Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
Add pumpkin mixture and stir gently to combine. Serve warm.
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
Beat sugar and butter at medium mixer speed until smooth.
Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
2 1/2cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1 1/2teaspoonsorganic sugar
1/2cupeach organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
5tablespoonsice water, maybe more
4 cupsapples, peeled, cored and diced
1/2cuppacked brown sugar
1/4 teaspoon ground nutmeg
1organic egg, mixed with 1 teaspoon of water
Blend flour, sugar, and salt in food processor.
Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
8cupsbread (about 12 ounces) cubed into 1/2-inch pieces
Olive or avocado oil
5cupsOrganic onion, chopped (about 2 pounds)
2cupsOrganic celery, chopped
1cupOrganic carrot, chopped
8ouncesOrganic mushrooms, sliced
2cupsOrganic pears, peeled and cubed (about 2 large pears)
1 1/2tablespoons Fresh basil, chopped (halve if using dried)
2teaspoonsFresh tarragon, chopped (halve if using dried)
1 1/2cupsHome-made or organic chicken broth
1/2teaspoonFreshly ground black pepper
Preheat oven to 425 degrees F.
Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
3 1/4cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1tablespoonaluminum-free baking powder
Organic coconut or avocado oil, naturally rendered lard or beef tallowEnough for 2-inch depth in Dutch oven.
Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
2poundsorganic butternut squash, peeled and chopped (see instructions below)
1ham bone or ½ pound ham, chopped
1 - 14ozcandiced tomatoes
4cupshomemade or organic chicken stock
Sea salt and pepper to taste
Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
Add garlic and red bell pepper and saute for additional 3 minutes.
Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
2Tbsporganic butter or bacon greasemelted – plus extra to grease pan
Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
In a small bowl whisk together the cornmeal, baking powder, and salt.
In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
In a large bowl, beat butter and cream cheese at medium speed until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition.
Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
During last 10 minutes of baking prepare Amaretto Glaze.
Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
Use all of glaze, allowing it to soak into cake after each addition.
Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
* 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.
2-3tablespoonsvital gluten (optional)Only add if you're using a low protein flour such as barley or rye
4cupssprouted red wheat or spelt flour
1packetdry active yeast (don't use rapid rise yeast)
Add all ingredients in the order listed to your bread machine.
Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house