Delicious & Easy to Make Sprouted Sandwich Bread
Ingredients
- 1 cup warm whole fat milk
- 1 tablespoon organic sugar
- 6 tablespoons organic butter, melted
- 1 teaspoon sea salt
- 1 packet active dry yeast (or 2 1/2 teaspoons)
- 2 large organic eggs
- 4 cups (gluten-containing) sprouted flour of choice
- olive oil for bowl
Servings: slices
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Instructions
- Combine the milk, sugar, butter, salt, and yeast in the bowl of a stand mixer fitted with the hook attachment and mix to combine well.
- Add the eggs and mix until well blended.
- Add the flour and mix until the dough pulls together well (not more than 1 minute). NOTE: It’s important not to over mix sprouted flour or the gluten bonds that form quickly will break down and your dough won’t rise.
- Flour your hands and remove the dough from the mixer. Stretch and fold it inward 3-4 times in your hands. Place back into bowl that has been greased with olive oil. Flip to coat both sides and cover with plastic wrap. Allow to rise in a warm spot until doubled in size. About 1-1 ½ hours.
- Generously grease a loaf pan with soft butter. Punch down dough slightly, then lift out of bowl. Stretch and fold dough inward 3-4 times in your hands, shaping it for your loaf pan. Place in pan, cover with plastic wrap and let rise again. About 1 hour.
- Place loaf pan in preheated 375-degree oven and bake for about 30 minutes being careful not to burn top. Remove from oven and let bread sit for 10 minutes before removing from pan to wire rack to cool completely.
- Slices beautifully and makes great sandwich bread and toast.
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Sproutastic Brownies
Ingredients
- 3 cups sprouted flour of choice
- 2 cups organic whole fat buttermilk
- 4 large organic eggs
- 1 teaspoon sea salt
- 1 1/2 cups organic sugar
- 1 1/2 sticks organic butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract (optional)
- 1 tablespoon baking powder
- 3/4 cup cocoa
Servings: brownies
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Instructions
- Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar until fluffy (about 2 minutes).
- Add eggs, one at a time, blending well. Add extracts and blend well.
- Add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients.
- Pour batter into a well-greased 9x13 baking dish and bake for about 1 hour.
- Remove from oven and let cool about 10 minutes before slicing.
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Fruit Crumble
Ingredients
- 6 large Peaches sliced or 5 cups blueberries
- 1/4 cup granulated Sugar
- 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
For the crumble topping:
- 1 1/2 cups sprouted flour of choice
- 1 cup packed brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup melted organic butter
Servings:
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Instructions
- Preheat oven to 375 degrees. In a large bowl, combine fruit, sugar, lemon juice, cinnamon, ginger, and sea salt.
- In a separate medium bowl, combine flour, brown sugar, salt, and cinnamon for topping. Pour in melted butter and stir until mixture is crumbly.
- Place fruit mixture in a lightly greased baking dish. Sprinkle topping evenly over fruit. Bake until topping is golden, about 45-50 minutes.
- Serve warm with vanilla ice cream or freshly whipped cream.
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Skillet Cornbread with Sprouted Lentil Flour
Ingredients
- 1 1/2 cups sprouted cornmeal
- 1 cup sprouted lentil flour (or sprouted flour of choice)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups goat milk kefir
- 2 large eggs
- 6 tablespoons melted butter
- 2 tablespoons melted butter (for the skillet)
Servings: Skillet
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Instructions
- In a large mixing bowl combine the sprouted cornmeal, sprouted lentil flour, baking soda, and salt.
- Whisk the eggs and kefir till combined, add to the dry ingredients, and mix thoroughly.
- Add the melted butter to the mix.
- Pour the mixture into greased eight-inch skillet.
- Place in a 350-degree preheated oven and cook for 30 minutes.
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Sproutastically Healthy Dog Biscuits
Ingredients
- 1/4 cup filtered water
- 2 large pastured or organic eggs
- 2 cups sprouted brown rice or lentil flour
- 1 1/3 cups sharp cheddar cheese, shredded
- 1/4 cup Avocado Oil
Servings: treats
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Instructions
- Preheat oven to 400 degrees.
- In a small bowl, whisk water and eggs together and set aside.
- In the bowl of a food processor equipped with a steel blade, add flour, cheese, and oil. Pulsate for 5 seconds. Scrape sides of the bowl and pulsate for another 5 seconds. The mixture should have the texture of coarse meal.
- With the machine running, slowly pour in the egg mixture until the dough forms a ball.
- Divide dough into 2 balls so it’s easy to handle. Knead each dough ball on a floured surface a couple of minutes. Roll dough to ¼” thickness on a floured surface using a rolling pin. Cut with pizza wheel or dog biscuit cookie cutter.
- Place biscuits on foil-lined cookie sheets. Repeat process with 2nd dough ball.
- Bake biscuits for 12 minutes. Remove from oven and turn biscuits over. Continue baking another 6 minutes until golden.
- Bake biscuits for 12 minutes. Remove from oven and turn biscuits over. Continue baking another 6 minutes until golden.
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Sproutastic Buckwheat Pancakes
Ingredients
- 1 cup sprouted organic buckwheat flour
- 1 1/2 teaspoons organic sugar
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cups organic whole fat buttermilk
- 1 large pastured or organic egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
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Instructions
- Stir all dry ingredients together in a medium bowl.
- Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
- Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Sprouted Johnny Cakes
Ingredients
- 1 cup sprouted organic brown rice or white wheat flour
- 1 cup sprouted organic yellow corn meal
- 2 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large pastured or organic eggs
- 3/4 cup raw or organic whole fat buttermilk (can substitute coconut milk)
- 1/4 cup filtered water
- 1/2 cup rendered lard, bacon grease, or avocado oil
- 2 tablespoons raw or organic butter
Servings: cakes
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Instructions
- Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
- Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
- Pour wet ingredients into dry ingredients and stir just to combine well.
- Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.
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Sprouted Garbanzo Bean (Chickpea) Stew
Ingredients
- 3 tablespoons coconut oil
- 1 medium organic onion, chopped
- 2-3 cloves organic garlic, chopped
- 1 small fresno or jalapeno pepper, chopped
- 4 tablespoons harissa paste
- 1 organic red bell pepper, diced (roasted red pepper works well, too)
- 1 medium organic sweet potato, diced
- 1 15-oz. can organic crushed tomatoes
- 1 pound cooked and drained sprouted organic garbanzo beans (chickpeas)
- 2 cups organic vegetable broth
- salt and pepper to taste
Servings:
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Instructions
- In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
- Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
- Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
- Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
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Winter Stew
Ingredients
- 1 pound venison, beef, or bison, cubed
- 1/3 cup organic sprouted white wheat or sorghum flour
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 medium organic onions, diced
- 8 ounces bacon, diced (nitrate/nitrite free)
- 6 cloves organic garlic, diced
- 1 pound organic mushrooms, quartered
- 1 cup dry red wine
- 4 cups beef broth
- 3 tablespoons organic tomato paste
- 1 bunch Fresh Thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 cup fresh parsley chopped
Servings:
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Instructions
- Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
- Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
- Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
- Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
- Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
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Banjo’s Cast Iron Sprouted Cornbread
Ingredients
- 1 1/2 cups organic sprouted yellow corn meal
- 1 cup organic sprouted white wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup whole fat sour cream
- 3/4 cup whole fat buttermilk
- 2 large eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter to grease cast iron
Servings:
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Instructions
- Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
- Place 2 tablespoons of butter in the skillet while in oven.
- In a large bowl combine cornmeal, flour, baking soda, and salt.
- In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
- Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
- Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
- Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
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Peggy’s Sprouted Muffins
Makes 2-2 ½ dozen super moist muffins
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
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Instructions
- Preheat oven to 350 degrees.
- 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.
- Add remaining ingredients and blend well with a large spoon or spatula.
- 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
- 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
- 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 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Sprouted Shortbread with Garam Masala
Pairs perfectly with eggnog or hot apple cider.
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:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
- Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
- 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.
- 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.
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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.
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:
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Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- Stir together first 3 ingredients in a large bowl.
- Stir together next 3 ingredients in another bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
- Roll dough into quarter-sized balls and flatten on the baking sheet with a spoon or your fingers.
- Bake about 15 minutes or until lightly golden. Cool on a rack before serving.
- Store in an air-tight container for up to a week or freeze for a couple of months.
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Sprouted Sweet Potato Biscuits
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:
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Instructions
- Preheat the oven to 435ºF.
- Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
- When the potato is cool enough to handle, remove the skins and mash the potato.
- Line a baking sheet with parchment paper or a Silpat liner. Set aside.
- In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
- Add butter and mix by hand just until it resembles coarse crumbs.
- Add sweet potato and buttermilk. Stir just until the mixture comes together.
- Lightly flour a counter and turn the dough out. Gently knead the dough a few times.
- 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.
- 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!
- Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
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Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter
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:
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Instructions
- Place cast-iron skillet in oven and set to 350
- Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
- In a bowl, combine cornmeal, flour, baking soda, and salt
- In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
- Combine egg/buttermilk mixture and dry cornmeal/flour
- Add 6 tablespoons of melted butter
- Fold or stir until all ingredients are mixed together. Do Not Over Mix
- Remove skillet from oven, distribute butter evenly in the pan
- Add butter to the skillet, spread evenly
- Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
- Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
- Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
- Combine all the ingredients
- Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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Sprouted Lentil Chicken Soup
Ingredients
- 4 tablespoons bacon fat, butter, or olive oil
- 1 large onion, diced
- 2 medium stalks Celery diced
- 2 medium carrots, diced
- 4 cloves garlic thinly sliced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 12 cups chicken broth
- 2 cups TYH Sprouted Lentils
- 1 pound boneless, skinless chicken thighs
- grated parmesan or romano cheese, for serving (optional)
Servings: people
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Instructions
- Heat the fat in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season 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.
- Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a 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 to a plate.
- Using 2 forks, shred the chicken and return it to the pot. Taste and season as needed. Serve with cheese sprinkled over the top.
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Sprouted Red Wheat Lavash Crackers
(Simple way to keep crackers on hand at all times)
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:
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Instructions
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- 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.
- Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
- 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.
- 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.
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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!
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:
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Instructions
- In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
- Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
- Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
- Flip over once bubbles have formed and the bottom is golden brown.
- Repeat until all pancakes are made.
To Freeze
- 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
- Let defrost at room temperature and then microwave or toast in the oven or toaster.
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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.
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:
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Instructions
- Cook lentils and set aside.
- Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
- Add ground beef, cook until done.
- Set aside with the lentils.
To Make Sauce:
- Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
- 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:
- 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.
- First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
- 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.
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