Chocolate Apple Oaties
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
- 1/2 cup organic butter, softened
- 2/3 cup unsweetened organic applesauce
- 2 tablespoons organic apple juice or apple cider
- 1/2 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 cup boiling water
- 1 1/3 cups sprouted gluten free rolled oats
- 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
- 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
- Preheat oven to 400°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
- In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
- In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
- Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
Buttermilk-Poppy Seed Muffins
- 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
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- 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.
Sour Dough English Muffins
- 3/4 - 1 cup of sourdough starter
- 1 teaspoon maple sugar
- 1 1/4 cups filtered water
- 2 cups sprouted red wheat flour
- 2 cups sprouted wheat or spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- All of preferment
- Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
- Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
- Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
- Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
- Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
- Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
- Preheat frying pan on medium low. When you add butter it should sizzle.
- Butter your pan MINIMALLY.
- Cook muffins 4 minutes – down side should get brown.
- Flip muffins and depress SLIGHTLY if needed to flatten down side.
- Cook 4 minutes on other side.
- Adjust stove heat if muffins cook too fast/slow.
Sprouted Millet Herbed Muffins
- 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
- 2 cups whole organic buttermilk
- 3 organic or pastured eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried tarragon
- 1/2 teaspoon each, dried oregano, basil, and thyme
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.
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
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
- 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.
- 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.
Sauvignon Blanc Pound Cake
- 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.
- 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.
- 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.
Sour Cream Bread
- 1 package active dry yeast
- 3 tablespoons water
- 1/4 cup + 2 tablespoons warm water (105–110 degrees)
- 16 ounces whole fat sour cream
- 1 tablespoon Celtic salt
- 1/4 teaspoon baking soda
- 4 cups sprouted red wheat flour
- Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
- Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in a buttered 9x5x3" loaf pan.
- Cover and let rise for 1 hour or until doubled in bulk.
- Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
Buttermilk Yeast Rolls
- 1 package Active Dry yeast
- 1/4 cup + 3 tablespoons warm water (105-115 degrees)
- 3 tablespoons maple sugar (or sugar of choice)
- 1/2 cup melted lard
- 4 cups sprouted red or white wheat flour Can also use sprouted Kamut flour
- 1/2 teaspoon baking soda
- 1 teaspoon Celtic salt
- 1 cup whole organic buttermilk + 1 tablespoon, as necessary
- Dissolve yeast in warm water in a mixing bowl.
- Add buttermilk, sugar, and lard. Mix well.
- Combine flour, baking soda, and salt.
- Gradually add to yeast mixture, mixing well.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
- Let rest 10 minutes.
- Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
- Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
Spring Onion Pie
- 10 thin spring onions
- 4 large eggs, lightly beaten, preferably pastured
- 1 cup milk, preferably raw or organic
- 3/4 cup sprouted flour (your choice)
- 1 teaspoon Celtic salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground pepper
- 2 tablespoons butter, preferably raw or organic
- 5 ounces Gruyere cheese, cubed
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
- Serve immediately.
Blueberry-Orange Bread
- 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)
- 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.
Chicken & Cornbread Dressing
- 1 cup chopped organic sweet onion
- 1 cup chopped organic celery
- 1 tablespoon dried sage (or 2 tbsp. fresh)
- 1 teaspoon each salt and pepper
- 2 tablespoons butter or lard
- 2 cups sprouted yellow corn flour or cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 2 cups whole buttermilk (organic or raw)
- 1/2 cup sprouted flour (your choice)
- 2 large organic or pastured eggs, lightly beaten
- 1/4 cup organic butter, melted
- 2 tablespoons organic sugar (optional)
- 2 cups chopped cooked chicken
- Preheat oven to 425 degrees.
- Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
- Remove from skillet.
- Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
- Stir in onion mixture and chicken just until blended.
- Pour batter into hot 12" skillet.
- Bake at 425 degrees for 25–30 minutes or until golden brown.
NOTE: A fresh garden salad makes this a great springtime supper.
Sweet Potato Cornbread
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
Bacon and Cheddar Corn Muffins
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 425 degrees.
- Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
- Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
- Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
- Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
- Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
- Spoon batter into hot muffin pan, filling almost completely full.
- Bake at 425 degrees for 15 to 20 minutes or until golden.
- Remove from pan to a wire rack, and let cool 10 minutes.
NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.
VARIATIONS:
Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.
Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.
Sprouted Yeasted Waffles
- 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
- 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
- In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
- In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
- Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
- 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.)
- Stir baking soda into batter.
- Preheat waffle iron and brush lightly with coconut or olive oil.
- Cook waffles until golden brown - about 4-5 minutes.
- Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
- Combine all syrup ingredients in a medium saucepan.
- Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
- To serve - butter up your waffles, drizzle with cider syrup and dig in!
Gluten-Free Sprouted Waffles
- 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
- 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.
Carrot Poppy Seed Muffins
- 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
- 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.
Sprouted Skillet Cornbread
- 2 cups sprouted yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 1 cup whole fat organic buttermilk or kefir
- 1/4 cup bacon grease
- Preheat oven to 450°.
- In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
- Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
- In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
- Scrape the batter into the hot skillet, place the skillet in the oven, and bake until the cornbread is golden brown, about 20-25 minutes.
- Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
- Bring out the butter! Lots of butter!
Brandied Apricot Teacakes
- 6 ounces dried apricots, finely chopped (I use unsulfured)
- 1/2 cup organic currants
- 1/2 cup boiling filtered water
- 1/2 cup organic butter, softened
- 1 1/2 cups coconut sap sugar
- 3 eggs, organic or pastured
- 2 cups sprouted white wheat or brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup apricot brandy
- Powdered rapadura sugar (optional)
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
Sprouted Sally Lunn
- 1 cup warm organic whole milk (100-110°)
- 1 envelope Active Dry yeast
- 1 teaspoon organic sugar
- 4 cups sprouted red wheat flour
- 1/4 cup organic sugar
- 1 teaspoon sea salt
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup warm water (100-110°)
- 1/2 teaspoon baking soda
- 1/2 cup organic butter, melted
- Preheat oven to 400°.
- Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and next 2 ingredients in a large bowl.
- Stir in eggs until well blended (Dough will look shaggy.)
- Stir together warm water and baking soda.
- Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
- Spoon batter into a well-buttered tube pan.
- Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
- Carefully place pan in preheated oven. Try not to agitate dough.
- Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pan to a wire rack, and cool 30 minutes before slicing.
Rye Soda Bread
- 1 1/2 cups sprouted rye flour
- 2 1/2 cups sprouted white wheat flour
- 1 1/2 teaspoons coarse sea salt
- 1 1/2 teaspoons baking soda
- 2 cups whole organic buttermilk, divided
- Preheat oven to 425 degrees (for one hour).
- Whisk together flours, salt, and baking soda in a large bowl.
- Gather mixture into a mound; create a deep well in center.
- Pour 1 1/2 cups of buttermilk into well.
- Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
- Add additional buttermilk, one tablespoon at a time if dough is dry.
- Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
- Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
- Be careful not to overwork the dough.
- Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
- Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
- Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
- Bake bread 30 minutes.
- Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
- Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
- Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
The Kendrick Family Biscuit Recipe
- 3 cups sprouted einkorn flour
- 3 teaspoon baking powder
- 2 teaspoon salt
- 4 tablespoons butter or lard
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
- Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
- Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
Sugar and Spice Coffeecake
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
Gluten–Free Banana Bread
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
Herbed Roquefort Biscuits
- 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
- 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.
Gingerbread Muffins
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
Caraway Puffs
- 2 packets of Dry Active yeast
- 1/2 cup + 3-4 tablespoons warm water (105-115 degrees)
- 2 cups small-curd (whole fat) cottage cheese
- 1/4 cup date or maple sugar
- 2 tbsp sea salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 4 1/2 sprouted wheat flour
- melted butter
- Combine yeast and warm water in a large mixing bowl; stir and set aside.
- Heat cottage cheese over low heat until lukewarm.
- Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
- Gradually add sprouted flour, stirring until dough leaves the sides of the mixing bowl. I like to use my hands or my Kitchen Aide stand mixer.
- Cover and let rise in a warm place, free from drafts, 1 hour.
- Stir dough down. Spoon into two well-greased muffin pans.
- Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
- Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
Maria’s Coconut Lemon Cupcakes
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
Sesame Seed Soft Pretzels
- 1 TYH recipe pizza crust dough, made with sprouted wheat flour
- 3 tbsp baking soda
- 1/4 cup organic butter, melted
- 2 tbsp sesame seeds
- 2 teaspoons coarse sea salt or Himalayan salt
- Preheat oven to 425 degrees.
- Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top.
- Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
- I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
- Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel.
- Form each rope into a U-shape on a parchment paper-lined baking sheet.
- Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
- Cover with a damp towel; let stand 15 minutes.
- Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer.
- Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
- Repeat procedure with remaining pretzels.
- Transfer pretzels to parchment paper-lined baking sheet.
- Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
Yeasted Buttermilk Bread
- 4 cups spelt, kamut® or hard winter wheat flour
- 1 1/2 cup butter, melted
- 1/4 cup warm water
- 1 package dry yeast
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup unbleached white flour
- Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
- Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
- Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
- Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
- Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350 degrees.
- Cool on racks.
This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.
The Kendrick Family Einkorn Biscuit Recipe
- 3 cups sprouted einkorn flour
- 3 tsp baking powder
- 2 tsp salt
- 4 tbsp butter or lard
- 1/8 tsp baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
- Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:
Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn
In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s. It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every move. Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough. Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.
Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter. As far as I know, the roots of this recipe probably go back before the 1800′s.