Sprouted Shortbread with Garam Masala
Pairs perfectly with eggnog or hot apple cider.
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
Servings:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
- Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
- 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.
- 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!
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
- 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
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
- In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
- 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.
- Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
- 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
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
- 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.
- Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
- 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.
- Discard the lime and season the beans with salt to taste.
- 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.
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
- Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
- Softly whisk all dry ingredients together.
- 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.
- 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!
- 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.
- Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
- 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
- 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
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
- 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.
- Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
- 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
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
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Instructions
- Preheat oven to 350 degrees.
- Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
- 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.
- 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.
- 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
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
- Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
- 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.
- 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.
- Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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Carrot-Walnut Sprouted Loaf Cake
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
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Instructions
- 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.
- 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.
- 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
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
- 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.
- In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
- 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.
- 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!
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
- 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
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
- Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
- 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.
- 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.
- 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).
- 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
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
- 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.
- 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.
- Whisk flour, baking powder and salt in a medium bowl.
- 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.
- 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
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
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- 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.
- Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
- 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.
- 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:
- Melt butter in a medium saucepan over medium heat.
- Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
- 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
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
- Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
- Drain lentils well and spread on tray to cool.
- Preheat oven to 300 degrees.
- 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.
- 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.
- 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.
- 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.
- 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
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
- Preheat oven to 350 degrees.
- Grease and lightly flour 2 8-inch round cake pans.
- 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.
- In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
- 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.
- Fold beaten egg whites into chickpea mixture.
- Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
- Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
- 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
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
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Instructions
- Preheat oven to 350 degrees.
- 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.
- Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
- Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
- 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.
- 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!
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:
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Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
- In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
- In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
- Pour the wet ingredients into the dry and whisk until batter is formed
- Fold in chocolate chips
- Pour batter into loaf pan and bake for 45-50 minutes.
- 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.
Ingredients
Sprouted Lemon Blueberry Muffins
- 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
- 1 teaspoon aluminum-free baking soda
- 1 teaspoon aluminum-free baking powder
- 1/3 cup organic sugar
- 1/4 cup melted, then cooled coconut oil
- 1 1/4 cup organic applesauce
- 3 organic or pasteurized eggs
- 1 1/4 cup milk or nut milk
- 1 teaspoon vanilla extract
- 1 1/4 cup organic blueberries
- 1 tablespoon organic lemon zest
Sprouted Crumb Topping
- 1 1/4 cups sprouted rolled oats
- 1/2 cup organic sugar
- 1 teaspoon organic Ceylon cinnamon
- pinch of pink Himalayan sea salt
- 3 tablespoons roughly chopped butter
Servings:
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Instructions
- Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
- Fold in blueberries.
- Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
- To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
- Bake at 325 degrees for 20-22 minutes, and enjoy!
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Buckwheat Chocolate Chip Cookies
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
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
- Add vanilla and egg, blending well.
- In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
- Fold in the chocolate chips.
- 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.
- 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!
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
- Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
- Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
- 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.
- 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!
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:
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Instructions
- For the crust, pulse the oats to grind them a bit then add dates.
- For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
- Press a layer of crust in a pan lined with parchment paper. Top with filling.
- Freeze for 4-5 hours. Enjoy!
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Sprouted Chocolate Oat 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
- 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.
- Add rolled oats. Remove from heat and stir to coat oats well.
- 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
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:
Units:
Instructions
- Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
- 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.
- 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
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
- In a large pot, add oil and 3 popcorn kernels. Cover and cook until all 3 kernels pop.
- Remove 3 popped kernels from pot, and add the rest of the popcorn kernels.
- Cover and shake pot occasionally until popping slows down.
- While popcorn is popping, using a double boiler, melt the chocolate stirring constantly.
- 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
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
- Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
- Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
- Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
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