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Sproutastic Buckwheat Pancakes

Sproutastic Buckwheat Pancakes
Votes: 7
Rating: 4
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Servings
8 pancakes
Servings
8 pancakes
Sproutastic Buckwheat Pancakes
Votes: 7
Rating: 4
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Servings
8 pancakes
Servings
8 pancakes
Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups organic whole fat buttermilk
  • 1 large pastured or organic egg, lightly beaten
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
  1. Stir all dry ingredients together in a medium bowl.
  2. Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
  3. Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Sprouted Johnny Cakes

Sprouted Johnny Cakes
Votes: 1
Rating: 5
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Servings
8-10 cakes
Servings
8-10 cakes
Sprouted Johnny Cakes
Votes: 1
Rating: 5
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Servings
8-10 cakes
Servings
8-10 cakes
Ingredients
  • 1 cup sprouted organic brown rice or white wheat flour
  • 1 cup sprouted organic yellow corn meal
  • 2 1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 large pastured or organic eggs
  • 3/4 cup raw or organic whole fat buttermilk (can substitute coconut milk)
  • 1/4 cup filtered water
  • 1/2 cup rendered lard, bacon grease, or avocado oil
  • 2 tablespoons raw or organic butter
Servings: cakes
Units:
Instructions
  1. Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
  2. Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
  3. Pour wet ingredients into dry ingredients and stir just to combine well.
  4. Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.
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Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
Votes: 0
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Ingredients
  • 4 organic or pasteurized eggs slightly beaten
  • 2 cups organic sugar
  • 1 cup organic olive oil
  • 2 cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2 cups organic sprouted flour of choice
  • 5 cups organic oat bran
  • 1 cup organic flax meal
  • 2 teaspoon baking soda
  • 2 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
  1. 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
  1. 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
  1. 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
Votes: 31
Rating: 4.06
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Sprouted Rolled Oat Blender Pancakes
Votes: 31
Rating: 4.06
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Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
Units:
Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
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Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
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Fruity Baked Sprouted Rolled Oats
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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:
Units:
Instructions
  1. Preheat oven to 375◦.
  2. 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.
  3. Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
  4. 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!

Sprouted Rolled Oats and Goodness
Votes: 1
Rating: 5
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Sprouted Rolled Oats and Goodness
Votes: 1
Rating: 5
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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:
Units:
Instructions
  1. 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.
  2. Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
  3. 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

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Votes: 4
Rating: 4.5
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Votes: 4
Rating: 4.5
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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:

Units:

Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Serve warm with maple syrup.

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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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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:
Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. 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.
  5. 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.
  6. 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.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 18
Rating: 2.72
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 18
Rating: 2.72
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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:
Units:
Instructions
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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Tasty Fresh Pear and Fig Muffins

Tasty Fresh Pear and Fig Muffins
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Tasty Fresh Pear and Fig Muffins
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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:
Units:
Instructions
  1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
  2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.
  3. 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
  4. Spoon mixture evenly into the 9 lined muffin cups
  5. 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.
  6. 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!

Peanut Butter Banana Baked Sprouted Oats
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Peanut Butter Banana Baked Sprouted Oats
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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
Servings:
Units:
Instructions
  1. Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
  2. 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

Sproutastic Baked Oatmeal
Votes: 9
Rating: 2.89
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Sproutastic Baked Oatmeal
Votes: 9
Rating: 2.89
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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:
Units:
Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. 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

Overnight Sprouted Rolled Oats
Votes: 94
Rating: 2.67
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Overnight Sprouted Rolled Oats
Votes: 94
Rating: 2.67
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Ingredients
  • 1 1/2 cups sprouted rolled oats
  • 1/2 cup yogurt
  • 1 tbsp honey
  • 1 orange and lemon zest
  • 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
  • 1 tbsp almonds
  • 1 tbsp pecans
  • dash of cinnamon for garnish
Servings:
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Instructions
  1. Soak rolled sprouted oats overnight in milk.
  2. Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Easy & Nutritious Sprouted Almond-Honey Power Bar

Easy & Nutritious Sprouted Almond-Honey Power Bar
Votes: 0
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
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
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
  2. 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.
  3. 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.
  4. 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

Happy Harvest Oat Power Bowl
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Happy Harvest Oat Power Bowl
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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:
Units:
Instructions
  1. 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.
  2. 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.
  3. Sprinkle of cinnamon and fresh orange zest (optional)
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Tomato Grits with Fried Eggs

Tomato Grits with Fried Eggs
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Tomato Grits with Fried Eggs
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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
  1. Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
  2. Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
  3. 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.
  4. Remove from heat and cover to keep warm.
  5. 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.
  6. 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.
  7. 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

BLT Quinoa Bowls
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BLT Quinoa Bowls
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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:
Units:
Instructions
  1. Cook the sprouted quinoa as the label directs. Set aside
  2. Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
  3. Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
  4. 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.
  5. 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.
  6. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
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Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
Units:
Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
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TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
Votes: 0
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
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Rating: 0
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
Ingredients
  • 2 cups Unprocessed bran flakes
  • 1 cup boiling water
  • 1 cup Dark muscovado sugar
  • 1/2 cup organic butter
  • 1 cup sprouted einkorn flour
  • 1 1/4 cup Sprouted white whole flour
  • 2 teaspoons aluminum-free baking soda
  • 1 teaspoon salt
  • 4 Farm fresh eggs
  • 2 cups organic buttermilk
Servings: muffins
Units:
Instructions
  1. Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk. Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended. To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy! You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
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Organic Sprouted Oat Flour Pancakes

Organic Sprouted Oat Flour Pancakes
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Submitted by Melissa Car
Servings
4 servings
Servings
4 servings
Organic Sprouted Oat Flour Pancakes
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Submitted by Melissa Car
Servings
4 servings
Servings
4 servings
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
  1. Put all ingredients in blender. Blend well until smooth.
  2. Pour onto hot griddle greased with a brush of oil.
  3. Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
  4. 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

Sugared Apple Cider Donuts

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

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

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

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

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Sprouted Wheat Biscuits

Sprouted-Wheat Biscuits
Votes: 7
Rating: 4
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Sprouted-Wheat Biscuits
Votes: 7
Rating: 4
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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:
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
  5. 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.)
  6. Position a rack in the upper third of oven; preheat to 500 degrees F.
  7. 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

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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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:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. 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.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. 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

Sour Dough English Muffins

Sour Dough English Muffins
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Sour Dough English Muffins
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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:
Units:
Instructions
  1. Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
  2. 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.
  3. Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
  4. Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
  5. Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
  6. Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
  7. Preheat frying pan on medium low. When you add butter it should sizzle.
  8. Butter your pan MINIMALLY.
  9. Cook muffins 4 minutes – down side should get brown.
  10. Flip muffins and depress SLIGHTLY if needed to flatten down side.
  11. Cook 4 minutes on other side.
  12. Adjust stove heat if muffins cook too fast/slow.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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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:
Units:
Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. 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

Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins
Votes: 20
Rating: 3.15
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Servings
9 muffins
Servings
9 muffins
Sprouted Wheat Breakfast Muffins
Votes: 20
Rating: 3.15
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Servings
9 muffins
Servings
9 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
  1. Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
  2. In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
  3. Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
  4. 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

Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits
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Spiced Pumpkin Biscuits
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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:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
  4. Combine buttermilk and honey with whisk until well blended.
  5. Add canned pumpkin and blend well.
  6. Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
  7. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  8. Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
  9. Fold dough crosswise into thirds. Reroll dough and repeat process.
  10. Gently roll or pat to a ¾" thickness.
  11. Using a biscuit cutter, cut about 14 biscuits from dough.
  12. Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
  13. Bake at 400 degrees for 14 minutes or until golden.
  14. Remove from pan.
  15. Cool 2 minutes on wire racks.
  16. Serve warm with lots of butter.
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Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins
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Bacon and Cheddar Corn Muffins
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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:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
  3. Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
  4. Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
  5. Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
  6. If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
  7. Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
  8. Spoon batter into hot muffin pan, filling almost completely full.
  9. Bake at 425 degrees for 15 to 20 minutes or until golden.
  10. 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

Sprouted Yeasted Waffles

Sprouted Yeasted Waffles
Votes: 1
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Sprouted Yeasted Waffles
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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:
Units:
Instructions
  1. In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
  2. In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
  3. Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
  4. 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.)
  5. Stir baking soda into batter.
  6. Preheat waffle iron and brush lightly with coconut or olive oil.
  7. Cook waffles until golden brown - about 4-5 minutes.
  8. Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
  9. Combine all syrup ingredients in a medium saucepan.
  10. Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
  11. To serve - butter up your waffles, drizzle with cider syrup and dig in!
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Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles
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Gluten-Free Sprouted Waffles
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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
  1. Preheat oven to 200 degrees.
  2. Place a large baking sheet on middle rack.
  3. Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
  4. Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
  5. Add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Preheat your waffle iron.
  7. Lightly coat it with olive or coconut oil.
  8. Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
  9. Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
  10. Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
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Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
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Cheesy Grits Souffle
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Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1 cup Monterrey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Carrot Poppy Seed Muffins

Carrot Poppy Seed Muffins
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Carrot Poppy Seed Muffins
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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
Servings:
Units:
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.
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Paula’s Tomato Grits

Paula's Tomato Grits
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Paula's Tomato Grits
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Ingredients
  • 2 cups filtered water
  • 1 1/2 cups whole organic milk
  • 1 teaspoon sea salt
  • 1 cup sprouted yellow corn grits
  • 9 tablespoons organic butter
  • 3-4 scallions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 2 1/2 cups shredded sharp cheddar cheese
  • • One can organic diced tomatoes with green chiles, drained
Servings:
Units:
Instructions
  1. Preheat oven to 350°.
  2. In a large saucepan, combine the water, milk, and salt. Bring to a boil.
  3. Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
  4. Add 8 tablespoons of butter stirring until melted.
  5. Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
  6. In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
  7. Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
  8. Add the tomatoes with chiles, stirring until well blended.
  9. Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
  10. Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
  11. Serve it up hot. Great with spicy grilled or boiled shrimp.
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Fruit and Cream Refrigerator Oatmeal

Fruit and Cream Refrigerator Oatmeal

Fruit and Cream Refrigerator Oatmeal
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Fruit and Cream Refrigerator Oatmeal
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Ingredients
  • 2 cups uncooked sprouted rolled oats
  • 1 cup yogurt (your choice of flavor or plain)
  • 1 cup wholeorganic milk
  • 1/2 cup chopped fresh fruit or berries
  • 6 pint canning jars
Servings:
Units:
Instructions
  1. Stir together all ingredients.
  2. Spoon evenly into 6 pint canning jars. Cover with lids and screw on bands.
  3. Shake until well-combined (about 30 seconds). Chill 8-12 hours.
  4. Top each serving with additional fruit and drizzle with honey.
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Pecan Pockets

Pecan Pockets
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Pecan Pockets
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Ingredients
  • 1 cup organic butter, softened
  • 8 ounces extra-sharp cheddar cheese, grated
  • 2 cups sprouted flour (your choice)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1 pound pecan halves
Servings:
Units:
Instructions
  1. Cream together butter and cheese.
  2. In a separate bowl stir together flour, baking powder, pepper, and salt.
  3. Add to butter and cheese mixture and blend together until creamy.
  4. Place mixture on wax paper and form a ball.
  5. Cover and chill in refrigerator for at least 1 hour.
  6. Preheat your oven to 350°.
  7. Roll out refrigerated dough until thin.
  8. Cut out 1-inch circles using a bottle cap or very small cookie cutter.
  9. Put 1 pecan half on the left or right edge of each dough circle.
  10. Fold dough over and seal edges with a fork.
  11. Bake about 15 minutes until browned.
  12. Let cool slightly on pan.
  13. Transfer to wire rack to cool completely.
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
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Gluten-Free Pumpkin Streusel Muffins
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Ingredients
  • 3/4 cup organic butter, softened
  • 8 ounces organic cream cheese, softened
  • 1 cup organic brown or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large organic or pastured eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon free baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup cup sweetened organic dried cranberries
  • 1/2 teaspoon teaspoon vanilla extract
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. Beat butter and cream cheese (I use an electric stand mixer) until creamy.
  3. Gradually add sugars, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
  6. Stir in pumpkin and next 3 ingredients.
  7. Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  8. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes

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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Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes
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Bacon Scallion Hoecakes
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Ingredients
  • 1 cup sprouted spelt or sorghum flour
  • 1 cup sprouted yellow corn flour
  • 2 1/2 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon organic sugar or sucanat
  • 2/3 cup whole organic buttermilk, plus more
  • 1/3 cup filtered water
  • 1/4 cup bacon fat
  • 1/3 cup creme fraiche or sour cream
  • 2 large eggs, preferably pastured or organic
  • 1/3 cup scallions, thinly sliced
  • 1/4 cup crisp bacon, finely chopped
  • Lard or beef tallow
Servings:
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Instructions
  1. In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
  3. Add eggs, and mix until just combined.
  4. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
  5. To keep the hoecakes tender, avoid over-mixing.
  6. Let batter sit, covered, on counter for 30 minutes.
  7. If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
  8. Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
  9. Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
  10. Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
  11. Flip and cook for another few minutes.
  12. Replenish fat as needed, to maintain a generous film in the pan.
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Maria’s Multigrain Hot Cereal

Maria's Multigrain Hot Cereal
Votes: 8
Rating: 4
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Maria's Multigrain Hot Cereal
Votes: 8
Rating: 4
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 2 tablespoons whole sprouted buckwheat
  • 1 tablespoon whole sprouted millet
  • 1 tablespoon sprouted seasame seeds
  • 1 tablespoon flax seeds or chia seeds
  • 1 tablespoon sprouted spelt flour
  • 1 tablespoon sprouted barley flour
  • 1 tablespoon sprouted brown rice flour
  • 1/4-1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon cinnamon
  • salt to taste
  • fresh fruit and milk
Servings:
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Instructions
  1. The night before, mix the grains, seeds and flours together in a bowl.
  2. Stir in 1 cup of water and let sit at room temperature overnight.
  3. The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
  4. Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
  5. Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
  6. The longer you cook it, the thicker it will become.
  7. Remove from heat, pour into bowl or bowls, top with your favorite fruit and milk if desired (for a sweeter cereal, add some honey or maple syrup) and enjoy!
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Breakfast Bread Pudding

Breakfast Bread Pudding

Breakfast Bread Pudding
Votes: 1
Rating: 5
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Breakfast Bread Pudding
Votes: 1
Rating: 5
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Ingredients
  • 1 1/2 pounds pork or turkey sausage, crumbled and cooked
  • 5 organic or pastured eggs, lightly beaten
  • 8 slices sprouted bread, cubed (see bread machine recipe).
  • 1 1/2 cups full fat milk (see baking tips for substitutes)
  • 3 green onions including greens, chopped
  • 1 1/2 cups shredded cheddar or cheese of choice
Servings:
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Instructions
  1. Cook and drain sausage.
  2. Mix with cubed bread and pour into a greased 9x13“ baking dish.
  3. Mix milk, eggs and green onions.
  4. Pour over bread mixture.
  5. Top with cheese.
  6. Refrigerate overnight.
  7. Bake uncovered for 30 minutes at 350 degrees.
  8. Cover and bake an additional 15 minutes.
  9. Remove from oven and let sit 5 minutes.
  10. To serve, cut in generous squares.
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Melt–In–Your–Mouth Banana Pancakes

Melt–In–Your–Mouth Ban. pancakes

Melt–In–Your–Mouth Banana Pancakes
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Melt–In–Your–Mouth Banana Pancakes
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Ingredients
  • 1 1/2 cup organic sprouted rolled oats
  • 1 1/2 cups whole fat milk
  • 1 cup TYH organic sprouted flour of choice
  • 2 tbsp maple sugar or sucanat
  • 2 large eggs lightly beaten
  • 5 tbsp coconut oil, melted
  • 2 very ripe bananas
Servings:
Units:
Instructions
  1. Mix rolled oats and milk.
  2. Stir in dry ingredients.
  3. Stir in eggs and coconut oil.
  4. Mash bananas with a fork and add to pancake batter.
  5. Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
  6. Heat skillet on medium low heat.
  7. Lightly brush with coconut oil or melted butter.
  8. Pour ¼ cup batter per pancake into skillet.
  9. Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
  10. Serve with warm maple syrup.
  11. Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.
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Emily’s Mom’s Sticky Buns

sticky buns

Emily's Mom's Sticky Buns
Votes: 19
Rating: 3.11
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Emily's Mom's Sticky Buns
Votes: 19
Rating: 3.11
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Ingredients
Preparing the topping
  • 1/2 butter, melted
  • 1 cup muscovado sugar
  • 1/2 cup maple sugar
  • 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
  • 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
  • 3/4 cup muscovado sugar
  • 1 tsp salt
  • 6 3/4 tsp dry active yeast (3 packets)
  • 1/2 cup butter softened
  • 1 cup warm filtered water
  • 3 pastured eggs
  • 2 tbsp extra butter
  • 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
  1. Butter 2 9" square or round pans
  2. Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
  3. Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
  4. Add remaining flour to dough; knead 8-10 minutes. Half dough.
  5. Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
  6. Brush on half of extra butter and sprinkle on coconut sap sugar.
  7. Roll from short end to get tube 9" long. Cut into 1" buns.
  8. Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
  9. Bake at 375 degrees for 20–25 minutes.
  10. Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes

Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.

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Alena’s Biscuits

sprouted biscuits

Alena's Biscuits
Votes: 16
Rating: 3.38
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Alena's Biscuits
Votes: 16
Rating: 3.38
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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:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix dry ingredients in a large bowl.
  3. In separate bowl mix wet ingredients.
  4. Make a well in the center of dry ingredients, pour wet ingredients into the center.
  5. Work all ingredients together with hands until just combined.
  6. Grease a baking sheet.
  7. Form dough into lumps of approximately 3–inches diameter and place on baking sheet.
  8. Make sure oven has reached 425, then bake for 15–20 minutes.
  9. 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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Cheesy Grits Souffle

Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 tsp salt divided
  • 2 cupa uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2 cups (8oz) Sharp Cheddar Cheese grated
  • 6 tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp maple sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground black pepper
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  3. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  4. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
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
  1. 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.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. 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
  1. 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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Sally Fallon’s Pancakes

Sally Fallon’s Pancakes
Votes: 47
Rating: 3.85
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(From “Nourishing Traditions”, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
Sally Fallon’s Pancakes
Votes: 47
Rating: 3.85
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(From “Nourishing Traditions”, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
Ingredients
  • 2 cups whole grain flour (spelt or wheat)
  • 2 cups buttermilk, kefir or yogurt
  • 2 eggs, lightly beaten
  • 1/2 tsp teaspoon sea salt
  • 1 tsp teaspoon baking soda
  • 2 tbsp melted organic butter
Servings:
Units:
Instructions
  1. Soak whole grain flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt.)
  2. Stir in other ingredients and thin to desired consistency with water.
  3. Cook on a hot, oiled griddle or in a cast-iron skillet. These pancakes cook more slowly than unsoaked flour or white flour pancakes.The texture will be chewy and the taste pleasantly sour.
  4. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
Recipe Notes

NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.

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