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To Your Health Sprouted Flour Co.

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Votes: 3
Rating: 4.67
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Votes: 3
Rating: 4.67
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Ingredients
  • 1/2 cup sprouted buckwheat flour
  • 2 very ripe organic bananas
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons filtered water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • Avocado Oil
Servings:
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Instructions
  1. In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
  2. Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
  3. Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
  4. Serve warm with maple syrup.
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Votes: 0
Rating: 0
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Votes: 0
Rating: 0
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Ingredients
Pumpkin
  • 1 Medium Pumpkin To roast
  • 1/2 Teaspoon salt
  • 1 1/2 Tablespoon olive oil
Vinaigrette
  • 1/4 Cup maple syrup
  • 3 Tablespoons apple cider vinegar
  • 1/3 Cup extra virgin olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
Salad
  • 6 Ounces Baby Arugula
  • 4 Slices (1/4 Pound) bacon Cooked and Crumbled
  • 1/2 Cup Pepitas Shelled pumpkin seeds
  • 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
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Instructions
  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
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Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
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Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
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Gluten-Free Ancient Grains submitted by V. Reed

 

 

 

Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
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Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
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Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Ingredients
  • 1 cup organic sprouted sorghum flour
  • 2/3 cup Organic sprouted amaranth flour
  • 1/2 cup organic sprouted cornmeal
  • 1/4 cup Organic sprouted quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 tbsp xanthan gum
  • 1 tbsp instant yeast
  • 1 &1/2 tsp salt
  • 2 omega-3 eggs
  • 1 omega-3 egg white
  • 1 cup water
  • 2 tbsp organic olive oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
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Gluten-Free Ancient Grains Bread

Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
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Servings
1 loaf
Servings
1 loaf
Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
You:
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Servings
1 loaf
Servings
1 loaf
Ingredients
  • 1 cup sprouted brown rice or sorghum flour (or 50/50)
  • 2/3 cup amaranth flour
  • 1/2 cup sprouted yellow corn flour or cornmeal
  • 1/4 cup quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 Tbsp xanthan gum
  • 1 Tbsp bread machine or instant yeast
  • 1-1/2 tsp salt
  • 2 ea omega-3 eggs
  • 1 ea omega-3 egg white
  • 1 cup water
  • 2 Tbsp canola oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
  2. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
  3. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
  4. Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes

* Never omit salt from a yeast bread recipe. It has an important function in yeast development.

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Sprouted Yeasted Waffles

Sprouted Yeasted Waffles

Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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Ingredients
  • 1 packet (or 2 1/2 teaspoons) active dry yeast
  • 3/4 cup warm water (about 80 degrees)
  • 3 eggs, pastured or organic
  • 3 cups whole organic milk
  • 1 cup sprouted yellow cornmeal
  • 2 cups sprouted red wheat flour
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
  • 3/4 cup organic butter, melted
  • 1/2 teaspoon baking soda
  • • Olive or coconut oil for greasing waffle iron
Cider Syrup:
  • 1 1/2 cups coconut sugar (or brown sugar)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 cups organic apple cider
  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
  • 2 tablespoons organic butter
Servings:
Units:
Instructions
  1. In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
  2. In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
  3. Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
  4. Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
  5. Stir baking soda into batter.
  6. Preheat waffle iron and brush lightly with coconut or olive oil.
  7. Cook waffles until golden brown - about 4-5 minutes.
  8. Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
  9. Combine all syrup ingredients in a medium saucepan.
  10. Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
  11. To serve - butter up your waffles, drizzle with cider syrup and dig in!
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