Spiced Pumpkin Biscuits
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
Amaretto–Almond Pound Cake
- 1 1/4 cups organic butter, softened
- 3 ounces organic cream cheese, softened
- 2 1/2 cups maple sugar (or sweetener of choice)
- 3 tablespoons almond-flavored liqueur (Amaretto)
- 1 tablespoon vanilla extract
- 2 1/2 cups sprouted wheat or brown rice flour
- 6 large organic or pastured eggs
- 1/3 cup sliced almonds
- 3/4 cup organic sugar
- 6 tablespoons organic butter
- 1/4 cup Amaretto (almond liqueur)*
- 2 tbsp water
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat butter and cream cheese at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
- Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
- I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
- During last 10 minutes of baking prepare Amaretto Glaze.
- Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
- Use all of glaze, allowing it to soak into cake after each addition.
- Cool cake completely in pan on a wire rack. Invert cake onto large plate.
- Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
- Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Amaretto Glaze:
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.
Sauvignon Blanc Pound Cake
- 2/3 cup organic whole milk
- 1/3 cup Sauvignon Blanc*
- 1 cup organic butter, softened
- 2 cups maple sugar (or sweetener of choice)
- 4 large organic or pastured eggs
- 3 cups sprouted wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic salt
- 1 teaspoon vanilla extract
- * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
- 1 1/2 cups Powdered rapadura
- 2 tablespoons Sauvignon Blanc*
- 1 ablespoon organic milk
- * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
- Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
- In a large bowl, beat butter at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
- Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
- Cool completely.
Sweet Potato Cornbread
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
Homemade Cream of Mushroom Soup
- 8 tablespoons organic butter, divided
- 3 (8 oz.) packages fresh mushrooms, chopped
- 1/3 cup sprouted white wheat flour
- 2 cups organic heavy cream
- 8 ounces organic cream cheese, softened
- 2 ounces homemade or organic chicken stock, reduced by half
- Melt 3 tablespoons butter in a Dutch oven over medium-high heat.
- Add mushrooms and saute 10-12 minutes or until liquid evaporates.
- Transfer to a large bowl.
- Reduce heat to medium.
- Melt remaining 5 tablespoons of butter in Dutch oven.
- Whisk in flour until smooth. whisk for 1 minute. Gradually whisk in cream and next 2 ingredients.
- Cook, whisking constantly, 2 minutes or until melted and smooth.
- Remove from heat and stir in mushrooms.
- Use immediately or cool completely.
Can be frozen in zip lock bags for future use. Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.
Walnut-Fig Bread
- 1 1/4 cups warm water (85-100°)
- 1 tablespoon honey
- 1 tablespoon active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tablespoons fennel seeds
- 2 tablespoons Celtic salt
- 1 cup toasted and chopped walnuts
- Pre-heat oven to 375°.
- Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
- Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
- Add yeast mixture and blend with hands until a ragged dough forms.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil.
- Cover loosely with plastic wrap.
- Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
- Shape dough into a ball.
- Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil.
- Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
- Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown.
- Loosely tent with foil and bake another 20-30 minutes.
- Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
- Transfer bread to a wire rack and cool completely before slicing.
Zucchini Cake
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
Gingerbread Muffins
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
Sprouted Whole Wheat Challah
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted whole wheat flour or any other flour
- 1 tbsp active dry yeast
- optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
- Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Preheat oven to 350 degrees.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
- Let cool on a wire rack
from: www.realfoodddigest.com by: Lisa Rose
Sprouted Praline Rugelach
- 1 8oz raw or organic butter, softened
- 1 cup raw or
- 3 tsp vanilla extract, divided
- 1 tsp sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tsp cane or maple syrup
- 2 tsp heavy raw or organic cream
- 1/2 tsp cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
TYH’s Bread Recipe
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(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
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- 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
- 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
- 3 eggs, lightly beaten
- 1 tsp sea salt
- 1/3 cup raw honey
- 2 tsp aluminum-free baking soda
- 1/4 cup organic butter, melted
- Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
- Thoroughly blend in remaining ingredients.
- Pour into a well-buttered and floured loaf pan.
- Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.
Our favorite flavors:
Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.
Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins
Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds
Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.
Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.