Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
Beat sugar and butter at medium mixer speed until smooth.
Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
2 1/2cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1 1/2teaspoonsorganic sugar
1/2cupeach organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
5tablespoonsice water, maybe more
4 cupsapples, peeled, cored and diced
1/2cuppacked brown sugar
1/4 teaspoon ground nutmeg
1organic egg, mixed with 1 teaspoon of water
Blend flour, sugar, and salt in food processor.
Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
1cuporganic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
1/3cuporganic dried apricots, chopped
1/3cuporganic golden raisins, chopped
1/4cuporganic creamy almond butter
1/4cuporganic brown or coconut sugar
Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
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.
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.
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.
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!
1Teaspoonbaking soda, ground ginger, allspice, and lemon zesteach
1/2BatchTYH's Best Ever Pie Crust
1Organic egglightly beaten
1TablespoonOrganic Turbinado Sugar
Preheat the oven to 425 F.
In a large bowl, combine the apples with the brown sugar, the cornstarch, lemon zest and cinnamon.
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.
Brush the exposed dough with the egg and sprinkle with turbinado sugar.
Bake about 30 minutes, or until the crust is golden brown and the apples are tender.
This pie is delicious served warm with vanilla ice cream.
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.
3 1/4cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1tablespoonaluminum-free baking powder
Organic coconut or avocado oil, naturally rendered lard or beef tallowEnough for 2-inch depth in Dutch oven.
Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
3cupssprouted millet flour (can use wheat flour or a ½ and ½ combination)
2cupswhole organic buttermilk
3organic or pastured eggs, lightly beaten
1/4cuporganic butter, melted
1 1/2teaspoonsdried dill
1/2teaspooneach, dried oregano, basil, and thyme
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.
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.
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.)