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To Your Health Sprouted Flour Co.

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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Easy Egg Custard Pie

Easy Egg Custard Pie
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Easy Egg Custard Pie
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Ingredients
  • 1 sprouted pie crust
  • 3 large organic or pastured eggs
  • 2 cups organic whole milk
  • 1 teaspoons vanilla
  • 1/2 cup organic sugar
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Beat eggs just until mixed well. Add sugar and stir to blend.
  3. Add milk, vanilla and salt. Beat lightly.
  4. Pour mixture into unbaked pie crust. Bake on bottom shelf of oven for 10 minutes. Move to center of oven, reduce heat to 325 degrees and bake for 30-40 minutes longer or until set in middle.
Recipe Notes
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping

Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
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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
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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Sprouted Chaga Cacao Energy Bars

Congratulations to our June Instagram Winner @themindbodyblueprint with her SPROUTASTIC Sprouted Chaga Cocoa Energy Bars!

Sprouted Chaga Cacao Energy Bars
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Sprouted Chaga Cacao Energy Bars
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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
  1. Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
  2. Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
  3. 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.
  4. 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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Star Spangled Sprouted Apple Pie Bites

Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
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
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Instructions
Pie Crust
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. 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
  1. 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
  1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
  2. 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.
  3. 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
  4. 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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Lemon-Buttermilk Scones

Lemon-Buttermilk Scones
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Lemon-Buttermilk Scones
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2 tablespoons organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup whole organic buttermilk
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon Fresh Lemon Juice
  • 1 organic egg white, lightly beaten
  • 1 teaspoon sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
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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!

Sprouted Nice Cream Bars
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Sprouted Nice Cream Bars
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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
  1. For the crust, pulse the oats to grind them a bit then add dates.
  2. For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
  3. Press a layer of crust in a pan lined with parchment paper. Top with filling.
  4. Freeze for 4-5 hours. Enjoy!
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Easy & Nutritious Sprouted Almond-Honey Power Bar

Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
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
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Instructions
  1. Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
  2. 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.
  3. 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.
  4. 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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Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
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Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Apple Crostata Pie

This Sprouted Gluten-Free Apple Crostata Pie is made with To Your Health Sprouted Flour Co.'s Gluten-Free Baking Mix, and our delicious Best Ever Pie Crust recipe. The pie crust recipe makes enough for two pie crusts, so cut that recipe in half unless you want to make two!

Apple Crostata Pie
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Rating: 4
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Servings
8
Cook Time
30 minutes
Servings
8
Cook Time
30 minutes
Apple Crostata Pie
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Servings
8
Cook Time
30 minutes
Servings
8
Cook Time
30 minutes
Ingredients
  • 6 Macintosh Apples peeled, cored, sliced 1/8" thick
  • 1/2 Cup light brown sugar
  • 2 Tablespoons arrowroot or non-GMO cornstarch
  • 1 Teaspoon baking soda, ground ginger, allspice, and lemon zest each
  • 1/2 Batch TYH's Best Ever Pie Crust
  • 1 Organic egg lightly beaten
  • 1 Tablespoon Organic Turbinado Sugar
Servings:
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Instructions
  1. Preheat the oven to 425 F.
  2. In a large bowl, combine the apples with the brown sugar, the cornstarch, lemon zest and cinnamon.
  3. Roll your pie dough into a 10" circle, and place on a baking sheet lined with parchment paper. Place the apples in an overlapping spiral pattern in the middle of the pie dough, leaving about a 1-inch border. Then, fold the pie dough edge over the filling.
  4. Brush the exposed dough with the egg and sprinkle with turbinado sugar.
  5. Bake about 30 minutes, or until the crust is golden brown and the apples are tender.
Recipe Notes

This pie is delicious served warm with vanilla ice cream.

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Strawberry Shortcake

submitted by M. Smolinski

Strawberry Shortcake
Votes: 1
Rating: 5
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Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Strawberry Shortcake
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Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
  • 1 cup Einkorn flour
  • 1 cup White whole wheat flour
  • 2 teaspoons Coconut crystals (sugar)
  • 1/4 teaspoon salt
  • 1/2 cup organic butter
  • 2 Farm fresh eggs
  • 1/2 cup Whole raw milk
Servings:
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Instructions
  1. Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious! Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside. Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
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Quick & Easy Fruit Crisp

Quick & Easy Fruit Crisp
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Servings
6 people
Servings
6 people
Quick & Easy Fruit Crisp
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Servings
6 people
Servings
6 people
Ingredients
  • 1/2 cup sprouted rolled oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup sprouted white wheat flour
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp salt
  • 1/4 cups butter
  • 1 quart canned apples, peaches, or cherries
Servings: people
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut in butter until mixture looks like coarse crumbs.
  3. Open jar of fruit and drain. Pour fruit into a glass baking dish.
  4. Sprinkle crumb mixture on top. Bake at 350°F for 45 minutes.
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Peanut Butter Pie Filling

peanut butter

Peanut Butter Pie Filling
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Peanut Butter Pie Filling
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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
  1. Chill a metal bowl and beaters at least 15 minutes before starting.
  2. Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
  3. 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.
  4. In a second bowl, beat the peanut butter with the cream cheese until smooth.
  5. Add the powdered sugar and beat until smooth.
  6. Add in the whipped topping and beat until smooth, scraping the sides as needed.
  7. 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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Apple Cider Donuts

Sugared Apple Cider Donuts

Apple Cider Doughnuts
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Apple Cider Doughnuts
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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
  1. 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.
  2. 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.
  3. 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.
  4. Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
  5. Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
  6. 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).
  7. 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

pastry crust

Best-Ever Pie Crust
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Best-Ever Pie Crust
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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:
Units:
Instructions
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. 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.
  5. 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.
  6. Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup maple sugar
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup whole buttermilk, preferably organic
  • 3 large eggs, preferably pastured
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 cup organic butter, melted
  • Orange Glaze
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
  • 2 cups whole organic buttermilk
  • 3 organic or pastured eggs, lightly beaten
  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • 1 1/2 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
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Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.

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Cranberry Apple Casserole

Cranberry Apple Casserole

Cranberry Apple Casserole
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Cranberry Apple Casserole
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Ingredients
  • 1 cup whole organic cranberries
  • 1 1/2 cups un–peeled organic apples, chopped
  • 3/4 cup maple sugar
  • 1/2 cup chopped nuts
  • 1/2 cup muscavado or coconut sap sugar
  • 2/3 cup sprouted flour (your choice)
  • 1/2 cup sprouted rolled oats
  • 1/2 cup raw or organic butter, softened
Servings:
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Instructions
  1. Combine cranberries, apples and maple sugar in an ovenproof baking dish.
  2. Mix nuts, muscavado sugar, butter and rolled oats with flour (will be like a moist paste. Add 1 tablespoon of water if needed) and pat on top of cranberry/apple mixture.
  3. Bake at 350 degrees for 45 minutes or until browned and bubbly.
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Spring Onion Pie

My Spring Onion Pie

My Spring Onion Pie
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My Spring Onion Pie
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Ingredients
  • 10 thin spring onions
  • 4 large eggs, lightly beaten, preferably pastured
  • 1 cup milk, preferably raw or organic
  • 3/4 cup sprouted flour (your choice)
  • 1 teaspoon Celtic salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground pepper
  • 2 tablespoons butter, preferably raw or organic
  • 5 ounces Gruyere cheese, cubed
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a 10–inch cast–iron skillet in oven.
  3. Trim roots from onions; discard roots. Chop half of the onions.
  4. Whisk together eggs and milk.
  5. Sift together flour and next 3 ingredients.
  6. Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
  7. Stir in chopped onions. Let stand 5 minutes.
  8. Carefully remove hot skillet from oven.
  9. Add butter, and let stand until butter is melted.
  10. Place skillet over medium–high heat (stove top), and pour batter into skillet.
  11. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
  12. Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
  13. Serve immediately.
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Sour Cream Apple Pie

Sour Cream Apple Pie

Sour Cream Apple Pie
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Sour Cream Apple Pie
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Ingredients
  • 1 unbaked sprouted pie crust
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons sprouted flour (your choice)
  • 1 slightly beaten egg, organic or pastured
  • 1/4 teaspoon sea salt
  • 3-4 cups chopped organic apples
Topping
  • 1/2 cup organic sugar
  • 1/4 cup organic butter, softened
  • 1/3 cup sprouted flour (your choice)
  • 1/2 teaspoon ground cinnamon
Servings:
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Instructions
  1. Mix sour cream, flour, salt, vanilla, egg and apples together.
  2. Pour into pie crust; bake at 400 degrees for 25 minutes.
  3. Mix topping ingredients well.
  4. Will be crumbly.
  5. Remove pie from oven after 25 minutes.
  6. Cover with topping and bake an additional 20 minutes.
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Sprouted Praline Rugelach

Sprouted Praline Rugelach

Sprouted Praline Rugelach
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Sprouted Praline Rugelach
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Ingredients
  • 8 ounces organic or raw cream cheese, softened
  • 1 cup raw or organic butter, softened
  • 3/4 cup organic sugar
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon sea salt, divided
  • 2 cups sprouted white wheat or sorghum (g-f) flour
  • 1/4 cup raw or organic butter, melted and cooled
  • 2 tablespoons cane or maple syrup
  • 2 tablespoons heavy raw or organic cream
  • 1/2 teaspoon ground cinnamon
  • 2 cups finely chopped pecans or walnuts, toasted
  • 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
  1. 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.
  2. Gradually add flour, blending well.
  3. Divide dough into 4 equal portions flattening each into a disc.
  4. Wrap in plastic wrap and chill at least 2 hours.
  5. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  6. 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).
  7. Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
  8. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
  9. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
  10. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
  11. Preheat oven to 350 degrees.
  12. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
  13. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
  14. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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Summer Berry Cobbler

Summer Berry Cobbler

Summer Berry Cobbler
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Summer Berry Cobbler
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Ingredients
  • 16 ounces fresh or frozen organic blueberries or blackberries
  • 1 1/2 cups organic sugar
  • 1 cup sprouted flour (your choice)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 cup raw or organic butter, melted
  • 3/4 cup raw or organic milk
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13" glass or ceramic pan with butter.
  3. In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
  4. In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
  5. In large bowl beat butter with milk until smooth.
  6. Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
  7. Bake 35-40 minutes.
  8. Serve with homemade ice cream or freshly whipped cream.
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French Market Beignets

French Market Beignets
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French Market Beignets
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Ingredients
  • 1 cup whole organic or raw milk
  • 2 tablespoons organic butter or lard
  • 1 tablespoon muscavado or coconut sap sugar
  • 1 tablespoon organic sugar
  • 1 package active dry yeast
  • 1 large egg, preferably pastured or organic
  • 3 cups sprouted red wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground nutmeg
  • Coconut oil, beef tallow, or lard
  • Powdered rapadura
Servings:
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Instructions
  1. Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
  2. Cool to about 105°.
  3. Transfer mixture to a large bowl.
  4. Stir in yeast; let stand 5 minutes. Stir in egg.
  5. Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
  6. Beat at medium speed with electric mixer until smooth (about 1 minute).
  7. Stir in enough of remaining flour mixture to make a soft dough.
  8. Place dough in a well-greased bowl,turning to grease top.
  9. Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
  10. Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
  11. Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
  12. Cut each square in half diagonally, forming triangles.
  13. Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
  14. Melt oil or fat to a depth of 3" in a Dutch oven.
  15. Heat to 375°.
  16. Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
  17. Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
  18. Serve warm. Yield: 40 beignets.
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Fresh Fruit Cobbler

Fresh Fruit Cobbler

Fresh Fruit Cobbler
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Fresh Fruit Cobbler
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Ingredients
Cobbler
  • 2 cups organic berries or sliced fruit of choice
  • 1 cup water
  • 1/2 cup organic sugar or honey
Dumplings
  • 1 cup sprouted flour of choice (or use sprouted yellow corn flour for a unique flavor)
  • 1/2 cup organic butter, melted
  • 1/2 cup organic sugar
  • 1/2 cup whole organicmilk
  • 1 large organic or pastured egg
Servings:
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Instructions
  1. Bring the berries, water, and honey to a boil.
  2. Simmer approximately 45 minutes.
  3. Heat oven to 350 degrees.
  4. Mix all the ingredients for the dumplings.
  5. Pour hot berries in a pan.
  6. Spoon the dumpling mixture over the berries.
  7. Cook for 45 minutes until top is golden brown and most of the juices are absorbed into the dumplings.
  8. Serve warm with ice cream.
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Breakfast Bread Pudding

Breakfast Bread Pudding

Breakfast Bread Pudding
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Breakfast Bread Pudding
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Ingredients
  • 1 1/2 pounds pork or turkey sausage, crumbled and cooked
  • 5 organic or pastured eggs, lightly beaten
  • 8 slices sprouted bread, cubed (see bread machine recipe).
  • 1 1/2 cups full fat milk (see baking tips for substitutes)
  • 3 green onions including greens, chopped
  • 1 1/2 cups shredded cheddar or cheese of choice
Servings:
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Instructions
  1. Cook and drain sausage.
  2. Mix with cubed bread and pour into a greased 9x13“ baking dish.
  3. Mix milk, eggs and green onions.
  4. Pour over bread mixture.
  5. Top with cheese.
  6. Refrigerate overnight.
  7. Bake uncovered for 30 minutes at 350 degrees.
  8. Cover and bake an additional 15 minutes.
  9. Remove from oven and let sit 5 minutes.
  10. To serve, cut in generous squares.
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Pie Crust

Pie Crust

Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
Ingredients
  • 1/3 cup sprouted barley flour (can substitute millet flour for a non-gluten version)
  • 1/3 cup sprouted brown rice flour
  • 1/3 cup sprouted quinoa flour
  • 1/2 cup melted butter
Servings:
Units:
Instructions
  1. In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
  2. Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
  3. If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
Recipe Notes

*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes

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Cheddar-Raisin Muffins

Cheddar-Raisin Muffins