Skillet Cornbread with Sprouted Lentil Flour
Ingredients
- 1 1/2 cups sprouted cornmeal
- 1 cup sprouted lentil flour (or sprouted flour of choice)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups goat milk kefir
- 2 large eggs
- 6 tablespoons melted butter
- 2 tablespoons melted butter (for the skillet)
Servings: Skillet
Units:
Instructions
- In a large mixing bowl combine the sprouted cornmeal, sprouted lentil flour, baking soda, and salt.
- Whisk the eggs and kefir till combined, add to the dry ingredients, and mix thoroughly.
- Add the melted butter to the mix.
- Pour the mixture into greased eight-inch skillet.
- Place in a 350-degree preheated oven and cook for 30 minutes.
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Banjo’s Cast Iron Sprouted Cornbread
Ingredients
- 1 1/2 cups organic sprouted yellow corn meal
- 1 cup organic sprouted white wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup whole fat sour cream
- 3/4 cup whole fat buttermilk
- 2 large eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter to grease cast iron
Servings:
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Instructions
- Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
- Place 2 tablespoons of butter in the skillet while in oven.
- In a large bowl combine cornmeal, flour, baking soda, and salt.
- In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
- Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
- Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
- Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
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Sprouted Honey Cornbread
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
Units:
Instructions
- Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
- Add all remaining ingredients and stir until smooth.
- If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
- Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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Sprouted Pumpkin Oat Bread
Sprouted Pumpkin Oat Bread
by @thebalancedblend, the latest winner in our recipe contest!
Ingredients
- 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
- 1 tablespoon organic chai seeds
- 1 scoop vanilla protein powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 pastured eggs
- 1 handful pistachios, crushed
- TYH simply sprouted granola
- pumpkin pie spice
Servings:
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Instructions
- Preheat oven to 375 and grease bread pan,
- In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
- In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
- Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
- Pour into bread pan and let batter sit for a few minutes to thicken up.
- Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
- Bake 30-40 minutes or until toothpick into center comes out clean.
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Brown Sugar Shortbread with Garam Masala
Ingredients
- 3/4 Cup organic butter Softened
- 1/4 Cup organic brown sugar
- 1 3/4 Cups Sprouted Ancient Grain Baking Mix
- 1/2 Teaspoon Garam Masala
Servings:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugar until fluffy. Add Garam Masala and combine well.
- Stir in flour slowly. If dough ends up too crumbly, add more butter 1 tablespoon at a time.
- On a lightly floured surface, roll out dough and make cookies using a cookie cutter or make squares with a pizza wheel. Bake on an un-greased cookie sheet for 12-14 minutes.
- Remove from pan and cool on wire rack. Pairs nicely with eggnog, spiced chai, or hot apple cider.
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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea salt
Servings:
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Instructions
- Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
- Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Organic Zucchini Muffins
Ingredients
- 3 Cups Grated Fresh Zucchini
- 2/3 Cup Organic Melted Butter
- 1 1/3 Cup sugar
- 2 eggs preferably pastured
- 2 Teaspoons vanilla
- 2 Teaspoons baking soda
- Pinch sea salt
- 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 2 Teaspoons Organic Cinnamon
- 1/2 Teaspoon Ground Nutmeg or Allspice
- 1 Cup Walnuts
- 1 Cup raisins or dried cranberries (Optional)
Servings:
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Instructions
- Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
- Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes
Recipe provided by simplyrecipe.com
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Gluten-Free Ancient Grains submitted by V. Reed
Ingredients
- 1 cup organic sprouted sorghum flour
- 2/3 cup Organic sprouted amaranth flour
- 1/2 cup organic sprouted cornmeal
- 1/4 cup Organic sprouted quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 tbsp xanthan gum
- 1 tbsp instant yeast
- 1 &1/2 tsp salt
- 2 omega-3 eggs
- 1 omega-3 egg white
- 1 cup water
- 2 tbsp organic olive oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
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Apple Cider Donuts
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
- 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.
- 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.
- 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.
- Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
- Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
- 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).
- 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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Sprouted Cornmeal Cornbread
Ingredients
- 1 3/4 cups organic sprouted cornmeal
- 2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 2 large eggs, organic or pastured
- 1 Tbsp honey
- 2 cups whole fat organic buttermilk
- 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
Servings:
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Instructions
- Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
- In a small bowl whisk together the cornmeal, baking powder, and salt.
- In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
- Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
- Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
- Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes
Variations:
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
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Sprouted Wheat Biscuits
Ingredients
- 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
- 1 tablespoon organic sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teasspoon Celtic salt
- 10 tablespoons cold, unsalted organic butter cut in pieces
- 1 1/4 cups whole organic buttermilk
- 1 teaspoon organic olive oil
Servings:
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Instructions
- Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
- Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
- Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
- Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
- Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
- Position a rack in the upper third of oven; preheat to 500 degrees F.
- Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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Sprouted Gluten-Free Beer Bread
Ingredients
- 1 pkg Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle Gluten-Free beer or hard cider
- 1/4 cup melted butter, or 3 tablespoons coconut oil
Servings:
Units:
Instructions
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan and let cool another 10 minutes before slicing. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Recipe Notes
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
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Sprouted Beer Bread
Ingredients
- 1 package Sprouted Beer Bread Mix from HealthyFlour.com
- 12 ounce bottle of beer, not light
- 1/4 cup melted butter, or 3 tablespoons coconut oil
Servings:
Units:
Instructions
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer (not light), and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean. The beer gives this bread a wonderful yeasted bread aroma, but in a flash!
Recipe Notes
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
- Add 1/2 cup raisins or currants
- Add 1/2 cup toasted, chopped walnuts
Try a HealthyFlour.com Beer Bread Burger!
An Open-Faced Burger on our TYH Sprouted Beer Bread.
Make your burger using White Oak Pastures Grassfed Beef, garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce. Alabama, Georgia, and Florida in one bite!
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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.
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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:
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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.
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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:
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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.
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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:
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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.
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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:
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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.
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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:
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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.
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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.
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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:
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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!
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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:
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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!
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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:
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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.
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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:
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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.
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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:
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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
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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
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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.
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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:
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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
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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
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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.
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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
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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!
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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
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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.
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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
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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.
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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
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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
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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:
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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.
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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
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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.
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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
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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.
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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
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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!
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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)
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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.
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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:
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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.
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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
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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.
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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:
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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.
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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:
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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.
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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:
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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.
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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:
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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.
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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:
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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.)
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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:
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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
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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(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.
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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.
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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.
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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.
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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.
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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.
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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
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