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All the Plants Sprouted Summer Salad

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All the Plants Sprouted Summer Salad
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All the Plants Sprouted Summer Salad
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Ingredients
  • Sprouted Pumpkin Seeds
  • 1/2 cup golden beets
  • 1/2 cup brussels sprouts
  • 1/4 cup curly endive
  • 1/2 cup lettuce
  • 2 tablespoons Avocado Oil
  • 1/2 fresh lemon
  • pink Himalayan salt to taste
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Instructions
  1. Preheat oven to 450F
  2. Peel and thinly slice golden beets. Chop up Brussels sprouts (the thinner you cut them, the crispier they’ll get!) and place on parchment paper lined baking sheet.
  3. Drizzle with avocado oil and spread the veggies out on the tray (space also allows them to crisp up), bake for 20-25 min.
  4. Put over chopped lettuce and curly endive, toss with squeezed lemon juice and salt, top with sprouted pumpkin seeds.
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Quick and Easy Sprouted Peach Bread

Quick and Easy Sprouted Peach Bread
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Quick and Easy Sprouted Peach Bread
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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)
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Instructions
  1. Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
  2. In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
  3. In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
  4. Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
  5. Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
  6. 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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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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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
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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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Sprouted Adventure Bread

Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Ingredients
  • 2 1/2 cups organic sprouted rolled oats
  • 1 cup organic sprouted sunflower seeds
  • 1/2 cup Organic Sprouted Pumpkin Seeds
  • 3/4 cup Organic Sprouted Almonds, toasted and chopped
  • 3/4 cup Organic Flax Seeds
  • 1/3 cup Organic Psyllium Seed Husks
  • 3 tablespoons Organic Chia Seeds
  • 2 teaspoons Himalayan Pink Salt
  • 2 1/2 cups filtered water
  • 1/4 cup Avocado Oil
  • 2 tablespoons maple syrup
  • Organic Coconut Oil to grease pan
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease loaf pan and set aside.
  2. Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
  3. Mix all ingredients in large bowl until well incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once well mixed, dump mixture into oiled loaf pan. Cover and set in fridge for 4-12 hours.
  4. Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
  5. Remove from oven and let rest 5-10 minutes. Remove from pan and allow to cool on a wire rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool. ENJOY!
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Sprouted Adventure Bread

Ingredients

Sprouted Adventure Bread
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Sprouted Adventure Bread
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Ingredients
Dry
  • 2.5 Cups TYH sprouted rolled oats
  • 1 Cups TYH Sprouted Sunflower Seeds
  • 0.5 Cups TYH Sprouted Pumpkin Seeds
  • 0.75 Cups TYH Sprouted Almonds toasted and chopped
  • 0.75 Cups Flax Seeds
  • 0.33 Cups Psyllium Seed Husks
  • 3 TBS chia seeds
  • 2 TSP Himalayan Pink Salt
Wet
  • 2.5 2.5 water
  • 0.25 Cup Avocado Oil
  • 2 TBS maple syrup
Servings:
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Instructions
  1. Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
  2. Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
  3. Dump all dry ingredients into large bowl, then add all wet ingredients.
  4. Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
  5. Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
  6. Remove from fridge and allow to come to room temperature, roughly 2 hours.
  7. Preheat oven to 400.
  8. Bake for 55-60 minutes.
  9. Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
  10. ENJOY!
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