Fruity Baked Sprouted Rolled Oats
(Adapted from Baked Oatmeal recipe in Garden & Gun)
Ingredients
- 3 large organic or pastured eggs
- 3 1/2 cups whole organic or raw milk
- 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon aluminum-free baking powder
- 8 cups organic sprouted rolled oats
- 1/2 cup Organic Chia Seeds
- 1/2 cup organic flax or sprouted sesame seeds
- 2 1/2 cups organic blueberries, divided
- 1 cup organic raspberries
- 1 1/2 cup diced organic peaches, peeled
Servings:
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Instructions
- Preheat oven to 375◦.
- Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
- Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
- Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Sprouted Rolled Oats and Goodness
Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!
Ingredients
- 1/2 cup sprouted rolled oats
- 1 cup filtered water
- 2 teaspoon ghee, divided
- 1/2 cup Flax Meal
- 1 persimmon, cubed
- 3 tablespoons plain yogurt
- 1 teaspoon natural peanut butter
- 1 teaspoon chia seeds
- cardamom (to season oats and persimmons)
- cinnamon (to season oats and persimmons)
Servings:
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Instructions
- Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
- Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
- Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Ingredients
1/2 cup
sprouted buckwheat flour
2
very ripe organic bananas
2 tablespoons
olive oil or coconut oil
2 tablespoons
filtered water
1 teaspoon
ground cinnamon
1 teaspoon
vanilla extract
1/2 teaspoon
baking soda
2 teaspoons
apple cider vinegar
Avocado Oil
Servings:
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Instructions
-
In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
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Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
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Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
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Serve warm with maple syrup.
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Maple-Date Bars
Ingredients
- 1 3/4 cups finely chopped pitted dates (about 12 ounces)
- 3/4 cup filtered water
- 1/3 cup maple syrup
- 1 teaspoon grated lemon zest
- 2/3 cup organic sugar
- 1/2 cup organic butter, softened
- 1 cup sprouted flour (your choice)
- 1 cup sprouted rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
- Beat sugar and butter at medium mixer speed until smooth.
- Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
- Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
- Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.
Ingredients
Sprouted Lemon Blueberry Muffins
- 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
- 1 teaspoon aluminum-free baking soda
- 1 teaspoon aluminum-free baking powder
- 1/3 cup organic sugar
- 1/4 cup melted, then cooled coconut oil
- 1 1/4 cup organic applesauce
- 3 organic or pasteurized eggs
- 1 1/4 cup milk or nut milk
- 1 teaspoon vanilla extract
- 1 1/4 cup organic blueberries
- 1 tablespoon organic lemon zest
Sprouted Crumb Topping
- 1 1/4 cups sprouted rolled oats
- 1/2 cup organic sugar
- 1 teaspoon organic Ceylon cinnamon
- pinch of pink Himalayan sea salt
- 3 tablespoons roughly chopped butter
Servings:
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Instructions
- Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
- Fold in blueberries.
- Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
- To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
- Bake at 325 degrees for 20-22 minutes, and enjoy!
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Tasty Fresh Pear and Fig Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups organic wheat bran
- 1 cup sprouted organic red wheat flour
- 1/2 cup sprouted organic buckwheat groats
- 1/4 cup organic black chia seeds
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 1 large organic ripe banana, mashed
- 1 cup organic unsweetened apple sauce
- 1/2 cup organic whole buttermilk
- 4 egg whites, pastured or organic
- 1/4 cup molasses
- 1 large organic pear, diced
- 5-6 fresh organic figs, chopped
Servings:
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Instructions
- Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
- In a large bowl combine dry ingredients and whisk to blend well. Set aside.
- In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
- Spoon mixture evenly into the 9 lined muffin cups
- Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
- Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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Peanut Butter Banana Baked Sprouted Oats
Congratulations to our August Instagram winner @emmys.yummys!
Ingredients
- 1/2 cup sprouted rolled oats
- 1/2 cup water
- 3 tablespoons free-range egg whites or 1 large free-range egg
- 1/2 mashed banana
- 1/2 teaspoon Organic Cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon organic peanut butter
- your preferred toppings
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Instructions
- Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
- Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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Sproutastic Baked Oatmeal
Ingredients
- 2 cups sprouted rolled oats
- 1/2 cups packed brown sugar or coconut sap sugar
- 1/3 cup organic raisins or dried cranberries
- 2 tablespoons Chopped Toasted Walnuts
- 1 teaspoons aluminum-free baking powder
- 1 1/2 cups whole organic or raw milk
- 1/2 cup unsweetened organic apple sauce
- 2 tablespoons organic butter, melted (plus more to grease baking dish)
- 1 large egg, preferably pastured or organic, lightly beaten
- dash of cinnamon or nutmeg (optional)
Servings:
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Instructions
- Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
- Place first 5 ingredients in a large bowl. Stir to combine.
- In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
- Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Overnight Sprouted Rolled Oats
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
- Soak rolled sprouted oats overnight in milk.
- Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Easy & Nutritious Sprouted Almond-Honey Power Bar
Ingredients
- 1 cup organic sprouted gluten-free rolled oats
- 1/4 cup organic sprouted almonds, sliced or chopped
- 1/4 cup organic sprouted sunflower seeds
- 1 tablespoon organic flaxseed
- 1 tablespoon organic sprouted sesame seeds
- 1 cup organic unsweetened whole-grain puffed cereal* *Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
- 1/3 cup organic currants
- 1/3 cup organic dried apricots, chopped
- 1/3 cup organic golden raisins, chopped
- 1/4 cup organic creamy almond butter
- 1/4 cup organic brown or coconut sugar
- 1/4 cup organic honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Celtic salt
Servings: Bars
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Instructions
- Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
- Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
- Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
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Happy Harvest Oat Power Bowl
Ingredients
- 4 Cups milk
- 1 Cup sprouted rolled oats
- 1/2 Teaspoon salt
- 2 Small Bananas
- 2 Medium apples Thinly Sliced or Blueberries
- 4 Teaspoons Sprouted Pumpkin Seeds
- 1 Teaspoon chia seeds
- 4 Teaspoons coconut sugar or Honey
- 1 Teaspoon cinnamon
Servings:
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Instructions
- Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
- Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
- Sprinkle of cinnamon and fresh orange zest (optional)
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Tomato Grits with Fried Eggs
Ingredients
- 4 Large Organic Plum Tomatoes
- 3/4 Cup Organic Sprouted Yellow Corn Grits
- Sea salt and pepper to taste
- 4 Slices bacon
- 4 Large eggs Preferably Pastured
- 1 Cup grated cheddar cheese
Servings:
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Instructions
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
- Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
- Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
- Remove from heat and cover to keep warm.
- Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
- Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
- Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.
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BLT Quinoa Bowls
Ingredients
- 1 1/4 Cups Organic Sprouted Quinoa
- 2 Medium Organic Tomatoses Roughly Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Tablespoon White Wine Vinegar
- Dash Sea Salt and Ground Pepper to Taste
- 4 Slices bacon Cut into 1/2-inch pieces
- 1 Medium Bunch Organic Broccoli Florets and Tender stems chopped (about 2 ½ cups)
- 1 Small Ear of Organic Corn Kernels Cut Off (of 1/2 cup frozen organic corn kernels)
- 2 Cloves Organic Garlic Minced
- 1 5 ounce package Organic Baby Spinach
- 2 Organic Scallions Thinly Sliced
- 4 Large eggs preferably pastured
Servings:
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Instructions
- Cook the sprouted quinoa as the label directs. Set aside
- Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
- Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
- Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
- Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
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Organic Sprouted Oat Flour Pancakes
Ingredients
- 1 cup Organic Sprouted Oat Flour
- 1 cup cottage cheese
- 3 whole eggs
- 3 egg whites
- 2 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp stevia (optional)
- 1/2 tsp cinnamon
Servings: servings
Units:
Instructions
- Put all ingredients in blender. Blend well until smooth.
- Pour onto hot griddle greased with a brush of oil.
- Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
- Serve!
Recipe Notes
Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!
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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 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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Buttermilk-Poppy Seed Muffins
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup maple sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole buttermilk, preferably organic
- 3 large eggs, preferably pastured
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/2 cup organic butter, melted
- Orange Glaze
Orange Glaze
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
Servings:
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Instructions
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Sour Dough English Muffins
Ingredients
Preferment:
- 3/4 - 1 cup of sourdough starter
- 1 teaspoon maple sugar
- 1 1/4 cups filtered water
- 2 cups sprouted red wheat flour
Dough:
- 2 cups sprouted wheat or spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- All of preferment
Servings:
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Instructions
- Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
- Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
- Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
- Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
- Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
- Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
- Preheat frying pan on medium low. When you add butter it should sizzle.
- Butter your pan MINIMALLY.
- Cook muffins 4 minutes – down side should get brown.
- Flip muffins and depress SLIGHTLY if needed to flatten down side.
- Cook 4 minutes on other side.
- Adjust stove heat if muffins cook too fast/slow.
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Sprouted Millet Herbed Muffins
Ingredients
- 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
- 2 cups whole organic buttermilk
- 3 organic or pastured eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried tarragon
- 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
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Instructions
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.
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Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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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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Bacon and Cheddar Corn Muffins
Ingredients
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
Servings:
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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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Sprouted Yeasted Waffles
Ingredients
- 1 packet (or 2 1/2 teaspoons) active dry yeast
- 3/4 cup warm water (about 80 degrees)
- 3 eggs, pastured or organic
- 3 cups whole organic milk
- 1 cup sprouted yellow cornmeal
- 2 cups sprouted red wheat flour
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
- 3/4 cup organic butter, melted
- 1/2 teaspoon baking soda
- • Olive or coconut oil for greasing waffle iron
Cider Syrup:
- 1 1/2 cups coconut sugar (or brown sugar)
- 1 1/2 teaspoons apple cider vinegar
- 2 cups organic apple cider
- 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
- 2 tablespoons organic butter
Servings:
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Instructions
- In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
- In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
- Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
- Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
- Stir baking soda into batter.
- Preheat waffle iron and brush lightly with coconut or olive oil.
- Cook waffles until golden brown - about 4-5 minutes.
- Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
- Combine all syrup ingredients in a medium saucepan.
- Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
- To serve - butter up your waffles, drizzle with cider syrup and dig in!
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Gluten-Free Sprouted Waffles
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 1/2 cup sprouted yellow cornmeal
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, preferably pastured or organic
- 1/4 cup coconut sap sugar (or brown sugar)
- 2 cups whole organic buttermilk
- 1 tablespoon olive oil or 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
Servings:
Units:
Instructions
- Preheat oven to 200 degrees.
- Place a large baking sheet on middle rack.
- Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
- Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.