Roasted Pumpkin and Sweet Potato Pilau
Ingredients
- 2 cups peeled organic pumpkin, cubed (about 12 ounces)
- 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
- 2 tablespoons olive oil
- 1 cup organic sweet onion, diced
- 1/3 cup organic celery, diced
- 2 teaspoons organic garlic, minced
- 4 cups organic chicken stock or bone broth
- 1 cup sprouted organic brown rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 bay leaf
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- 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.
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Maple-Date Bars
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
- Preheat oven to 400 degrees F.
- 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.
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Super Simple Rice Pudding
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
- Preheat oven to 350 degrees F.
- Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
- Add eggs and blend well
- Add butter and 2 cups of milk. Mix well.
- Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
- 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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Star Spangled Sprouted Apple Pie Bites
Ingredients
Pie Crust
- 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Apple Filling
- 4 cups apples, peeled, cored and diced
- 2 tablespoon unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
Units:
Instructions
Pie Crust
- 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.
Apple Filling
- 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.
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Sprouted Pumpkin Oat Bread
Sprouted Pumpkin Oat Bread
by @thebalancedblend, the latest winner in our recipe contest!
Ingredients
- 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
- 1 tablespoon organic chai seeds
- 1 scoop vanilla protein powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 pastured eggs
- 1 handful pistachios, crushed
- TYH simply sprouted granola
- pumpkin pie spice
Servings:
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Instructions
- Preheat oven to 375 and grease bread pan,
- In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
- In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
- Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
- Pour into bread pan and let batter sit for a few minutes to thicken up.
- Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
- Bake 30-40 minutes or until toothpick into center comes out clean.
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Hearty Sprouted Bean and Barley Soup
Ingredients
- 2 pound dried sprouted navy beans
- 2 quartz filtered water or beef broth
- 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
- 1 ham hock
- 2-3 cups coarsely chopped ham
- 1 pound ground beef cooked and drained
- 8 cloves garlic chopped
- 6-8 carrots, peeled and sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
- 1 - 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/4 cup worcestershire sauce
- 1 teaspoon hot sauce
Servings:
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Instructions
- Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
- Drain beans, then add 2 quarts water or broth and bring to a boil.
- Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
- Garnish with leaf spinach or kale for an extra nutritional boost.
- Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Baked Apple Cinnamon Oatmeal
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:
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Instructions
- Butter a 2-quart casserole. Preheat oven to 350°.
- 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°.
- In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
- Add milk, stir and set aside to soak for 30 min.
- In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
- 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.
- 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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Peanut Butter Pie Filling
Ingredients
- 1 cup organic peanut butter
- 8 ounces organic cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping (see below)
Whipped Topping
- 1 pint organic heavy whipping cream, chilled
- 1 tsp vanilla extract
- 3-4 tsp sugar
Servings:
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Instructions
- Chill a metal bowl and beaters at least 15 minutes before starting.
- Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
- Raise speed to high and beat until soft peaks form. Beat in vanilla. Gradually beat in sugar. Continue beating until whipped completely, but do not over-whip.
- In a second bowl, beat the peanut butter with the cream cheese until smooth.
- Add the powdered sugar and beat until smooth.
- Add in the whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
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Mushroom & Walnut Stuffing
Ingredients
- 14 cups Sprouted bread, cubed (1/2-inch cube)
- 8 tablespoons Organic unsalted butter, divided
- 1 pound Organic mushrooms, sliced
- 1/3 cup Sherry
- 2 Medium organic yellow onions, chopped
- 5 Ribs organic celery, chopped
- 4 Cloves organic garlic, shopped
- 2-3 cups Home-made or organic chicken broth
- 4 large eggs, preferably organic or pastured
- 1/4 teaspoon Each, sea salt and black pepper
- 1 1/2 teaspoons sea salt
- 1 cup Walnuts, lightly toasted and chopped
- 6 ounces Swiss cheese, grated
- 1/2 cup Fresh organic parsley, chopped
- 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
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Instructions
- Preheat oven to 350 degrees F.
- Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
- Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
- Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
- In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
- In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
- Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
- Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Bread Stuffing with Pears and Sausage
Bread Stuffing with Pears and Sausage
Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.
Ingredients
- 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
- 1 pound Italian sausage
- Olive or avocado oil
- 5 cups Organic onion, chopped (about 2 pounds)
- 2 cups Organic celery, chopped
- 1 cup Organic carrot, chopped
- 8 ounces Organic mushrooms, sliced
- 2 cups Organic pears, peeled and cubed (about 2 large pears)
- 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
- 2 teaspoons Fresh tarragon, chopped (halve if using dried)
- 1 teaspoon sea salt
- 1 1/2 cups Home-made or organic chicken broth
- 1/2 teaspoon Freshly ground black pepper
Servings:
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Instructions
- 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.
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Apple Cider Donuts
Ingredients
- 2 1/2 cups Organic raw apple cider
- 1/2 cup Organic apple, peeled and grated
- 1/2 cup Organic apple butter
- 1 1/2 tablespoons raw apple cider vinegar
- 1/2 teaspoon vanilla extract
- 4 ounces Organic unsalted butter, softened
- 1/2 cup Organic or maple sugar
- 1 large egg, preferably pastured or organic
- 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
- Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Best-Ever Pie Crust
Ingredients
- 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Servings:
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Instructions
- 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.
- When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
- Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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Wilmington Squash Soup
Ingredients
- 4 Tbsp organic butter
- 12 green onions, chopped (white and green parts)
- 1 clove garlic, minced
- 1 organic red bell pepper, chopped
- 1/4 cup fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 2 pounds organic butternut squash, peeled and chopped (see instructions below)
- 1 ham bone or ½ pound ham, chopped
- 1 - 14oz can diced tomatoes
- 4 cups homemade or organic chicken stock
- 1/2 tsp ground allspice
- 1/4 tsp ground mace
- 1 pinch ground nutmeg
- 2 Tbsp curry powder
- Sea salt and pepper to taste
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Sprouted Cornmeal Cornbread
Ingredients
- 1 3/4 cups organic sprouted cornmeal
- 2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 2 large eggs, organic or pastured
- 1 Tbsp honey
- 2 cups whole fat organic buttermilk
- 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
Servings:
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Instructions
- 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.
Recipe Notes
Variations:
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.)
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German Chocolate Cake
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:
- Preheat your oven to 350 degrees.
- Butter and flour 3 round cake pans.
- Line each with wax paper or natural parchment.
- Place chopped or grated chocolate in a small glass or ceramic bowl.
- Add boiling water and stir until melted. Set aside to cool.
- In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
- Add melted chocolate and vanilla and blend well.
- In a separate bowl mix flour, baking soda and salt together.
- Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
- Blend until batter is smooth.
- In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
- Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
- Divide your batter between your prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool layers 15 minutes before removing to cooling rack.
- Slowly remove the wax paper from each inverted layer.
Frosting:
- In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
- Stir until melted and continue stirring for 12 minutes.
- Stir in the coconut and toasted pecans.
- Remove frosting from heat and let cool until firm and easy to spread.
- Frost a layer and place another on top.
- Frost top of cake (and sides if frosting recipe doubled).
- 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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Spiced Pumpkin Biscuits
Ingredients
- 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
Servings:
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Instructions
- 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.
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Amaretto–Almond Pound Cake
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
- 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.
Amaretto Glaze
- 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.
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
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
- 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.
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Sweet Potato Cornbread
Ingredients
- 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)
Servings:
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Instructions
- 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.
Recipe Notes
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
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Homemade Cream of Mushroom Soup
Ingredients
- 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
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Walnut-Fig Bread
Ingredients
- 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
Servings:
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Instructions
- 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.
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Rosemary Olive Oil Bread
Ingredients
- 2 1/2 cups sprouted white wheat flour
- 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
- 1/2 cup chopped walnuts
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
- 1/4 teaspoon sea salt
- Grated zest of 1 lemon
- 2 large organic or pastured eggs, lightly beaten
- 3/4 cup sweet white wine (can substitute apple juice)
- 1/2 cup extra virgin olive oil
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Instructions
- Preheat oven to 350°.
- Lightly coat a 9.5" x 5" loaf pan with butter.
- In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another medium bowl, blend the eggs, wine, and olive oil.
- Stir into the dry ingredients.
- Transfer the batter into loaf pan and smooth the surface.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Zucchini Cake
Ingredients
- 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
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Instructions
- 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.
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Amber’s Bread Machine Recipe
Ingredients
- 1 3/4 cups warm filtered water
- 1 tablespoon to 1/4 cup molasses or honey
- 1 tablespoon sea salt
- 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
- 4 cups sprouted red wheat or spelt flour
- 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
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Instructions
- 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.
Recipe Notes
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
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