Power Packed Oatmeal Cookies
- 1/2 cup organic butter, softened
- 3/4 cup light brown sugar
- 1 egg
- 2 Tbsp organic apple juice or apple cider
- 1 tsp vanilla
- 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
- 2 cups sprouted gluten free rolled oats
- 1/4 cup organic wheat germ
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup sprouted organic sunflower seeds
- 1/4 cup sprouted organic almonds
- 1/4 cup sprouted organic pumpkin seeds
- 1/4 cup raisins
- Preheat oven to 325°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
- In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
- Gently fold in seeds and raisins.
- Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Chocolate Apple Oaties
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
- 1/2 cup organic butter, softened
- 2/3 cup unsweetened organic applesauce
- 2 tablespoons organic apple juice or apple cider
- 1/2 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 cup boiling water
- 1 1/3 cups sprouted gluten free rolled oats
- 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
- 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
- Preheat oven to 400°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
- In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
- In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
- Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Sprouted Lemon Cookies
- 2 cups organic sprouted flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup butter softened
- 1 cup organic sugar
- 1 egg
- Grated zest of 1 lemon
- Juice of 1 lemon
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
- 1/4 cup ground pistachios
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
- Add lemon juice and zest and mix until well blended.
- In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
- Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
- Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.
Sprouted Furikake Popcorn
- Soak sprouted popcorn in water for about 5-6 minutes then dry on a dish towel.
- Place popcorn and about 1 teaspoon coconut oil in a metal bowl, and cover with 2 layers tin foil. Cut about 20 1-inch slits in the foil.
- Cook on the stovetop over medium-low heat, shaking with tongs until the popping is a few seconds apart.
- Season with your favorite Furikake seasoning and a drizzle of melted butter or oil.
Purchase healthyflour.com Sprouted Popcorn here: https://healthyflour.com/product/organic-sprouted-popcorn/
Find a quick and easy popping how-to video here: https://healthyflour.com/resources/videos/
Sprouted Flour Sugar Cookies
- 3/4 cup organic butter softened
- 1 cup maple sugar
- 2 eggs, organic or pastured
- 1 teaspoon vanilla extract
- 2 1/2 cups sprouted spelt, wheat, or brown rice flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- water
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
- Chill dough at least one hour or overnight.
- Preheat oven to 400°F.
- Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
- Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
Super Easy Sprouted Flour Cocoa Brownies
- 1/2 cup organic butter
- 3/4 cup organic sugar
- 1/2 cup sprouted flour (Your choice)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs, organic or pastured beaten in separate bowl
- Preheat oven to 325°F.
- Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
- Beat eggs separately in a small bowl.
- Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
- Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.
Buttermilk-Poppy Seed Muffins
- 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
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- 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.
Sprouted Millet Herbed Muffins
- 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
- 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.
Carrot Cake
- 4 pastured or organic eggs
- 2 cups maple sugar (or sugar of your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted white wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
- Beat eggs until fluffy; add sugar gradually.
- Pour oil into sugar mixture slowly; beat well.
- Sift dry ingredients together.
- Add to batter in 3 additions; beat well after each.
- Fold in carrots.
- Pour into 3 well-buttered 9–inch layer pans.
- Bake at 350 degrees for 35 minutes.
- Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
- Using an electric mixer beat the cream cheese and butter together until light and creamy.
- Add the vanilla and blend.
- Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
- Spread between cooled cake layers and on top and sides.
Amaretto–Almond Pound Cake
- 1 1/4 cups organic butter, softened
- 3 ounces organic cream cheese, softened
- 2 1/2 cups maple sugar (or sweetener of choice)
- 3 tablespoons almond-flavored liqueur (Amaretto)
- 1 tablespoon vanilla extract
- 2 1/2 cups sprouted wheat or brown rice flour
- 6 large organic or pastured eggs
- 1/3 cup sliced almonds
- 3/4 cup organic sugar
- 6 tablespoons organic butter
- 1/4 cup Amaretto (almond liqueur)*
- 2 tbsp water
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat butter and cream cheese at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
- Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
- I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
- During last 10 minutes of baking prepare Amaretto Glaze.
- Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
- Use all of glaze, allowing it to soak into cake after each addition.
- Cool cake completely in pan on a wire rack. Invert cake onto large plate.
- Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
- Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Amaretto Glaze:
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.
Sauvignon Blanc Pound Cake
- 2/3 cup organic whole milk
- 1/3 cup Sauvignon Blanc*
- 1 cup organic butter, softened
- 2 cups maple sugar (or sweetener of choice)
- 4 large organic or pastured eggs
- 3 cups sprouted wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic salt
- 1 teaspoon vanilla extract
- * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
- 1 1/2 cups Powdered rapadura
- 2 tablespoons Sauvignon Blanc*
- 1 ablespoon organic milk
- * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
- Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
- In a large bowl, beat butter at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
- Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
- Cool completely.
Key Lime Pound Cake
- 1 cup organic butter, softened
- 1/2 cup lard, softened*
- 3 cups maple sugar (or sweetener of choice)
- 6 large organic or pastured eggs
- 3 cups sprouted white wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon Celtic salt
- 1 cup organic whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
- 1/4 cup fresh Key lime juice
- * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
- 1 cup Powdered rapadura
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth. Pour over cooled cake immediately.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together sprouted flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack. Cool completely.
Blueberry-Orange Bread
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
Peach Bread
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
Brandied Apricot Teacakes
- 6 ounces dried apricots, finely chopped (I use unsulfured)
- 1/2 cup organic currants
- 1/2 cup boiling filtered water
- 1/2 cup organic butter, softened
- 1 1/2 cups coconut sap sugar
- 3 eggs, organic or pastured
- 2 cups sprouted white wheat or brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup apricot brandy
- Powdered rapadura sugar (optional)
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
Sprouted Lentil Flour Lemon Cookies
- 3/4 cup organic butter, softened
- 1 cup coconut sap sugar (or sweetener of choice)
- 2 tablespoons honey
- 1 egg, pastured or organic
- 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
- 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
- Pinch of sea salt
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment.
- Cream butter, sugar, and honey in a large bowl. Beat in the egg.
- Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
- Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
- Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
- Sprinkle with cinnamon (optional) for an extra zing.
Einkorn Shortbread Biscuits
- 100 grams (1 cup) of sprouted Einkorn flour
- 100 grams (7 tbsp) of organic butter
- 50 grams (1/3 cup) coconut sugar
- 50 grams (1/3 & 1 tbsp) coconut flour
- 1 tablespoon vanilla
- a sprinkle of salt
- Combine dry ingredients.
- Cut butter into inch cubes.
- Rub or Cut the butter into the dry ingredients.
- Knead briefly into a dough (Don't over mix.)
- Roll out 1/2 inch thick.
- Use biscuit cutter or cut into shortbread fingers.
- Bake at 325 for 15 minutes or until they are a pale golden brown.
- Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
- Enjoy!
Sugar and Spice Coffeecake
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
Gluten–Free Banana Bread
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
Cheddar-Raisin Muffins
- 2 cups sprouted wheat or white wheat flour
- 3 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1/4 cup cold butter, cut into pieces
- 1 cup (4 oz.) grated Cheddar cheese
- 2/3 cup raisins
- 1 large egg, beaten
- 1 cup plus 2 tablespoons (whole fat) milk
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and raisins. Make a well in the center of mixture.
- Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
- Spoon batter into greased and floured muffin pans.
- Bake at 425 degrees for 20-25 minutes.
- Yield about 14 muffins.
Gingerbread Muffins
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
Maria’s Coconut Lemon Cupcakes
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
Julie’s Apple Cake
- 1/2 cup sprouted wheat flour
- 1/4 cup sprouted spelt flour
- 3/4 teaspoon baking powder
- 1 Pinch of sea salt
- 4 large appes
- 2 large eggs at room temperature, preferably pastured
- 3/4 cup palm, date, or maple sugar
- 1/2 teaspoon vanilla extract
- 4 tbsp each melted butter and coconut oil cooled to room temperature
- Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
- Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
- In a small bowl, whisk together the flours, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
- Stir in the remaining flour mixture, then the rest of the butter mixture.
- Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
- Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
- Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Lynn’s Sprouted Shortbread
- 1 lb fresh organic butter
- 3 cups tyh sprouted wheat flour
- 1 cup tyh sprouted brown rice flour
- 1 cup granulated maple sugar
- 1 tsp vanilla
- 1/2 tsp salt (optional)
- Cream butter and sugar.
- Add vanilla and salt.
- Then add the flour slowly by the cup (I use a Borsch Mixer). Mix thoroughly.
- Put in jelly roll pan and spread evenly.
- Sprinkle organic sugar on top.
- Cook at 350 degrees for approximately 20 minutes or until golden brown.
- Remove from oven and slice while hot. Cool in the pan on a rack.
Shortbread is yummy when aged, but ours never lasts long enough to mellow. This was my first batch with the sprouted grain flours and my taste buds believe this shortbread would make any Scot thrilled!! Enjoy! (Lynn is an accomplished baker and regular TYH customer from Oregon. This recipe is tops on my list to bake this month.)
To Your Health’s Sprouted Brownies
- 3 cups to your health sprouted flour
- 2 cups whole buttermilk
- 12 tbsp butter softened
- 1 1/2 cups date or maple sugar
- 4 eggs, lightly beaten
- 1 tbsp vanilla
- 1 tbsp chocolate extract
- 1 tbsp baking powder
- 1 tsp sea salt
- 3/4 cup cocoa powder (or carob powder)
- crispy pecans or walnuts chopped
- Place softened butter and sugar into a large bowl or stand mixer and cream.
- Add eggs, vanilla and chocolate extract.
- Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
- Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
- Sprinkle top generously with chopped nuts.
- Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net
Old Fashioned Tea Cakes
This recipe has got to be a couple hundred years old. My copy says to bake in hot oven until edges are brown. You may need to experiment, but start with a 350 degree oven and bake for 11–13 minutes. Be sure to line your baking pan with parchment to prevent sticking. Any of our sprouted flours will work, even the gluten–free flours. If using spelt or rye flour you may need to add water, 1 tablespoon at a time to get a good dough consistency for rolling out.
- 3 eggs
- 1 cup butter softened
- 1 cup maple or date sugar
- 3 cups to your health sprouted flour
- 1 tsp aluminum-free baking powder
- 1 tsp vanilla extract
- Cream butter and sugar.
- Add eggs and vanilla, blending well.
- Stir baking powder into flour and add slowly until a nice dough forms.
- Roll dough on a floured surface to 1/4–inch thickness.
- Cut dough into circles or use a cookie cutter.
- Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
Sprouted Gluten-Free Lemon Blueberry Bread
- 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
- 1/2 cup arrowroot powder or tapioca flour
- 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons finely grated lemon zest
- 6 tablespoons organic palm shortening
- 1 cup fresh or frozen blueberries
- 2 tablespoons ground chia seeds
- 2 tablespoons boiling water
- 2 tablespoons lemon juice
- 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- Enjoy hot out of the oven or at room temp.
From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition
Cane Syrup Sprouted Slice-N-Bakes
- 2 cups raw or organic butter, softened
- 3/4 cups organic sucanat or organic sugar
- 1/4 cup maple syrup or honey
- 1 1/2 tsp sea salt
- 2 tsp vanilla extract
- 4 cups sprouted white wheat, buckwheat (g-f), or sorghum (g-f) flour (try buckwheat and sorghum 50/50)
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup muscovado or coconut palm sugar
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log. Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water. Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere. Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees. Cut logs into 1/4" thick slices. Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time. Cool on baking sheets 5 minutes. Transfer to wire rack. Great with ice cream.