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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
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Sprouted Raisin-Almond Butter Cookies

Sprouted Raisin-Almond Butter Cookies
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Sprouted Raisin-Almond Butter Cookies
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Ingredients
  • 1 1/4 cups your choice organic sprouted flour
  • 1/2 teaspoon baking soda
  • 1/3 cup organic almond butter
  • 2 tablespoons organic butter, softened
  • 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
  • 1/2 cup packed organic brown sugar
  • 1 1/2 teaspoons freshly grated organic orange zest
  • 1 organic or pastured egg
  • 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
  1. Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
  2. In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
  3. Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
  4. Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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Roasted Pumpkin and Sweet Potato Pilau

Roasted Pumpkin and Sweet Potato Pilau
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Roasted Pumpkin and Sweet Potato Pilau
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Ingredients
  • 2 cups peeled organic pumpkin, cubed (about 12 ounces)
  • 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
  • 2 tablespoons olive oil
  • 1 cup organic sweet onion, diced
  • 1/3 cup organic celery, diced
  • 2 teaspoons organic garlic, minced
  • 4 cups organic chicken stock or bone broth
  • 1 cup sprouted organic brown rice
  • 2 teaspoons fresh sage, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1 bay leaf
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
  4. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
  5. Add pumpkin mixture and stir gently to combine. Serve warm.
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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Star Spangled Sprouted Apple Pie Bites

Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Ingredients
Pie Crust
  • 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon sea salt
  • 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
  • 5 tablespoons ice water, maybe more
Apple Filling
  • 4 cups apples, peeled, cored and diced
  • 2 tablespoon unsalted butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
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Instructions
Pie Crust
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Apple Filling
  1. Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
  1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
  2. On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
  3. Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
  4. Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
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Roasted Veggies and Pecans over Sprouted Brown Rice

This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.

 

 

Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Ingredients
  • 1 whole butternut squash
  • 1 cup Chopped Pecans
  • 3 cups green beans
  • cooked sprouted brown rice
Servings:
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Instructions
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!
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Overnight Sprouted Rolled Oats

Overnight Sprouted Rolled Oats
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Overnight Sprouted Rolled Oats
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Ingredients
  • 1 1/2 cups sprouted rolled oats
  • 1/2 cup yogurt
  • 1 tbsp honey
  • 1 orange and lemon zest
  • 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
  • 1 tbsp almonds
  • 1 tbsp pecans
  • dash of cinnamon for garnish
Servings:
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Instructions
  1. Soak rolled sprouted oats overnight in milk.
  2. Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Sprouted Honey Cornbread

Sprouted Honey Cornbread
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This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Sprouted Honey Cornbread
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This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Ingredients
  • 1 cup TYH Sprouted Cornmeal
  • 1/2 cup tyh sprouted brown rice flour
  • 1 teaspoon baking powder
  • 1 cup non-dairy milk
  • 1/4 cup raw honey
  • 1 egg
  • 2 tablespoons coconut oil or ghee melted
  • pinch of salt
Servings: Muffins
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Instructions
  1. Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
  2. Add all remaining ingredients and stir until smooth.
  3. If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
  4. Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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Peanut Butter Pie Filling

peanut butter

Peanut Butter Pie Filling
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Peanut Butter Pie Filling
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Ingredients
  • 1 cup organic peanut butter
  • 8 ounces organic cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping (see below)
Whipped Topping
  • 1 pint organic heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 3-4 tsp sugar
Servings:
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Instructions
  1. Chill a metal bowl and beaters at least 15 minutes before starting.
  2. Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
  3. Raise speed to high and beat until soft peaks form. Beat in vanilla. Gradually beat in sugar. Continue beating until whipped completely, but do not over-whip.
  4. In a second bowl, beat the peanut butter with the cream cheese until smooth.
  5. Add the powdered sugar and beat until smooth.
  6. Add in the whipped topping and beat until smooth, scraping the sides as needed.
  7. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
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Mushroom & Walnut Stuffing

Walnuts

Mushroom & Walnut Stuffing
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Mushroom & Walnut Stuffing
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Ingredients
  • 14 cups Sprouted bread, cubed (1/2-inch cube)
  • 8 tablespoons Organic unsalted butter, divided
  • 1 pound Organic mushrooms, sliced
  • 1/3 cup Sherry
  • 2 Medium organic yellow onions, chopped
  • 5 Ribs organic celery, chopped
  • 4 Cloves organic garlic, shopped
  • 2-3 cups Home-made or organic chicken broth
  • 4 large eggs, preferably organic or pastured
  • 1/4 teaspoon Each, sea salt and black pepper
  • 1 1/2 teaspoons sea salt
  • 1 cup Walnuts, lightly toasted and chopped
  • 6 ounces Swiss cheese, grated
  • 1/2 cup Fresh organic parsley, chopped
  • 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
  3. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
  4. Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
  5. In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
  6. In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
  7. Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
  8. Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Bread Stuffing with Pears and Sausage

Bread Stuffing with Pears and Sausage

Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.

 

pears

 

Bread Stuffing with Pears and Sausage
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Bread Stuffing with Pears and Sausage
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Ingredients
  • 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
  • 1 pound Italian sausage
  • Olive or avocado oil
  • 5 cups Organic onion, chopped (about 2 pounds)
  • 2 cups Organic celery, chopped
  • 1 cup Organic carrot, chopped
  • 8 ounces Organic mushrooms, sliced
  • 2 cups Organic pears, peeled and cubed (about 2 large pears)
  • 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
  • 2 teaspoons Fresh tarragon, chopped (halve if using dried)
  • 1 teaspoon sea salt
  • 1 1/2 cups Home-made or organic chicken broth
  • 1/2 teaspoon Freshly ground black pepper
Servings:
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
  3. Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
  4. Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
  5. Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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Apple Cider Donuts

Sugared Apple Cider Donuts

Apple Cider Doughnuts
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Apple Cider Doughnuts
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Ingredients
  • 2 1/2 cups Organic raw apple cider
  • 1/2 cup Organic apple, peeled and grated
  • 1/2 cup Organic apple butter
  • 1 1/2 tablespoons raw apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 4 ounces Organic unsalted butter, softened
  • 1/2 cup Organic or maple sugar
  • 1 large egg, preferably pastured or organic
  • 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
  • Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
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Instructions
  1. Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
  2. Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
  3. Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
  4. Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
  5. Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
  6. Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
  7. Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Recipe Notes

Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.

Buttermilk  Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.

Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.

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Best-Ever Pie Crust

pastry crust

Best-Ever Pie Crust
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Best-Ever Pie Crust
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Ingredients
  • 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon sea salt
  • 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
  • 5 tablespoons ice water, maybe more
Servings:
Units:
Instructions
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
  5. When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
  6. Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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Rosemary Olive Oil Bread

rosemary bread

Rosemary Olive Oil Bread
Votes: 7
Rating: 4.57
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Rosemary Olive Oil Bread
Votes: 7
Rating: 4.57
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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:
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Instructions
  1. Preheat oven to 350°.
  2. Lightly coat a 9.5" x 5" loaf pan with butter.
  3. In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
  4. In another medium bowl, blend the eggs, wine, and olive oil.
  5. Stir into the dry ingredients.
  6. Transfer the batter into loaf pan and smooth the surface.
  7. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Amber’s Bread Machine Recipe


Amber's Bread Machine Recipe
Votes: 325
Rating: 3.08
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This recipe makes a great sandwich bread.
Amber's Bread Machine Recipe
Votes: 325
Rating: 3.08
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This recipe makes a great sandwich bread.
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:
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Instructions
  1. Add all ingredients in the order listed to your bread machine.
  2. 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

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Warm Lentil-and-Potato Salad

Potato salad

Warm Lentil-and-Potato Salad
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Warm Lentil-and-Potato Salad
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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:
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Instructions
  1. 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.
  2. Cook potatoes in boiling salted water to cover, 15 minutes or just until tender.
  3. Drain the lentils and potatoes.
  4. Cook bacon in a large skillet over medium heat until crisp.
  5. Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet.
  6. Crumble bacon and set aside.
  7. 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.
  8. Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste.
  9. Gently stir in lentils, potatoes, bacon, and parsley.
  10. Garnish with basil leaves, if desired.
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Roasted Sweet Potato & Onion Tart

onion tart

Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
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Roasted Sweet Potato & Onion Tart
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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:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Toss together first 4 ingredients in a large bowl.
  3. Arrange mixture in a single layer in a parchment-paper lined baking pan.
  4. 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.
  5. Roll out pie-crust dough into a 12-inch circle.
  6. Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
  7. Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
  8. Bake at 425 degrees for 12 minutes.
  9. Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
  10. Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
  11. Whisk together light cream and next 3 ingredients. Pour over cheese.
  12. Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake

 pound-cake

Peggy’s Sweet Cream Pound Cake
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Peggy’s Sweet Cream Pound Cake
Votes: 0
Rating: 0
You:
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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
  1. 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.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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