/4 teaspoons sea salt
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
Servings:
Units:
Instructions
  1. Add all the ingredients to your blender and blend until well blended (about 1 minute).
  2. Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
  3. Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes

Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.

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Sprouted Almond Milk

Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Ingredients
  • 1 cups sprouted organic raw almonds
  • 2 cups filtered water (plus more for soaking)
  • your sweetener of choice (honey, monk fruit, maple syrup, etc.)
Servings:
Units:
Instructions
  1. Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
  3. Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
  5. Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  7. Sweeten to taste.
Recipe Notes

The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).

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March 2019 Newsletter

 

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

 


 

 

 

 


 

 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Sweet & Savory Sprouted Popcorn

Congratulations to our February 2019 Instagram Winner @the.fit.peach! What a perfectly Sproutastic Snack for a movie night!

Sweet & Savory Sprouted Popcorn
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Sweet & Savory Sprouted Popcorn
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Ingredients
  • 1/2 cup sprouted popcorn
  • 3 tablespoons vanilla bean ghee
  • 2 tablespoons chocolate ghee
  • 2 tablespoons pecan butter
  • sea salt
Servings:
Units:
Instructions
  1. In a large pot over medium heat, cook popcorn kernels in vanilla bean ghee until ghee begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  2. Transfer to a large bowl. Melt chocolate ghee and pecan butter and drizzle on top of popcorn. Then sprinkle with sea salt and enjoy!
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Springtime Pilaf with Salmon and Asparagus

Springtime Pilaf with Salmon and Asparagus
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Springtime Pilaf with Salmon and Asparagus
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Ingredients
  • 4 cups filtered water
  • 4 6-oz. wild salmon fillets (about 1 inch thick)
  • 2 tablespoons organic or raw butter
  • 2 cups diagonally cut organic asparagus (1 inch pieces)
  • 3 cups Hot cooked sprouted brown rice
  • 1 cup sprouted or frozen organic green peas, thawed
  • 1/2 cup organic vegetable broth
  • 2 tablespoons fresh flat-leaf organic parsley, chopped
  • 2 tablespoons fresh organic lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Freshly ground black pepper
Servings:
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Instructions
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds

Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Ingredients
  • 1/2 cup (2 ounces) cheddar cheese, shredded
  • 1/4 cup whole organic buttermilk
  • 1 10-oz. package frozen organic cream-style corn, thawed (can used canned corn)
  • 2 cups sprouted yellow corn flour or meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 4.5 oz. can chopped green chilis, drained
  • organic butter to grease pan
  • 1/4 cup sprouted pumpkin seeds (pepitas)
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.
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February 2019 Newsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

 

My husband Jeff and I don’t celebrate birthdays and anniversaries in a big way. Usually, we’ll exchange cards and enjoy a special dinner together, but no big affairs. We don’t even stay up to ring in the new year. Sleep is the preferred celebration for that occasion.

​In addition to Black History Month, Groundhog Day (2/2) and Valentine’s Day (2/14), I decided to look up some of the lesser-known celebrated days in February. There seems to be a reason to celebrate each day of the year these days. I think it’s a good thing! Maybe Jeff and I will celebrate a little more this year, starting with these special February days:

 

 

 

 

 


 

 


 

 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

Sprouted Rolled Oats and Goodness

Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!

Sprouted Rolled Oats and Goodness
Votes: 1
Rating: 5
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Sprouted Rolled Oats and Goodness
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 1 cup filtered water
  • 2 teaspoon ghee, divided
  • 1/2 cup Flax Meal
  • 1 persimmon, cubed
  • 3 tablespoons plain yogurt
  • 1 teaspoon natural peanut butter
  • 1 teaspoon chia seeds
  • cardamom (to season oats and persimmons)
  • cinnamon (to season oats and persimmons)
Servings:
Units:
Instructions
  1. Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
  2. Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
  3. Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
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Sprouted Lavash

Sprouted Lavash

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(Simple way to keep crackers on hand at all times)

Sprouted Lavash

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(Simple way to keep crackers on hand at all times)

Ingredients

  • 1 teaspoon


    instant yeast

  • 350 grams


    warm filtered water (about 90 degrees)

  • 50 grams


    olive oil

  • 680 grams


    Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)

  • 25 grams


    sea salt

  • 1/4 teaspoon


    ground cayenne


Servings:

Units:

Instructions
  1. Preheat oven to 325 degrees.

  2. In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.

  3. Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.

  4. Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.

  5. Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.

  6. Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.

Recipe Notes

Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.

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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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Ingredients
  • 1/2 cup sprouted buckwheat flour
  • 2 very ripe organic bananas
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons filtered water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • Avocado Oil
Servings:
Units:
Instructions
  1. In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
  2. Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
  3. Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
  4. Serve warm with maple syrup.
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Banjo’s Easy Sprouted Tortillas

Banjo's Easy Sprouted Tortillas
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Banjo's Easy Sprouted Tortillas
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Ingredients
  • 2 cups sprouted ancient grain mix (See recipe notes below for alternative flours)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 1/4 cup naturally rendered lard, cold
  • 3/4-1 cup hot water (115-130 degrees)
Servings:
Units:
Instructions
  1. Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
  2. Mix until you get a coarse cornmeal texture. Replace paddle with dough hook.
  3. Add ¾ cup of hot water to mixture. Mix for 4-6 minutes. If dough is dry add water 1 tablespoon at a time. You want the dough to be thick but easily pliable.
  4. Remove dough from bowl and onto a floured surface (preferably sprouted corn meal). Divide the dough into 1-ounce portions.
  5. Roll into balls, cover with a clean towel and let rest for 20 minutes.
  6. Press the dough balls using a tortilla press or roll them very thin using a well-floured rolling pin. I place a piece of plastic wrap between the top and bottom of my press to keep dough from sticking and tearing. When using my rolling pin I place a piece of plastic wrap over the dough ball before rolling out.
  7. Heat a cast iron skillet to medium high. Place a tortilla in the dry pan and let cook until speckled golden brown; then flip and cook the other side (about 1 minute each side).
Recipe Notes

For a great flavor variation substitute 1/2 cup of Ancient Grain Baking Mix with Sprouted Black Bean Flour. Or you can use our Sprouted Gluten-Free Baking Mix.

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January 2019 Newsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

 

Happy New Year! I love the new year. It’s when I begin dreaming of Springtime, knowing that warmer temps and new growth will soon emerge. Winter is my least favorite time of year so living in the south has its advantages this time of year. But my favorite part about Winter includes fires in the hearth and hearty soups with lots of crusty breads and crackers. I hope you enjoy the recipes we’ve chosen for you this month as much as my family does.

The new year brings so many new beginnings and goals for each of us. For those of you trying our sprouted organic products for the first time, we hope you enjoy them. There are lots of recipes, baking tips, and resources on our site. For our customers who will continue to integrate our sprouted organic products into their healthy lifestyles, we wish you a whole year of Happy Baking!

 

 

 

 


 

 

 

 


 

 

 

Congratulations to @avocardio__! for being our December 2018 Recipe Winner with her Sprouted Oatmeal topped with persimmons, pomegranate and almond butter swirl!

 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Ingredients
  • 1/4 cup good olive oil
  • 6 organic garlic cloves, sliced
  • 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
  • 1 cup organic yellow onion, chopped
  • 1/2 cup Organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 4 cups organic chicken broth or bone broth
  • 1 15 oz. can organic diced tomatoes
  • 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
  • 1/2 teaspoon each of sea salt and black pepper
  • 4 cups organic kale, chopped
Servings:
Units:
Instructions
  1. Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
  2. Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
  3. Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
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Herbed Cracker Bread

Herbed Cracker Bread
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Herbed Cracker Bread
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Ingredients
  • 2 cups sprouted organic gluten-free flour (your choice)
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons dried herbes de Provence
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon organic sugar
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sour cream
  • 2 tablespoons organic butter, melted
  • 1 large organic or pastured egg
  • 3 tablespoons sprouted organic yellow cornmeal
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
  3. Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
  4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
  5. Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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Fresh Rosemary Muffins

Fresh Rosemary Muffins
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Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
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Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup whole organic milk
  • 1/2 cup organic golden raisins
  • 1/4 cup organic raisins
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup organic butter
  • 1 1/2 cups sprouted organic sorghum flour
  • 1/2 cup organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large organic egg, lightly beaten
  • 4 ounces goat cheese
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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December 2018 Newsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 



 

 


 

Congratulations to our November Instagram Winner @southernhealthyliving!
What a sproutastic breakfast: Sprouted Brown Rice cooked in homemade bone broth then topped with garlic, lime, radish sprouts and a sunny egg.
What a great way to start any day!

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on

Roasted Pumpkin and Sweet Potato Pilau

Roasted Pumpkin and Sweet Potato Pilau
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Roasted Pumpkin and Sweet Potato Pilau
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Ingredients
  • 2 cups peeled organic pumpkin, cubed (about 12 ounces)
  • 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
  • 2 tablespoons olive oil
  • 1 cup organic sweet onion, diced
  • 1/3 cup organic celery, diced
  • 2 teaspoons organic garlic, minced
  • 4 cups organic chicken stock or bone broth
  • 1 cup sprouted organic brown rice
  • 2 teaspoons fresh sage, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1 bay leaf
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
  4. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
  5. Add pumpkin mixture and stir gently to combine. Serve warm.
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper

Sprouted Quinoa with Butternut Squash and Red Bell Pepper
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper
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Ingredients
  • 2 tablespoons olive oil
  • 1 cup peeled organic butternut squash, coarsely chopped
  • 2/3 cup organic red bell pepper, chopped
  • 1/2 cup sweet organic onion, finely diced
  • 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
  • 1 organic garlic clove, minced
  • 1 1/3 cups organic chicken stock or bone broth
  • 1 cup sprouted organic quinoa, uncooked
  • 1/2 teaspoon sea salt
  • 2 tablespoons organic green onion, thinly sliced
Servings:
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Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
  2. Stir in broth, quinoa, and salt. Bring to a boil.
  3. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
  4. Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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Ingredients
  • 1 3/4 cups finely chopped pitted dates (about 12 ounces)
  • 3/4 cup filtered water
  • 1/3 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 2/3 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 cup sprouted flour (your choice)
  • 1 cup sprouted rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
  5. Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
  6. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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November 2018 Newsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

From everyone here at To Your Health, we wish you a grateful, joyful, wonder-filled Thanksgiving. Several employees asked me to share their favorite quotes with you for this special occasion, in hopes it will bring you reflection, laughter, and cheer. Can’t think of a better message this month. Enjoy and happy baking!

 

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
- John F. Kennedy

 

"I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder."
- G.K. Chesterton

 

“Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”
Melody Beattie

 

“What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving.”
Erma Bombeck

 

“Small cheer and great welcome makes a merry feast.”
William Shakespeare

 


 


 


 

Congratulations to our October Instagram Winner @erinborbet with her
Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and check out her blog for other sproutastic bites!

 
 

 

There's still time to enter our recipe contest.

 

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Pumpkin Banana Chocolate Chip Sprouted Bread

Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!

Pumpkin Banana Chocolate Chip Sprouted Bread
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Pumpkin Banana Chocolate Chip Sprouted Bread
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Ingredients
  • 2 cups sprouted oat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • 3/4 cup organic pumpkin puree
  • 1/4 cup organic coconut milk (or almond milk)
  • 1/4 cup organic coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup dairy free mini chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
  2. In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
  3. In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
  4. Pour the wet ingredients into the dry and whisk until batter is formed
  5. Fold in chocolate chips
  6. Pour batter into loaf pan and bake for 45-50 minutes.
  7. Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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Easy Egg Custard Pie

Easy Egg Custard Pie
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Easy Egg Custard Pie
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Ingredients
  • 1 sprouted pie crust
  • 3 large organic or pastured eggs
  • 2 cups organic whole milk
  • 1 teaspoons vanilla
  • 1/2 cup organic sugar
  • Pinch of sea salt
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat eggs just until mixed well. Add sugar and stir to blend.
  3. Add milk, vanilla and salt. Beat lightly.
  4. Pour mixture into unbaked pie crust. Bake on bottom shelf of oven for 10 minutes. Move to center of oven, reduce heat to 325 degrees and bake for 30-40 minutes longer or until set in middle.
Recipe Notes
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Ingredients
  • 1/4 cup chopped fresh parsley (2 tablespoons dried)
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2 tablespoons good olive oil
  • 2 tablespoons organic butter
  • 3 cups sliced cremini mushrooms (6 ounces)
  • 3 cups sliced button mushrooms (6 ounces)
  • 2 cups sliced shiitake mushroom caps (4 ounces)
  • 1 cup organic leek, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoons black pepper, divided
  • 12 ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2 cups crumbled goat cheese, divided
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
  3. Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
  4. Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
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Butternut Squash and Parmesan Bread Pudding
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Ingredients
  • 3 cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons good olive oil
  • 1 cup chopped organic onion
  • 1 clove minced organic garlic
  • 2 cups organic whole milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
  3. Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
  4. Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
  5. Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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October 2018 Newsletter

 

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

 

We’ve entered Indian summer here in southeast Alabama. October is historically the driest month of year. Dry weather is great news for our local pumpkin patch. The owners do a great job of creating a wonderful fall farm experience. Families and school children flock to the venue during October by the thousands for memories that last a lifetime. October also conjures warm aromas of spiced cider, apple and pumpkin-baked everything, and cinnamon. My favorite hearty soup and stew recipes make their way to my calendar in anticipation of cooler temperatures (hopefully soon!). Except for college football and less than 90-something temperatures here in the deep south, what could be better?!! War Eagle, y’all!

 


 

Code: BOUNTY2018

*Offer valid only in the continental United States and does not apply to wholesale orders. Expires 10/30/2018

 


 


 

​Congratulations to our September Instagram Winner @theflourishnourish for her Sprouted Lemon Blueberry Muffins with Sprouted Crumb Toppings

 

 

 

 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping

Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 18
Rating: 2.72
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 18
Rating: 2.72
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Ingredients
Sprouted Lemon Blueberry Muffins
  • 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/3 cup organic sugar
  • 1/4 cup melted, then cooled coconut oil
  • 1 1/4 cup organic applesauce
  • 3 organic or pasteurized eggs
  • 1 1/4 cup milk or nut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup organic blueberries
  • 1 tablespoon organic lemon zest
Sprouted Crumb Topping
  • 1 1/4 cups sprouted rolled oats
  • 1/2 cup organic sugar
  • 1 teaspoon organic Ceylon cinnamon
  • pinch of pink Himalayan sea salt
  • 3 tablespoons roughly chopped butter
Servings:
Units:
Instructions
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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September 2018 eNewsletter

 

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

As much as I love the hot summer months, I get a certain sense of excitement and anticipation with the Fall season just around the corner. It’s time to think about creating recipes with the new seasonal fruits and warm spices that make the magic of Fall so inviting. Cooler weather and outdoor activities require great food that’s packed with nutrition and flavor. I hope you enjoy the recipes I’ve prepared for you this month. They feature our newest sprouted organic products: gluten-free buckwheat groats and buckwheat flour.

Happy baking, everyone!

 


 

Buckwheat's benefits are endless.

It is a gluten-free, grain-free superfood that is high in essential nutrients like B Vitamins, folate, antioxidants, and fiber. The nutrition found in Buckwheat is proven to lower blood sugar and cholesterol, help with weight loss, and improve airborne allergies and food intolerances. It's deliciously good for you, and we've made it easy to start immediately gobbling down.

Code: FALL2018
*Offer valid only in the continental United States and does not apply to wholesale orders. Expires 9/30/2018

 


 

BODACIOUS BUCKWHEAT BISCUITS

BUCKWHEAT SALAD WITH FRESH HERBS & VEGETABLES

 

 


 

 

There's still time to enter our recipe contest.

Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

 

Sprouted Veggie Bowl

Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.

Sprouted Veggie Bowl
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Sprouted Veggie Bowl
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Ingredients
  • 1/2 cup sprouted quinoa
  • 1/2 cup sprouted lentils
  • 1/2 cup eggplant
  • 1/2 cup organic broccoli florets
  • 1/2 cup swiss chard
  • 1 large organic onion, chopped
  • 1/2 organic avocado, cubed
  • 1/2 cup super sweet sun gold tomatoes
  • 1 tablespoon miso
  • 1 tablespoon aminos
  • 1 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 1/2 teaspoon fish sauce
  • 1 1/5 tablespoon sunflower butter
Servings:
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Instructions
  1. Cook sprouted quinoa and sprouted lentils according to package directions.
  2. Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
  3. Fry the egg according to preference, dice avocado, and cut tomatoes in half.
  4. Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
  5. Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
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Buckwheat Salad with Fresh Herbs & Vegetables

Buckwheat Salad with Fresh Herbs & Vegetables
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Buckwheat Salad with Fresh Herbs & Vegetables
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Ingredients
  • 1 cup sprouted organic buckwheat groats
  • 2 cups filtered water
  • 1/2 teaspoon sea salt
  • 1 medium organic tomatillo, diced
  • 12 large green olives, pitted and roughly chopped
  • 1 small organic yellow bell pepper, diced
  • 1 cup organic broccoli florets, chopped
  • 1/4 cup organic red onion, finely chopped
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • juice of one lime
  • 2 tablespoons White Wine Vinegar
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
Servings:
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Instructions
  1. In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
  2. In a large bowl add all ingredients. Toss well to combine.
  3. Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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Bodacious Buckwheat Biscuits

Bodacious Buckwheat Biscuits
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Bodacious Buckwheat Biscuits
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Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 2 cups sprouted organic gluten-free baking mix
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoons sea salt
  • 12 tablespoon very cold organic butter, cut into small pieces
  • 2 tablespoons raw honey
  • 1 1/4 cups cold organic whole buttermilk
Servings:
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Instructions
  1. Preheat oven to 450 degrees.
  2. Place dry ingredients in the bowl of a food processor and pulse to blend.
  3. Drop in the butter pieces and pulse about 10 times to incorporate the butter.
  4. Mix in the honey and buttermilk while processor is running, just until a dough forms.
  5. Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
  6. I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
  7. Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
  8. Serve with lots of butter and your favorite jam.
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Tasty Fresh Pear and Fig Muffins

Tasty Fresh Pear and Fig Muffins
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Tasty Fresh Pear and Fig Muffins
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Ingredients
Dry Ingredients
  • 1 1/2 cups organic wheat bran
  • 1 cup sprouted organic red wheat flour
  • 1/2 cup sprouted organic buckwheat groats
  • 1/4 cup organic black chia seeds
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
Wet Ingredients
  • 1 large organic ripe banana, mashed
  • 1 cup organic unsweetened apple sauce
  • 1/2 cup organic whole buttermilk
  • 4 egg whites, pastured or organic
  • 1/4 cup molasses
  • 1 large organic pear, diced
  • 5-6 fresh organic figs, chopped
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
  2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.
  3. In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
  4. Spoon mixture evenly into the 9 lined muffin cups
  5. Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
  6. Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
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Buckwheat Chocolate Chip Cookies
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Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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August 2018 eNewsletter

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS



It's hard to believe that summer is winding down and school is about to start. I know that daily routines get hectic when your children are back on a schedule. Whether you are at home or at work, simple kitchen staples are a must-have.
This month we're featuring great cookie recipes for on-the-go lunches, after school treats, or a quick pick-me-up any time of day. Happy baking!

Code: AUG 2018

*Offer valid only in the continental United States and does not apply to wholesale orders. Expires 9/1/2018

 

To Your Health's Sprouted Brownies

Chocolate Zucchini Cake

Gluten-Free Banana Bread

 


 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

Peanut Butter Banana Baked Sprouted Oats

Congratulations to our August Instagram winner @emmys.yummys!

Peanut Butter Banana Baked Sprouted Oats
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Peanut Butter Banana Baked Sprouted Oats
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 1/2 cup water
  • 3 tablespoons free-range egg whites or 1 large free-range egg
  • 1/2 mashed banana
  • 1/2 teaspoon Organic Cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 tablespoon organic peanut butter
  • your preferred toppings
Servings:
Units:
Instructions
  1. Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
  2. Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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July eNewsletter 2018

 

SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS

 

Summer is officially here and July is full of all kinds of exciting family and outdoor activities. It’s a popular vacation month, great for cookouts, and we celebrate Independence Day. And, if you’ve been a To Your Health customer for a while, you know what we’re known for in July.
That’s right!! The month of July is To Your Health’s Independence Month $1 Shipping Campaign celebration!! That means that if you purchase 15 pounds or more of our organic sprouted products––up to 100 pounds––during this month, we’ll ship it to you for $1.
This promotion is the perfect opportunity for you to fill your freezer with all your favorite sprouted TYH products to get you through Summer and beyond.

Gluten-Free Sprouted
Yellow Corn Products
Code: JULY2018

 

 

 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

Sprouted Chaga Cacao Energy Bars

Congratulations to our June Instagram Winner @themindbodyblueprint with her SPROUTASTIC Sprouted Chaga Cocoa Energy Bars!

Sprouted Chaga Cacao Energy Bars
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Sprouted Chaga Cacao Energy Bars
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Ingredients
  • 1 1/3 cup sprouted rolled oats
  • 1 cup pitted medjool dates if not soft, soak in water for 5 mins
  • 3 tablespons nut milk of your choice may need more
  • 1/3 cup raw cacao
  • chaga powder (optional)
Servings:
Units:
Instructions
  1. Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
  2. Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
  3. Test taste and add more cacao if needed. Once blended, you can add chaga powder if desired or any other ingredient you wish according to directions.
  4. Line a brownie pan with parchment paper and spread evenly. Refrigerate until hard, cut into bars and keep stored in fridge.
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Star Spangled Sprouted Apple Pie Bites

Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Ingredients
Pie Crust
  • 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon sea salt
  • 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
  • 5 tablespoons ice water, maybe more
Apple Filling
  • 4 cups apples, peeled, cored and diced
  • 2 tablespoon unsalted butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
Units:
Instructions
Pie Crust
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Apple Filling
  1. Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
  1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
  2. On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
  3. Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
  4. Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
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SUPER EASY & FAST Sprouted Cornmeal Biscuits

SUPER EASY & FAST Sprouted Cornmeal Biscuits
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SUPER EASY & FAST Sprouted Cornmeal Biscuits
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Ingredients
  • 1 1/3 cups sprouted flour (I like sorghum)
  • 1/3 cup sprouted corn meal
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoons sea salt
  • pinch of cayenne pepper
  • 6 tablespoons cold organic butter, diced
  • 2/3 cup organic half & half
  • 1 tablespoon honey
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
  3. Stir in half-&-half and honey. Let sit 5 minutes.
  4. Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
  5. Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
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Lemon-Buttermilk Scones

Lemon-Buttermilk Scones
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Lemon-Buttermilk Scones
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2 tablespoons organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup whole organic buttermilk
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon Fresh Lemon Juice
  • 1 organic egg white, lightly beaten
  • 1 teaspoon sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
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Mimi’s Mexican Cornbread

Mimi's Mexican Cornbread
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Mimi's Mexican Cornbread
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Ingredients
  • 1 1/2 cups Sprouted Yellow Corn Meal
  • 1 cup organic cream-style corn
  • 1/2 cups cheddar cheese, grated
  • 1/4 cup Monterrey Jack cheese, shredded
  • 1 medium organic onion, chopped
  • 2 large eggs, preferably pastured
  • 1/2 cup olive oil
  • 1/4 cup organic whole milk
  • 1 4 oz. can organic chopped green chilis
  • sea salt to taste
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
  3. Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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Delicious Shrimp & Sprouted Grits

Delicious Shrimp & Sprouted Grits
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Delicious Shrimp & Sprouted Grits
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Ingredients
Ingredients for Shrimp
  • 2 pounds large wild-caught shrimp, peeled and deveined
  • 2 4 oz cans organic mushrooms, undrained
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon organic lemon pepper
  • 1/2 cup organic butter, melted
  • 1 tablespoon fresh organic lemon juice
  • 3/4 cup organic bottled chili sauce
  • 1/3 tablespoon dried oregano
Ingredients for Grits
  • 2 cups sprouted yellow corn grits
  • 1 quart filtered water
  • 1 quart organic heavy cream
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
  2. Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
  3. Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
  4. Mix all other shrimp ingredients well and pour over shrimp.
  5. Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes

Sprouted Quinoa with Garbanzo Beans and Tomatoes
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
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Ingredients
  • 1 cup Organic Sprouted Quinoa
  • 1/8 teaspoon salt
  • 1 3/4 cups filtered water
  • 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
  • 1 organic tomato, chopped
  • 1 organic clove garlic, minced
  • 3 tablespoons organic lime juice
  • 2 tablespoons organic olive oil
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 tablespoon Chopped Fresh Organic Parsley
Servings:
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Instructions
  1. Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
  2. Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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May 2018 Newsletter

SPROUTED FLOURS  |  SPROUTED GRAINS SPROUTED GLUTEN-FREE PRODUCTS

 

 

 

 


Sprouted Oat and Brown Rice Products*

Code: May2018

 

*Offer valid only in the continental United States, and do not apply to wholesale orders. Expires 6/1/18.

 


 

For more delicious recipes click here.

 


 

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Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HeathlyFlour.com!

 

 

Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey

Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Ingredients
  • 1/2 cup organic sprouted rolled oats
  • 1 cup almond milk (more as needed)
  • 1/2 cup frozen berries of your choice
  • 3 tablespoons honey
  • 1/3 cup vanilla yogurt or greek yogurt
  • 1/4 cup ice
Servings:
Units:
Instructions
  1. Add sprouted rolled oats to the blender and pulse until it becomes a powder.
  2. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans

Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans

Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
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Ingredients
  • 2 cups sprouted quinoa
  • 1 tablespoon organic olive oil
  • 1/3 cup fresh red bell peppers
  • 1/3 cup fresh yellow pepper
  • 1/3 cup fresh orange pepper
  • 1/2 cup chopped carrots
  • 1/4 cup green onions, chopped
  • 1/4 cup red onions, chopped
  • 1 cup sprouted black beans
  • salt and peper to taste
  • organic garlic powder to taste
Servings:
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Instructions
  1. In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
  2. In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
  3. Cook black beans as instructed.
  4. Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Sprouted Quinoa Salad with Sweet Potato and Avacado

Quinoa Salad with Sweet Potato and Avacado
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Quinoa Salad with Sweet Potato and Avacado
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Ingredients
  • 3/4 cup sprouted organic quinoa
  • 1 jar Dijon mustard
  • 1 organic orange
  • 1/2 cup feta cheese, crumbled
  • 1 organic avocado, sliced
  • 2 1/2 cups organic sweet potatoes, peeled and cubed
  • 2 organic lemon
  • 1/2 cup organic arugula
  • 1 tablespoon organic olive oil
  • 1/4 cup organic red kidney beans, cooked (or canned, rinsed)
  • salt and pepper to taste
  • Feta Cheese
Servings:
Units:
Instructions
  1. Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
  2. Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
  3. In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
  4. Halve, pit, and peel the avocado, then thinly slice.
  5. Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
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Mediterranean Sprouted Brown Rice Salad

Mediterranean Sprouted Brown Rice Salad
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Mediterranean Sprouted Brown Rice Salad
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Ingredients
  • 1 1/2 cups Sprouted Brown Rice
  • 3 cups filtered water
  • 1 organic red bell pepper, thinly sliced
  • 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
  • 1/2 cup organic raisins
  • 1/4 of a medium organic sweet onion, chopped
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup organic olive oil
  • 1/4 cup organic balsamic vinegar
  • 1 1/4 teaspoon Dijon mustard
  • sea salt and ground black pepper to taste
  • 1/4-1/2 cup feta cheese, crumbled
Servings:
Units:
Instructions
  1. Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
  2. Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
  3. Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
  4. Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
  5. Top salad with feta cheese just before serving.
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A Very Beany Sprouted Salad

A Very Beany Sprouted Salad
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A Very Beany Sprouted Salad
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Ingredients
  • 1/2 cup organic sprouted barley
  • 1/2 cup organic sprouted brown rice
  • 1 cup cooked sprouted black beans (or canned), drained and rinsed
  • 1 cup canned organic kidney beans, drained and rinsed
  • 1 cup cooked organic corn kernels, divided
  • 1/2 cup organic green onions, chopped
  • 1 organic red bell pepper, chopped
  • 1/4 cup fresh organic cilantro, chopped
  • 8 leaves organic lettuce, preferably Romaine
  • 1/4 cup red wine vinegar
  • 1 clove organic garlic, minced
  • 1 teaspoons chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 cup organic olive oil
Servings:
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Instructions
  1. Soak barley in filtered water overnight to rehydrate. Drain.
  2. In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
  3. In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
  4. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  5. To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
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Sprouted Barley Salad with Asparagus and Parmesan

Sprouted Barley Salad with Asparagus and Parmesan
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Sprouted Barley Salad with Asparagus and Parmesan
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Ingredients
  • 2 cups organic sprouted barley
  • 3/4 pound fresh organic asparagus, trimmed
  • 1 cup red and yellow organic cherry tomatoes, halves
  • 3/4 cup walnuts, chopped
  • 3/4 cup dried organic cranberries
  • 1/2 cup Fresh organic parsley, chopped
  • 1/3 cup fresh organic chives, chopped
  • 1/4 cup organic balsamic vinaigrette, or to taste
  • 1 cup freshly grated Parmesan cheese, divided
Servings:
Units:
Instructions
  1. Soak sprouted barley in filtered water overnight to rehydrate. Drain.
  2. Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
  3. Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
  4. Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
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Sprouted Nice Cream Bars

Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!

Sprouted Nice Cream Bars
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Sprouted Nice Cream Bars
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Ingredients
Crust:
  • 1/2 - 3/4 cup sprouted rolled oats
  • 12-14 pitted dates
Filling:
  • 4 frozen bananas
  • 3-4 pitted dates
  • 1 teaspoons vanilla extract
  • sprinkle of cinnamon
  • 1 cup diced strawberries or fruit of choice
Servings:
Units:
Instructions
  1. For the crust, pulse the oats to grind them a bit then add dates.
  2. For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
  3. Press a layer of crust in a pan lined with parchment paper. Top with filling.
  4. Freeze for 4-5 hours. Enjoy!
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Gluten-Free Fresh Sprouted Pasta

Gluten-Free Fresh Sprouted Pasta
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Gluten-Free Fresh Sprouted Pasta
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Ingredients
  • 1 1/2 cups sprouted brown rice flour
  • 1/2 cup organic potato starch
  • 2 teaspoons xanthum gum
  • 1 teaspoons sea salt
  • 4 eggs, preferably pastured or organic
Servings:
Units:
Instructions
  1. Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
  2. In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
  3. Make small balls out of the dough.
  4. Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
  5. Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.
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Gluten-Free Sprouted Cheese Snacks

Gluten-Free Sprouted Cheese Snacks
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Gluten-Free Sprouted Cheese Snacks
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Ingredients
  • 100 grams sharp cheddar cheese, finely grated
  • 50 grams sprouted brown rice flour
  • 1/4 teaspoon aluminum-free baking powder
  • 1 tablespoon organic chia seeds soaked in 3 tablespoons of water for 3 minutes
Servings:
Units:
Instructions
  1. Preheat oven to 200°. Line a baking sheet with parchment paper or grease with coconut oil.
  2. Place all ingredients in a large bowl and use your hands to bind it into a dough. Wrap in plastic wrap and chill in refrigerator for 20-30 minutes.
  3. Place chilled dough between 2 sheets of plastic wrap and roll out to 1/8” thickness. Remove top wrap and cut dough into small squares using a pizza wheel. Place on baking sheet.
  4. Bake for 10-12 minutes. Let cool slightly before removing from sheet to cooling rack. Enjoy!
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Sproutastic Baked Oatmeal

Sproutastic Baked Oatmeal
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Sproutastic Baked Oatmeal
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Ingredients
  • 2 cups sprouted rolled oats
  • 1/2 cups packed brown sugar or coconut sap sugar
  • 1/3 cup organic raisins or dried cranberries
  • 2 tablespoons Chopped Toasted Walnuts
  • 1 teaspoons aluminum-free baking powder
  • 1 1/2 cups whole organic or raw milk
  • 1/2 cup unsweetened organic apple sauce
  • 2 tablespoons organic butter, melted (plus more to grease baking dish)
  • 1 large egg, preferably pastured or organic, lightly beaten
  • dash of cinnamon or nutmeg (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Sprouted Chocolate Oat Clusters

Sprouted Chocolate Oat Clusters
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8 Clusters
Servings
8 Clusters
Sprouted Chocolate Oat Clusters
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Servings
8 Clusters
Servings
8 Clusters
Ingredients
  • 2 tablespoons Organic peanut or almond butter
  • 2 tablespoons whole organic or raw milk
  • 1/4 cup Organic Semisweet chocolate chips
  • 3/4 cup sprouted rolled oats
Servings: Clusters
Units:
Instructions
  1. Place nut butter, milk, and chocolate chips in a medium sized heavy saucepan. Cook over low heat until chips melt. Stir well to incorporate ingredients.
  2. Add rolled oats. Remove from heat and stir to coat oats well.
  3. Using a spoon, drop 8 ball-shaped portions of the mixture on a wax paper or parchment-lined baking sheet. Refrigerate for 20-30 minutes to set before serving.
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March Newsletter 2018

 


SPROUTED FLOURS | SPROUTED GRAINS | SPROUTED GLUTEN-FREE PRODUCTS


 

Organic Sprouted Red Wheat and Einkorn

Code: luckysavings

Offer valid only in the continental United States, and do not apply to wholesale orders. Expires 4/1/18.

 

  

 

 

 

 

 

 

 

 

 

 

 

 


 

For more great ideas check out our Batter Bread and
  Yeast Bread recipes!

 


 

 

There's still time to enter our recipe contest.
​ Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

 

Black Truffle Sprouted Grits

Recipe from contest winner Eric Bern (@bernfarms).

Black Truffle Sprouted Grits
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Black Truffle Sprouted Grits
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Ingredients
  • 1 oz black truffle
  • 12 shrimp with favorite blackening seasoning
  • 1 cup sprouted organic gluten free yellow corn grits
  • jalapeño pepper jack cheese sausage
  • 1/2 lb crispy bacon
  • 1/2 diced jalapeño paper
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 1/2 cups vegetable stock
  • 1 cup heavy whipping cream
Servings:
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Instructions
  1. Bring your 3.5 cups of stock and 1 cup of heavy whipping cream to a boil. Add in your grits and stir for a couple minutes then lower the heat to low and cover.
  2. Place 6 strips of bacon on a sheet pan and place in a 400 degree oven for 16 mins to crisp up.
  3. In a sauté pan cook sliced sausage until done over medium her. Remove from pan.
  4. Coat shrimp in blackening seasoning and blackened shrimp in pan until pink and done.
  5. Once the grits are done, season with salt, pepper, and truffle at the end. Spoon grits into a bowl, add shrimp and sausage on top! Then garnish with bacon and jalapeños
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Sprouted Baked Pretzel

This recipe uses the Sprouted Flour Pizza Crust recipe. Find the recipe here.

 

 

Sprouted Baked Pretzel
Votes: 4
Rating: 4.25
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Sprouted Baked Pretzel
Votes: 4
Rating: 4.25
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Ingredients
  • 1 TYH recipe pizza crust dough, made with sprouted red wheat flour - Get the recipe.
  • 3 tbsp baking soda
  • 1/4 cup organic butter, melted
  • 2 tbsp sesame seeds
  • coarse sea salt or Himalayan salt (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare pizza dough using the recipe found here.
  3. Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top.
  4. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  5. Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel.
  6. Form each rope into a U-shape on a parchment paper-lined baking sheet.
  7. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
  8. Cover with a damp towel; let stand 15 minutes.
  9. Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer.
  10. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
  11. Repeat procedure with remaining pretzels.
  12. Transfer pretzels to parchment paper-lined baking sheet.
  13. Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt, if desired. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
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Simple Rustic Sourdough Flatbread

Simple Rustic Sourdough Flatbread
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Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Simple Rustic Sourdough Flatbread
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Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Ingredients
  • 3 1/2 to 4 cups organic sprouted red wheat flour
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1 tablespoons olive oil
  • Additional olive oil
Servings:
Units:
Instructions
  1. In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
  2. In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
  3. With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
  4. Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
  5. Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
  6. After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
  7. Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
  8. Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
  9. Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
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February 2018 Newsletter


SPROUTED FLOURS  |  SPROUTED GRAINS  |  SPROUTED GLUTEN-FREE PRODUCTS


Organic Sprouted Gluten-Free Oat Products and Popcorn

Code: sproutedlove

  

Offer valid only in the continental United States, and do not apply to wholesale orders. Expires 3/1/18.

 

 

 


 

There's still time to enter our recipe contest.

​ Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

 

 

 


 

 

I had the great pleasure to meet with more than 1,000 southeastern farmers, policy makers, and agricultural enthusiasts last month at the SSAWG (Southern Sustainable Agriculture Working Group) annual conference in Chattanooga, TN.

One of the highlights was a tour of Mitch Lawson’s Rise’ N Shine organic vegetable farm. Mitch’s high tunnel and field crop farm is one of Georgia’s largest CSAs (Community Supported Agriculture) located in northwest Georgia, just south of Chattanooga. Our group of more than 50 enjoyed learning from this prosperous farmer.
 
This conference included an emphasis on organic farming which has realized double-digit growth over the last decade, women in agriculture, organic livestock feeds, and organic grain production. To Your Health is looking forward to the day when we can purchase grains for sprouting right in our own back yard.
 
Peace, love and sprouted flour power, y'all!
 
Peggy Sutton 
Founder, To Your Health Sprouted Flour Co.

 


 

Strawberry Covered Sprouted Popcorn

Strawberry Covered Sprouted Popcorn
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Strawberry Covered Sprouted Popcorn
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Ingredients
  • 1/2 cup organic freeze-dried strawberries
  • 1/3 cup organic sugar
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sprouted popcorn
  • 3 tablespoon coconut oil
  • 3 tablespoon organic butter, melted
Servings:
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Instructions
  1. Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
  2. In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  3. Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Roasted Veggies and Pecans over Sprouted Brown Rice

This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.

 

 

Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Ingredients
  • 1 whole butternut squash
  • 1 cup Chopped Pecans
  • 3 cups green beans
  • cooked sprouted brown rice
Servings:
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Instructions
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!
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Chocolate Covered Sprouted Popcorn

Chocolate Covered Sprouted Popcorn
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Chocolate Covered Sprouted Popcorn
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Ingredients
Sprouted Popcorn
  • 1/3 cup organic sprouted popcorn
  • 1 tablespoon extra virgin olive oil or coconut oil
Chocolate Sauce
  • 5 oz melting dark or milk chocolate, preferably organic
Servings:
Units:
Instructions
  1. In a large pot, add oil and 3 popcorn kernels. Cover and cook until all 3 kernels pop.
  2. Remove 3 popped kernels from pot, and add the rest of the popcorn kernels.
  3. Cover and shake pot occasionally until popping slows down.
  4. While popcorn is popping, using a double boiler, melt the chocolate stirring constantly.
  5. Add popcorn to a large bowl. Pour chocolate over popcorn and stir to ensure each popcorn kernel is coated. Let chocolate cool, and enjoy!
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Sproutastic Tail Waggers

Sproutastic Tail Waggers
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Sproutastic Tail Waggers
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Ingredients
  • 1 cup organic sprouted white wheat or oat (gluten-free) flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in a medium bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or wrap well and freeze for a couple of months.
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Overnight Sprouted Rolled Oats

Overnight Sprouted Rolled Oats
Votes: 94
Rating: 2.67
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Overnight Sprouted Rolled Oats
Votes: 94
Rating: 2.67
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Ingredients
  • 1 1/2 cups sprouted rolled oats
  • 1/2 cup yogurt
  • 1 tbsp honey
  • 1 orange and lemon zest
  • 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
  • 1 tbsp almonds
  • 1 tbsp pecans
  • dash of cinnamon for garnish
Servings:
Units:
Instructions
  1. Soak rolled sprouted oats overnight in milk.
  2. Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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January 2018 Newsletter

 

 

Quinoa Products  and Simply Sprouted Granola

Code: 15jan18

These offers are valid only in the continental United States, and do not apply to wholesale orders.

 

 

 

 

 

There's still time to enter our recipe contest.

 Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!

December Newsletter 2017

$1 shipping continues on all orders from 5-50 lbs, plus on our

2-Item and 3-Item Gift Boxes!

 

SHOP GIFT BOXES
If you want to send boxes to more than one address,
​please call our office at 334-584-7875. ​
December offers are valid only in the continental United States, and do not apply to wholesale orders.

 

 

Get in the holiday spirit with these delicious sprouted recipes that your family will love. 

CHOCOLATE-ZUCCHINI CAKE

GINGERBREAD MUFFIN

PUMPKIN STREUSEL MUFFINS

SPROUTED OAT FLOUR PANCAKES

SPROUTED SLICE AND BAKE COOKIES

 

 

SPROUTED LENTIL SOUP

 

VISIT OUR PRESS ROOM

 

 

 

Congratulations to our November recipe contest winner, Kristine Mahan! Her delicious sprouted honey cornbread recipe can easily be made vegan by swapping the egg for 1 tsp of apple cider vinegar. Check it out and try it this month for a quick, tasty sprouted side item.

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter.
Not an Instagram user? No problem! You can enter on our website.

The winner will receive a $30 HealthyFlour.com gift card, and their recipe will be featured on HealthyFlour.com!   ​​

 

ENTER TODAY!

November 2017 Newsletter

Sprouted Flours   |   Sprouted Grains   |  Gluten-Free   |   Simply Sprouted Snacks

Save 15% off all Sprouted, Gluten-Free Oat Products, Kamut, Kamut Flour and Navy Beans during the month of November!

Offer is not available for wholesale orders and is limited to one address per order. Domestic orders only. Expires 11/30/17.

 

 

 

RECIPE: CHEWY MOLASSES COOKIES

 

RECIPE: HEARTY SPROUTED NAVY BEAN AND BARLEY SOUP

 

RECIPE: BAKED APPLE CINNAMON OATMEAL

 

 

Congratulations to @thebalancedblend, the latest winner in our recipe contest! Check out her delicious AND nutritious recipe for Sprouted Pumpkin Oat Bread. ​

 

ENTER OUR RECIPE CONTEST ::     SHARE ON INSTAGRAM AND TAG @SPROUTEDFLOUR

 

There's still time to enter our recipe contest.

​Share your favorite original sprouted recipe on Instagram and tag @sproutedflour to enter. Not an Instagram user? No problem! You can enter on our website. A winner will be selected each month, and will receive a $30 HealthyFlour.com gift card. Their recipe will also be featured on HealthyFlour.com! ​

 

Easy & Nutritious Sprouted Almond-Honey Power Bar

Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Ingredients
  • 1 cup organic sprouted gluten-free rolled oats
  • 1/4 cup organic sprouted almonds, sliced or chopped
  • 1/4 cup organic sprouted sunflower seeds
  • 1 tablespoon organic flaxseed
  • 1 tablespoon organic sprouted sesame seeds
  • 1 cup organic unsweetened whole-grain puffed cereal* *Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
  • 1/3 cup organic currants
  • 1/3 cup organic dried apricots, chopped
  • 1/3 cup organic golden raisins, chopped
  • 1/4 cup organic creamy almond butter
  • 1/4 cup organic brown or coconut sugar
  • 1/4 cup organic honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon Celtic salt
Servings: Bars
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
  2. Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
  3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
  4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
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Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Refreshing Quinoa Salad

Refreshing Quinoa Salad
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Adapted from Cookie and Kate's Favorite Quinoa Salad
Refreshing Quinoa Salad
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Adapted from Cookie and Kate's Favorite Quinoa Salad
Ingredients
  • 1 cup uncooked organic sprouted quinoa
  • 2 cups filtered water
  • 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
  • 1 medium organic cucumber, seeded and chopped
  • 1 medium organic red or orange bell pepper, chopped
  • 3/4 cup organic red onion, chopped
  • 1/4 cup organic olive oil
  • 1/4 cup organic lemon juice 2 large lemons
  • 1 tablespoon red wine vinegar
  • 2 cloves organic garlic, finely minced
  • 1/2 teaspoon Celtic salt
  • ground black pepper to taste
Servings:
Units:
Instructions
  1. 1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
  2. In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
  4. Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.
  5. Stores well in refrigerator up to 4 days.
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Sprouted Pumpkin Oat Bread

Sprouted Pumpkin Oat Bread

by @thebalancedblend, the latest winner in our recipe contest!

 


Sprouted Pumpkin Oat Bread
Votes: 22
Rating: 3.73
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Sprouted Pumpkin Oat Bread
Votes: 22
Rating: 3.73
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Ingredients
  • 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
  • 1 tablespoon organic chai seeds
  • 1 scoop vanilla protein powder
  • 1 teaspoon aluminum-free baking soda
  • 1 tablespoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 2 pastured eggs
  • 1 handful pistachios, crushed
  • TYH simply sprouted granola
  • pumpkin pie spice
Servings:
Units:
Instructions
  1. Preheat oven to 375 and grease bread pan,
  2. In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
  3. In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
  4. Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
  5. Pour into bread pan and let batter sit for a few minutes to thicken up.
  6. Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
  7. Bake 30-40 minutes or until toothpick into center comes out clean.
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 9 tablespoons Unsalted Organic Butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • organic turbinado sugar for dusting
Servings:
Units:
Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  8. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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Hearty Sprouted Bean and Barley Soup

Hearty Sprouted Bean and Barley Soup
Votes: 5
Rating: 4.8
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Hearty Sprouted Bean and Barley Soup
Votes: 5
Rating: 4.8
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Ingredients
  • 2 pound dried sprouted navy beans
  • 2 quartz filtered water or beef broth
  • 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
  • 1 ham hock
  • 2-3 cups coarsely chopped ham
  • 1 pound ground beef cooked and drained
  • 8 cloves garlic chopped
  • 6-8 carrots, peeled and sliced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
  • 1 - 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/4 cup worcestershire sauce
  • 1 teaspoon hot sauce
Servings:
Units:
Instructions
  1. Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
  2. Drain beans, then add 2 quarts water or broth and bring to a boil.
  3. Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
  4. Garnish with leaf spinach or kale for an extra nutritional boost.
  5. Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
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Baked Apple Cinnamon Oatmeal
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Ingredients
  • 1 pound apples
  • 2 cups sprouted rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup Walnuts
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/3 cup maple syrup
Servings:
Units:
Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
  7. Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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August 2017 Newsletter

 

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New Healthy Flour Organic Wash®

Fitzpatrick, Ala. – To Your Health Sprouted Flour Co. continues to impact the food industry globally by announcing the recent implementation of a validated >5-log reduction lethality step in their sprouting process. This lethality step reduces microorganisms while maintaining all the benefits and functionality of their sprouted products. (more…)

July Newsletter 2017

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June 2017 Newsletter

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May 2017 Newsletter

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Save on Sprouted G-F Baking Mix from HealthyFlour.com!

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25% off Sprouted G-F Yellow Corn Meal from HealthyFlour.com


T
hese offers are valid only in the continental United States, and do not apply to wholesale orders. (more…)

TYH Sprouted White Wheat Pizza

TYH Sprouted White Wheat Pizza
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TYH Sprouted White Wheat Pizza
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Ingredients
  • 1 packet yeast
  • 1 1/3 cups warm water
  • 3 1/2 cups TYH White Wheat Flour plus more as needed
  • 2 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon granulated Sugar
  • TYH Sprouted Cornmeal for dusting pan
Servings:
Units:
Instructions
  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
  2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
  4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
  5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
  6. Punch the dough down to release the air.
  7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
  8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
  9. Prepare your favorite toppings.
  10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
  12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
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