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To Your Health Sprouted Flour Co.

Pear-Rosemary Pie with Cheddar Crust

Pear-Rosemary Pie with Cheddar Crust
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Pear-Rosemary Pie with Cheddar Crust
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Ingredients
  • 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic sugar, divided
  • 1 cup finely grated sharp Cheddar cheese
  • 1 cup very cold organic butter, cut into 1/2-inch cubes
  • 3 tablespoons very cold organic heavy cream
  • 4-5 tablespoons ice-cold filtered water
  • 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
  • 1/3 cup firmly packed organic light-brown sugar
  • 2 1/2 tablespoons arrowroot
  • 2 tablespoons fresh organic lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon chopped fresh resemary
  • 1/4 teaspoon sea salt
  • 1 large organic or pastured egg, lightly beaten
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Instructions
  1. Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
  2. In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
  3. Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
  4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
  5. Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
  6. Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
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Buckwheat Chocolate Chip Cookies
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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
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. 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.
  7. 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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Fried Chicken Skins

Fried Chicken Skins
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Fried Chicken Skins
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Ingredients
  • 12 chicken skins (breast skins are easiest to work with). Thighs work well, too.
  • 1 cup whole organic buttermilk
  • 3 tablespoons hot sauce, divided
  • 1/2 cup good local honey
  • 6 cups lard, beef tallow, or coconut oil
  • 1 cup sprouted flour (your choice)
  • 1 arrowroot
  • • Sea salt and pepper to taste
Servings:
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Instructions
  1. With a butter knife, scrape off excess fat from the skins.
  2. Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
  3. Marinate overnight.
  4. Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
  5. Place fat in a Dutch oven. Heat slowly to 375°.
  6. Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
  7. Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
  8. Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
  9. Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
  10. Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
  11. Serve remaining glaze on the side for dipping.
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