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

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

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

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

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

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

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

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

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

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Herbed Cracker Bread

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

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

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

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

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

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