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Healthy Sprouted Banana Oatmeal Smoothie

Healthy Sprouted Banana Oatmeal Smoothie
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Healthy Sprouted Banana Oatmeal Smoothie
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Ingredients
  • 1/4 cup sprouted organic rolled oats
  • 1/2 cup organic whole milk plain yogurt
  • 1 ripe organic banana
  • 1/4 cup organic almond butter
  • 2/3 cup sprouted organic almond milk
  • 2 teaspoons honey (or sweetener of choice)
  • 1/4 teaspoon ground cinnamon or nutmeg
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Instructions
  1. Place all ingredients in your blender.
  2. Blend until smooth.
  3. Drink immediately. Oatmeal smoothies thicken as they sit.
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Homemade Sprouted Oat Milk

Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Ingredients
  • 1 cup sprouted organic rolled oats
  • 4 cups filtered water
  • 1/4 teaspoons sea salt
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
Servings:
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Instructions
  1. Add all the ingredients to your blender and blend until well blended (about 1 minute).
  2. Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
  3. Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes

Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.

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Sprouted Almond Milk

Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Ingredients
  • 1 cups sprouted organic raw almonds
  • 2 cups filtered water (plus more for soaking)
  • your sweetener of choice (honey, monk fruit, maple syrup, etc.)
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Instructions
  1. Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
  3. Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
  5. Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  7. Sweeten to taste.
Recipe Notes

The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).

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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
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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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Sproutastic Tail Waggers

Sproutastic Tail Waggers
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Sproutastic Tail Waggers
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Ingredients
  • 1 cup organic sprouted white wheat or oat (gluten-free) flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in a medium bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or wrap well and freeze for a couple of months.
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