Peggy’s Fresh Goat Cheese
Ingredients
- 2 quarts fresh raw goat milk
- 2 teaspoons vegetable or animal rennet
- 1 tablespoon sea salt
Servings:
Units:
Instructions
- Pour goat milk in clean bowl. Add rennet and stir thoroughly (about 1-2 minutes).
- Cover bowl with lid or large plate. Place on counter away from direct heat for 24 hours.
- After 24 hours remove plate.
- Spoon off whey from milk that has now separated and thickened, (I use the whey for lacto–fermented canning and mayonnaise) leaving only the milk solids in the bowl.
- Place large piece of cheesecloth or thin tea towel inside colander.
- Place colander inside small bucket or bowl. Pour milk solids into the colander. Sprinkle with 1 tablespoon sea salt and stir well.
- Place plate on top of colander to cover. Place colander in bucket on counter away from direct heat for 24 hours.
- After 24 hours remove plate. Scrape cheese from sides of colander into center of cheesecloth or tea towel.
- Gather ends of cheesecloth and tie into a knot, leaving thickened cheese in a ball in bottom of cheesecloth.
- Hang cheesecloth on a hook above your sink or run a large dowel through the knotted cheesecloth and hang it over the top of a pitcher and let your cheese continue to drain for 12 to 24 hours, depending on how dry or creamy you prefer your cheese to be.
- Remove cheese from cheesecloth and store in refrigerator in glass container. Will keep for up to 2 weeks.
Recipe Notes
Utensils needed: large glass or plastic bowl, large plate to cover bowl, large piece of cheesecloth or thin tea towel, large mesh colander, and a small bucket or large bowl that colander will fit in but leave lots of room in bottom for draining the cheese, long–handled spoon or dowel and pitcher.
Share this Recipe
Buttermilk-Poppy Seed Muffins
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup maple sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole buttermilk, preferably organic
- 3 large eggs, preferably pastured
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/2 cup organic butter, melted
- Orange Glaze
Orange Glaze
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
Share this Recipe
Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
Servings:
Units:
Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
Share this Recipe
Improved Pizza Crust
Ingredients
- 1 cup plus 3 tablespoons water
- 3 tablespoons olive oil
- 3 cups sprouted flour (red wheat or spelt works best)
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons honey
- 1 packet dry active yeast
- 2 tablespoons dried herbs of choice (optional)
Servings:
Units:
Instructions
- Place all ingredients in a food processor and mix well.
- Continue to blend for about 2 minutes.
- Let dough rise in processor bowl for about 1 hour.
- Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
- Let dough rest for 15–20 minutes. Load with favorite toppings.
- Bake at 450 degrees for 12–15 minutes.
- Let pizza rest for about 5 minutes before cutting.
Recipe Notes
I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.
Share this Recipe
Kamut Herb Salad with Feta and Hazelnuts
Ingredients
Salad:
- 1 cup sprouted Kamut berries (my suggestion is to use sprouted berries)
- 1 cup fresh cilantro leaves, packed
- 1 cup fresh mint leaves, packed
- 1/2 cup feta, crumbled
- 1/2 cup hazelnuts, roasted
Vinaigrette:
- 1 tablespoon olive oil (I use about 2–3 tablespoons)
- 1 teaspoon lemon juice
- 2 teaspoons cider vinegar
- 1 teaspoon honey or to taste
- salt and pepper to taste
Servings:
Units:
Instructions
- In a heavy saucepan, add 1 cup of sprouted Kamut berries with 3 cups of water.
- Bring to a boil and simmer covered until desired doneness is reached.
- Begin checking after 20 minutes to ensure berries don’t overcook.
- Sprouted berries will cook quicker than un-sprouted berries.
- Like wild rice, some backbone should remain.
- Soaking overnight reduces the cooking time.
- Drain and rinse the Kamut with cold water to cool the grains for the salad.
- Save time by making this the night before while you're watching TV or eating dinner.
- Roast the hazelnuts while the Kamut is cooking.
- Set the oven to 325 degrees.
- Spread the hazelnuts on the baking sheet and roast until fragrant, about 7 to 10 minutes.
- Wash cilantro and mint. Remove the leaves from the stem (optional). If you choose to skip this step, chop the herbs before measuring.
- In a large bowl, add the kamut, cilantro, mint, feta and hazelnuts. Add the dressing and toss to coat.
Share this Recipe
Peanut Butter Dog Treats
Ingredients
- 3 cups sprouted flour (your choice)
- 1/2 cup organic peanut butter
- 1 cup plus 3 tablespoons water
- 2 tablespoons extra virgin olive oil or coconut oil
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Combine oil, peanut butter, and water.
- Add flour, one cup at a time, forming a dough.
- Knead dough about 3 minutes.
- Flour a flat surface and roll dough out to ¼ inch thickness.
- Cut treats into squares of the size that will suit your dog (I use a pizza wheel, but you could also use a bone-shaped cookie cutter).
- Place on a parchment lined cookie sheet.
- Bake for 20 minutes. Cool completely.
- Watch that tail wag!
Share this Recipe
Sour Dough English Muffins
Ingredients
Preferment:
- 3/4 - 1 cup of sourdough starter
- 1 teaspoon maple sugar
- 1 1/4 cups filtered water
- 2 cups sprouted red wheat flour
Dough:
- 2 cups sprouted wheat or spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- All of preferment
Servings:
Units:
Instructions
- Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
- Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
- Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
- Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
- Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
- Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
- Preheat frying pan on medium low. When you add butter it should sizzle.
- Butter your pan MINIMALLY.
- Cook muffins 4 minutes – down side should get brown.
- Flip muffins and depress SLIGHTLY if needed to flatten down side.
- Cook 4 minutes on other side.
- Adjust stove heat if muffins cook too fast/slow.
Share this Recipe
German Chocolate Cake
Ingredients
Cake:
- 4 ounces chopped or grated organic chocolate
- 1/2 cup boiling water
- 1 cup raw or organic butter, softened
- 2 cups maple sugar
- 4 pastured or organic eggs, yolks separated from whites
- 1 teaspoon vanilla
- 2 1/2 cups sprouted white wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
- 1 cup light organic or raw cream
- 1 cup coconut sap sugar or muscavado
- 3 pastured or organic egg yolks, beaten
- 1/2 cup raw or organic butter
- 1 teaspoon vanilla
- 1 1/3 cups flaked organic coconut
- 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
- Preheat your oven to 350 degrees.
- Butter and flour 3 round cake pans.
- Line each with wax paper or natural parchment.
- Place chopped or grated chocolate in a small glass or ceramic bowl.
- Add boiling water and stir until melted. Set aside to cool.
- In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
- Add melted chocolate and vanilla and blend well.
- In a separate bowl mix flour, baking soda and salt together.
- Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
- Blend until batter is smooth.
- In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
- Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
- Divide your batter between your prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool layers 15 minutes before removing to cooling rack.
- Slowly remove the wax paper from each inverted layer.
Frosting:
- In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
- Stir until melted and continue stirring for 12 minutes.
- Stir in the coconut and toasted pecans.
- Remove frosting from heat and let cool until firm and easy to spread.
- Frost a layer and place another on top.
- Frost top of cake (and sides if frosting recipe doubled).
- You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
Share this Recipe
Candace’s Sprouted Spelt Bread
Ingredients
- 3 cups sprouted spelt flour
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon dry active yeast
- 1 1/2 cups filtered water
Servings:
Units:
Instructions
- Mix all ingredients in a glass or ceramic bowl.
- Stir until all is moist.
- Cover and leave on the counter for 12, 24, or up to 36 hours to allow it to ferment.
- Place a Dutch oven with cover or cloche in your oven and preheat to 500 degrees.
- While oven is heating, place a linen cloth on the counter and sprinkle with flour; scoop wet dough from bowl and let it plop onto the floured cloth.
- Sprinkle the top with flour and pat into a rectangle.
- Fold in all sides and turn over.
- When the oven is hot, drop dough into Dutch oven or cloche, cover and bake 30 minutes.
- Remove the Dutch oven or cloche cover and bake an additional 15 minutes.
- This is amazing crusty, soft on the inside, NY deli bread.
- Keeps well on the counter with cut side down.
- Marvelous toasted.
Share this Recipe
Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
Units:
Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
Share this Recipe
Sprouted Millet Herbed Muffins
Ingredients
- 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
- 2 cups whole organic buttermilk
- 3 organic or pastured eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried tarragon
- 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
Units:
Instructions
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.
Share this Recipe
Sprouted Black Bean Soup
Ingredients
- 10 slices (nitrite/nitrate–free) bacon, chopped
- 2 medium organic onions, chopped
- 6 cloves organic garlic, chopped
- 2-3 cups homemade or organic chicken stock
- 1 can (14.5oz.) organic chopped tomatoes
- 2 tablespoons fermented ketchup
- 2 teaspoons worcestershire sauce
- 1 tablespoon chili powder
- 4 cups cooked sprouted Black Beans*
- Sea salt and pepper to taste
- Juice of ½ lime
- Chopped cilantro for garnish
- Sliced scallions for garnish
- Sour Cream for garnish
- Grated Cheddar for garnish
Servings:
Units:
Instructions
- Put the bacon into a large heavy pot and place it over medium heat.
- Cook until it starts to give up its fat, about 4 minutes.
- Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.
- Stir in the garlic and cook about 1 minute.
- Add the chicken stock, tomatoes, ketchup, Worcestershire, and chili powder.
- Stir in the beans, turn the heat to high and bring all to a boil.
- Reduce heat to low and let simmer for 15–20 minutes to blend flavors and thicken soup.
- Stir in the limejuice.
- Serve with garnishes and your favorite sprouted bread or crackers.
- NOTE: Measure your 4 cups of black beans for this recipe after they've been cooked, not as dried beans.
Recipe Notes
*To cook sprouted black beans: Place 4 cups of dried sprouted black beans in a pot with 2 quarts of cold filtered water. Add 1 teaspoon of sea salt (optional). Bring water to a boil. Stir beans, reduce heat, cover and simmer about 30 minutes. Check the consistency of the beans (they’ll cook quicker than un–sprouted dry beans) after 30 minutes. Extend the cooking time until beans have reached the tenderness you prefer.
Share this Recipe
Carrot Cake
Ingredients
Carrot Cake:
- 4 pastured or organic eggs
- 2 cups maple sugar (or sugar of your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted white wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
Icing:
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
Servings:
Units:
Instructions
- Beat eggs until fluffy; add sugar gradually.
- Pour oil into sugar mixture slowly; beat well.
- Sift dry ingredients together.
- Add to batter in 3 additions; beat well after each.
- Fold in carrots.
- Pour into 3 well-buttered 9–inch layer pans.
- Bake at 350 degrees for 35 minutes.
- Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
- Using an electric mixer beat the cream cheese and butter together until light and creamy.
- Add the vanilla and blend.
- Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
- Spread between cooled cake layers and on top and sides.
Share this Recipe
Cranberry Apple Casserole
Ingredients
- 1 cup whole organic cranberries
- 1 1/2 cups un–peeled organic apples, chopped
- 3/4 cup maple sugar
- 1/2 cup chopped nuts
- 1/2 cup muscavado or coconut sap sugar
- 2/3 cup sprouted flour (your choice)
- 1/2 cup sprouted rolled oats
- 1/2 cup raw or organic butter, softened
Servings:
Units:
Instructions
- Combine cranberries, apples and maple sugar in an ovenproof baking dish.
- Mix nuts, muscavado sugar, butter and rolled oats with flour (will be like a moist paste. Add 1 tablespoon of water if needed) and pat on top of cranberry/apple mixture.
- Bake at 350 degrees for 45 minutes or until browned and bubbly.
Share this Recipe
Sprouted Crackers
Ingredients
- 5 cups of organic sprouted flour (see below for varieties)
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted melted butter (plus extra for greasing pan and brushing tops of crackers)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
Units:
Instructions
- Lightly butter 2 large baking sheets.
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet. Brush tops lightly with extra melted butter.
- For dried crackers place in oven on lowest possible temperature (around 150 degrees).
- Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For baked crackers place in oven preheated to 300 degrees.
- Bake for 30 minutes until lightly browned on top.
- Reduce heat to 200 degrees and let crackers continue to bake until completely dried and crispy (about 2 – 2 ½ additional hours).
Recipe Notes
Sprouted Flour Combinations:
all wheat, spelt (will be very crumbley), barley, kamut or mix. All sprouted sorghum flour w/¼ cup sprouted amaranth, equal amounts of sprouted oat and sorghum flour. Be creative.
Variations:
Rosemary/Walnut – to basic recipe add 2 tablespoons of ground rosemary, 1 tbsp. 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 tsp. cinnamon oil, and ¾ cup organic or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked peppercorns. Sprinkle tops with pink Himalayan salt.
Herbed – add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
Share this Recipe
Lentil Soup
Ingredients
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped organic onion
- 1 cup finely chopped organic carrot
- 1 cup finely chopped organic celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts homemade or organic chicken stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of ground cloves (optional)
- 1/4 cup chopped fresh parsley
Servings:
Units:
Instructions
- Place lard or oil in a large Dutch oven and set over medium heat.
- Add the onion, carrot, celery, and salt.
- Stir until onions are translucent, about 5–7 minutes.
- Add lentils and rest of ingredients.
- Stir to blend.
- Bring soup to a boil.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
- Serve chunky or puree with a stick blender.
- Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
Share this Recipe
Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
Share this Recipe
Sweet Potato Pecan Bread
Ingredients
- 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
- 2 eggs, lightly beaten
- 2 teaspoons aluminum-free baking powder
- 6 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup maple sugar (or sweetener of choice)
- 1/2 cup golden organic raisins or chopped dates
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- Grease a standard ceramic or glass loaf pan.
- Stir together flour, baking powder, salt and spices in a mixing bowl.
- With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
- Stir in sweet potatoes, pecans and raisins.
- Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
- Cool in pan for 15 minutes. Remove from pan.
- Let cool another 15 minutes before slicing.
Recipe Notes
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.
Share this Recipe
My Favorite Mexican Cornbread
Ingredients
- 2 organic or pastured eggs, lightly beaten
- 1/4 cup lard, melted
- 1 cup sprouted yellow corn flour
- 1 cup grated cheddar cheese
- 1 cup sour cream (whole fat)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 3-5 jalapeno peppers, chopped
- 1 cup fresh or frozen organic corn kernels
Servings:
Units:
Instructions
- Mix all ingredients in a large bowl.
- Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
- Bake for 1 hour @ 350 degrees until lightly browned on top.
- Let sit for 5 minutes before cutting into squares for serving.
- This cornbread is simply the best!
- I serve it with hardy soups or chili in the fall and winter months.
Share this Recipe
Corn Tortillas
Ingredients
- 2 cups sprouted yellow corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/8 cups water
- 3-4 tablespoons lard
Servings:
Units:
Instructions
- Mix all ingredients well until a dough ball forms (about 3 minutes).
- If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
- Let dough sit, covered, for about 2 hours.
- Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
- Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
- You can also use a tortilla press in place of the rolling pin.
- Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
- Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
- Once the second side is a little browned, remove it from the skillet and place on a plate.
- Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
- I refrigerate mine if not using them all.
Share this Recipe
Spiced Pumpkin Biscuits
Ingredients
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
Share this Recipe
Purrfect Salmon Balls for Kitty
Ingredients
- 1 7 oz. can salmon
- 1/2 cup sprouted yellow corn flour
- 3/4 cup sprouted wheat or sorghum flour
- 1 egg, lightly beaten
- 1 tablespoon or more chicken or fish stock
Servings:
Units:
Instructions
- Place all ingredients in a medium bowl. Mix well. I use my hands. Dough needs to be moist enough to hold together well.
- Shape into balls slightly smaller than a marble.
- Place on a parchment-lined baking sheet.
- Bake at 350 degrees for 15 minutes.
- Place on a parchment-lined baking sheet. Bake at 350 degrees for 15 minutes.
- Store in a zip lock bag in the freezer to up a month.
- Thaw a few at a time to serve and listen for the purring to begin!
Share this Recipe
Flour Tortillas
Ingredients
- 4 cups sprouted white wheat flour
- 2 teaspoons sea salt
- 1/4 teaspoon aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 1/4 cup plus 3 tablespoons hot water
Servings:
Units:
Instructions
- Combine flour, salt, and baking powder; stir well.
- Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
- Gradually stir in 1 ¼ cups of water, mixing well.
- Add remaining water one tablespoon at a time only if dough is too dry to handle.
- Let dough sit on counter, covered, for about an hour before pressing.
- Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
- Circles should be about 6 inches in diameter.
- Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
- Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
Share this Recipe
Amaretto–Almond Pound Cake
Ingredients
- 1 1/4 cups organic butter, softened
- 3 ounces organic cream cheese, softened
- 2 1/2 cups maple sugar (or sweetener of choice)
- 3 tablespoons almond-flavored liqueur (Amaretto)
- 1 tablespoon vanilla extract
- 2 1/2 cups sprouted wheat or brown rice flour
- 6 large organic or pastured eggs
- 1/3 cup sliced almonds
Amaretto Glaze
- 3/4 cup organic sugar
- 6 tablespoons organic butter
- 1/4 cup Amaretto (almond liqueur)*
- 2 tbsp water
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat butter and cream cheese at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
- Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
- I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
- During last 10 minutes of baking prepare Amaretto Glaze.
- Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
- Use all of glaze, allowing it to soak into cake after each addition.
- Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Amaretto Glaze
- Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
- Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Recipe Notes
Amaretto Glaze:
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.
Share this Recipe
Sauvignon Blanc Pound Cake
Ingredients
- 2/3 cup organic whole milk
- 1/3 cup Sauvignon Blanc*
- 1 cup organic butter, softened
- 2 cups maple sugar (or sweetener of choice)
- 4 large organic or pastured eggs
- 3 cups sprouted wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic salt
- 1 teaspoon vanilla extract
- * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
Sauvignon Blanc Glaze
- 1 1/2 cups Powdered rapadura
- 2 tablespoons Sauvignon Blanc*
- 1 ablespoon organic milk
- * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
- Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
- In a large bowl, beat butter at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
- Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
- Cool completely.
Share this Recipe
Key Lime Pound Cake
Ingredients
- 1 cup organic butter, softened
- 1/2 cup lard, softened*
- 3 cups maple sugar (or sweetener of choice)
- 6 large organic or pastured eggs
- 3 cups sprouted white wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon Celtic salt
- 1 cup organic whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
- 1/4 cup fresh Key lime juice
- * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
Key Lime Glaze
- 1 cup Powdered rapadura
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth. Pour over cooled cake immediately.
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together sprouted flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack. Cool completely.
Share this Recipe
Sour Cream Bread
Ingredients
- 1 package active dry yeast
- 3 tablespoons water
- 1/4 cup + 2 tablespoons warm water (105–110 degrees)
- 16 ounces whole fat sour cream
- 1 tablespoon Celtic salt
- 1/4 teaspoon baking soda
- 4 cups sprouted red wheat flour
Servings:
Units:
Instructions
- Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
- Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in a buttered 9x5x3" loaf pan.
- Cover and let rise for 1 hour or until doubled in bulk.
- Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
Recipe Notes
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
Share this Recipe
Pita Bread
Ingredients
- 2 cups warm water (105-115 degrees), divided
- 2 teaspoons maple sugar or honey
- 1 package Active Dry yeast
- 6 cups sprouted red wheat or spelt flour
- 1 1/2 teaspoons Celtic salt
- 3 tablespoons olive oil
Servings:
Units:
Instructions
- Preheat oven for one hour at 500 degrees.
- Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
- Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
- Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
- Add more flour, one tablespoon at a time if dough is too sticky.
- Make a ball with dough and place in a greased bowl, turning to coat both sides.
- Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
- Divide dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
- Let rise uncovered in a warm place until doubled in bulk.
- Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.
Recipe Notes
You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.
Share this Recipe
Olive Baguettes
Ingredients
- 2 packages active dry yeast
- 1 3/4 cups warm water (105-115 degrees)
- 4 1/2 cups sprouted red wheat or spelt flour
- 2 teaspoons Celtic salt
- 1 6- oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
- 2 teaspoons chopped fresh rosemary
- 1/4 cup cool water
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- In large bowl, sprinkle yeast over warm water.
- Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
- Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
- Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
- Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
- Turn out onto a lightly floured surface.
- Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
- Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
- Grease a large bowl.
- Add dough and turn to coat both sides.
- Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
- Punch down dough and divide in half.
- On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion.Tuck ends under to form a loaf (about 16" x 2 ¼ ").
- Place on a parchment lined baking sheet and repeat process with second half of dough.
- Place baguettes 3 inches apart on baking sheet.
- Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
- In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
- Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
- Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
- Remove loaves from pan to wire rack and cool.
Share this Recipe
Buttermilk Yeast Rolls
Ingredients
- 1 package Active Dry yeast
- 1/4 cup + 3 tablespoons warm water (105-115 degrees)
- 3 tablespoons maple sugar (or sugar of choice)
- 1/2 cup melted lard
- 4 cups sprouted red or white wheat flour Can also use sprouted Kamut flour
- 1/2 teaspoon baking soda
- 1 teaspoon Celtic salt
- 1 cup whole organic buttermilk + 1 tablespoon, as necessary
Servings:
Units:
Instructions
- Dissolve yeast in warm water in a mixing bowl.
- Add buttermilk, sugar, and lard. Mix well.
- Combine flour, baking soda, and salt.
- Gradually add to yeast mixture, mixing well.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
- Let rest 10 minutes.
- Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
- Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
Share this Recipe
No-Knead Sourdough Bread
Ingredients
- 2 cups high-extraction einkorn flour or sprouted einkorn flour
- 1 1/2 cups whole-grain einkorn flour, preferably freshly ground or sprouted einkorn flour
- 1/4 cup bubbly sourdough starter
- 1 1/2 cups room temperature water
- 2 teaspoons finely ground unrefined sea salt
- olive oil, for oiling the bowl
Servings:
Units:
Instructions
- Dump the flours, sourdough starter, water and salt into the basin of a stand mixer equipped with a dough hook .
- Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
- Oil a 4-quart glass mixing bowl (I use these because they come with airtight lids.), and dump the ball of dough into the mixing bowl.
- Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
- Place a 6-quart cast iron or enameled cast iron Dutch oven in a cold oven, and then heat the oven to 450 F.
- Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule.
- Cover it with the empty glass mixing bowl, and allow it to rise for 30 minutes.
- Remove the bowl, and if the dough has spread, reform it.
- Working quickly, open the oven and remove the lid from the preheated Dutch oven.
- Dump the dough into the Dutch oven, cover once more, and bake, covered, for 30 minutes.
- Remove the lid to the Dutch oven, and continue baking a further 15 minutes until the bread is fragrant and a light amber brown.
- Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Recipe Notes
You can substitute bread flour or all-purpose flour for high-extraction flour. If you do not have einkorn flour, substitute spelt or wheat.
Share this Recipe
Hush Puppies
Ingredients
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
Servings:
Units:
Instructions
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
Share this Recipe
Beer-Battered Fried Fish
Ingredients
- Beef tallow (could also use lard or coconut oil)
- 2 pounds grouper fillets, cut into pieces (can substitute your favorite fish)
- 1 teaspoon Celtic salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups sprouted white wheat flour Try sprouted sorghum flour for a gluten-free version
- 1 1/2 teaspoons maple sugar
- 1 teaspoon Celtic salt
- 1 (12 oz.) bottle beer (not light)
- 1 teaspoon hot sauce
Servings:
Units:
Instructions
- Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
- Sprinkle fish with salt and pepper.
- Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
- Dip fish in batter, allowing excess batter to drip off.
- Gently lower fish into hot tallow.
- Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
- Place fried fish on a wire rack or on paper towels.
Share this Recipe
Spring Onion Pie
Ingredients
- 10 thin spring onions
- 4 large eggs, lightly beaten, preferably pastured
- 1 cup milk, preferably raw or organic
- 3/4 cup sprouted flour (your choice)
- 1 teaspoon Celtic salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground pepper
- 2 tablespoons butter, preferably raw or organic
- 5 ounces Gruyere cheese, cubed
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
- Serve immediately.
Share this Recipe
Aromatic Sprouted Lentil Salad with Bacon
Ingredients
- 2 cups sprouted dried lentils
- 2 bay leaves
- 4 ounces bacon (or pancetta), chopped (I use 6-8 oz.)
- 6 cups finely chopped red cabbage
- 1/3 cup raw apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 teaspoon Celtic salt
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
Servings:
Units:
Instructions
- Place sprouted lentils and bay leaves in a large saucepan.
- Cover with water to 2 inches above lentils; bring to a boil.
- Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
- Heat a large skillet over medium–high heat.
- Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
- Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
- Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
- Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
- Yield: 12 ¾-cup servings.
Share this Recipe
Southern Rice Bread
Ingredients
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
Share this Recipe
Blueberry-Orange Bread
Ingredients
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
Share this Recipe
Peach Bread
Ingredients
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
Recipe Notes
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
Share this Recipe
Chicken & Cornbread Dressing
Ingredients
- 1 cup chopped organic sweet onion
- 1 cup chopped organic celery
- 1 tablespoon dried sage (or 2 tbsp. fresh)
- 1 teaspoon each salt and pepper
- 2 tablespoons butter or lard
- 2 cups sprouted yellow corn flour or cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 2 cups whole buttermilk (organic or raw)
- 1/2 cup sprouted flour (your choice)
- 2 large organic or pastured eggs, lightly beaten
- 1/4 cup organic butter, melted
- 2 tablespoons organic sugar (optional)
- 2 cups chopped cooked chicken
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
- Remove from skillet.
- Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
- Stir in onion mixture and chicken just until blended.
- Pour batter into hot 12" skillet.
- Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes
NOTE: A fresh garden salad makes this a great springtime supper.
Share this Recipe
Sweet Potato Cornbread
Ingredients
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
Share this Recipe
Bacon and Cheddar Corn Muffins
Ingredients
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
- Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
- Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
- Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
- Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
- Spoon batter into hot muffin pan, filling almost completely full.
- Bake at 425 degrees for 15 to 20 minutes or until golden.
- Remove from pan to a wire rack, and let cool 10 minutes.
Recipe Notes
NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.
VARIATIONS:
Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.
Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.
Share this Recipe
Sour Cream Apple Pie
Ingredients
- 1 unbaked sprouted pie crust
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons sprouted flour (your choice)
- 1 slightly beaten egg, organic or pastured
- 1/4 teaspoon sea salt
- 3-4 cups chopped organic apples
Topping
- 1/2 cup organic sugar
- 1/4 cup organic butter, softened
- 1/3 cup sprouted flour (your choice)
- 1/2 teaspoon ground cinnamon
Servings:
Units:
Instructions
- Mix sour cream, flour, salt, vanilla, egg and apples together.
- Pour into pie crust; bake at 400 degrees for 25 minutes.
- Mix topping ingredients well.
- Will be crumbly.
- Remove pie from oven after 25 minutes.
- Cover with topping and bake an additional 20 minutes.
Share this Recipe
Sprouted Slice-N-Bake Cookies
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cup organic sucanat or sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 4 cups sprouted white wheat or sorghum (g-f) flour
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup organic sugar or coconut palm sugar
Servings:
Units:
Instructions
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
- Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water.
- Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere.
- Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees.
- Cut logs into 1/4" thick slices.
- Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time.
- Cool on baking sheets 5 minutes. Transfer to wire rack.
- Great with ice cream.
Recipe Notes
Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.
Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.
Share this Recipe
Sprouted Praline Rugelach
Ingredients
- 8 ounces organic or raw cream cheese, softened
- 1 cup raw or organic butter, softened
- 3/4 cup organic sugar
- 3 teaspoons vanilla extract, divided
- 1 teaspoon sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tablespoons cane or maple syrup
- 2 tablespoons heavy raw or organic cream
- 1/2 teaspoon ground cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
- Gradually add flour, blending well.
- Divide dough into 4 equal portions flattening each into a disc.
- Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
- Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
- Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
- Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
- Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees.
- Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
- Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
- Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Share this Recipe
Summer Berry Cobbler
Ingredients
- 16 ounces fresh or frozen organic blueberries or blackberries
- 1 1/2 cups organic sugar
- 1 cup sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1/2 cup raw or organic butter, melted
- 3/4 cup raw or organic milk
- Pinch of sea salt
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13" glass or ceramic pan with butter.
- In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
- In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
- In large bowl beat butter with milk until smooth.
- Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
- Bake 35-40 minutes.
- Serve with homemade ice cream or freshly whipped cream.
Share this Recipe
Anthony’s Signature Sauce & Ricotta Pasta
Ingredients
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, sliced
- • Pinch of crushed red pepper
- 1 bunch basil leaves, torn
- 4 ounces ricotta cheese, crumbled
- Sea salt and pepper to taste
- 16 ounces Sprouted Fettuccine or Rigatoni
Servings:
Units:
Instructions
- Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
- Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
- Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
- Season with salt and pepper and spoon into serving bowls.
- Chop the remaining basil, mix into the ricotta and season with salt and pepper.
- Spoon into a small dish for guests to spoon onto the pasta.
Share this Recipe
Homemade Sprouted Pasta
Ingredients
- 2/3 cup sprouted KAMUT flour
- 2/3 cup sprouted red wheat flour
- 2/3 cup almond or coconut flour
- 1/2 teaspoon fine sea salt
- 2 eggs, preferably pastured or organic
- 1 tbsp olive oil
Servings:
Units:
Instructions
- In a bowl, stir together dry ingredients. Add eggs and olive oil.
- Mix dough until a ball is formed.
- Place dough on a floured surface and knead about 2 minutes.
- Don't overwork the dough. Cover with plastic wrap or towel and let dough rest 15-20 minutes.
- Roll dough out thin (1/4" or thinner), cut strips of pasta 1/4" wide with a pizza wheel.
- Bring 8 quarts of water to boil in a large pot. Season with sea salt to taste.
- Add pasta to boiling water and cook 3-4 minutes.
- Remove to bowl or platter and add your favorite sauce, butter, or olive oil and enjoy!
Share this Recipe
Chef Banjo’s Sprouted Tortillas Two Ways
Ingredients
- 2 cups sprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard
- 3/4 - 1 cup hot filtered water (115-130 degrees)
Servings:
Units:
Instructions
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until it resembles a coarse cornmeal mixture.
- With a dough hook add water to mixture. Mix for 4-6 minutes.
- Remove dough from bowl onto a floured surface.
- Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
- Heat a cast iron pan to medium high (dry).
- Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
- Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
Second version:
- Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper
Share this Recipe
Sprouted Yeasted Waffles
Ingredients
- 1 packet (or 2 1/2 teaspoons) active dry yeast
- 3/4 cup warm water (about 80 degrees)
- 3 eggs, pastured or organic
- 3 cups whole organic milk
- 1 cup sprouted yellow cornmeal
- 2 cups sprouted red wheat flour
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
- 3/4 cup organic butter, melted
- 1/2 teaspoon baking soda
- • Olive or coconut oil for greasing waffle iron
Cider Syrup:
- 1 1/2 cups coconut sugar (or brown sugar)
- 1 1/2 teaspoons apple cider vinegar
- 2 cups organic apple cider
- 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
- 2 tablespoons organic butter
Servings:
Units:
Instructions
- In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
- In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
- Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
- Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
- Stir baking soda into batter.
- Preheat waffle iron and brush lightly with coconut or olive oil.
- Cook waffles until golden brown - about 4-5 minutes.
- Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
- Combine all syrup ingredients in a medium saucepan.
- Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
- To serve - butter up your waffles, drizzle with cider syrup and dig in!
Share this Recipe
Gluten-Free Sprouted Waffles
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 1/2 cup sprouted yellow cornmeal
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, preferably pastured or organic
- 1/4 cup coconut sap sugar (or brown sugar)
- 2 cups whole organic buttermilk
- 1 tablespoon olive oil or 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
Servings:
Units:
Instructions
- Preheat oven to 200 degrees.
- Place a large baking sheet on middle rack.
- Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
- Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Preheat your waffle iron.
- Lightly coat it with olive or coconut oil.
- Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
- Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
- Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
Share this Recipe
Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large organic or pastured eggs, lightly beaten
- 1 cup Monterrey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- 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 3-4 minutes until thickened.
- Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
- Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees 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
Best Beans Ever
Ingredients
- 3 cups of TYH Sprouted Black Beans
- 3 cups organic apple cider or juice
- 8 ounces thick-sliced bacon
- 2 small organic yellow onions, peeled
- 1 tablespoon dry mustard
- 1 cup sorghum or cane syrup
- 1 teaspoon sea salt
Servings:
Units:
Instructions
- Place sprouted black beans in large bowl and cover with filtered water at least 3 inches above beans.
- Let beans soak at least 24 hours to reduce cooking time.
- Drain beans and transfer to a large Dutch oven.
- Add 3 cups of cider or juice.
- Bring to a boil over medium heat.
- Gently boil, uncovered, stirring occasionally, for 1 hour. Remove from heat. Drain, reserving liquid.
- Layer half of thick-sliced bacon on the bottom of Dutch oven or bean pot. Spoon beans on top. Nestle onions in beans.
- Heat syrup, mustard and salt until salt dissolves. Pour mixture over beans. Top with remaining bacon.
- Add reserved cider liquid. If necessary add water or additional cider (I add more cider) to cover all.
- Cover bean mixture and bake at 300 degrees for 3 hours, adding cider as needed.
- Bake 2 more hours until beans are tender.
Share this Recipe
Carrot Poppy Seed Muffins
Ingredients
- 1 1/2 cups sprouted flour (your choice)
- 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
- 1 tablespoon poppy seeds
- 1 1/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
- 1 tablespoon firmly packed orange zest
- 2 cups shredded organic carrots
- 3/4 cup whole organic buttermilk or kefir
Servings:
Units:
Instructions
- Preheat oven to 375°.
- In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
- Stir in eggs, olive or coconut oil, and orange zest.
- Fold in shredded carrots and buttermilk.
- If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
- Place paper liners in a 12-cup muffin pan.
- Spoon batter into cups, filling two-thirds full.
- Bake for 20-23 minutes or until golden brown. Cool slightly.
- Great with butter or cream cheese.
Share this Recipe
Sprouted Skillet Cornbread
Ingredients
- 2 cups sprouted yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 1 cup whole fat organic buttermilk or kefir
- 1/4 cup bacon grease
Servings:
Units:
Instructions
- Preheat oven to 450°.
- In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
- Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
- In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
- Scrape the batter into the hot skillet, place the skillet in the oven, and bake until the cornbread is golden brown, about 20-25 minutes.
- Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
- Bring out the butter! Lots of butter!
Share this Recipe
Paula’s Tomato Grits
Ingredients
- 2 cups filtered water
- 1 1/2 cups whole organic milk
- 1 teaspoon sea salt
- 1 cup sprouted yellow corn grits
- 9 tablespoons organic butter
- 3-4 scallions, thinly sliced
- 1/4 teaspoon garlic powder
- 2 1/2 cups shredded sharp cheddar cheese
- • One can organic diced tomatoes with green chiles, drained
Servings:
Units:
Instructions
- Preheat oven to 350°.
- In a large saucepan, combine the water, milk, and salt. Bring to a boil.
- Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
- Add 8 tablespoons of butter stirring until melted.
- Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
- In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
- Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
- Add the tomatoes with chiles, stirring until well blended.
- Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
- Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
- Serve it up hot. Great with spicy grilled or boiled shrimp.
Share this Recipe
Peggy’s Best Batter Bread Recipe
Ingredients
- 3 cups organic sprouted flour (your choice)
- 2 cups organic whole buttermilk or kefir (possibly more)
- 3 organic eggs, slightly beaten
- 1 teaspoon sea salt
- 1/3 cup honey
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- • Herbs, spices, or fruit of choice
Servings:
Units:
Instructions
- Mix flour and buttermilk into a batter in a large bowl.
- Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
- Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
- Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool slightly and remove from loaf pan. Cool completely on a wire rack.
- Great for slicing and toasting.
Recipe Notes
MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.
Share this Recipe
Homemade Cream of Mushroom Soup
Ingredients
- 8 tablespoons organic butter, divided
- 3 (8 oz.) packages fresh mushrooms, chopped
- 1/3 cup sprouted white wheat flour
- 2 cups organic heavy cream
- 8 ounces organic cream cheese, softened
- 2 ounces homemade or organic chicken stock, reduced by half
Servings:
Units:
Instructions
- Melt 3 tablespoons butter in a Dutch oven over medium-high heat.
- Add mushrooms and saute 10-12 minutes or until liquid evaporates.
- Transfer to a large bowl.
- Reduce heat to medium.
- Melt remaining 5 tablespoons of butter in Dutch oven.
- Whisk in flour until smooth. whisk for 1 minute. Gradually whisk in cream and next 2 ingredients.
- Cook, whisking constantly, 2 minutes or until melted and smooth.
- Remove from heat and stir in mushrooms.
- Use immediately or cool completely.
Recipe Notes
Can be frozen in zip lock bags for future use. Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.
Share this Recipe
Orange Rice Salad
Ingredients
- 2 cups cooked sprouted brown rice
- 4 cups whole organic milk
- 3/4 cup organic sugar
- 1 cup heavy organic cream
- 2 large eggs, preferably pastured or organic
- 1 cup chopped fresh or drained canned organic pineapple
- 1 1/2 tablspoons orange zest
- 1 1/2 tablespoons lemon zest
- 1 teaspoon orange or vanilla extract
Servings:
Units:
Instructions
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs.
- Whisk 2 tablespoons hot rice mixture into cream mixture.
- Reduce heat to low; stir cream mixture into remaining rice mixture.
- Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
- Remove from heat. Stir in pineapple and next 3 ingredients.
- Serve hot or cold with desired toppings.
- *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
Share this Recipe
Fruit and Cream Refrigerator Oatmeal
Ingredients
- 2 cups uncooked sprouted rolled oats
- 1 cup yogurt (your choice of flavor or plain)
- 1 cup wholeorganic milk
- 1/2 cup chopped fresh fruit or berries
- 6 pint canning jars
Servings:
Units:
Instructions
- Stir together all ingredients.
- Spoon evenly into 6 pint canning jars. Cover with lids and screw on bands.
- Shake until well-combined (about 30 seconds). Chill 8-12 hours.
- Top each serving with additional fruit and drizzle with honey.
Share this Recipe
Brandied Apricot Teacakes
Ingredients
- 6 ounces dried apricots, finely chopped (I use unsulfured)
- 1/2 cup organic currants
- 1/2 cup boiling filtered water
- 1/2 cup organic butter, softened
- 1 1/2 cups coconut sap sugar
- 3 eggs, organic or pastured
- 2 cups sprouted white wheat or brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup apricot brandy
- Powdered rapadura sugar (optional)
Servings:
Units:
Instructions
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
Share this Recipe
Maria Lamb’s Sprouted Pinole
Ingredients
- 1 cup sprouted purple or yellow corn flour
- 1/4 cup chopped dates
- 2/3 cup filtered water
- 1 tablespoon coconut oil
- 3 tablespoons brown rice syrup
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- Dash of cinnamon
Servings:
Units:
Instructions
- Preheat oven to 350°
- Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
- This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
- Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
- If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
- Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
- Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
- Remove from oven and let cool.
- They can be eaten immediately or saved in the refrigerator for several days.
Share this Recipe
Walnut-Fig Bread
Ingredients
- 1 1/4 cups warm water (85-100°)
- 1 tablespoon honey
- 1 tablespoon active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tablespoons fennel seeds
- 2 tablespoons Celtic salt
- 1 cup toasted and chopped walnuts
Servings:
Units:
Instructions
- Pre-heat oven to 375°.
- Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
- Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
- Add yeast mixture and blend with hands until a ragged dough forms.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil.
- Cover loosely with plastic wrap.
- Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
- Shape dough into a ball.
- Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil.
- Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
- Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown.
- Loosely tent with foil and bake another 20-30 minutes.
- Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
- Transfer bread to a wire rack and cool completely before slicing.
Share this Recipe
Pecan Pockets
Ingredients
- 1 cup organic butter, softened
- 8 ounces extra-sharp cheddar cheese, grated
- 2 cups sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 pound pecan halves
Servings:
Units:
Instructions
- Cream together butter and cheese.
- In a separate bowl stir together flour, baking powder, pepper, and salt.
- Add to butter and cheese mixture and blend together until creamy.
- Place mixture on wax paper and form a ball.
- Cover and chill in refrigerator for at least 1 hour.
- Preheat your oven to 350°.
- Roll out refrigerated dough until thin.
- Cut out 1-inch circles using a bottle cap or very small cookie cutter.
- Put 1 pecan half on the left or right edge of each dough circle.
- Fold dough over and seal edges with a fork.
- Bake about 15 minutes until browned.
- Let cool slightly on pan.
- Transfer to wire rack to cool completely.
Share this Recipe
Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 teaspoons sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted red wheat flour
- 1 tablespoon active dry yeast
- • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
- Preheat oven to 350°.
- Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand.
- Then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired.
- If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
- Let cool on a wire rack.
Share this Recipe
Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup organic butter, softened
- 8 ounces organic cream cheese, softened
- 1 cup organic brown or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large organic or pastured eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon free baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
- 1/2 cup toasted pecans, chopped
- 1/2 cup cup sweetened organic dried cranberries
- 1/2 teaspoon teaspoon vanilla extract
Servings:
Units:
Instructions
- Preheat oven to 350°.
- Beat butter and cream cheese (I use an electric stand mixer) until creamy.
- Gradually add sugars, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
- Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes
Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
Share this Recipe
Rosemary Olive Oil Bread
Ingredients
- 2 1/2 cups sprouted white wheat flour
- 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
- 1/2 cup chopped walnuts
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
- 1/4 teaspoon sea salt
- Grated zest of 1 lemon
- 2 large organic or pastured eggs, lightly beaten
- 3/4 cup sweet white wine (can substitute apple juice)
- 1/2 cup extra virgin olive oil
Servings:
Units:
Instructions
- Preheat oven to 350°.
- Lightly coat a 9.5" x 5" loaf pan with butter.
- In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another medium bowl, blend the eggs, wine, and olive oil.
- Stir into the dry ingredients.
- Transfer the batter into loaf pan and smooth the surface.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
Share this Recipe
Sprouted Sally Lunn
Ingredients
- 1 cup warm organic whole milk (100-110°)
- 1 envelope Active Dry yeast
- 1 teaspoon organic sugar
- 4 cups sprouted red wheat flour
- 1/4 cup organic sugar
- 1 teaspoon sea salt
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup warm water (100-110°)
- 1/2 teaspoon baking soda
- 1/2 cup organic butter, melted
Servings:
Units:
Instructions
- Preheat oven to 400°.
- Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and next 2 ingredients in a large bowl.
- Stir in eggs until well blended (Dough will look shaggy.)
- Stir together warm water and baking soda.
- Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
- Spoon batter into a well-buttered tube pan.
- Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
- Carefully place pan in preheated oven. Try not to agitate dough.
- Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pan to a wire rack, and cool 30 minutes before slicing.
Share this Recipe
Pumpkin-Date Corn Bread
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup sprouted yellow corn flour
- 2/3 cup organic brown sugar
- 2 teaspoons each aluminum-free baking powder AND baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup chopped dates
- 1 cup mashed organic pumpkin (or canned)
- 1 cup whole organic or raw milk
- 1 cup olive oil or 3 tablespoons coconut oil
- 2 organic or pastured eggs, beaten
Servings:
Units:
Instructions
- Heat oven to 350°.
- Lightly grease a 5"x9" loaf pan with butter.
- Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
- Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool on a wire rack for 15 minutes.
- Remove from pan and cool completely on rack.
- *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes
*Can substitute 1 cup water w/1 teaspoon lemon juice
Share this Recipe
Fried Chicken Skins
Ingredients
- 12 chicken skins (breast skins are easiest to work with). Thighs work well, too.
- 1 cup whole organic buttermilk
- 3 tablespoons hot sauce, divided
- 1/2 cup good local honey
- 6 cups lard, beef tallow, or coconut oil
- 1 cup sprouted flour (your choice)
- 1 arrowroot
- • Sea salt and pepper to taste
Servings:
Units:
Instructions
- With a butter knife, scrape off excess fat from the skins.
- Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
- Marinate overnight.
- Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
- Place fat in a Dutch oven. Heat slowly to 375°.
- Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
- Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
- Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
- Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
- Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
- Serve remaining glaze on the side for dipping.
Share this Recipe
French Market Beignets
Ingredients
- 1 cup whole organic or raw milk
- 2 tablespoons organic butter or lard
- 1 tablespoon muscavado or coconut sap sugar
- 1 tablespoon organic sugar
- 1 package active dry yeast
- 1 large egg, preferably pastured or organic
- 3 cups sprouted red wheat flour
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- Coconut oil, beef tallow, or lard
- Powdered rapadura
Servings:
Units:
Instructions
- Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
- Cool to about 105°.
- Transfer mixture to a large bowl.
- Stir in yeast; let stand 5 minutes. Stir in egg.
- Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
- Beat at medium speed with electric mixer until smooth (about 1 minute).
- Stir in enough of remaining flour mixture to make a soft dough.
- Place dough in a well-greased bowl,turning to grease top.
- Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
- Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
- Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
- Cut each square in half diagonally, forming triangles.
- Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
- Melt oil or fat to a depth of 3" in a Dutch oven.
- Heat to 375°.
- Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
- Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
- Serve warm. Yield: 40 beignets.
Share this Recipe
Rye Soda Bread
Ingredients
- 1 1/2 cups sprouted rye flour
- 2 1/2 cups sprouted white wheat flour
- 1 1/2 teaspoons coarse sea salt
- 1 1/2 teaspoons baking soda
- 2 cups whole organic buttermilk, divided
Servings:
Units:
Instructions
- Preheat oven to 425 degrees (for one hour).
- Whisk together flours, salt, and baking soda in a large bowl.
- Gather mixture into a mound; create a deep well in center.
- Pour 1 1/2 cups of buttermilk into well.
- Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
- Add additional buttermilk, one tablespoon at a time if dough is dry.
- Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
- Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
- Be careful not to overwork the dough.
- Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
- Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
- Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
- Bake bread 30 minutes.
- Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
- Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
- Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
Share this Recipe
Bacon Scallion Hoecakes
Ingredients
- 1 cup sprouted spelt or sorghum flour
- 1 cup sprouted yellow corn flour
- 2 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1 tablespoon organic sugar or sucanat
- 2/3 cup whole organic buttermilk, plus more
- 1/3 cup filtered water
- 1/4 cup bacon fat
- 1/3 cup creme fraiche or sour cream
- 2 large eggs, preferably pastured or organic
- 1/3 cup scallions, thinly sliced
- 1/4 cup crisp bacon, finely chopped
- Lard or beef tallow
Servings:
Units:
Instructions
- In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
- In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
- Add eggs, and mix until just combined.
- Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
- To keep the hoecakes tender, avoid over-mixing.
- Let batter sit, covered, on counter for 30 minutes.
- If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
- Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
- Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
- Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
- Flip and cook for another few minutes.
- Replenish fat as needed, to maintain a generous film in the pan.
Share this Recipe
Fresh Fruit Cobbler
Ingredients
Cobbler
- 2 cups organic berries or sliced fruit of choice
- 1 cup water
- 1/2 cup organic sugar or honey
Dumplings
- 1 cup sprouted flour of choice (or use sprouted yellow corn flour for a unique flavor)
- 1/2 cup organic butter, melted
- 1/2 cup organic sugar
- 1/2 cup whole organicmilk
- 1 large organic or pastured egg
Servings:
Units:
Instructions
- Bring the berries, water, and honey to a boil.
- Simmer approximately 45 minutes.
- Heat oven to 350 degrees.
- Mix all the ingredients for the dumplings.
- Pour hot berries in a pan.
- Spoon the dumpling mixture over the berries.
- Cook for 45 minutes until top is golden brown and most of the juices are absorbed into the dumplings.
- Serve warm with ice cream.
Share this Recipe
Firecracker Fried Chicken
Ingredients
- 8 chicken drumsticks, 16 wings cut in half or 8 thick breast slices
- 1/4 cup hot sauce (I love Pete's)
- 1/3 cup sprouted white wheat flour
- 3 tablespoon sprouted yellow corn flour
- 1/2 teaspoon sea salt
- 3 cups lard or beef tallow for fying (I prefer beef tallow)
Servings:
Units:
Instructions
- Place chicken in a resealable plastic bag. Pour hot sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.
- Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
- Heat lard or tallow in a large, deep skillet to medium high heat.
- Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
- Turn occasionally to brown evenly.
Share this Recipe
Zucchini Cake
Ingredients
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
Servings:
Units:
Instructions
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
Share this Recipe
Sprouted Lentil Flour Lemon Cookies
Ingredients
- 3/4 cup organic butter, softened
- 1 cup coconut sap sugar (or sweetener of choice)
- 2 tablespoons honey
- 1 egg, pastured or organic
- 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
- 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
- Pinch of sea salt
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment.
- Cream butter, sugar, and honey in a large bowl. Beat in the egg.
- Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
- Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
- Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
- Sprinkle with cinnamon (optional) for an extra zing.
Share this Recipe
Caramelized Onion Sourdough Biscuits
Ingredients
- 1-2 tablespoons organic butter
- 1 medium organic sweet onion, sliced thinly
- 1 tablespoon muscavado sugar (or other brown sugar)
- 1 cup sprouted red or white wheat flour
- 2 teaspoons aluminum-free baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cold, unsalted organic butter
- 2-3 tablespoons chives, chopped
- 1 cup sourdough starter, unfed
Servings:
Units:
Instructions
- Combine the butter, onion, and sugar in a pan set over medium-low heat.
- Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment. Combine the flour, baking powder, and salt.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
- Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness.
- Using a sharp biscuit cutter, cut biscuits.
- Bake biscuits for 15-18 minutes until just turning golden brown.
Share this Recipe
Einkorn Shortbread Biscuits
Ingredients
- 100 grams (1 cup) of sprouted Einkorn flour
- 100 grams (7 tbsp) of organic butter
- 50 grams (1/3 cup) coconut sugar
- 50 grams (1/3 & 1 tbsp) coconut flour
- 1 tablespoon vanilla
- a sprinkle of salt
Servings:
Units:
Instructions
- Combine dry ingredients.
- Cut butter into inch cubes.
- Rub or Cut the butter into the dry ingredients.
- Knead briefly into a dough (Don't over mix.)
- Roll out 1/2 inch thick.
- Use biscuit cutter or cut into shortbread fingers.
- Bake at 325 for 15 minutes or until they are a pale golden brown.
- Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
- Enjoy!
Share this Recipe
The Kendrick Family Biscuit Recipe
Ingredients
- 3 cups sprouted einkorn flour
- 3 teaspoon baking powder
- 2 teaspoon salt
- 4 tablespoons butter or lard
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
- Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
- Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
Share this Recipe
Gerri’s Sprouted Whole Wheat Flour Pizza Dough
Ingredients
- 20 oz. (567 grams) sprouted whole grain red wheat flour (approx.. 4 ½ cups)
- 4 oz. (11 grams) salt (1 ½ teaspoons fine grind, 2 ¼ teaspoons kosher or coarse sea salt)
- 11 oz. (3 grams or 1 teaspoon) instant yeast; or .14 oz. (4 grams or 1 ¼ teaspoons) active dry yeast dissolved in 2 oz. (56 grams) of warm water. NOTE: take the water from the total water weight
- 18.5 oz. (522 grams) water, room temperature (if using active dry yeast, remember to deduct 2 oz. of this water and use it to activate the yeast).
Servings:
Units:
Instructions
- If using an electric mixer, use the paddle attachment (not the dough hook); otherwise mix by hand in a bowl with a big spoon.
- Combine all the ingredients and mix for about two minutes on slow speed, or until all the flour is hydrated and you have a wet, sticky mass of shaggy dough.
- Let the dough rest for 5 minutes, then resume mixing on medium speed for two additional minutes (or by hand – dip your hands in water to use wet hands to mix the dough in the bowl).
- The dough will firm up somewhat and become smooth, but it will still be very sticky.
- Make an oily circle on your work counter (olive oil is suggested) and transfer the dough to the oiled spot.
- Rub some oil on your hands and then stretch and fold the dough from all four sides.
- Flip the dough over, cover it with the dough bowl and let it rest on the oiled spot.
- Repeat this stretch and fold step every 5 minutes until you have performed 4 of them.
- Each time you do these folds (sometimes called intermittent mixing or folding) the dough will get a little stronger and less sticky, but will still be very soft and somewhat sticky at the end.
- After all the stretch and folds, return the dough to an oiled bowl, cover the bowl with plastic wrap and let the dough rise for 90 minutes at room temperature. (if you are not planning to use the dough on the same day, place the bowl in the refrigerator after 30 minutes until the day you plan to use it – up to 3 days).
- After 90 minutes of proofing, divide the dough into 8 oz. dough balls.
- Use a small amount of oil on your hands to form the dough balls.
- Place them on a lightly oiled sheet pan, or on a pan that has been covered by a silicon baking pad (Silpat) and lightly oil that.
- Lightly brush the dough balls with olive oil and cover them loosely with plastic wrap (or use a dough box).
- These dough balls will be ready to use in one hour.
- If you need more time than that, refrigerate the dough until one hour before you need them and then let them sit at room temperature.
- They will be good for about 2 to 2 ½ hours at room temperature before they over-proof, depending on how cold they are. NOTE: If using cold, undivided dough that has been held in the refrigerator overnight in the bowl, divide it into balls 1 ½ hours before you plan to make the pizzas and follow the same procedure as above.
- Bake the pizzas as you would using your regular dough (in a hot, hot oven!), topped with your favorite ingredients.
- Use flour on your hands when stretching the balls into pizza crusts – they will be sticky but will stretch fairly easily.
- Use whatever dough forming technique you are comfortable with and use enough flour under the peel to allow you to easily slide the pizzas into the oven.
Recipe Notes
NOTE: You can replace up to 3 oz. (85 grams) of sprouted wheat flour with another sprouted flour. If you try to replace more than that amount (more than 15% of the total flour) the dough will be too fragile to shape easily. You should also reduce the total water to 18 oz. (510 grams) if making this substitution.
Share this Recipe
Maria’s Multigrain Hot Cereal
Ingredients
- 1/2 cup sprouted rolled oats
- 2 tablespoons whole sprouted buckwheat
- 1 tablespoon whole sprouted millet
- 1 tablespoon sprouted seasame seeds
- 1 tablespoon flax seeds or chia seeds
- 1 tablespoon sprouted spelt flour
- 1 tablespoon sprouted barley flour
- 1 tablespoon sprouted brown rice flour
- 1/4-1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon cinnamon
- salt to taste
- fresh fruit and milk
Servings:
Units:
Instructions
- The night before, mix the grains, seeds and flours together in a bowl.
- Stir in 1 cup of water and let sit at room temperature overnight.
- The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
- Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
- Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
- The longer you cook it, the thicker it will become.
- Remove from heat, pour into bowl or bowls, top with your favorite fruit and milk if desired (for a sweeter cereal, add some honey or maple syrup) and enjoy!
Share this Recipe
Lori’s Sprouted Wheat Bread
Ingredients
- 19 ounces sprouted red wheat flour
- 9 grams Celtic sea salt (1 ¾ teaspoon of this particular type of salt)
- 2 teaspoons instant yeast
- 2 cups plus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
Servings:
Units:
Instructions
- I make the dough in a bread machine.
- Once all of the flour is incorporated in the bread machine I add 2 tablespoons of softened organic unsalted butter and let that mix in and let the dough knead, but take it out before it rises.
- I put the dough into an oiled bowl and flip it oiled side up.
- Cover with a piece of wax paper and then foil lightly enough so it can breathe.
- Let it rise in the refrigerator overnight which improves the texture dramatically.
- Then I bring it to room temperature, dump it out of the bowl onto a very lightly floured board, press it down gently to remove bubbles, then form it into a loaf by rolling it onto itself, pinching as I go.
- I place it in a greased 11 ¾ by 4 ½ inch loaf pan.
- Cover with a damp towel, let rise until 1 ¼” above the top of the pan, and bake at 375 degrees in a preheated oven until internal temp reaches 190 degrees, about 40 minutes at our high altitude.
- Amazing bread!
Share this Recipe
Peggy’s Apple Cake
Ingredients
- 6 granny smith apples, peeled and cubed
- 1/2 cup maple sugar or organic sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- 3 cups sprouted flour (gluten or non-gluten)
- 3 teaspoons aluminum-free baking powder
- 2 cups maple sugar or organic sugar
- 3/4 teaspoon sea salt
- 4 eggs, lightly beaten - organic or pastured
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons full fat milk
Servings:
Units:
Instructions
- Peel and chop apples (this cake would be great using pears as well) into a bowl.
- Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
- Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
- Stir to blend well.
- Add coconut oil and eggs and stir.
- Add milk and blend well.
- Stir in vanilla.
- Pour batter into a greased 9x13“ baking dish.
- Spoon the chopped apples over the batter.
- Sprinkle with extra maple or coconut sap sugar.
- Bake at 350 degrees for one hour or until done.
- Great by itself or with whipped cream.
Recipe Notes
Jeff and I even enjoy it warm with butter and honey for breakfast.
Share this Recipe
Amber’s Bread Machine Recipe
Ingredients
- 1 3/4 cups warm filtered water
- 1 tablespoon to 1/4 cup molasses or honey
- 1 tablespoon sea salt
- 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
- 4 cups sprouted red wheat or spelt flour
- 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
Units:
Instructions
- Add all ingredients in the order listed to your bread machine.
- Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Recipe Notes
Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house
Share this Recipe
Breakfast Bread Pudding
Ingredients
- 1 1/2 pounds pork or turkey sausage, crumbled and cooked
- 5 organic or pastured eggs, lightly beaten
- 8 slices sprouted bread, cubed (see bread machine recipe).
- 1 1/2 cups full fat milk (see baking tips for substitutes)
- 3 green onions including greens, chopped
- 1 1/2 cups shredded cheddar or cheese of choice
Servings:
Units:
Instructions
- Cook and drain sausage.
- Mix with cubed bread and pour into a greased 9x13“ baking dish.
- Mix milk, eggs and green onions.
- Pour over bread mixture.
- Top with cheese.
- Refrigerate overnight.
- Bake uncovered for 30 minutes at 350 degrees.
- Cover and bake an additional 15 minutes.
- Remove from oven and let sit 5 minutes.
- To serve, cut in generous squares.
Share this Recipe
Melt–In–Your–Mouth Banana Pancakes
Ingredients
- 1 1/2 cup organic sprouted rolled oats
- 1 1/2 cups whole fat milk
- 1 cup TYH organic sprouted flour of choice
- 2 tbsp maple sugar or sucanat
- 2 large eggs lightly beaten
- 5 tbsp coconut oil, melted
- 2 very ripe bananas
Servings:
Units:
Instructions
- Mix rolled oats and milk.
- Stir in dry ingredients.
- Stir in eggs and coconut oil.
- Mash bananas with a fork and add to pancake batter.
- Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
- Heat skillet on medium low heat.
- Lightly brush with coconut oil or melted butter.
- Pour ¼ cup batter per pancake into skillet.
- Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
- Serve with warm maple syrup.
- Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.
Share this Recipe
Sugar and Spice Coffeecake
Ingredients
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
Units:
Instructions
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
Share this Recipe
Gluten–Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
Share this Recipe
Pie Crust
Ingredients
- 1/3 cup sprouted barley flour (can substitute millet flour for a non-gluten version)
- 1/3 cup sprouted brown rice flour
- 1/3 cup sprouted quinoa flour
- 1/2 cup melted butter
Servings:
Units:
Instructions
- In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
- Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
- If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
Recipe Notes
*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes
Share this Recipe
Poppy Seed-Swiss Cheese Batter Bread
Ingredients
- 3 1/2 cups sprouted white wheat flour
- 1 1/2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 tbsp maple sugar
- 1/3 cup cup cold butter, cut in pieces
- 2 cups (8 oz.) grated Swiss cheese
- 1 tbsp poppy seeds
- 2 eggs, slightly beaten
- 1 1/2 cups plus 3 tablespoons (whole fat) milk
- 2 teasoons prepared mustard
Servings:
Units:
Instructions
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and poppy seeds.
- Make a well in the center of mixture.
- Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened.
- Spoon batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.)
- Cool bread in pan for 10 minutes before removing.
- Yield one loaf.
Share this Recipe
Cheddar-Raisin Muffins
Ingredients
- 2 cups sprouted wheat or white wheat flour
- 3 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1/4 cup cold butter, cut into pieces
- 1 cup (4 oz.) grated Cheddar cheese
- 2/3 cup raisins
- 1 large egg, beaten
- 1 cup plus 2 tablespoons (whole fat) milk
Servings:
Units:
Instructions
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and raisins. Make a well in the center of mixture.
- Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
- Spoon batter into greased and floured muffin pans.
- Bake at 425 degrees for 20-25 minutes.
- Yield about 14 muffins.
Share this Recipe
Rye Biscuits
Ingredients
- 1 1/2 cup sprouted white wheat flour
- 1 1/2 cup sprouted rye flour
- 2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon caraway seeds
- 3/4 cup lard
- 1 cup plus 5 tablespoons (full fat) milk
Servings:
Units:
Instructions
- Combine first 5 ingredients and mix well.
- Cut in lard with a pastry blender until mixture resembles coarse meal.
- Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
- Roll dough to ½ inch thickness; cut with a biscuit cutter.
- Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees for 12-15 minutes.
- Yield about 15 biscuits.
Share this Recipe
Ana Sofia’s Pizza
So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
|
|
|
|
|
So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
|
Ingredients
- 3 oz. mozzarella cheese (whole milk fresh), sliced
- 1/2 cup organic tomato sauce (or homemade)
- 3 oz. feta cheese, crumbled
- 1 zucchini, sliced thin
- 1 red pepper, sliced thin or chopped
- fresh basil and oregano, chopped
Base (for 2 pizzas)
- 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
- 1 tbsp sea salt
- 3 tbsp olive oil
- 1 tbsp sugar
- 10 oz. plus 4 tbsp warm filtered water (80 degrees)
- 1 package or 1/2 tsp dry active yeast
Servings:
Units:
Instructions
- Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
- In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
- After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
- Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
- Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
- Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
- Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
- If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
Share this Recipe
Herbed Roquefort Biscuits
Ingredients
- 3 oz. Roquefort cheese, crumbled
- 2 tbsp minced green onion tops
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cups sprouted white wheat flour
- 1 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 6 tbsp cold unsalted butter, cut in pieces
- 3/4 cup plus 2 tablespoons (whole fat) buttermilk
Servings:
Units:
Instructions
- Combine first 4 ingredients in a small bowl and set aside.
- Combine flour, baking powder, salt, and baking soda in a medium bowl.
- Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
- Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a floured surface and knead lightly 7 or 8 times.
- Roll dough to ½ inch thickness.
- Cut with a biscuit cutter.
- Place biscuits on a lightly greased baking sheet.
- Bake at 450 degrees for 13-15 minutes.
- Yield about 14 biscuits.
Share this Recipe
Delicious Banana Pudding
Ingredients
- 12 oz. heavy cream
- 12 oz. raw milk
- 5 pastured egg yolks (save the whites for meringue)
- 1-1/2 cups coconut sap sugar (you can use your own choice of sweetener)
- 5 tbsp sprouted wheat or spelt flour
- 2 tsp vanilla extract
- 5 tbsp raw organic butter
- 4-5 ripe bananas, sliced
Servings:
Units:
Instructions
- Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
- Cover the tea cakes with sliced bananas.
- In a heavy sauce pan whisk together cream, milk and egg yolks.
- Stir the flour into the sugar and add to liquid in pan.
- Blend well with whisk.
- Add vanilla.
- Cook on medium heat, stirring often until thickened (pudding consistency).
- Remove from heat and stir in butter until melted and blended.
- Pour pudding over bananas.
- Preheat oven to 425 degrees.
- Place egg whites in a clean bowl.
- Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
- Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in
Share this Recipe
Gingerbread Muffins
Ingredients
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Servings:
Units:
Instructions
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
Share this Recipe
French Ice Cream Cookies
Ingredients
- 1/2 cup raw organic butter softened
- 1/2 cup maple sugar
- 1 pastured egg, lightly beaten
- 1/2 tsp salt
- 1 cup sprouted wheat or sifted sprouted spelt flour (lightly measured, not tamped down
- 1 tsp vanilla extract
Servings:
Units:
Instructions
- Cream butter and sugar.
- Add the flour and salt. Beat vigorously.
- Add vanilla.
- Drop onto a parchment lined cookie sheet like small marbles, spaced well apart.
- Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
Share this Recipe
Caraway Puffs
Ingredients
- 2 packets of Dry Active yeast
- 1/2 cup + 3-4 tablespoons warm water (105-115 degrees)
- 2 cups small-curd (whole fat) cottage cheese
- 1/4 cup date or maple sugar
- 2 tbsp sea salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 4 1/2 sprouted wheat flour
- melted butter
Servings:
Units:
Instructions
- Combine yeast and warm water in a large mixing bowl; stir and set aside.
- Heat cottage cheese over low heat until lukewarm.
- Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
- Gradually add sprouted flour, stirring until dough leaves the sides of the mixing bowl. I like to use my hands or my Kitchen Aide stand mixer.
- Cover and let rise in a warm place, free from drafts, 1 hour.
- Stir dough down. Spoon into two well-greased muffin pans.
- Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
- Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
Share this Recipe
Sprouted Honey Whole Wheat Bread
Ingredients
- 2 cups warm filtered water
- 1/4 cup olive oil
- 2-4 tsp honey
- 1 1/2 tsp sea salt
- 6-7 cups sprouted whole wheat flour
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp vinegar
Servings:
Units:
Instructions
- Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
- Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
- Knead according to your machine directions (8–10 minutes if kneading by hand).
- Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
- Divide dough into portions and deflate
- Shape into loaves or rolls and place in greased pans.
- Let rise until doubled or 1" above pan.
- Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
- Cool on racks.
- Slice after 15 minutes, store or freeze after 3–5 hours.
Share this Recipe
Maria’s Coconut Lemon Cupcakes
Ingredients
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
Servings:
Units:
Instructions
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
Share this Recipe
Emily’s Mom’s Sticky Buns
Ingredients
Preparing the topping
- 1/2 butter, melted
- 1 cup muscovado sugar
- 1/2 cup maple sugar
- 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
- 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
- 3/4 cup muscovado sugar
- 1 tsp salt
- 6 3/4 tsp dry active yeast (3 packets)
- 1/2 cup butter softened
- 1 cup warm filtered water
- 3 pastured eggs
- 2 tbsp extra butter
- 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
- Butter 2 9" square or round pans
- Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
- Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
- Add remaining flour to dough; knead 8-10 minutes. Half dough.
- Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
- Brush on half of extra butter and sprinkle on coconut sap sugar.
- Roll from short end to get tube 9" long. Cut into 1" buns.
- Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
- Bake at 375 degrees for 20–25 minutes.
- Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes
Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.
Share this Recipe
Warm Lentil-and-Potato Salad
Ingredients
- 1/2 cup dried sprouted lentils
- 2 lbs small red potatoes, halved
- 6-8 bacon slices
- 3 tbsp olive oil
- 2 large shallots, finely chopped
- 1 celery rib, sliced
- 2 garlic cloves
- 2-3 tbsp whole grain Dijon mustard
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- basil leaves for garnish
Servings:
Units:
Instructions
- Bring lentils and 4 cups of salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20-25 minutes or just until tender.
- Cook potatoes in boiling salted water to cover, 15 minutes or just until tender.
- Drain the lentils and potatoes.
- Cook bacon in a large skillet over medium heat until crisp.
- Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet.
- Crumble bacon and set aside.
- Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery and garlic in hot olive oil mixture 3 minutes.
- Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste.
- Gently stir in lentils, potatoes, bacon, and parsley.
- Garnish with basil leaves, if desired.
Share this Recipe
Basic French Bread
Ingredients
Poolish
- 1 3/4 cups sprouted wheat flour
- 1 1/4 cups water
- 1 pinch yeast
Dough
- 2 1/2 cups sprouted wheat flour
- all poolish
- 1 cup water
- 3/4 tsp yeast
- 2 tsp salt
Servings:
Units:
Instructions
- Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
- Mix dough (using glass, ceramic, or stainless bowl) . Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
- Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
- Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
- Knead dough until strong but flexible (Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
- Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
- (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
- Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you've placed a baking stone (pizza stone) in oven.
- (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
- Shape dough (final tightening of dough into baguette shape).
- Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
- Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
- Quickly put dough into oven and turn temperature to 460 degrees.
- Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
- At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
- Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing
Share this Recipe
Julie’s Apple Cake
Ingredients
- 1/2 cup sprouted wheat flour
- 1/4 cup sprouted spelt flour
- 3/4 teaspoon baking powder
- 1 Pinch of sea salt
- 4 large appes
- 2 large eggs at room temperature, preferably pastured
- 3/4 cup palm, date, or maple sugar
- 1/2 teaspoon vanilla extract
- 4 tbsp each melted butter and coconut oil cooled to room temperature
Servings:
Units:
Instructions
- Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
- Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
- In a small bowl, whisk together the flours, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
- Stir in the remaining flour mixture, then the rest of the butter mixture.
- Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
- Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
- Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Share this Recipe
Roasted Sweet Potato & Onion Tart
Ingredients
- 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
- 1 cup red onion, chopped
- 2-3 tbsp olive oil or coconut oil
- 1 teaspoon coarsely ground black pepper
- 6 cooked bacon slices, crumbled
- 1/4 cup chopped fresh parsley
- 1 TYH pie crust dough
- 2 cups shredded Gruyere cheese
- 1 1/2 cups light cream, preferably raw (or organic half-n-half)
- 4 large eggs, preferably pastured
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Toss together first 4 ingredients in a large bowl.
- Arrange mixture in a single layer in a parchment-paper lined baking pan.
- Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
- Roll out pie-crust dough into a 12-inch circle.
- Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
- Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
- Bake at 425 degrees for 12 minutes.
- Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
- Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
- Whisk together light cream and next 3 ingredients. Pour over cheese.
- Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
Share this Recipe
Nutty Cucumber Sandwich
Ingredients
- 1/2 cup fresh snow pea pods, trimmed
- 8 slices tyh sprouted whole wheat bread with oats
- 3 oz soft goat cheese (chevre)
- 1/2 cup raw sunflower seeds
- 1/2 of a medium cucumber, peeled and thinly sliced
- 1 medium tomato, thinly sliced
- 1 avocado mashed, lightly salt and pepper to taste
Servings:
Units:
Instructions
- In a saucepan cook the pea pods in lightly salted boiling water for 2 minutes.
- Drain; rinse with cold water. Drain again. Cut on angle for sandwich.
- Place raw sunflower seeds on baking sheet drizzle with olive oil,place in 425 degree oven till roasted–about 5–8 minutes (watch closely they burn quickly).
- Spread one side of bread slice with goat cheese. The other side with mashed avocado.
- Sprinkle the bread slices with the roasted sunflower seeds, gently pressing nuts into the cheese/avocado.
- Top with cucumber, tomato, and pea pods. Sprinkle lightly with salt.
- Top with remaining bread slices. Makes 4 servings. (Leave off the cheese for vegan)
Share this Recipe
Sesame Seed Soft Pretzels
Ingredients
- 1 TYH recipe pizza crust dough, made with sprouted wheat flour
- 3 tbsp baking soda
- 1/4 cup organic butter, melted
- 2 tbsp sesame seeds
- 2 teaspoons coarse sea salt or Himalayan salt
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- 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.
- Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
- I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
- 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.
- Form each rope into a U-shape on a parchment paper-lined baking sheet.
- Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
- Cover with a damp towel; let stand 15 minutes.
- 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.
- Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
- Repeat procedure with remaining pretzels.
- Transfer pretzels to parchment paper-lined baking sheet.
- Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
Share this Recipe
Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted whole wheat flour or any other flour
- 1 tbsp active dry yeast
- optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
- Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Preheat oven to 350 degrees.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
- Let cool on a wire rack
Recipe Notes
from: www.realfoodddigest.com by: Lisa Rose
Share this Recipe
Lynn’s Sprouted Shortbread
Ingredients
- 1 lb fresh organic butter
- 3 cups tyh sprouted wheat flour
- 1 cup tyh sprouted brown rice flour
- 1 cup granulated maple sugar
- 1 tsp vanilla
- 1/2 tsp salt (optional)
Servings:
Units:
Instructions
- Cream butter and sugar.
- Add vanilla and salt.
- Then add the flour slowly by the cup (I use a Borsch Mixer). Mix thoroughly.
- Put in jelly roll pan and spread evenly.
- Sprinkle organic sugar on top.
- Cook at 350 degrees for approximately 20 minutes or until golden brown.
- Remove from oven and slice while hot. Cool in the pan on a rack.
Recipe Notes
Shortbread is yummy when aged, but ours never lasts long enough to mellow. This was my first batch with the sprouted grain flours and my taste buds believe this shortbread would make any Scot thrilled!! Enjoy! (Lynn is an accomplished baker and regular TYH customer from Oregon. This recipe is tops on my list to bake this month.)
Share this Recipe
Alena’s Biscuits
Ingredients
- 2 cups tyh sprouted wheat or spelt flour
- 1 tbsp baking powder
- 1/4 tsp cream of tartar
- 1/2 cups butter softened
- 2/3 cup buttermilk or plain yogurt
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Mix dry ingredients in a large bowl.
- In separate bowl mix wet ingredients.
- Make a well in the center of dry ingredients, pour wet ingredients into the center.
- Work all ingredients together with hands until just combined.
- Grease a baking sheet.
- Form dough into lumps of approximately 3–inches diameter and place on baking sheet.
- Make sure oven has reached 425, then bake for 15–20 minutes.
- Makes 8–10 biscuits.
Recipe Notes
We like to spread our biscuits with a mixture of molasses and softened butter. Enjoy! (Thank you! Rachel for sending this simple and delicious recipe to us. Biscuits are a great way to serve bread at breakfast and with soups and stews to warm up a cold winter day.)
Share this Recipe
Flour Tortillas
Ingredients
- 2 cups sprouted whole wheat flour
- 1 tsp aluminum-free baking powder
- 1 tsp celtic sea salt
- 1/4 cup rendered lard
- 3/4 cup hot water (115-130 degrees)
Servings:
Units:
Instructions
- place flour, baking powder and salt in mixing bowl with paddle attachment, give quick stir to blend ingredients
- add lard and mix till coarse cornmeal texture
- remove paddle and replace with dough hook
- turn mixer on and slowly add water till incorporated and dough separates from bowl
- remove dough from bowl and place on lightly dusted work area
- divide dough into 12-15 pieces
- roll into balls and cover with clean kitchen towel, let rest for 20 minutes
- on a lightly dusted surface roll out dough to form a circle
- heat cast iron over medium heat
- slide tortilla in un-greased skillet-cook for 30 seconds- flip for n additional 15 seconds
- remove and cover to keep tortillas warm
Black Bean Tortillas
- Same as above except 1 ½ cups whole wheat flour ½ cup black bean flour
Share this Recipe
Black Beans
Ingredients
- 6 qts soaked beans
- 1 red onion small dice
- 2 large carrots small dice
- 3 stalks celery small dice
- 4-5 jalepenos seeded, small dice
- 3 tbsp ground cumin
- 3 tbsp ground corriander
BOQUET GARNI- ALL TIED TOGETHER WITH BUTCHER TWINE
- 5 sprigs oregano
- 8 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
Servings:
Units:
Instructions
- Sweat down the onions, carrots, celery and jalepenos til soft
- add drained black beans
- fill pot with enough water to cover beans over 1-2 inches
- add cumin and corriander with 2T salt and 2T black pepper
- stir pot to distribute all ingredients
- tie bouquet garni to pot handle and insert into beans
- cook on simmer for 3-4 hours til beans are al-dente (firm to the bite but soft enough to chew)
- remove boquet garni
- salt and pepper to taste
Share this Recipe
To Your Health’s Sprouted Brownies
Ingredients
- 3 cups to your health sprouted flour
- 2 cups whole buttermilk
- 12 tbsp butter softened
- 1 1/2 cups date or maple sugar
- 4 eggs, lightly beaten
- 1 tbsp vanilla
- 1 tbsp chocolate extract
- 1 tbsp baking powder
- 1 tsp sea salt
- 3/4 cup cocoa powder (or carob powder)
- crispy pecans or walnuts chopped
Servings:
Units:
Instructions
- Place softened butter and sugar into a large bowl or stand mixer and cream.
- Add eggs, vanilla and chocolate extract.
- Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
- Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
- Sprinkle top generously with chopped nuts.
- Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
Recipe Notes
NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net
Share this Recipe
Daddy’s Favorite Pie
Ingredients
- 2 tbsp sprouted wheat or spelt flour
- 1 cup maple or date sugar
- 2 eggs, lightly beaten
- 1/2 cup whole fat buttermilk
- 1 tsp vanilla extract or flavoring
- 1 sprouted pie crust
Servings:
Units:
Instructions
- Add flour and salt to sugar in a large bowl.
- Add eggs, blending well (I use a whisk).
- Add melted butter and blend.
- Add buttermilk and vanilla and blend.
- Pour mixture into unbaked pie shell.
- Bake in 350 degree oven for 35–40 minutes. Always great!
Share this Recipe
Old Fashioned Tea Cakes
This recipe has got to be a couple hundred years old. My copy says to bake in hot oven until edges are brown. You may need to experiment, but start with a 350 degree oven and bake for 11–13 minutes. Be sure to line your baking pan with parchment to prevent sticking. Any of our sprouted flours will work, even the gluten–free flours. If using spelt or rye flour you may need to add water, 1 tablespoon at a time to get a good dough consistency for rolling out.
Ingredients
- 3 eggs
- 1 cup butter softened
- 1 cup maple or date sugar
- 3 cups to your health sprouted flour
- 1 tsp aluminum-free baking powder
- 1 tsp vanilla extract
Servings:
Units:
Instructions
- Cream butter and sugar.
- Add eggs and vanilla, blending well.
- Stir baking powder into flour and add slowly until a nice dough forms.
- Roll dough on a floured surface to 1/4–inch thickness.
- Cut dough into circles or use a cookie cutter.
- Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
Share this Recipe
Wilmington Squash Soup
Ingredients
Herbal base
- 2 tbsp butter
- 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
- 1 garlic clove minced
- 1 red pepper chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh basil chopped
Squash soup
- 2-3 lbs organic butternut squash peeled and chopped
- 1/2 lb naturally cured ham
- 1 15 oz. can organic diced tomatoes
- 4 cups chicken stock
- 1/2 tsp ground allspice
- 1/2 tsp mace
- 1 pinch nutmeg
- 2 tbsp curry powder
- salt and pepper to taste
Servings:
Units:
Instructions
Herbal base
- Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
- Add these ingredients to your pot and bring to a boil.
- Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
Share this Recipe
Maria’s Cherry Pie
Ingredients
Crust
- 3 medium russet potatoes
- 1 1/2 cups sprouted spelt flour
- 1/2 tsp salt
Filling
- 1/2 cup honey
- 3 tbsp sprouted corn flour
- 1/4 tsp salt
- 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
- 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
- 1/2 tsp vanilla extract
Servings:
Units:
Instructions
Crust
- Boil potatoes until soft, skin and mash.
- Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
- Stir all ingredients together.
- Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
- Pour in filling and dot with 2 tablespoons cubed butter.
- Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
- Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
Share this Recipe
Portuguese Mountain Rye Bread
Ingredients
- 1 cup sourdough starter
- 5 cups water
- 5 cups sprouted rye flour
- 4-6 cups sprouted spelt or wheat flour
- 1 tbsp sea salt
Servings:
Units:
Instructions
- 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
- Cover with a towel and set aside for 12–24 hours, longer is better.
- When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
- Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
- Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
- Place a baking stone (if you have one) in the oven and pre-heat to 500.
- When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
- Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
- With lightly floured hands take one piece and transfer to the floured bowl.
- Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
- Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
- After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
- When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
Share this Recipe
Barbecued Shrimp
Ingredients
- 1/2 lb butter
- 1 cup extra virgin olive oil
- 8 oz. chili sauce (preferably organic if you can find it)
- 3 tbsp worcestershire sauce
- 3 tbsp lemon juice
- 4 cloves garlic chopped
- 1 1/2 tbsp liquid smoke
- 1 tbsp dried parsley
- 1 tsp hot pepper sauce
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- salt and pepper to taste
- 4 lbs raw unpeeled extra-large shrimp, rinsed
Servings:
Units:
Instructions
- Combine all ingredients except shrimp in a large saucepan.
- Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
- Place shrimp in 2 9x12” glass dishes.
- Pour sauce over shrimp, cover well and refrigerate overnight.
- Preheat oven to 325 degrees.
- Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
- Bake uncovered for 35–45 minutes, stirring once during baking time.
- Serve with lots of bread and perhaps a fresh salad.
Share this Recipe
Totsie and Jo’s Ginger Cookies
Ingredients
Combine in a mixing bowl
- 1 1/2 cups light extra virgin olive oil
- 1/2 cup molasses
- 2 cups rapadura or sucanat
- 2 free-range eggs
Sift together in a separate large bowl
- 4 cups sprouted spelt or wheat flour
- 4 tsp aluminum-free baking soda
- 1 tsp Celtic salt
- 1 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
Servings:
Units:
Instructions
- Pour the combined wet ingredients into the combined dry ingredients and blend well.
- Refrigerate your dough for 2–3 hours.
- Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets.
- Bake at 375 degrees for about 10–12 minutes.
Recipe Notes
Chilled dough can be rolled and cut out into desired shapes. Decorate with royal icing for beautiful Christmas cookies!
Share this Recipe
Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tsp sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below).
- Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours).
- Will be crispy and yummy.
Recipe Notes
For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
Share this Recipe
Sprouted Biscuits
Ingredients
- 3 1/2 cups sprouted organic flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 tbsp organic butter or lard
- 1 1/2 tsps sea salt
- 2 tsps aluminum-free baking soda
Servings:
Units:
Instructions
- Mix flour with buttermilk by hand, in electric stand mixer or food processor.
- Add remaining ingredients and blend until smooth dough forms.
- Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
- Flour rolling pin.
- Roll dough to about ¾-1 inch thickness.
- Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
- Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
Share this Recipe
Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
Ingredients
- 6 tbsp olive oil
- 1/4 cup dry white wine
- 1 tbsp garlic powder
- 1 1/2 tsps dried oregano
- 1/2 tsp each seasoned salt, paprika, and chili powder
- 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
- 1 lb sprouted pasta
- roasted red pepper cream sauce
- chopped fresh parsley
Roasted red pepper cream sauce
- 1 large jar of roasted red peppers (or you may char your own-3 large)
- 1/2 cup pine nuts
- 1/2 cup grated parmesean cheese
- 1/4 cup olive oil
- 1 tbsp chopped garlic
- 1 cup heavy cream
Servings:
Units:
Instructions
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
Roasted red pepper cream sauce
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
Share this Recipe
Interesting Home Made Yeast Recipes
Ingredients
- 100g (1cup) +50g (1/2 cup) flour
- 100ml (6tbsp) oil
- 100ml (6tbsp) water
- 10g (2tsp) honey
Servings:
Units:
Instructions
Yeast Starter
- Place the 100g of flour, oil, water, and honey in a bowl.
- Mix well and knead, adding a little more flour as needed to keep the dough from sticking to your fingers. Let rest at least 2 days near a radiator.
- Add the remaining 50g of flour and knead again; let rest another 2 days. Your starter is ready to use.
Homemade Yeast
- Make a thin batter of flour and lukewarm water.
- Let it stand in a warm place until it ferments and is full of bubbles. 2 cups of this liquid yeast is equal to 1 cup of old yeast.
- Yeast is good when it is foamy and full of beads, has a brisk pungent odor and has a snap and vim1. It is bad when it has an acid odor, is watery and has a tin film on top.
Recipe Notes
- vim: lively or energetic spirit; enthusiasm; vitality.
Share this Recipe
Sprouted Pumpkin Spice Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup rapadura
- 1/2 cup organic sugar
- 1 large egg
- 2 tbsp pure maple syrup
- 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 cup organic raisins
Cream Cheese Frosting Recipe
- 1 8-oz. package of cream cheese
- 1/4 cup butter softened
- 1/3 cup maple sugar
- 1 tsp vanilla extract
Servings:
Units:
Instructions
- Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
- Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
- Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
- Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
Share this Recipe
Sprouted Gluten-Free Lemon Blueberry Bread
Ingredients
Dry Ingredients
- 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
- 1/2 cup arrowroot powder or tapioca flour
- 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons finely grated lemon zest
- 6 tablespoons organic palm shortening
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 2 tablespoons ground chia seeds
- 2 tablespoons boiling water
- 2 tablespoons lemon juice
- 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
Units:
Instructions
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- Enjoy hot out of the oven or at room temp.
Recipe Notes
From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition
Share this Recipe
Cane Syrup Sprouted Slice-N-Bakes
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cups organic sucanat or organic sugar
- 1/4 cup maple syrup or honey
- 1 1/2 tsp sea salt
- 2 tsp vanilla extract
- 4 cups sprouted white wheat, buckwheat (g-f), or sorghum (g-f) flour (try buckwheat and sorghum 50/50)
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup muscovado or coconut palm sugar
Servings:
Units:
Instructions
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log. Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water. Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere. Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees. Cut logs into 1/4" thick slices. Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time. Cool on baking sheets 5 minutes. Transfer to wire rack. Great with ice cream.
Share this Recipe
Sprouted Praline Rugelach
Ingredients
- 1 8oz raw or organic butter, softened
- 1 cup raw or
- 3 tsp vanilla extract, divided
- 1 tsp sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tsp cane or maple syrup
- 2 tsp heavy raw or organic cream
- 1/2 tsp cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Share this Recipe
Cheesy Grits Souffle
Ingredients
- 4 tsp salt divided
- 2 cupa uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large eggs lightly beaten
- 2 cups (8oz) Sharp Cheddar Cheese grated
- 6 tbsp organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tbsp maple sugar
- 1 tsp hot sauce
- 1/2 tsp ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- 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 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees 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
Walnut-Fig Bread
Ingredients
- 1 1/4 cups warm water (85-100 degrees)
- 1 tbsp honey
- 1 tbsp active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tbsp fennel seeds
- 2 tbsp Celtic salt
- 1 cup cup toasted and chopped walnuts
Servings:
Units:
Instructions
- Pre-heat oven to 375°. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved. Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl. Add yeast mixture and blend with hands until a ragged dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil. Cover loosely with plastic wrap. Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs. Shape dough into a ball. Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap. Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown. Loosely tent with foil and bake another 20-30 minutes. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped. Transfer bread to a wire rack and cool completely before slicing.
Share this Recipe
Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup butter softened
- 1 8oz package cream cheese, softened
- 1 cup sucanat or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 tsp pumpkin pie spice
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
- 1 1/2 cup toasted pecans, chopped
- 1/2 cup sweetened organic dried cranberries
- 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
- Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
- Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
Share this Recipe
True Sprout Certified
Symbol of Assurance
This new certification is identified as True Sprout Certified and is a symbol of assurance to you that specific products meet the high quality sprout standards identified.
Testimonials
What Our Customers Have to Say
Referring to his first attempt to bake bread with sprouted flour – “…I tasted quite possibly the best 100% whole wheat bread I’d ever had. No sugar or honey, no oil, no pre-ferment, and no long, extended fermentation – just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied, and this was just my first attempt.” – Peter Reinhart, renowned baking author of Bread Revolution and instructor
(more…)
Articles
We have compiled a list of informational articles from reputable sources and included the links below. This page will be updated as new information is published, so check back often. (more…)
Our Mission
The mission of the To Your Health Co. blog is to provide educational information that includes the benefits of sprouted foods, industry updates and articles as the popularity and demand of sprouted products increases, books and resources to assist you in baking fabulous sprouted foods, and a listing of products on the market that you can trust to meet the high standards of truly sprouted ingredients. (more…)
Yummy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1 tsp sea salt
- 1 cup raw or organic butter, softened
- 3/4 cup date or maple sugar
- 3/4 cup rapadura or coconut sap sugar
- 1 tsp vanilla extract
- 2 large pastured eggs
- 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
- 1 cup walnuts, chopped if desired
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate or carob and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
Share this Recipe
Yeasted Buttermilk Bread
Ingredients
- 4 cups spelt, kamut® or hard winter wheat flour
- 1 1/2 cup butter, melted
- 1/4 cup warm water
- 1 package dry yeast
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup unbleached white flour
Servings:
Units:
Instructions
- Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
- Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
- Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
- Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
- Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350 degrees.
- Cool on racks.
Recipe Notes
This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.
Share this Recipe
Wild Sourdough Bread
Ingredients
- 2 cups sprouted rye flour mixed with 2 cups of filtered water you want to use non–chlorinated, non–florinated water (reverse osmosis), but not dead water (distilled).
Servings:
Units:
Instructions
Starter
- Mix well in a large bowl (needs to hold at least 1 gallon ), cover with a thin tea towel or cheesecloth and place on your back porch, balcony or some other safe place outdoors.
- Leave for 24 hours. Bring your starter in, pour it into a clean bowl (same size) and add 1 cup of sprouted rye flour and 1 cup of filtered water.
- Cover and outdoors it goes again. Repeat the transferring to a clean bowl and feeding process for at least 5 days, but up to 7 days (I fed my first starter for 7 days, my subsequent starter for 5 days).
- Your starter will begin to bubble between days 2–3 and take on a pleasing wine aroma by day 5–6.
- You can also make your starter with sprouted wheat or spelt flour. I discovered that my wheat starter was not quite as active as my rye starter and I haven’t tried spelt yet.
Bread
- A recipe is a guideline at best for me so I haven’t really measured how much flour I’ve used in a recipe yet. I promise to get better at this because I know many of you like to be precise.
- Remove a pint of your starter (You can start the feeding process over at this point by adding 1 cup each of flour and filtered water to the pint of starter, or you can put the pint of starter in the refrigerator until you get ready to feed it again for further bread making).
- Place the remainder of starter in a clean bowl. Add 1 cup of filtered water to it, 5–7 cups of sprouted flour (I use sprouted wheat flour ) and 2 tablespoons of salt.
- Mix until your dough is thick enough to get your hands in it and knead for 7–10 minutes.
- Once your dough has been kneaded enough it will take on an elasticity. It will not be as glossy as a regular flour bread dough, but the elasticity will be evident.
- Let your dough rest for about 5–10 minutes. Cut it into 2 pieces and shape it to fit 2 buttered bread pans (I use ceramic breads pans by Emile Henry).
- Brush tops with olive oil, cover pans loosely with plastic wrap and allow to rise (I usually leave overnight for convenience, but the rising process may take only 4-6 hours depending on the temperature in your home).
- Preheat your oven to 350 degrees for at least 30 minutes before baking. Place your pans on a granite or pizza stone in the bottom of your oven, or place on a rack in the lowest position of your oven, and bake for about 1 hour.
- Remove bread from pans immediately after taking them from your oven. Let loaves cool on cooling rack before slicing.
Share this Recipe
TYH’s Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tso sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours). Will be crispy and yummy.
- For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night.
- Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Recipe Notes
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary,
1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.
Cinnamon – add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
Share this Recipe
TYH’s Bread Recipe
(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
|
|
|
|
|
(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
|
Ingredients
- 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
- 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
- 3 eggs, lightly beaten
- 1 tsp sea salt
- 1/3 cup raw honey
- 2 tsp aluminum-free baking soda
- 1/4 cup organic butter, melted
Servings:
Units:
Instructions
- Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
- Thoroughly blend in remaining ingredients.
- Pour into a well-buttered and floured loaf pan.
- Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Recipe Notes
NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.
Our favorite flavors:
Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.
Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins
Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds
Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.
Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.
Share this Recipe
The Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups sprouted einkorn flour
- 3 tsp baking powder
- 2 tsp salt
- 4 tbsp butter or lard
- 1/8 tsp baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
- Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes
This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:
Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn
In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s. It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every move. Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough. Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.
Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter. As far as I know, the roots of this recipe probably go back before the 1800′s.
Share this Recipe
Sprouted Flour Pizza Crust
Ingredients
- 1 1/8 cups water
- 3 tbsp olive oil
- 3 cups sprouted flour
- 2 tbsp vital gluten (optional)
- 1 1/2 tsp sea salt
- 1 1/2 tsp honey
- 1 packet dry active yeast
- 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
- Place all ingredients in a large bowl or food processor and mix well.
- Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
- Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
- Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
- Place it on a greased baking pan and add your toppings.
- Bake 8-12 minutes at 500 degrees.
Share this Recipe
Sprouted Flour Pie Crust
Ingredients
- 1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust)
- 1/4 tsp sea salt
- 1/3 cup cold organic butter
- 1 tbsp whole organic or raw milk
- 2 tbsp filtered water
Servings:
Units:
Instructions
- In a bowl, stir together sprouted flour and salt.
- Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs.
Share this Recipe
Sprouted Flour Muffins
Ingredients
- 4 organic or free-range eggs, lightly beaten
- 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
- 2 tsp aluminum-free baking soda
- 1 cup cold-pressed extra virgin olive oil
- 2 cups organic whole buttermilk
- 2 cups organic sprouted flour
Preferred variation ingredients (see below)
- 2 cups organic sprouted flour
- 3 cups organic oat bran
- 2 cups organic wheat bran
- 1 cup organic flax meal
- 2 tbsp aluminum-free baking powder
- 1 tsp sea salt
Servings:
Units:
Instructions
- Place eggs in large bowl and lightly beat.
- Add sucanat and baking soda and mix well.
- Add olive oil and mix well.
- Add buttermilk and variation ingredients. Mix well.
- Add remaining ingredients and blend well.
- Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
- Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes
NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.
Our favorite variations:
Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.
Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.
Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.
Share this Recipe
Sprouted Flour Biscuits
Ingredients
- 3 1/2 cups organic sprouted flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 tbsp organic butter or lard, melted
- 1 1/2 tsp sea salt
- 2 tsp aluminum-free baking soda
Servings:
Units:
Instructions
- Mix sprouted flour with buttermilk by hand, in electric stand mixer or food processor.
- Add remaining ingredients and blend until smooth dough forms. Do not overwork the dough.
- Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
- Flour rolling pin. Roll dough to about 3/4-1 inch thickness.
- Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
- Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
Share this Recipe
Simple Guide To Bake Your French Bread
Ingredients
Poolish
- 1 ¾ cups sprouted wheat flour
- 1 ¼ cups cups water
- 1/4 tsp yeast
Dough
- 2 1/2 cups sprouted wheat flour
- all poolish
- 1 cup water
- 3/4 tsp yeast
- 2 tsp salt
Servings:
Units:
Instructions
- Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
- Mix dough (using glass, ceramic, or stainless bowl). 1. Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
- Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
- Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
- Knead dough until strong but flexible(Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
- Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
- (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
- Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone (pizza stone) in oven.
- (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
- Shape dough (final tightening of dough into baguette shape).
- Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
- Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
- Quickly put dough into oven and turn temperature to 460 degrees.
- Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
- At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
- Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing.
Share this Recipe
Sally Fallon’s Pancakes
Ingredients
- 2 cups whole grain flour (spelt or wheat)
- 2 cups buttermilk, kefir or yogurt
- 2 eggs, lightly beaten
- 1/2 tsp teaspoon sea salt
- 1 tsp teaspoon baking soda
- 2 tbsp melted organic butter
Servings:
Units:
Instructions
- Soak whole grain flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt.)
- Stir in other ingredients and thin to desired consistency with water.
- Cook on a hot, oiled griddle or in a cast-iron skillet. These pancakes cook more slowly than unsoaked flour or white flour pancakes.The texture will be chewy and the taste pleasantly sour.
- Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
Recipe Notes
NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.
Share this Recipe
Rick’s Rocking Gumbo
Ingredients
Shrimp Stock
- 2 lbs large shrimp, with heads and tails
- 1 medium yellow onion halved
- 2 bay leaves
- 1 tbsp thyme
- 1/4 tsp cayenne (1/8 tsp. for less heat)
- 1 tbsp Old Bay seasoning
- 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
- 2 1/2 quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
- 1 stick butter (1/2 cup)
- 1/2 cup sprouted wheat flour
- 2 medium yellow onions, chopped
- 2 celery stalks chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 1lb bag of frozen sliced okra (or fresh)
- 1 tsp teaspoon sea salt (I use 1 ½ teaspoons)
- 1/4-1/2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- 1/2 tsp Old Bay seasoning
- 1 15oz can diced tomatoes, drained
- 3 bay leaves
- 1 tbsp thyme
- 1 tbsp gumbo file'
- 2 quarts shrimp stock
- 2 lbs peeled raw shrimp
- 1 pint raw oysters
- 2 lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
- 1 lb smoked sausage, sliced
- 4-6 cups cooked sprouted brown rice
- Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
Servings:
Units:
Instructions
To make the shrimp stock
- Peel the shrimp and toss the heads and tails into a large stock pot.
- Refrigerate the peeled shrimp until ready to put into the gumbo.
- Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
- Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
- At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
- You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
- Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
- Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
- Pour in the cooled shrimp stock and stir until mixture is well blended.
- Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
Share this Recipe
Gluten-Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sorghum flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
Share this Recipe
Peggy’s Sweet Cream Pound Cake
Peggy’s Sweet Cream Pound Cake
Ingredients
- 1/2 pound organic butter, softened
- 3 cups sucanat, coconut sap sugar, or maple sugar
- 1 tablespoon vanilla extract
- 3 cups cups sprouted flour (your choice)
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
- Preheat your oven to 325 degrees. 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.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
- 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.
Share this Recipe
Einkorn Shortbread Biscuits
Ingredients
- 1 cup Sprouted Einkorn
- 7 tablespoons butter
- 1/3 cup coconut sugar
- 1/3 cup + 1 tablespoon coconut flour
- 1 tablespoon ground vanilla
- 1 dash salt
Servings:
Units:
Instructions
- Combine dry ingredients.
- Cut butter into inch cubes.
- Rub or Cut the butter into the dry ingredients.
- Knead briefly into a dough (Don’t over mix.)
- Roll out 1/2 inch thick.
- Use biscuit cutter or cut into shortbread fingers.
- Bake at 325 for 15 minutes or until they are a pale golden brown.
- Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
- Enjoy!
Recipe Notes
Recipe from Rosie at Culture Club 101, Pasadena, CA www.cultureclub101.com
Share this Recipe
Amber’s Sprouted Flour Sandwich Bread Recipe
Ingredients
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 1/4 - 1/2 cup honey can use as little as 1 tablespoon
- 3 tablespoons vital gluten (optional)
- 4 cups sprouted flour
- 1 packet dry active yeast
Servings:
Units:
Instructions
- Add all ingredients to bread machine in order listed.
- Set machine on wheat/light/1.5-lb loaf.
Share this Recipe
334-584-7875
