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To Your Health Sprouted Flour Co.

Pear-Rosemary Pie with Cheddar Crust

Pear-Rosemary Pie with Cheddar Crust
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Pear-Rosemary Pie with Cheddar Crust
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Ingredients
  • 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic sugar, divided
  • 1 cup finely grated sharp Cheddar cheese
  • 1 cup very cold organic butter, cut into 1/2-inch cubes
  • 3 tablespoons very cold organic heavy cream
  • 4-5 tablespoons ice-cold filtered water
  • 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
  • 1/3 cup firmly packed organic light-brown sugar
  • 2 1/2 tablespoons arrowroot
  • 2 tablespoons fresh organic lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon chopped fresh resemary
  • 1/4 teaspoon sea salt
  • 1 large organic or pastured egg, lightly beaten
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Instructions
  1. Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
  2. In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
  3. Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
  4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
  5. Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
  6. Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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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
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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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Super Easy Bananas Foster Sprouted Popcorn

Super Easy Bananas Foster Sprouted Popcorn
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Super Easy Bananas Foster Sprouted Popcorn
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Ingredients
  • 1/2 stick organic butter
  • 1 teaspoon rum extract (or 2 tablespoons dark rum)
  • 1/2 teaspoon banana extract
  • pinch salt, nutmeg and cinnamon
  • 8 cups sprouted popped corn, prepared
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Instructions
  1. Melt ½ stick organic butter with 2 tablespoons each organic brown sugar and granulated sugar, 1 teaspoon rum extract (substitute 2 tablespoon dark rum for an adult version), ½ teaspoon banana extract and a pinch each of salt, nutmeg and cinnamon. Toss with 8 cups of sprouted popped popcorn. Spread on a baking sheet and let cool completely.
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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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Sprouted Bourbon Peach Cobbler

Sprouted Bourbon Peach Cobbler
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Sprouted Bourbon Peach Cobbler
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Ingredients
Fruit
  • 12 cups peach slices (about 3 pounds)
  • 1/2 cup packed organic light brown sugar (or coconut sap sugar)
  • 3 tablespoons organic sprouted flour of choice
  • Pinch of sea salt
  • 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
  • 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
  • 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
  • 3 tablespoons organic sugar or sweetener of choice
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 6 tablespoons very cold unsalted organic butter, cut into small pieces
  • 1 cup organic whole buttermilk plus more for brushing
  • 2 teaspoons coarse sugar for sprinkling
Servings:
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Instructions
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
  3. Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
  4. When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
  5. Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes

*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.

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Quick & Easy Sprouted Apricot Clafoutis

Quick & Easy Sprouted Apricot Clafoutis
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Quick & Easy Sprouted Apricot Clafoutis
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Ingredients
  • 3 large organic or pastured eggs
  • 1/2 cup organic sugar
  • 1/2 cup organic half-and-half
  • 3 tablespoons organic sprouted flour of choice
  • 1 1/2 tablespoons organic lemon zest
  • 3/4 teaspoon sea salt
  • 4 organic apricots cut in wedges
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
  3. Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
  4. Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Dust the top with confectioners’ sugar and enjoy!
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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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Sprouted Almond Milk

Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Ingredients
  • 1 cups sprouted organic raw almonds
  • 2 cups filtered water (plus more for soaking)
  • your sweetener of choice (honey, monk fruit, maple syrup, etc.)
Servings:
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Instructions
  1. Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
  3. Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
  5. Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  7. Sweeten to taste.
Recipe Notes

The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).

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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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Ingredients
  • 1 3/4 cups finely chopped pitted dates (about 12 ounces)
  • 3/4 cup filtered water
  • 1/3 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 2/3 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 cup sprouted flour (your choice)
  • 1 cup sprouted rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
  5. Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
  6. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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