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To Your Health Sprouted Flour Co.

Sprouted Shortbread with Garam Masala

Pairs perfectly with eggnog or hot apple cider.

 

 

Sprouted Shortbread with Garam Masala
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Sprouted Shortbread with Garam Masala
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Servings
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Servings
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Ingredients
  • 3/4 cup organic butter, softened
  • 1/4 cup organic coconut sap or brown sugar
  • 1 3/4 cups sprouted white wheat or oat flour
  • 1/2 tsp Garam Masala
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
  3. Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
  4. On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a pizza wheel or knife. Place shortbread pieces 1” apart on a parchment-lined baking sheet. Bake 12-14 minutes.
  5. Remove pan from oven and cool for 3 minutes. Remove shortbread from pan to a wire rack to cool completely. Store in a cookie tin or zipper bag.
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Sprouted Chocolate Chunk Cookies

Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Sprouted Chocolate Chunk Cookies
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Sprouted Chocolate Chunk Cookies
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Ingredients
  • 2 cups sprouted brown rice flour
  • 1 tablespoons baking powder
  • 1/2 cup monkfruit sweetener
  • 1/2 cup + 2 tablespoons sunflower seed butter
  • 1/4 cup + 1 tablespoon coconut oil
  • 1 cup coconut milk
  • 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
  • dash of Celtic sea salt
Servings:
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Instructions
  1. Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
Servings:
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Sprouted Navy Beans with Tomatoes and Dried Lime

Adapted from Food and Wine, May 2015

Sprouted Navy Beans with Tomatoes and Dried Lime
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Sprouted Navy Beans with Tomatoes and Dried Lime
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Ingredients
  • 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
  • sea salt
  • 2-3 tablespoons good olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Ground Turmeric
  • 1/2 cup organic crushed tomatoes
  • 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
  • • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Servings:
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Instructions
  1. Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
  2. Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
  3. Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
  4. Discard the lime and season the beans with salt to taste.
  5. Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes

Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).

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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing

Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 50
Rating: 3.36
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 50
Rating: 3.36
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Ingredients
Spiced Applesauce Cake
  • 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
  • 1 teaspoon French sea salt or 1/2 tsp table salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
  • 2 eggs
  • 1 cup apple butter or applesauce
  • 1/2 cup fresh apple cider
  • 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
  • 8 ounces cream cheese, room temp
  • 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
Apple Cider Caramel Sauce
  • 1 quart fresh apple cider
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
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Instructions
Spiced Applesauce Cake
  1. Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
  2. Softly whisk all dry ingredients together.
  3. In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
  4. Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
  5. Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
  6. Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
  1. Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
  1. In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
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Sprouted Raisin-Almond Butter Cookies

Sprouted Raisin-Almond Butter Cookies
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Sprouted Raisin-Almond Butter Cookies
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Ingredients
  • 1 1/4 cups your choice organic sprouted flour
  • 1/2 teaspoon baking soda
  • 1/3 cup organic almond butter
  • 2 tablespoons organic butter, softened
  • 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
  • 1/2 cup packed organic brown sugar
  • 1 1/2 teaspoons freshly grated organic orange zest
  • 1 organic or pastured egg
  • 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
  1. Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
  2. In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
  3. Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
  4. Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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Carrot-Walnut Sprouted Loaf Cake

Carrot-Walnut Sprouted Loaf Cake
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Rating: 4.17
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Carrot-Walnut Sprouted Loaf Cake
Votes: 6
Rating: 4.17
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Ingredients
  • 1 cup organic avocado oil
  • 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup organic golden raisins
  • 1/2 cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated (about 2 cups)
  • 2 teaspoons organic light brown sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
  2. In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
  3. Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
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Orange and Olive Oil Fragrant Cake

Orange and Olive Oil Fragrant Cake
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Orange and Olive Oil Fragrant Cake
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Ingredients
  • 2 cups oragainc sprouted flour of choice (great with sorghum flour), plus more for dusting pan
  • 1/2 teaspoon salt
  • 2 teaspoons aluminum-free baking powder
  • 4 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
  • 2 tablespoons Grated Orange Zest
  • 1 cup fresh organic orange juice
  • 1 cup organic extra-virgin olive oil
  • Confectioners’ sugar (can substitute Lakanto powdered sugar)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
  2. In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
  3. In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
  4. Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.
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Peanut Butter Sprouted Granola Bars

Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Peanut Butter Sprouted Granola Bars
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Peanut Butter Sprouted Granola Bars
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Ingredients
  • 1 1/2 cups peanut butter
  • 3 ripe bananas
  • 1 cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 cups To Your Health Sprouted Rolled Oats
  • 1/2 cup flax seed
  • few pinches of salt
  • 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
  • 1 1/2 cup raisins or cranberries
Servings:
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Instructions
  1. Mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with coconut oil or oil of choice. Add the granola bar mix. Bake 350 for 35-38 minutes. Wait until completely cool to cut. Store in fridge. For leftover bars, store in freezer and pull out as needed. Enjoy!
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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Ingredients
Shortbread Ingredients:
  • 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2 cups organic sprouted flour of choice
  • 1/3 cup organic sugar
  • 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup honey
  • 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup organic heavy cream
  • 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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Instructions
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Whole-Grain Sprouted Blondies

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
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Ingredients
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips

 

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Are You Ready to Rum-ble? Cake

Are You Ready to Rum-ble? Cake
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Are You Ready to Rum-ble? Cake
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Ingredients
Cake
  • 3 cups TYH sprouted flour (your choice)
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoons sea salt
  • 1 1/2 cups unsalted organic butter, softened
  • 1 1/2 cups organic sugar or Lakanto
  • 2 teaspoons vanilla extract
  • 3 large organic or pastured eggs
  • 1 large organic or pastured egg yolk
  • 3/4 cup (6 oz.) golden rum
  • 3/4 cup heavy cream
Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup organic sugar or Lakanto
  • 1/2 cup (4oz.) golden rum
  • 1/2 teaspoon vanilla extract
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  2. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
  4. Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
  5. Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
  6. Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
  1. Melt butter in a medium saucepan over medium heat.
  2. Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
  3. Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
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Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake

Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Ingredients
  • 16 oz TYH sprouted organic garbanzo beans, cooked and drained
  • 4 tablespoons organic lemon juice
  • 1/4 cup Olive or avocado oil
  • 2 teaspoons grated lemon zest
  • 2 organic or pastured egg yolks
  • 2/3 cup TYH sprouted organic flour (your choice)
  • 1 cup organic sugar or Lakanto
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 organic or pastured egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons freshly squeezed organic lemon juice
  • organic powdered sugar or Lakanto
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour 2 8-inch round cake pans.
  3. In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  4. In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
  5. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
  6. Fold beaten egg whites into chickpea mixture.
  7. Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  8. Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
  9. Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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Fresh Rosemary Muffins

Fresh Rosemary Muffins
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Rating: 5
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Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
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Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup whole organic milk
  • 1/2 cup organic golden raisins
  • 1/4 cup organic raisins
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup organic butter
  • 1 1/2 cups sprouted organic sorghum flour
  • 1/2 cup organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large organic egg, lightly beaten
  • 4 ounces goat cheese
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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Pumpkin Banana Chocolate Chip Sprouted Bread

Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!

Pumpkin Banana Chocolate Chip Sprouted Bread
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Pumpkin Banana Chocolate Chip Sprouted Bread
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Ingredients
  • 2 cups sprouted oat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • 3/4 cup organic pumpkin puree
  • 1/4 cup organic coconut milk (or almond milk)
  • 1/4 cup organic coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup dairy free mini chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
  2. In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
  3. In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
  4. Pour the wet ingredients into the dry and whisk until batter is formed
  5. Fold in chocolate chips
  6. Pour batter into loaf pan and bake for 45-50 minutes.
  7. Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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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
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 18
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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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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
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Buckwheat Chocolate Chip Cookies
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Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Sprouted Chaga Cacao Energy Bars

Congratulations to our June Instagram Winner @themindbodyblueprint with her SPROUTASTIC Sprouted Chaga Cocoa Energy Bars!

Sprouted Chaga Cacao Energy Bars
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Sprouted Chaga Cacao Energy Bars
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Ingredients
  • 1 1/3 cup sprouted rolled oats
  • 1 cup pitted medjool dates if not soft, soak in water for 5 mins
  • 3 tablespons nut milk of your choice may need more
  • 1/3 cup raw cacao
  • chaga powder (optional)
Servings:
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Instructions
  1. Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
  2. Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
  3. Test taste and add more cacao if needed. Once blended, you can add chaga powder if desired or any other ingredient you wish according to directions.
  4. Line a brownie pan with parchment paper and spread evenly. Refrigerate until hard, cut into bars and keep stored in fridge.
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Sprouted Nice Cream Bars

Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!

Sprouted Nice Cream Bars
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Sprouted Nice Cream Bars
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Ingredients
Crust:
  • 1/2 - 3/4 cup sprouted rolled oats
  • 12-14 pitted dates
Filling:
  • 4 frozen bananas
  • 3-4 pitted dates
  • 1 teaspoons vanilla extract
  • sprinkle of cinnamon
  • 1 cup diced strawberries or fruit of choice
Servings:
Units:
Instructions
  1. For the crust, pulse the oats to grind them a bit then add dates.
  2. For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
  3. Press a layer of crust in a pan lined with parchment paper. Top with filling.
  4. Freeze for 4-5 hours. Enjoy!
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Sprouted Chocolate Oat Clusters

Sprouted Chocolate Oat Clusters
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Servings
8 Clusters
Servings
8 Clusters
Sprouted Chocolate Oat Clusters
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Servings
8 Clusters
Servings
8 Clusters
Ingredients
  • 2 tablespoons Organic peanut or almond butter
  • 2 tablespoons whole organic or raw milk
  • 1/4 cup Organic Semisweet chocolate chips
  • 3/4 cup sprouted rolled oats
Servings: Clusters
Units:
Instructions
  1. Place nut butter, milk, and chocolate chips in a medium sized heavy saucepan. Cook over low heat until chips melt. Stir well to incorporate ingredients.
  2. Add rolled oats. Remove from heat and stir to coat oats well.
  3. Using a spoon, drop 8 ball-shaped portions of the mixture on a wax paper or parchment-lined baking sheet. Refrigerate for 20-30 minutes to set before serving.
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Strawberry Covered Sprouted Popcorn

Strawberry Covered Sprouted Popcorn
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Strawberry Covered Sprouted Popcorn
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Ingredients
  • 1/2 cup organic freeze-dried strawberries
  • 1/3 cup organic sugar
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sprouted popcorn
  • 3 tablespoon coconut oil
  • 3 tablespoon organic butter, melted
Servings:
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Instructions
  1. Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
  2. In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  3. Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Chocolate Covered Sprouted Popcorn

Chocolate Covered Sprouted Popcorn
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Chocolate Covered Sprouted Popcorn
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Ingredients
Sprouted Popcorn
  • 1/3 cup organic sprouted popcorn
  • 1 tablespoon extra virgin olive oil or coconut oil
Chocolate Sauce
  • 5 oz melting dark or milk chocolate, preferably organic
Servings:
Units:
Instructions
  1. In a large pot, add oil and 3 popcorn kernels. Cover and cook until all 3 kernels pop.
  2. Remove 3 popped kernels from pot, and add the rest of the popcorn kernels.
  3. Cover and shake pot occasionally until popping slows down.
  4. While popcorn is popping, using a double boiler, melt the chocolate stirring constantly.
  5. Add popcorn to a large bowl. Pour chocolate over popcorn and stir to ensure each popcorn kernel is coated. Let chocolate cool, and enjoy!
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Easy & Nutritious Sprouted Almond-Honey Power Bar

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
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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Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 9 tablespoons Unsalted Organic Butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • organic turbinado sugar for dusting
Servings:
Units:
Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  8. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
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Baked Apple Cinnamon Oatmeal
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Ingredients
  • 1 pound apples
  • 2 cups sprouted rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup Walnuts
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/3 cup maple syrup
Servings:
Units:
Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
  7. Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
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Sprouted Pumpkin Seed Apple Muffins
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Ingredients
  • 1 1/4 Cup organic sprouted flour
  • 3/4 Cup organic sugar
  • 1/2 Cup Sprouted Pumpkin Seeds Chopped
  • 1/4 Cup Flax Meal
  • 1/4 Cup sprouted rolled oats
  • 1 1 /2 Tablespoons baking powder
  • 1/2 Teaspoon salt
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon Fresh Ginger Minced Finely
  • 1/2 Teaspoon nutmeg
  • 2 Whole eggs
  • 2 Cups Organic Apples ChoppedLeave Skin On
  • 1/2 Cup coconut oil Melted
  • 2 Tablespoons water
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Gluten-Free Sprouted Fruit Cup

Gluten-Free Sprouted Fruit Cup
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Gluten-Free Sprouted Fruit Cup
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Ingredients
Topping
  • 3/4 Cup Gluten Free Sprouted Roll Oats
  • 1/2 Cup Sprouted GF Baking Mix
  • 1 Tablepoon cinnamon
  • 1/4 Cup tapioca starch
  • 1/4 Cup coconut sugar
  • 1/2 Cup Chopped Pecans Optional
Filling
  • 5 Peeled Peaches
  • 10 Small Plums Cored and Diced
  • 1 Whole lemon juice
  • 1/2 Tablespoons cinnamon
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons tapioca starch
Servings:
Units:
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prep the fruit and combine all of the filling in a large mixing bowl.
  3. Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
  4. Grease an 8x8 dish or pie pan with coconut oil.
  5. Spread fruit evenly in dish.
  6. Using your hands, flatten the topping and cover the fruit completely.
  7. Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes

Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!

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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
Votes: 23
Rating: 2.91
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Power Packed Oatmeal Cookies
Votes: 23
Rating: 2.91
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 325°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
  3. In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
  4. Gently fold in seeds and raisins.
  5. Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown. 
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely. 
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Chocolate Apple Oaties

oaties1

 

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.

 

Chocolate Apple Oaties
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Chocolate Apple Oaties
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 400°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
  3. In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
  4. In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
  5. 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.
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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Sprouted Lemon Cookies

lemon-cookies

Sprouted Lemon Cookies
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Rating: 4.17
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Sprouted Lemon Cookies
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Ingredients
  • 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
Lemon Glaze
  • 2 cups powdered sugar
  • Grated zest of 2 lemons
  • Juice of 2 lemons
  • 1 tablespoon hot water
Garnish
  • 1/4 cup ground pistachios
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
  3. Add lemon juice and zest and mix until well blended.
  4. 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.
  5. Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
  6. Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
  7. 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.
Recipe Notes

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.

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Sprouted Furikake Popcorn

furikakepopcorn

Sprouted Furikake Popcorn
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Furikake, often referred to as the salt and pepper of Japan, makes a delicious seasoning on HealthyFlour.com sprouted popcorn. This salty blend of sesame seeds, sea salt, nori, and sugar can be made ahead and stored in an airtight jar for several weeks.
Sprouted Furikake Popcorn
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Furikake, often referred to as the salt and pepper of Japan, makes a delicious seasoning on HealthyFlour.com sprouted popcorn. This salty blend of sesame seeds, sea salt, nori, and sugar can be made ahead and stored in an airtight jar for several weeks.
Instructions
  1. Soak sprouted popcorn in water for about 5-6 minutes then dry on a dish towel.
  2. 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.
  3. Cook on the stovetop over medium-low heat, shaking with tongs until the popping is a few seconds apart.
  4. Season with your favorite Furikake seasoning and a drizzle of melted butter or oil.
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Sprouted Flour Sugar Cookies

Sprouted Flour Sugar Cookies
Votes: 22
Rating: 2.23
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Sprouted Flour Sugar Cookies
Votes: 22
Rating: 2.23
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Ingredients
  • 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
Servings:
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Instructions
  1. 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.
  2. Chill dough at least one hour or overnight.
  3. Preheat oven to 400°F.
  4. 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.
  5. Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
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Super Easy Sprouted Flour Cocoa Brownies

Super Easy Sprouted Flour Cocoa Brownies
Votes: 54
Rating: 2.8
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Super Easy Sprouted Flour Cocoa Brownies
Votes: 54
Rating: 2.8
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 325°F.
  2. Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
  3. Beat eggs separately in a small bowl.
  4. Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
  5. 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.
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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:
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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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German Chocolate Cake

German Chocolate Cake
Votes: 7
Rating: 4.71
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German Chocolate Cake
Votes: 7
Rating: 4.71
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Ingredients
Cake:
  • 4 ounces chopped or grated organic chocolate
  • 1/2 cup boiling water
  • 1 cup raw or organic butter, softened
  • 2 cups maple sugar
  • 4 pastured or organic eggs, yolks separated from whites
  • 1 teaspoon vanilla
  • 2 1/2 cups sprouted white wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
  • 1 cup light organic or raw cream
  • 1 cup coconut sap sugar or muscavado
  • 3 pastured or organic egg yolks, beaten
  • 1/2 cup raw or organic butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked organic coconut
  • 1 cup pecans, toasted and chopped
Servings:
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Instructions
Cake:
  1. Preheat your oven to 350 degrees.
  2. Butter and flour 3 round cake pans.
  3. Line each with wax paper or natural parchment.
  4. Place chopped or grated chocolate in a small glass or ceramic bowl.
  5. Add boiling water and stir until melted. Set aside to cool.
  6. In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
  7. Add melted chocolate and vanilla and blend well.
  8. In a separate bowl mix flour, baking soda and salt together.
  9. Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
  10. Blend until batter is smooth.
  11. In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
  12. Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
  13. Divide your batter between your prepared cake pans.
  14. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool layers 15 minutes before removing to cooling rack.
  16. Slowly remove the wax paper from each inverted layer.
Frosting:
  1. In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
  2. Stir until melted and continue stirring for 12 minutes.
  3. Stir in the coconut and toasted pecans.
  4. Remove frosting from heat and let cool until firm and easy to spread.
  5. Frost a layer and place another on top.
  6. Frost top of cake (and sides if frosting recipe doubled).
  7. You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
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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:
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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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Carrot Cake

Carrot Cake

Carrot Cake
Votes: 32
Rating: 2.91
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Carrot Cake
Votes: 32
Rating: 2.91
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Ingredients
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
Icing:
  • 1 8- oz. package cream cheese
  • 5 tablespoons organic butter, softened
  • 1/3 cup rapadura or maple sugar
  • 1 teaspoon vanilla
Servings:
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Instructions
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.
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Amaretto–Almond Pound Cake

Amaretto–Almond Pound Cake

Amaretto–Almond Pound Cake
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Amaretto–Almond Pound Cake
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Ingredients
  • 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
Amaretto Glaze
  • 3/4 cup organic sugar
  • 6 tablespoons organic butter
  • 1/4 cup Amaretto (almond liqueur)*
  • 2 tbsp water
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup Bundt pan.
  3. In a large bowl, beat butter and cream cheese at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
  6. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
  7. Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
  8. Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
  9. 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.
  10. During last 10 minutes of baking prepare Amaretto Glaze.
  11. Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
  12. Use all of glaze, allowing it to soak into cake after each addition.
  13. Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Amaretto Glaze
  1. Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
  2. Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Recipe Notes

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.

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Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake
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Sauvignon Blanc Pound Cake
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Ingredients
  • 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.
Sauvignon Blanc Glaze
  • 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.
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
  3. In a large bowl, beat butter at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together flour, baking powder, baking soda, and salt.
  7. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
  9. 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.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
  12. Cool completely.
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Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Pound Cake
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Key Lime Pound Cake
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Ingredients
  • 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
Key Lime Glaze
  • 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.
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube pan.
  3. In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together sprouted flour, baking powder, and salt.
  7. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  10. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
  11. Cool in pan on wire rack 10 minutes.
  12. Remove from pan to wire rack. Cool completely.
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Blueberry-Orange Bread

Blueberry-Orange Bread

Blueberry-Orange Bread
Votes: 12
Rating: 3.92
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Blueberry-Orange Bread
Votes: 12
Rating: 3.92
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Ingredients
  • 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
  • 1 cup filtered water
  • 1 tablespoon grated orange rind, preferably organic
  • 1/4 cup fresh orange juice (from grated orange)
  • 1/2 teaspoon vanilla extract
  • 2 cups sprouted wheat, spelt, or brown rice flour
  • 1 cup sucanat or date sugar
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large egg, preferably pastured
  • 2 tablespoons coconut oil, melted
  • 1 cup fresh organic blueberries (can use frozen)
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
  3. 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).
  4. Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
  5. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
  6. Cool on a wire rack 10–15 minutes.
  7. Remove from pan and cool completely.
  8. Yummy served with homemade lemon sorbet.
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Peach Bread

Peach Bread

Peach Bread
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Peach Bread
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Ingredients
  • 1 pound freshly peeled and sliced peaches
  • 1/2 cup organic unsweetened apple juice*
  • 1 3/4 cups sprouted flour (your choice)
  • 1 cup organic sugar (or sweeetner of choice)
  • 1 teaspoon each aluminum-free baking powder AND baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 large egg, lightly beaten, preferably pastured
  • 4 tablespoon melted butter, preferably raw or organic
  • 1 teaspoon vanilla extract
  • 3/4 cup toasted almonds, chopped (optional)
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
  3. Process the peach mixture in a blender until smooth.
  4. Combine flour and next 7 ingredients in a large bowl.
  5. Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
  6. Pour into a greased and floured ceramic or glass loaf pan.
  7. Bake at 350 degrees for 30 minutes.
  8. 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.
  9. Cool on a wire rack 10-15 minutes.
  10. Remove from pan and cool completely on wire rack.
  11. Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
Recipe Notes

* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.

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Sprouted Slice-N-Bake Cookies

Sprouted Slice-N-Bake Cookies
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Sprouted Slice-N-Bake Cookies
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Ingredients
  • 2 cups raw or organic butter, softened
  • 3/4 cup organic sucanat or sugar
  • 1/4 cup maple syrup or honey
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons vanilla extract
  • 4 cups sprouted white wheat or sorghum (g-f) flour
  • 1 large organic or pastured egg, lightly beaten
  • 1/2 cup organic sugar or coconut palm sugar
Servings:
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Instructions
  1. Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
  2. Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
  3. Wrap each in plastic wrap and refrigerate at least 1 hour.
  4. Whisk together egg and 1 tablespoon water.
  5. 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.
  6. Rewrap and chill logs at least 30 more minutes.
  7. Preheat oven to 350 degrees.
  8. Cut logs into 1/4" thick slices.
  9. 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.
  10. Cool on baking sheets 5 minutes. Transfer to wire rack.
  11. Great with ice cream.
Recipe Notes

Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.

Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.

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Brandied Apricot Teacakes

Brandied Apricot Teacakes

Brandied Apricot Teacakes
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Brandied Apricot Teacakes
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Ingredients
  • 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)
Servings:
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Instructions
  1. Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
  2. Pre-heat oven to 325°.
  3. Beat butter; gradually add sugar, beating well with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and next 5 ingredients in a separate bowl.
  6. Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
  7. Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
  8. Remove muffins from pans and let cool on wire racks.
  9. Sprinkle with powdered rapadura for an added touch.
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Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies
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Sprouted Lentil Flour Lemon Cookies
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment.
  3. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  4. Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
  5. 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.
  6. Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
  7. Sprinkle with cinnamon (optional) for an extra zing.
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Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits
Votes: 6
Rating: 3.67
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Einkorn Shortbread Biscuits
Votes: 6
Rating: 3.67
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Ingredients
  • 100 grams (1 cup) of sprouted Einkorn flour
  • 100 grams (7 tbsp) of organic butter
  • 50 grams (1/3 cup) coconut sugar
  • 50 grams (1/3 & 1 tbsp) coconut flour
  • 1 tablespoon vanilla
  • a sprinkle of salt
Servings:
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Instructions
  1. Combine dry ingredients.
  2. Cut butter into inch cubes.
  3. Rub or Cut the butter into the dry ingredients.
  4. Knead briefly into a dough (Don't over mix.)
  5. Roll out 1/2 inch thick.
  6. Use biscuit cutter or cut into shortbread fingers.
  7. Bake at 325 for 15 minutes or until they are a pale golden brown.
  8. Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
  9. Enjoy!
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Peggy’s Apple Cake


Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Ingredients
  • 6 granny smith apples, peeled and cubed
  • 1/2 cup maple sugar or organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • 3 cups sprouted flour (gluten or non-gluten)
  • 3 teaspoons aluminum-free baking powder
  • 2 cups maple sugar or organic sugar
  • 3/4 teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.

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Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 7
Rating: 3.71
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Sugar and Spice Coffeecake
Votes: 7
Rating: 3.71
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Ingredients
  • 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
Servings:
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Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
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Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 5
Rating: 4.2
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Gluten–Free Banana Bread
Votes: 5
Rating: 4.2
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Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sprouted sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
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Cheddar-Raisin Muffins

Cheddar-Raisin Muffins

Cheddar-Raisin Muffins
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Cheddar-Raisin Muffins
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Ingredients
  • 2 cups sprouted wheat or white wheat flour
  • 3 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/4 cup cold butter, cut into pieces
  • 1 cup (4 oz.) grated Cheddar cheese
  • 2/3 cup raisins
  • 1 large egg, beaten
  • 1 cup plus 2 tablespoons (whole fat) milk
Servings:
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Instructions
  1. Combine first 4 ingredients in a large bowl.
  2. Cut in butter with a pastry blender until mixture resembles coarse meal.
  3. Stir in cheese and raisins. Make a well in the center of mixture.
  4. 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.)
  5. Spoon batter into greased and floured muffin pans.
  6. Bake at 425 degrees for 20-25 minutes.
  7. Yield about 14 muffins.
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Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins
Votes: 3
Rating: 3.33
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Gingerbread Muffins
Votes: 3
Rating: 3.33
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Ingredients
  • 1 cup lard
  • 1 cup sugar
  • 1 cup molasses
  • 3 large eggs
  • 1 cup + 2 tablespoons (whole fat) buttermilk
  • 3 cups sprouted flour (your choice)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 tbsp ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Servings:
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Instructions
  1. Beat lard and sugar together in electric mixer until creamy.
  2. Add molasses and beat until blended.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Add buttermilk and beat until blended.
  5. Combine flour and next 5 ingredients.
  6. Gradually add to buttermilk mixture and beat until blended.
  7. Spoon batter into greased muffin pans, filling two-thirds full.
  8. Bake at 350 degrees for 20-23 minutes.
  9. Remove from pans immediately.
  10. Makes about 2 ½ dozen muffins.
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French Ice Cream Cookies

ice cream cookies

French Ice Cream Cookies
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This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
French Ice Cream Cookies
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This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
Ingredients
  • 1/2 cup raw organic butter softened
  • 1/2 cup maple sugar
  • 1 pastured egg, lightly beaten
  • 1/2 tsp salt
  • 1 cup sprouted wheat or sifted sprouted spelt flour (lightly measured, not tamped down
  • 1 tsp vanilla extract
Servings:
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Instructions
  1. Cream butter and sugar.
  2. Add the flour and salt. Beat vigorously.
  3. Add vanilla.
  4. Drop onto a parchment lined cookie sheet like small marbles, spaced well apart.
  5. Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
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Maria’s Coconut Lemon Cupcakes

Maria's Cocunut Lemon Cupcakes

Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Ingredients
  • 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
Servings:
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Instructions
  1. Pre–heat oven to 350.
  2. Combine and mix dry ingredients.
  3. Combine and mix liquid ingredients.
  4. Pour liquid ingredients into dry and mix only until completely moistened.
  5. Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
  6. They are done when a tooth pick inserted in the center comes out clean.
  7. Cool and frost with your favorite vanilla frosting. Enjoy
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Julie’s Apple Cake

Julie’s Apple Cake

Julie’s Apple Cake
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Julie’s Apple Cake
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
  2. Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
  3. In a small bowl, whisk together the flours, baking powder, and salt.
  4. Peel and core the apples, then dice them into 1-inch pieces.
  5. 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.
  6. Stir in the remaining flour mixture, then the rest of the butter mixture.
  7. Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
  8. Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
  9. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
  10. Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
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Lynn’s Sprouted Shortbread

Lynn's Sprouted Shortbread

Lynn's Sprouted Shortbread
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Lynn's Sprouted Shortbread
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Ingredients
  • 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)
Servings:
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Instructions
  1. Cream butter and sugar.
  2. Add vanilla and salt.
  3. Then add the flour slowly by the cup (I use a Borsch Mixer). Mix thoroughly.
  4. Put in jelly roll pan and spread evenly.
  5. Sprinkle organic sugar on top.
  6. Cook at 350 degrees for approximately 20 minutes or until golden brown.
  7. Remove from oven and slice while hot. Cool in the pan on a rack.
Recipe Notes

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.)

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To Your Health’s Sprouted Brownies

TYH Brownies

To Your Health's Sprouted Brownies
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To Your Health's Sprouted Brownies
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Ingredients
  • 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
Servings:
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Instructions
  1. Place softened butter and sugar into a large bowl or stand mixer and cream.
  2. Add eggs, vanilla and chocolate extract.
  3. Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
  4. Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  5. Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
  6. Sprinkle top generously with chopped nuts.
  7. 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.
Recipe Notes

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

 

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Old Fashioned Tea Cakes

 

 

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.

 

Old Fashioned Tea Cakes
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Old Fashioned Tea Cakes
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Cream butter and sugar.
  2. Add eggs and vanilla, blending well.
  3. Stir baking powder into flour and add slowly until a nice dough forms.
  4. Roll dough on a floured surface to 1/4–inch thickness.
  5. Cut dough into circles or use a cookie cutter.
  6. Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
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Totsie and Jo’s Ginger Cookies

Totsie and Jo’s Ginger Cookies
Votes: 4
Rating: 5
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Totsie and Jo’s Ginger Cookies
Votes: 4
Rating: 5
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Ingredients
Combine in a mixing bowl
  • 1 1/2 cups light extra virgin olive oil
  • 1/2 cup molasses
  • 2 cups rapadura or sucanat
  • 2 free-range eggs
Sift together in a separate large bowl
  • 4 cups sprouted spelt or wheat flour
  • 4 tsp aluminum-free baking soda
  • 1 tsp Celtic salt
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
Servings:
Units:
Instructions
  1. Pour the combined wet ingredients into the combined dry ingredients and blend well.
  2. Refrigerate your dough for 2–3 hours.
  3. Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets.
  4. Bake at 375 degrees for about 10–12 minutes.
Recipe Notes

Chilled dough can be rolled and cut out into desired shapes. Decorate with royal icing for beautiful Christmas cookies!

 

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Sprouted Pumpkin Spice Cookies

Pumpkin Spice Cookies

Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup rapadura
  • 1/2 cup organic sugar
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 cup organic raisins
Cream Cheese Frosting Recipe
  • 1 8-oz. package of cream cheese
  • 1/4 cup butter softened
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
Servings:
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Instructions
Sprouted Flour Pumpkin Spice Cookies
  1. Preheat oven to 350 degrees.
  1. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
  2. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
  3. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
  1. Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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Sprouted Gluten-Free Lemon Blueberry Bread

Sprouted Gluten-Free Lemon Blueberry Bread
Votes: 34
Rating: 2.65
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Sprouted Gluten-Free Lemon Blueberry Bread
Votes: 34
Rating: 2.65
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Ingredients
Dry Ingredients
  • 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
  • 1/2 cup arrowroot powder or tapioca flour
  • 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons finely grated lemon zest
  • 6 tablespoons organic palm shortening
  • 1 cup fresh or frozen blueberries
Wet Ingredients
  • 2 tablespoons ground chia seeds
  • 2 tablespoons boiling water
  • 2 tablespoons lemon juice
  • 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
  4. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
  5. Add the blueberries and gently toss together.
  6. Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
  7. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
  8. Pour wet mixture into the dry and gently mix together using a fork.
  9. Form dough into a ball and place onto the parchment-lined baking sheet.
  10. Press dough down so it looks like a thick, flat round.
  11. Cut into 8 wedges.
  12. Gently move the wedges so they are all separated on the baking sheet.
  13. Brush with coconut milk and sprinkle with sugar if desired.
  14. Bake for about 25 minutes.
  15. Enjoy hot out of the oven or at room temp.
Recipe Notes

From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition

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Cane Syrup Sprouted Slice-N-Bakes

Cane Syrup Sprouted Slice-N-Bakes
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Perfect dough to keep in freezer or frig for last-minute baking. Dough stores well in frig for one week, in freezer for one month. Makes about 5 dozen cookies.
Cane Syrup Sprouted Slice-N-Bakes
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Perfect dough to keep in freezer or frig for last-minute baking. Dough stores well in frig for one week, in freezer for one month. Makes about 5 dozen cookies.
Ingredients
  • 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
Servings:
Units:
Instructions
  1. Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
  2. 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.
  3. 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.
  4. 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.
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Yummy Chocolate Chip Cookies

Yummy Chocolate Chip Cookies
Votes: 15
Rating: 3.4
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Yummy Chocolate Chip Cookies
Votes: 15
Rating: 3.4
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Ingredients
  • 2 1/4 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1 tsp sea salt
  • 1 cup raw or organic butter, softened
  • 3/4 cup date or maple sugar
  • 3/4 cup rapadura or coconut sap sugar
  • 1 tsp vanilla extract
  • 2 large pastured eggs
  • 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
  • 1 cup walnuts, chopped if desired
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in chocolate or carob and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets.
  7. Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake

 pound-cake

Peggy’s Sweet Cream Pound Cake
Votes: 5
Rating: 4.2
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Peggy’s Sweet Cream Pound Cake
Votes: 5
Rating: 4.2
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Ingredients
  • 1/2 pound organic butter, softened
  • 3 cups sucanat, coconut sap sugar, or maple sugar
  • 1 tablespoon vanilla extract
  • 3 cups cups sprouted flour (your choice)
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • Pinch of sea salt
  • 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
  1. Preheat your oven to 325 degrees. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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