334-584-7875

To Your Health Sprouted Flour Co.

Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 1/2 dozen
Servings
2 1/2 dozen
Ingredients
  • 4 organic or pasteurized eggs slightly beaten
  • 2 cups organic sugar
  • 1 cup organic olive oil
  • 2 cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2 cups organic sprouted flour of choice
  • 5 cups organic oat bran
  • 1 cup organic flax meal
  • 2 teaspoon baking soda
  • 2 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
  1. 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
  1. 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
  1. 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
Share this Recipe

Sprouted Shortbread with Garam Masala

Pairs perfectly with eggnog or hot apple cider.

 

 

Sprouted Shortbread with Garam Masala
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Sprouted Shortbread with Garam Masala
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Ingredients
  • 3/4 cup organic butter, softened
  • 1/4 cup organic coconut sap or brown sugar
  • 1 3/4 cups sprouted white wheat or oat flour
  • 1/2 tsp Garam Masala
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
  3. Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
  4. On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a pizza wheel or knife. Place shortbread pieces 1” apart on a parchment-lined baking sheet. Bake 12-14 minutes.
  5. Remove pan from oven and cool for 3 minutes. Remove shortbread from pan to a wire rack to cool completely. Store in a cookie tin or zipper bag.
Share this Recipe

Sproutastic Tail Waggers

Like so many pet lovers, I tend to treat my dogs more like children than pets. That includes coming up with healthy treat recipes they love. Here’s one of my “children’s” favorites.

Sproutastic Tail Waggers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Sproutastic Tail Waggers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Ingredients
  • 1 cup organic sprouted white wheat or oat 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 another 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 about 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 freeze for a couple of months.
Share this Recipe

Sprouted Sweet Potato Biscuits

Sprouted Sweet Potato Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Sprouted Sweet Potato Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Ingredients
  • 1 medium sweet potato
  • 2 cups sprouted white wheat flour plus more for rolling out
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch of salt
  • 1 stick butter chilled and cut into small pieces, divided
  • 3/4 cup buttermilk
Servings:
Units:
Instructions
  1. Preheat the oven to 435ºF.
  2. Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
  3. When the potato is cool enough to handle, remove the skins and mash the potato.
  4. Line a baking sheet with parchment paper or a Silpat liner. Set aside.
  5. In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
  6. Add butter and mix by hand just until it resembles coarse crumbs.
  7. Add sweet potato and buttermilk. Stir just until the mixture comes together.
  8. Lightly flour a counter and turn the dough out. Gently knead the dough a few times.

  9. Roll the dough into a rectangle about 2 inches thick. Fold one side of the dough over to by 1/2 then fold the other side over the first side. Flatten the dough into another rectangle. Fold the dough again.
  10. Roll the dough one last time to about 1 1/2 inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Be sure to cook any dough that is leftover too. End pieces are fun for kids!
  11. Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
Share this Recipe

Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter

Banjo’s Cast Iron Sprouted Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Banjo’s Cast Iron Sprouted Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1
Servings
1
Ingredients
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted white wheat flour OR all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted oat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup greek yogurt
  • 3/4 cup almond milk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
  • 2 stilks butter room temperature
  • 1 tablespoon honey
  • 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
  • 1 teaspoon kosher salt
Servings:
Units:
Instructions
  1. Place cast-iron skillet in oven and set to 350
  2. Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
  3. In a bowl, combine cornmeal, flour, baking soda, and salt
  4. In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
  5. Combine egg/buttermilk mixture and dry cornmeal/flour
  6. Add 6 tablespoons of melted butter
  7. Fold or stir until all ingredients are mixed together. Do Not Over Mix
  8. Remove skillet from oven, distribute butter evenly in the pan
  9. Add butter to the skillet, spread evenly
  10. Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
  11. Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
  1. Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
  2. Combine all the ingredients
  3. Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
Share this Recipe

Sprouted Lentil Chicken Soup

Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium 15 oz. can organic diced tomatoes
  • 4 cloves garlic, thinly sliced
  • salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 12 cups low-sodium chicken broth or water
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
Units:
Instructions
  1. Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
Share this Recipe

Sprouted Red Wheat Lavash Crackers

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

Sprouted Red Wheat Lavash Crackers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Red Wheat Lavash Crackers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 teaspoon instant yeast
  • 1 1/2 cups warm filtered water
  • 3 1/2 tablespoons good olive oil
  • 5 1/2 cups organic sprouted red wheat flour
  • 3 1/2 teaspoons 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 the bowl onto a floured surface and divide it 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

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

Share this Recipe

Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
Units:
Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
Share this Recipe

Sprouted Lentil Lasagna with Grass-fed Meat Sauce

Congratulations to our October Instagram Winner  Caroline Rose (@moodymadeyefoodie ) for her sproutastic take on lasagna with TYH Sprouted Lentils.

Sprouted Lentil Lasagna with Grass-fed Meat Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Lentil Lasagna with Grass-fed Meat Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 cups TYH Organic Sprouted Lentils
  • 1 sweet onion, diced
  • 1 head of garlic
  • 2 cups shiitake mushrooms, chopped
  • 1 pound pasture-raised ground beef
  • 1 jar favorite tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon local honey
  • dash of Ceylon cinnamon
  • Cheeses of choice (such as ricotta, Buffalo milk mozzarella, and Parmesan)
  • Jovial Foods gluten-free lasagna sheets
Servings:
Units:
Instructions
  1. Cook lentils and set aside.
  2. Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
  3. Add ground beef, cook until done.
  4. Set aside with the lentils.
To Make Sauce:
  1. Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
  2. Once it boils, turn the heat down to simmer and add your lentil mixture with all your veggies and meat to the sauce and simmer for a couple of hours.
To Make Lasagna:
  1. Add boiling water to a glass casserole dish with Jovial foods gluten-free lasagna sheets for 5-10 minutes and drained before assembling the lasagna.
  2. First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
  3. Top lasagna with buffalo milk mozzarella, place on a baking sheet lined with foil, and stick into a 350-degree oven for 45-55 minutes.
Share this Recipe

Phone 334-584-7875

Connect with us