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.
Add remaining ingredients and blend well with a large spoon or spatula.
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
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.
4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
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!
In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
Flip over once bubbles have formed and the bottom is golden brown.
Repeat until all pancakes are made.
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.
Let defrost at room temperature and then microwave or toast in the oven or toaster.
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.
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.
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.
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.
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.
1cuporganic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
1/3cuporganic dried apricots, chopped
1/3cuporganic golden raisins, chopped
1/4cuporganic creamy almond butter
1/4cuporganic brown or coconut sugar
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.
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)
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.
1MediumBunch Organic BroccoliFlorets and Tender stems chopped (about 2 ½ cups)
1SmallEar of Organic CornKernels Cut Off (of 1/2 cup frozen organic corn kernels)
15 ounce packageOrganic Baby Spinach
2Organic ScallionsThinly Sliced
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.
1Teaspoonbaking sodaThis is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
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.
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.
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.
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!
3 1/4cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1tablespoonaluminum-free baking powder
Organic coconut or avocado oil, naturally rendered lard or beef tallowEnough for 2-inch depth in Dutch oven.
Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
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.
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.
2cupssprouted red or white wheat flourplus 1/4 - 1/2 cup for dusting
1tablespoonaluminum-free baking powder
10tablespoonscold, unsalted organic buttercut in pieces
1 1/4cupswhole organic buttermilk
1teaspoonorganic olive oil
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.
3cupssprouted millet flour (can use wheat flour or a ½ and ½ combination)
2cupswhole organic buttermilk
3organic or pastured eggs, lightly beaten
1/4cuporganic butter, melted
1 1/2teaspoonsdried dill
1/2teaspooneach, dried oregano, basil, and thyme
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.
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.