Buttermilk-Poppy Seed Muffins
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
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Instructions
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- 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.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- 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
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
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Instructions
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- 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
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
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Instructions
- Combine cranberries, apples and maple sugar in an ovenproof baking dish.
- 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.
- Bake at 350 degrees for 45 minutes or until browned and bubbly.
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Spring Onion Pie
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
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Instructions
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- 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.)
- Serve immediately.
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Sour Cream Apple Pie
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
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Instructions
- Mix sour cream, flour, salt, vanilla, egg and apples together.
- Pour into pie crust; bake at 400 degrees for 25 minutes.
- Mix topping ingredients well.
- Will be crumbly.
- Remove pie from oven after 25 minutes.
- Cover with topping and bake an additional 20 minutes.
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Sprouted Praline Rugelach
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
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Instructions
- 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.
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Summer Berry Cobbler
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
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Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13" glass or ceramic pan with butter.
- In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
- In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
- In large bowl beat butter with milk until smooth.
- Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
- Bake 35-40 minutes.
- Serve with homemade ice cream or freshly whipped cream.
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Fresh Fruit Cobbler
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
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Instructions
- Bring the berries, water, and honey to a boil.
- Simmer approximately 45 minutes.
- Heat oven to 350 degrees.
- Mix all the ingredients for the dumplings.
- Pour hot berries in a pan.
- Spoon the dumpling mixture over the berries.
- Cook for 45 minutes until top is golden brown and most of the juices are absorbed into the dumplings.
- Serve warm with ice cream.
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Cheddar-Raisin Muffins
Ingredients
- 2 cups sprouted wheat or white wheat flour
- 3 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1/4 cup cold butter, cut into pieces
- 1 cup (4 oz.) grated Cheddar cheese
- 2/3 cup raisins
- 1 large egg, beaten
- 1 cup plus 2 tablespoons (whole fat) milk
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Instructions
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and raisins. Make a well in the center of mixture.
- Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
- Spoon batter into greased and floured muffin pans.
- Bake at 425 degrees for 20-25 minutes.
- Yield about 14 muffins.
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Delicious Banana Pudding
Ingredients
- 12 oz. heavy cream
- 12 oz. raw milk
- 5 pastured egg yolks (save the whites for meringue)
- 1-1/2 cups coconut sap sugar (you can use your own choice of sweetener)
- 5 tbsp sprouted wheat or spelt flour
- 2 tsp vanilla extract
- 5 tbsp raw organic butter
- 4-5 ripe bananas, sliced
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Instructions
- Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
- Cover the tea cakes with sliced bananas.
- In a heavy sauce pan whisk together cream, milk and egg yolks.
- Stir the flour into the sugar and add to liquid in pan.
- Blend well with whisk.
- Add vanilla.
- Cook on medium heat, stirring often until thickened (pudding consistency).
- Remove from heat and stir in butter until melted and blended.
- Pour pudding over bananas.
- Preheat oven to 425 degrees.
- Place egg whites in a clean bowl.
- Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
- Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in
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Gingerbread Muffins
Ingredients
- 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
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Instructions
- 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.
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Daddy’s Favorite Pie
Ingredients
- 2 tbsp sprouted wheat or spelt flour
- 1 cup maple or date sugar
- 2 eggs, lightly beaten
- 1/2 cup whole fat buttermilk
- 1 tsp vanilla extract or flavoring
- 1 sprouted pie crust
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Instructions
- Add flour and salt to sugar in a large bowl.
- Add eggs, blending well (I use a whisk).
- Add melted butter and blend.
- Add buttermilk and vanilla and blend.
- Pour mixture into unbaked pie shell.
- Bake in 350 degree oven for 35–40 minutes. Always great!
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Maria’s Cherry Pie
Ingredients
Crust
- 3 medium russet potatoes
- 1 1/2 cups sprouted spelt flour
- 1/2 tsp salt
Filling
- 1/2 cup honey
- 3 tbsp sprouted corn flour
- 1/4 tsp salt
- 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
- 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
- 1/2 tsp vanilla extract
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Instructions
Crust
- Boil potatoes until soft, skin and mash.
- Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
- Stir all ingredients together.
- Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
- Pour in filling and dot with 2 tablespoons cubed butter.
- Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
- Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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Sprouted Praline Rugelach
Ingredients
- 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
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Instructions
- 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.
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Sprouted Flour Pie Crust
Ingredients
- 1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust)
- 1/4 tsp sea salt
- 1/3 cup cold organic butter
- 1 tbsp whole organic or raw milk
- 2 tbsp filtered water
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Instructions
- In a bowl, stir together sprouted flour and salt.
- Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs.
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Einkorn Shortbread Biscuits
Ingredients
- 1 cup Sprouted Einkorn
- 7 tablespoons butter
- 1/3 cup coconut sugar
- 1/3 cup + 1 tablespoon coconut flour
- 1 tablespoon ground vanilla
- 1 dash salt
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Instructions
- Combine dry ingredients.
- Cut butter into inch cubes.
- Rub or Cut the butter into the dry ingredients.
- Knead briefly into a dough (Don’t over mix.)
- Roll out 1/2 inch thick.
- Use biscuit cutter or cut into shortbread fingers.
- Bake at 325 for 15 minutes or until they are a pale golden brown.
- Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
- Enjoy!
Recipe Notes
Recipe from Rosie at Culture Club 101, Pasadena, CA www.cultureclub101.com
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