Sproutastic Buckwheat Pancakes
Ingredients
- 1 cup sprouted organic buckwheat flour
- 1 1/2 teaspoons organic sugar
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cups organic whole fat buttermilk
- 1 large pastured or organic egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
- Stir all dry ingredients together in a medium bowl.
- Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
- Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Sprouted Johnny Cakes
Ingredients
- 1 cup sprouted organic brown rice or white wheat flour
- 1 cup sprouted organic yellow corn meal
- 2 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large pastured or organic eggs
- 3/4 cup raw or organic whole fat buttermilk (can substitute coconut milk)
- 1/4 cup filtered water
- 1/2 cup rendered lard, bacon grease, or avocado oil
- 2 tablespoons raw or organic butter
Servings: cakes
Units:
Instructions
- Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
- Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
- Pour wet ingredients into dry ingredients and stir just to combine well.
- Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.
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Peggy’s Sprouted Muffins
Makes 2-2 ½ dozen super moist muffins
Ingredients
- 4 organic or pasteurized eggs slightly beaten
- 2 cups organic sugar
- 1 cup organic olive oil
- 2 cups whole organic buttermilk
- preferred flavor variation ingredients
- 2 cups organic sprouted flour of choice
- 5 cups organic oat bran
- 1 cup organic flax meal
- 2 teaspoon baking soda
- 2 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
- Preheat oven to 350 degrees.
- Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
- Add remaining ingredients and blend well with a large spoon or spatula.
- Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
- 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
- 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
- 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Peggy’s Sprouted Crackers
Ingredients
- 5 cups sprouted flour of choice
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
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Instructions
- Place flour and buttermilk in stand mixer with dough blade and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring of choice (see notes below). Blend well.
- Take a fourth of the dough at a time and roll out to about 1/8-inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares.
- Place close together (can touch) on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-170 degrees) and dry the dough until crisp (overnight). For a baked version, place crackers in 300-degree oven for 30 minutes. Reduce heat to 200 degrees for 2-2 ½ hours. Either method, crackers will be crispy and full of flavor.
- NOTE: For a rich fermented flavor mix flour and buttermilk. Cover and let stand on counter overnight. Then add rest of ingredients.
Recipe Notes
My favorite variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of sesame and poppy seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked black, green, or pink peppercorns.
Herbed – Add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Carrot-Walnut Sprouted Loaf Cake
Ingredients
- 1 cup organic avocado oil
- 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
- 1 1/2 teaspoons aluminum-free baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup organic golden raisins
- 1/2 cup walnuts, coarsely chopped
- 3 large organic or pastured eggs
- 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
- 8 oz. organic carrots, coarsely grated (about 2 cups)
- 2 teaspoons organic light brown sugar
Servings:
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Instructions
- Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
- In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
- Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
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Orange and Olive Oil Fragrant Cake
Ingredients
- 2 cups oragainc sprouted flour of choice (great with sorghum flour), plus more for dusting pan
- 1/2 teaspoon salt
- 2 teaspoons aluminum-free baking powder
- 4 large organic or pastured eggs
- 1 cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
- 2 tablespoons Grated Orange Zest
- 1 cup fresh organic orange juice
- 1 cup organic extra-virgin olive oil
- Confectioners’ sugar (can substitute Lakanto powdered sugar)
Servings:
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Instructions
- Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
- In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
- In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
- Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.
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Super Easy and Irresistible Sprouted Irish Soda Bread
Ingredients
- 3 cups sprouted organic flour of choice
- 1 tablespoons aluminum-free baking powder
- 1/3 cup organic sugar (or sweetener of choice)
- 1 teaspoon sea salt
- 1 organic or pastured egg, lightly beaten
- 2 cups whole organic buttermilk
- 1/4 cup organic butter, melted
Servings:
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Instructions
- Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
- Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
- Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
- Stir in butter and pour dough into prepared pan.
- Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
- Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Whole-Grain Sprouted Blondies
Ingredients
- 1 stick organic unsalted butter
- 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
- 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 large organic or pastured eggs, lightly beaten
- 2 tablespoons vanilla extract
- add-ins (see variations below)
Servings:
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Instructions
- Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
- Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
- Whisk flour, baking powder and salt in a medium bowl.
- Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
- Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes
Add-In Variations:
- PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
- Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
- Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
- Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
- Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
- Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips
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Sprouted Bourbon Peach Cobbler
Ingredients
Fruit
- 12 cups peach slices (about 3 pounds)
- 1/2 cup packed organic light brown sugar (or coconut sap sugar)
- 3 tablespoons organic sprouted flour of choice
- Pinch of sea salt
- 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
- 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
- 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
- 3 tablespoons organic sugar or sweetener of choice
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons very cold unsalted organic butter, cut into small pieces
- 1 cup organic whole buttermilk plus more for brushing
- 2 teaspoons coarse sugar for sprinkling
Servings:
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Instructions
- Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
- Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
- Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
- When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
- Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
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Sprouted Corn Muffins with Honey Mascarpone
Ingredients
- 1 cup organic sprouted flour of choice
- 1 cup organic sprouted yellow corn meal
- 1/2 cup organic sugar or sweetener of choice
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large organic or pastured eggs
- 1 cup organic whole buttermilk at room temperature
- 1 stick organic unsalted butter, melted
- 1 cup organic corn kernels (fresh or frozen)
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons honey
Servings:
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Instructions
- 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.
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Fruity Baked Sprouted Rolled Oats
(Adapted from Baked Oatmeal recipe in Garden & Gun)
Ingredients
- 3 large organic or pastured eggs
- 3 1/2 cups whole organic or raw milk
- 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon aluminum-free baking powder
- 8 cups organic sprouted rolled oats
- 1/2 cup Organic Chia Seeds
- 1/2 cup organic flax or sprouted sesame seeds
- 2 1/2 cups organic blueberries, divided
- 1 cup organic raspberries
- 1 1/2 cup diced organic peaches, peeled
Servings:
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Instructions
- Preheat oven to 375◦.
- Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
- Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
- Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Quick and Easy Sprouted Peach Bread
Ingredients
- 3 cups organic sprouted flour (your choice)
- 1 tablespoons aluminum-free baking powder
- 1 tablespoon ground cinnamon
- 3 large organic or pastured eggs
- 1 cup organic sugar (or 3/4 cup Lakanto)
- 1/2 cup Avocado Oil
- 1 tablespoon vanilla extract
- 2 cups organic peaches peeled, pitted and chopped
- 1 cup pecans, toasted and chopped (optional)
Servings:
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Instructions
- Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
- In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
- In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
- Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
- Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
- Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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Are You Ready to Rum-ble? Cake
Ingredients
Cake
- 3 cups TYH sprouted flour (your choice)
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoons sea salt
- 1 1/2 cups unsalted organic butter, softened
- 1 1/2 cups organic sugar or Lakanto
- 2 teaspoons vanilla extract
- 3 large organic or pastured eggs
- 1 large organic or pastured egg yolk
- 3/4 cup (6 oz.) golden rum
- 3/4 cup heavy cream
Rum Sauce
- 1/2 cup unsalted butter
- 1 cup organic sugar or Lakanto
- 1/2 cup (4oz.) golden rum
- 1/2 teaspoon vanilla extract
Servings:
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Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
- Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
- Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
- Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
- Melt butter in a medium saucepan over medium heat.
- Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
- Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Ingredients
- 16 oz TYH sprouted organic garbanzo beans, cooked and drained
- 4 tablespoons organic lemon juice
- 1/4 cup Olive or avocado oil
- 2 teaspoons grated lemon zest
- 2 organic or pastured egg yolks
- 2/3 cup TYH sprouted organic flour (your choice)
- 1 cup organic sugar or Lakanto
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 organic or pastured egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons freshly squeezed organic lemon juice
- organic powdered sugar or Lakanto
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Grease and lightly flour 2 8-inch round cake pans.
- In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
- In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
- In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
- Fold beaten egg whites into chickpea mixture.
- Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
- Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
- Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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Banjo’s Easy Sprouted Tortillas
Ingredients
- 2 cups sprouted ancient grain mix (See recipe notes below for alternative flours)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard, cold
- 3/4-1 cup hot water (115-130 degrees)
Servings:
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Instructions
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until you get a coarse cornmeal texture. Replace paddle with dough hook.
- Add ¾ cup of hot water to mixture. Mix for 4-6 minutes. If dough is dry add water 1 tablespoon at a time. You want the dough to be thick but easily pliable.
- Remove dough from bowl and onto a floured surface (preferably sprouted corn meal). Divide the dough into 1-ounce portions.
- Roll into balls, cover with a clean towel and let rest for 20 minutes.
- Press the dough balls using a tortilla press or roll them very thin using a well-floured rolling pin. I place a piece of plastic wrap between the top and bottom of my press to keep dough from sticking and tearing. When using my rolling pin I place a piece of plastic wrap over the dough ball before rolling out.
- Heat a cast iron skillet to medium high. Place a tortilla in the dry pan and let cook until speckled golden brown; then flip and cook the other side (about 1 minute each side).
Recipe Notes
For a great flavor variation substitute 1/2 cup of Ancient Grain Baking Mix with Sprouted Black Bean Flour. Or you can use our Sprouted Gluten-Free Baking Mix.
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Herbed Cracker Bread
Ingredients
- 2 cups sprouted organic gluten-free flour (your choice)
- 1/3 cup grated parmesan cheese
- 2 teaspoons dried herbes de Provence
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon organic sugar
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon sea salt
- 1/2 cup organic sour cream
- 2 tablespoons organic butter, melted
- 1 large organic or pastured egg
- 3 tablespoons sprouted organic yellow cornmeal
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
- Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
- Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
- Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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Fresh Rosemary Muffins
Ingredients
- 3/4 cup whole organic milk
- 1/2 cup organic golden raisins
- 1/4 cup organic raisins
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup organic butter
- 1 1/2 cups sprouted organic sorghum flour
- 1/2 cup organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1 large organic egg, lightly beaten
- 4 ounces goat cheese
Servings: muffins
Units:
Instructions
- Preheat oven to 350 degrees.
- Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
- Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
- Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
- Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
- Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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Pumpkin Banana Chocolate Chip Sprouted Bread
Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!
Ingredients
- 2 cups sprouted oat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon aluminum-free baking soda
- 1/2 teaspoon sea salt
- 2 medium ripe bananas, mashed
- 3/4 cup organic pumpkin puree
- 1/4 cup organic coconut milk (or almond milk)
- 1/4 cup organic coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup dairy free mini chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
- In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
- In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
- Pour the wet ingredients into the dry and whisk until batter is formed
- Fold in chocolate chips
- Pour batter into loaf pan and bake for 45-50 minutes.
- Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.
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
- Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
- Fold in blueberries.
- Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
- To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
- Bake at 325 degrees for 20-22 minutes, and enjoy!
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Bodacious Buckwheat Biscuits
Ingredients
- 1 cup sprouted organic buckwheat flour
- 2 cups sprouted organic gluten-free baking mix
- 1 tablespoon aluminum-free baking powder
- 1 teaspoons sea salt
- 12 tablespoon very cold organic butter, cut into small pieces
- 2 tablespoons raw honey
- 1 1/4 cups cold organic whole buttermilk
Servings:
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Instructions
- Preheat oven to 450 degrees.
- Place dry ingredients in the bowl of a food processor and pulse to blend.
- Drop in the butter pieces and pulse about 10 times to incorporate the butter.
- Mix in the honey and buttermilk while processor is running, just until a dough forms.
- Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
- I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
- Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
- Serve with lots of butter and your favorite jam.
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Tasty Fresh Pear and Fig Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups organic wheat bran
- 1 cup sprouted organic red wheat flour
- 1/2 cup sprouted organic buckwheat groats
- 1/4 cup organic black chia seeds
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 1 large organic ripe banana, mashed
- 1 cup organic unsweetened apple sauce
- 1/2 cup organic whole buttermilk
- 4 egg whites, pastured or organic
- 1/4 cup molasses
- 1 large organic pear, diced
- 5-6 fresh organic figs, chopped
Servings:
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Instructions
- Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
- In a large bowl combine dry ingredients and whisk to blend well. Set aside.
- In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
- Spoon mixture evenly into the 9 lined muffin cups
- Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
- Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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Buckwheat Chocolate Chip Cookies
Ingredients
- 1/2 cup organic butter, softened
- 1/4 cup organic sugar
- 1/4 cup organic brown sugar
- 1 tablespoons vanilla
- 1 large egg, pastured or organic
- 1 cup sprouted organic buckwheat flour
- 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
- 1/2 teaspoons sea salt
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon arrowroot
- 1 cup organic semi-sweet chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
- Add vanilla and egg, blending well.
- In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
- Fold in the chocolate chips.
- Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
- Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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SUPER EASY & FAST Sprouted Cornmeal Biscuits
Ingredients
- 1 1/3 cups sprouted flour (I like sorghum)
- 1/3 cup sprouted corn meal
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoons sea salt
- pinch of cayenne pepper
- 6 tablespoons cold organic butter, diced
- 2/3 cup organic half & half
- 1 tablespoon honey
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
- Stir in half-&-half and honey. Let sit 5 minutes.
- Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
- Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
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Lemon-Buttermilk Scones
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
- Preheat oven to 350 degrees.
- 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).
- Add buttermilk, rind, and lemon juice. Pulse until just combined.
- 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.
- Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
- 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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Gluten-Free Sprouted Cheese Snacks
Ingredients
- 100 grams sharp cheddar cheese, finely grated
- 50 grams sprouted brown rice flour
- 1/4 teaspoon aluminum-free baking powder
- 1 tablespoon organic chia seeds soaked in 3 tablespoons of water for 3 minutes
Servings:
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Instructions
- Preheat oven to 200°. Line a baking sheet with parchment paper or grease with coconut oil.
- Place all ingredients in a large bowl and use your hands to bind it into a dough. Wrap in plastic wrap and chill in refrigerator for 20-30 minutes.
- Place chilled dough between 2 sheets of plastic wrap and roll out to 1/8” thickness. Remove top wrap and cut dough into small squares using a pizza wheel. Place on baking sheet.
- Bake for 10-12 minutes. Let cool slightly before removing from sheet to cooling rack. Enjoy!
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Sproutastic Baked Oatmeal
Ingredients
- 2 cups sprouted rolled oats
- 1/2 cups packed brown sugar or coconut sap sugar
- 1/3 cup organic raisins or dried cranberries
- 2 tablespoons Chopped Toasted Walnuts
- 1 teaspoons aluminum-free baking powder
- 1 1/2 cups whole organic or raw milk
- 1/2 cup unsweetened organic apple sauce
- 2 tablespoons organic butter, melted (plus more to grease baking dish)
- 1 large egg, preferably pastured or organic, lightly beaten
- dash of cinnamon or nutmeg (optional)
Servings:
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Instructions
- Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
- Place first 5 ingredients in a large bowl. Stir to combine.
- In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
- Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Peggy’s Sweet Cream Pound Cake
Ingredients
- 0.5 pound organic butter softened
- 3 cups organic sugar
- 1 teaspoon vanilla extract
- 3 cups sprouted flour
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- 1 Pinch sea salt
- 6 large eggs preferably organic or pastured
Servings:
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Instructions
- Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
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Quick and Easy Sprouted Crackers
Ingredients
- 5 cups organic sprouted red wheat flour (organic Sprouted Sorghum Flour makes great gluten-free version)
- 2 1/4 cups organic whole buttermilk, thin yogurt, or kefir
- 1/2 cup organic unsalted butter, melted (plus extra for greasing sheet pans)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
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Instructions
- Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. (For fermented crackers, place dough in bowl and tightly cover. Leave on counter overnight to add richness to the flavor. Return to stand mixer and proceed with directions.)
- Add melted butter, baking powder, salt, and variation ingredients (below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place very close together on the buttered baking sheets.
- For DRIED crackers place in oven on lowest possible temperature (150-170°). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For BAKED crackers place in oven preheated to 300°. Bake until lightly browned on top, about 35-45 minutes. Reduce heat to 200° and let crackers continued to bake until completely dried and crispy (2-2 ½ hours).
- Peggy's Favorite Variations (add to basic recipe): •Rosemary/Walnut – 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves, and ¼ teaspoon of walnut oil or flavoring. •Sesame/Poppy Seed – 2 tablespoons each of sesame and poppy seeds. •Cinnamon – 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar. •Cracked Pepper – 2 tablespoons of cracked peppercorns. •Herbed – 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Coconut-Carrot Morning Glory 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
Units:
Instructions
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
- Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
- 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.
- Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
- 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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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea salt
Servings:
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Instructions
- Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
- Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Black Bean Tortillas
Ingredients
- 1 1/2 cups sprouted white wheat flour
- 1/2 cup Sprouted Black Bean Flour
- 1 teaspoon aluminum-free baking powder
- 1 cup lard
- 1/2 teaspoon salt
- 3/4 to 1 cup hot water (115-130 degrees)
Servings:
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Instructions
- In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
- With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
- Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
- Roll balls out to desired thickness on a lightly dusted surface.
- heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
- Serve immediately.
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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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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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Sprouted Flour Sugar Cookies
Ingredients
- 3/4 cup organic butter softened
- 1 cup maple sugar
- 2 eggs, organic or pastured
- 1 teaspoon vanilla extract
- 2 1/2 cups sprouted spelt, wheat, or brown rice flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- water
Servings:
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Instructions
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
- Chill dough at least one hour or overnight.
- Preheat oven to 400°F.
- Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
- Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
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Sprouted Wheat Biscuits
Ingredients
- 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
- 1 tablespoon organic sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teasspoon Celtic salt
- 10 tablespoons cold, unsalted organic butter cut in pieces
- 1 1/4 cups whole organic buttermilk
- 1 teaspoon organic olive oil
Servings:
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Instructions
- Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
- Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
- Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
- Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
- Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
- Position a rack in the upper third of oven; preheat to 500 degrees F.
- Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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To Your Health’s Sprouted Purple Corn Tortillas
Ingredients
- 2 cups sprouted purple corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/8 cups filtered water
- 1/4 cup lard
Servings:
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Instructions
- Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add a tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in a zip lock bag. I refrigerate mine if not using them all.
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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
Servings:
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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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Carrot Cake
Ingredients
Carrot Cake:
- 4 pastured or organic eggs
- 2 cups maple sugar (or sugar of your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted white wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
Icing:
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
Servings:
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Instructions
- Beat eggs until fluffy; add sugar gradually.
- Pour oil into sugar mixture slowly; beat well.
- Sift dry ingredients together.
- Add to batter in 3 additions; beat well after each.
- Fold in carrots.
- Pour into 3 well-buttered 9–inch layer pans.
- Bake at 350 degrees for 35 minutes.
- Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
- Using an electric mixer beat the cream cheese and butter together until light and creamy.
- Add the vanilla and blend.
- Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
- Spread between cooled cake layers and on top and sides.
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Sprouted Crackers
Ingredients
- 5 cups of organic sprouted flour (see below for varieties)
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted melted butter (plus extra for greasing pan and brushing tops of crackers)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
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Instructions
- Lightly butter 2 large baking sheets.
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet. Brush tops lightly with extra melted butter.
- For dried crackers place in oven on lowest possible temperature (around 150 degrees).
- Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For baked crackers place in oven preheated to 300 degrees.
- Bake for 30 minutes until lightly browned on top.
- Reduce heat to 200 degrees and let crackers continue to bake until completely dried and crispy (about 2 – 2 ½ additional hours).
Recipe Notes
Sprouted Flour Combinations:
all wheat, spelt (will be very crumbley), barley, kamut or mix. All sprouted sorghum flour w/¼ cup sprouted amaranth, equal amounts of sprouted oat and sorghum flour. Be creative.
Variations:
Rosemary/Walnut – to basic recipe add 2 tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of Sesame and Poppy Seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup organic or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked peppercorns. Sprinkle tops with pink Himalayan salt.
Herbed – add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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Sweet Potato Pecan Bread
Ingredients
- 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
- 2 eggs, lightly beaten
- 2 teaspoons aluminum-free baking powder
- 6 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup maple sugar (or sweetener of choice)
- 1/2 cup golden organic raisins or chopped dates
Servings:
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Instructions
- Preheat oven to 325 degrees.
- Grease a standard ceramic or glass loaf pan.
- Stir together flour, baking powder, salt and spices in a mixing bowl.
- With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
- Stir in sweet potatoes, pecans and raisins.
- Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
- Cool in pan for 15 minutes. Remove from pan.
- Let cool another 15 minutes before slicing.
Recipe Notes
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.
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My Favorite Mexican Cornbread
Ingredients
- 2 organic or pastured eggs, lightly beaten
- 1/4 cup lard, melted
- 1 cup sprouted yellow corn flour
- 1 cup grated cheddar cheese
- 1 cup sour cream (whole fat)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 3-5 jalapeno peppers, chopped
- 1 cup fresh or frozen organic corn kernels
Servings:
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Instructions
- Mix all ingredients in a large bowl.
- Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
- Bake for 1 hour @ 350 degrees until lightly browned on top.
- Let sit for 5 minutes before cutting into squares for serving.
- This cornbread is simply the best!
- I serve it with hardy soups or chili in the fall and winter months.
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Corn Tortillas
Ingredients
- 2 cups sprouted yellow corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/8 cups water
- 3-4 tablespoons lard
Servings:
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Instructions
- Mix all ingredients well until a dough ball forms (about 3 minutes).
- If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
- Let dough sit, covered, for about 2 hours.
- Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
- Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
- You can also use a tortilla press in place of the rolling pin.
- Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
- Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
- Once the second side is a little browned, remove it from the skillet and place on a plate.
- Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
- I refrigerate mine if not using them all.
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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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Flour Tortillas
Ingredients
- 4 cups sprouted white wheat flour
- 2 teaspoons sea salt
- 1/4 teaspoon aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 1/4 cup plus 3 tablespoons hot water
Servings:
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Instructions
- Combine flour, salt, and baking powder; stir well.
- Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
- Gradually stir in 1 ¼ cups of water, mixing well.
- Add remaining water one tablespoon at a time only if dough is too dry to handle.
- Let dough sit on counter, covered, for about an hour before pressing.
- Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
- Circles should be about 6 inches in diameter.
- Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
- Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
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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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Key Lime Pound Cake
Ingredients
- 1 cup organic butter, softened
- 1/2 cup lard, softened*
- 3 cups maple sugar (or sweetener of choice)
- 6 large organic or pastured eggs
- 3 cups sprouted white wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon Celtic salt
- 1 cup organic whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
- 1/4 cup fresh Key lime juice
- * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
Key Lime Glaze
- 1 cup Powdered rapadura
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth. Pour over cooled cake immediately.
Servings:
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Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) 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 sprouted flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack. Cool completely.
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Hush Puppies
Ingredients
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
Servings:
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Instructions
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
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Southern Rice Bread
Ingredients
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
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Blueberry-Orange Bread
Ingredients
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
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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
Servings:
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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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Chef Banjo’s Sprouted Tortillas Two Ways
Ingredients
- 2 cups sprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard
- 3/4 - 1 cup hot filtered water (115-130 degrees)
Servings:
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Instructions
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until it resembles a coarse cornmeal mixture.
- With a dough hook add water to mixture. Mix for 4-6 minutes.
- Remove dough from bowl onto a floured surface.
- Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
- Heat a cast iron pan to medium high (dry).
- Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
- Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
Second version:
- Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper
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Gluten-Free Sprouted Waffles
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 1/2 cup sprouted yellow cornmeal
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, preferably pastured or organic
- 1/4 cup coconut sap sugar (or brown sugar)
- 2 cups whole organic buttermilk
- 1 tablespoon olive oil or 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
Servings:
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Instructions
- Preheat oven to 200 degrees.
- Place a large baking sheet on middle rack.
- Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
- Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Preheat your waffle iron.
- Lightly coat it with olive or coconut oil.
- Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
- Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
- Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
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Carrot Poppy Seed Muffins
Ingredients
- 1 1/2 cups sprouted flour (your choice)
- 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
- 1 tablespoon poppy seeds
- 1 1/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
- 1 tablespoon firmly packed orange zest
- 2 cups shredded organic carrots
- 3/4 cup whole organic buttermilk or kefir
Servings:
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Instructions
- Preheat oven to 375°.
- In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
- Stir in eggs, olive or coconut oil, and orange zest.
- Fold in shredded carrots and buttermilk.
- If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
- Place paper liners in a 12-cup muffin pan.
- Spoon batter into cups, filling two-thirds full.
- Bake for 20-23 minutes or until golden brown. Cool slightly.
- Great with butter or cream cheese.
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Pecan Pockets
Ingredients
- 1 cup organic butter, softened
- 8 ounces extra-sharp cheddar cheese, grated
- 2 cups sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 pound pecan halves
Servings:
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Instructions
- Cream together butter and cheese.
- In a separate bowl stir together flour, baking powder, pepper, and salt.
- Add to butter and cheese mixture and blend together until creamy.
- Place mixture on wax paper and form a ball.
- Cover and chill in refrigerator for at least 1 hour.
- Preheat your oven to 350°.
- Roll out refrigerated dough until thin.
- Cut out 1-inch circles using a bottle cap or very small cookie cutter.
- Put 1 pecan half on the left or right edge of each dough circle.
- Fold dough over and seal edges with a fork.
- Bake about 15 minutes until browned.
- Let cool slightly on pan.
- Transfer to wire rack to cool completely.
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup organic butter, softened
- 8 ounces organic cream cheese, softened
- 1 cup organic brown or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large organic or pastured eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon free baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
- 1/2 cup toasted pecans, chopped
- 1/2 cup cup sweetened organic dried cranberries
- 1/2 teaspoon teaspoon vanilla extract
Servings:
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Instructions
- Preheat oven to 350°.
- Beat butter and cream cheese (I use an electric stand mixer) until creamy.
- Gradually add sugars, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
- Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes
Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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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
Servings:
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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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Bacon Scallion Hoecakes
Ingredients
- 1 cup sprouted spelt or sorghum flour
- 1 cup sprouted yellow corn flour
- 2 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1 tablespoon organic sugar or sucanat
- 2/3 cup whole organic buttermilk, plus more
- 1/3 cup filtered water
- 1/4 cup bacon fat
- 1/3 cup creme fraiche or sour cream
- 2 large eggs, preferably pastured or organic
- 1/3 cup scallions, thinly sliced
- 1/4 cup crisp bacon, finely chopped
- Lard or beef tallow
Servings:
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Instructions
- In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
- In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
- Add eggs, and mix until just combined.
- Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
- To keep the hoecakes tender, avoid over-mixing.
- Let batter sit, covered, on counter for 30 minutes.
- If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
- Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
- Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
- Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
- Flip and cook for another few minutes.
- Replenish fat as needed, to maintain a generous film in the 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
Servings:
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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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Caramelized Onion Sourdough Biscuits
Ingredients
- 1-2 tablespoons organic butter
- 1 medium organic sweet onion, sliced thinly
- 1 tablespoon muscavado sugar (or other brown sugar)
- 1 cup sprouted red or white wheat flour
- 2 teaspoons aluminum-free baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cold, unsalted organic butter
- 2-3 tablespoons chives, chopped
- 1 cup sourdough starter, unfed
Servings:
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Instructions
- Combine the butter, onion, and sugar in a pan set over medium-low heat.
- Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment. Combine the flour, baking powder, and salt.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
- Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness.
- Using a sharp biscuit cutter, cut biscuits.
- Bake biscuits for 15-18 minutes until just turning golden brown.
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Peggy’s Apple Cake
Ingredients
- 6 granny smith apples, peeled and cubed
- 1/2 cup maple sugar or organic sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- 3 cups sprouted flour (gluten or non-gluten)
- 3 teaspoons aluminum-free baking powder
- 2 cups maple sugar or organic sugar
- 3/4 teaspoon sea salt
- 4 eggs, lightly beaten - organic or pastured
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
- Peel and chop apples (this cake would be great using pears as well) into a bowl.
- Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
- Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
- Stir to blend well.
- Add coconut oil and eggs and stir.
- Add milk and blend well.
- Stir in vanilla.
- Pour batter into a greased 9x13“ baking dish.
- Spoon the chopped apples over the batter.
- Sprinkle with extra maple or coconut sap sugar.
- Bake at 350 degrees for one hour or until done.
- Great by itself or with whipped cream.
Recipe Notes
Jeff and I even enjoy it warm with butter and honey for breakfast.
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Poppy Seed-Swiss Cheese Batter Bread
Ingredients
- 3 1/2 cups sprouted white wheat flour
- 1 1/2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 tbsp maple sugar
- 1/3 cup cup cold butter, cut in pieces
- 2 cups (8 oz.) grated Swiss cheese
- 1 tbsp poppy seeds
- 2 eggs, slightly beaten
- 1 1/2 cups plus 3 tablespoons (whole fat) milk
- 2 teasoons prepared mustard
Servings:
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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 poppy seeds.
- Make a well in the center of mixture.
- Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened.
- Spoon batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.)
- Cool bread in pan for 10 minutes before removing.
- Yield one loaf.
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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
Servings:
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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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Rye Biscuits
Ingredients
- 1 1/2 cup sprouted white wheat flour
- 1 1/2 cup sprouted rye flour
- 2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon caraway seeds
- 3/4 cup lard
- 1 cup plus 5 tablespoons (full fat) milk
Servings:
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Instructions
- Combine first 5 ingredients and mix well.
- Cut in lard with a pastry blender until mixture resembles coarse meal.
- Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
- Roll dough to ½ inch thickness; cut with a biscuit cutter.
- Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees for 12-15 minutes.
- Yield about 15 biscuits.
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Herbed Roquefort Biscuits
Ingredients
- 3 oz. Roquefort cheese, crumbled
- 2 tbsp minced green onion tops
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cups sprouted white wheat flour
- 1 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 6 tbsp cold unsalted butter, cut in pieces
- 3/4 cup plus 2 tablespoons (whole fat) buttermilk
Servings:
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Instructions
- Combine first 4 ingredients in a small bowl and set aside.
- Combine flour, baking powder, salt, and baking soda in a medium bowl.
- Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
- Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a floured surface and knead lightly 7 or 8 times.
- Roll dough to ½ inch thickness.
- Cut with a biscuit cutter.
- Place biscuits on a lightly greased baking sheet.
- Bake at 450 degrees for 13-15 minutes.
- Yield about 14 biscuits.
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Flour Tortillas
Ingredients
- 2 cups sprouted whole wheat flour
- 1 tsp aluminum-free baking powder
- 1 tsp celtic sea salt
- 1/4 cup rendered lard
- 3/4 cup hot water (115-130 degrees)
Servings:
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Instructions
- place flour, baking powder and salt in mixing bowl with paddle attachment, give quick stir to blend ingredients
- add lard and mix till coarse cornmeal texture
- remove paddle and replace with dough hook
- turn mixer on and slowly add water till incorporated and dough separates from bowl
- remove dough from bowl and place on lightly dusted work area
- divide dough into 12-15 pieces
- roll into balls and cover with clean kitchen towel, let rest for 20 minutes
- on a lightly dusted surface roll out dough to form a circle
- heat cast iron over medium heat
- slide tortilla in un-greased skillet-cook for 30 seconds- flip for n additional 15 seconds
- remove and cover to keep tortillas warm
Black Bean Tortillas
- Same as above except 1 ½ cups whole wheat flour ½ cup black bean flour
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Old Fashioned Tea Cakes
This recipe has got to be a couple hundred years old. My copy says to bake in hot oven until edges are brown. You may need to experiment, but start with a 350 degree oven and bake for 11–13 minutes. Be sure to line your baking pan with parchment to prevent sticking. Any of our sprouted flours will work, even the gluten–free flours. If using spelt or rye flour you may need to add water, 1 tablespoon at a time to get a good dough consistency for rolling out.
Ingredients
- 3 eggs
- 1 cup butter softened
- 1 cup maple or date sugar
- 3 cups to your health sprouted flour
- 1 tsp aluminum-free baking powder
- 1 tsp vanilla extract
Servings:
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Instructions
- Cream butter and sugar.
- Add eggs and vanilla, blending well.
- Stir baking powder into flour and add slowly until a nice dough forms.
- Roll dough on a floured surface to 1/4–inch thickness.
- Cut dough into circles or use a cookie cutter.
- Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
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Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tsp sea salt
Servings:
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Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below).
- Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours).
- Will be crispy and yummy.
Recipe Notes
For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup butter softened
- 1 8oz package cream cheese, softened
- 1 cup sucanat or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 tsp pumpkin pie spice
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
- 1 1/2 cup toasted pecans, chopped
- 1/2 cup sweetened organic dried cranberries
- 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
- Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
- Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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TYH’s Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tso sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours). Will be crispy and yummy.
- For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night.
- Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Recipe Notes
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary,
1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.
Cinnamon – add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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Sprouted Flour Muffins
Ingredients
- 4 organic or free-range eggs, lightly beaten
- 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
- 2 tsp aluminum-free baking soda
- 1 cup cold-pressed extra virgin olive oil
- 2 cups organic whole buttermilk
- 2 cups organic sprouted flour
Preferred variation ingredients (see below)
- 2 cups organic sprouted flour
- 3 cups organic oat bran
- 2 cups organic wheat bran
- 1 cup organic flax meal
- 2 tbsp aluminum-free baking powder
- 1 tsp sea salt
Servings:
Units:
Instructions
- Place eggs in large bowl and lightly beat.
- Add sucanat and baking soda and mix well.
- Add olive oil and mix well.
- Add buttermilk and variation ingredients. Mix well.
- Add remaining ingredients and blend well.
- Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
- Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes
NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.
Our favorite variations:
Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.
Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.
Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.
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Peggy’s Sweet Cream Pound Cake
Peggy’s Sweet Cream Pound Cake
Ingredients
- 1/2 pound organic butter, softened
- 3 cups sucanat, coconut sap sugar, or maple sugar
- 1 tablespoon vanilla extract
- 3 cups cups sprouted flour (your choice)
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
- Preheat your oven to 325 degrees. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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