334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Adventure Bread

Sprouted Adventure Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Created by Lauren @flourishnourish. Very tasty.
Sprouted Adventure Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Created by Lauren @flourishnourish. Very tasty.
Ingredients
  • 2 1/2 cups organic sprouted rolled oats
  • 1 cup organic sprouted sunflower seeds
  • 1/2 cup Organic Sprouted Pumpkin Seeds
  • 3/4 cup Organic Sprouted Almonds, toasted and chopped
  • 3/4 cup Organic Flax Seeds
  • 1/3 cup Organic Psyllium Seed Husks
  • 3 tablespoons Organic Chia Seeds
  • 2 teaspoons Himalayan Pink Salt
  • 2 1/2 cups filtered water
  • 1/4 cup Avocado Oil
  • 2 tablespoons maple syrup
  • Organic Coconut Oil to grease pan
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Grease loaf pan and set aside.
  2. Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
  3. Mix all ingredients in large bowl until well incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once well mixed, dump mixture into oiled loaf pan. Cover and set in fridge for 4-12 hours.
  4. Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
  5. Remove from oven and let rest 5-10 minutes. Remove from pan and allow to cool on a wire rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool. ENJOY!
Share this Recipe

Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Great served with Crème Fraiche
Peggy’s Sweet Cream Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Great served with Crème Fraiche
Ingredients
  • 0.5 pound organic butter softened
  • 3 cups organic sugar
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • 1 Pinch sea salt
  • 6 large eggs preferably organic or pastured
Servings:
Units:
Instructions
  1. Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
Share this Recipe

Cheesy Grits Souffle

Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked Sprouted Yellow Corn Grits
  • 3 cups filtered water or chicken stock
  • 3 cups whole organic milk
  • 1.5 cups fresh organic corn kernels or frozen
  • 6 large organic or pastured eggs lightly beaten
  • 2 cups (8 oz.) sharp Cheddar cheese grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 0.5 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
  3. Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
  4. Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
Share this Recipe

Sprouted Adventure Bread

Ingredients

Sprouted Adventure Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Adventure Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Dry
  • 2.5 Cups TYH sprouted rolled oats
  • 1 Cups TYH Sprouted Sunflower Seeds
  • 0.5 Cups TYH Sprouted Pumpkin Seeds
  • 0.75 Cups TYH Sprouted Almonds toasted and chopped
  • 0.75 Cups Flax Seeds
  • 0.33 Cups Psyllium Seed Husks
  • 3 TBS chia seeds
  • 2 TSP Himalayan Pink Salt
Wet
  • 2.5 2.5 water
  • 0.25 Cup Avocado Oil
  • 2 TBS maple syrup
Servings:
Units:
Instructions
  1. Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
  2. Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
  3. Dump all dry ingredients into large bowl, then add all wet ingredients.
  4. Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
  5. Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
  6. Remove from fridge and allow to come to room temperature, roughly 2 hours.
  7. Preheat oven to 400.
  8. Bake for 55-60 minutes.
  9. Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
  10. ENJOY!
Share this Recipe

Super Easy Beignets

Super Easy Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Super Easy Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Ingredients
  • 2.25 teaspoons active dry yeast
  • 1.12 cups warm water about 110°F)
  • 0.5 cup organic sugar
  • 1 teaspoon sea salt
  • 2 eggs preferably organic or pastured
  • 1 cup Organic evaporated milk
  • 6 cups sprouted white wheat flour plus more for rolling dough
  • 0.25 cup naturally rendered lard melted
  • 1 quart coconut oil, avocado oil, beef tallow, or lard for frying
  • Organic confectioner’s sugar for dusting
Servings:
Units:
Instructions
  1. In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
  2. Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
  3. Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
  4. Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
  5. *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
Share this Recipe

Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
Units:
Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
Share this Recipe
 

Strawberry Shortcake

submitted by M. Smolinski

Strawberry Shortcake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Strawberry Shortcake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
  • 1 cup Einkorn flour
  • 1 cup White whole wheat flour
  • 2 teaspoons Coconut crystals (sugar)
  • 1/4 teaspoon salt
  • 1/2 cup organic butter
  • 2 Farm fresh eggs
  • 1/2 cup Whole raw milk
Servings:
Units:
Instructions
  1. Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious! Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside. Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
Share this Recipe

TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
Ingredients
  • 2 cups Unprocessed bran flakes
  • 1 cup boiling water
  • 1 cup Dark muscovado sugar
  • 1/2 cup organic butter
  • 1 cup sprouted einkorn flour
  • 1 1/4 cup Sprouted white whole flour
  • 2 teaspoons aluminum-free baking soda
  • 1 teaspoon salt
  • 4 Farm fresh eggs
  • 2 cups organic buttermilk
Servings: muffins
Units:
Instructions
  1. Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk. Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended. To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy! You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
Share this Recipe
 

Gluten-Free Ancient Grains submitted by V. Reed

 

 

 

Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Ingredients
  • 1 cup organic sprouted sorghum flour
  • 2/3 cup Organic sprouted amaranth flour
  • 1/2 cup organic sprouted cornmeal
  • 1/4 cup Organic sprouted quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 tbsp xanthan gum
  • 1 tbsp instant yeast
  • 1 &1/2 tsp salt
  • 2 omega-3 eggs
  • 1 omega-3 egg white
  • 1 cup water
  • 2 tbsp organic olive oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Share this Recipe

Phone 334-584-7875

Connect with us