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Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
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2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. 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
  1. 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
  1. 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. 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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Sprouted Sweet Potato Biscuits

Sprouted Sweet Potato Biscuits
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Sprouted Sweet Potato Biscuits
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1
Servings
1
Ingredients
  • 1 medium sweet potato
  • 2 cups sprouted white wheat flour plus more for rolling out
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch of salt
  • 1 stick butter chilled and cut into small pieces, divided
  • 3/4 cup buttermilk
Servings:
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Instructions
  1. Preheat the oven to 435ºF.
  2. Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
  3. When the potato is cool enough to handle, remove the skins and mash the potato.
  4. Line a baking sheet with parchment paper or a Silpat liner. Set aside.
  5. In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
  6. Add butter and mix by hand just until it resembles coarse crumbs.
  7. Add sweet potato and buttermilk. Stir just until the mixture comes together.
  8. Lightly flour a counter and turn the dough out. Gently knead the dough a few times.

  9. Roll the dough into a rectangle about 2 inches thick. Fold one side of the dough over to by 1/2 then fold the other side over the first side. Flatten the dough into another rectangle. Fold the dough again.
  10. Roll the dough one last time to about 1 1/2 inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Be sure to cook any dough that is leftover too. End pieces are fun for kids!
  11. Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
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Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter

Banjo’s Cast Iron Sprouted Cornbread
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Banjo’s Cast Iron Sprouted Cornbread
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1
Servings
1
Ingredients
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted white wheat flour OR all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted oat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup greek yogurt
  • 3/4 cup almond milk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
  • 2 stilks butter room temperature
  • 1 tablespoon honey
  • 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
  • 1 teaspoon kosher salt
Servings:
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Instructions
  1. Place cast-iron skillet in oven and set to 350
  2. Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
  3. In a bowl, combine cornmeal, flour, baking soda, and salt
  4. In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
  5. Combine egg/buttermilk mixture and dry cornmeal/flour
  6. Add 6 tablespoons of melted butter
  7. Fold or stir until all ingredients are mixed together. Do Not Over Mix
  8. Remove skillet from oven, distribute butter evenly in the pan
  9. Add butter to the skillet, spread evenly
  10. Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
  11. Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
  1. Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
  2. Combine all the ingredients
  3. Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
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Sprouted Rolled Oat Blender Pancakes
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Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
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Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing

Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
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Ingredients
Spiced Applesauce Cake
  • 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
  • 1 teaspoon French sea salt or 1/2 tsp table salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
  • 2 eggs
  • 1 cup apple butter or applesauce
  • 1/2 cup fresh apple cider
  • 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
  • 8 ounces cream cheese, room temp
  • 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
Apple Cider Caramel Sauce
  • 1 quart fresh apple cider
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
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Instructions
Spiced Applesauce Cake
  1. Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
  2. Softly whisk all dry ingredients together.
  3. In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
  4. Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
  5. Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
  6. Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
  1. Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
  1. In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
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Sprouted Raisin-Almond Butter Cookies

Sprouted Raisin-Almond Butter Cookies
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Sprouted Raisin-Almond Butter Cookies
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Ingredients
  • 1 1/4 cups your choice organic sprouted flour
  • 1/2 teaspoon baking soda
  • 1/3 cup organic almond butter
  • 2 tablespoons organic butter, softened
  • 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
  • 1/2 cup packed organic brown sugar
  • 1 1/2 teaspoons freshly grated organic orange zest
  • 1 organic or pastured egg
  • 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
  1. Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
  2. In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
  3. Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
  4. Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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Sprouted Bourbon Peach Cobbler

Sprouted Bourbon Peach Cobbler
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Sprouted Bourbon Peach Cobbler
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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
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Hummus

Congratulations to to our April 2019 Instagram Recipe Winner, Victoria Rose @heartywellness with our Sprouted Hummus!

Sprouted Hummus
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Sprouted Hummus
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Ingredients
  • 2 cups To Your Health organic sprouted garbanzo beans
  • 1/2 teaspoon baking soda
  • 1/2 lemon (juice only)
  • 4 cloves raw garlic (add more or less for personal preference)
  • 1/2 teaspoon Himalayan Pink Salt (add more or less for personal preference)
  • 1/2 cup Obour tahini (other brands are also acceptable)
  • 1 cup cold water (more or less if needed)
  • 1 teaspoon cumin (add additional for topping)
  • 1 tablespoon quality extra-virgin olive oil
  • 2 sprigs chopped parsley
Servings:
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Instructions
  1. Soak garbanzo beans in filtered water overnight, lightly cover and store in the fridge.
  2. Drain garbanzo beans and rinse.
  3. Place garbanzo beans and baking soda in a small pot, bring the water to a boil on stovetop.
  4. Monitor the boiling process to avoid the water from boiling over. Lower the heat if necessary and stir occasionally.
  5. Cook for about an hour, garbanzo beans should be thoroughly cooked with skins coming off and having a soft texture.
  6. Drain the garbanzo beans with a strainer and give them a good rinse.
  7. Place garbanzo beans, lemon juice, garlic, salt, tahini, and cumin into a food processor and blend until smooth – pulse if needed to make sure the ingredients are well incorporated, pause and scrape the sides of the container too if necessary.
  8. Once the mixture is well blended gradually add cold water, pausing to check consistency – add more water until you achieve desired texture.
  9. Taste the hummus and adjust seasoning if needed.
  10. Plate the hummus and top with more olive oil, cumin, and parsley.
  11. Can be stored in fridge for about 1 week. Serve with crackers, fresh vegetables, or pita bread.
Recipe Notes

Garnish additions per preference: roasted garlic, seasonings, pine nuts, etc

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Are You Ready to Rum-ble? Cake

Are You Ready to Rum-ble? Cake
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Are You Ready to Rum-ble? Cake
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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
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  2. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. 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.
  4. Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
  5. 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.
  6. 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:
  1. Melt butter in a medium saucepan over medium heat.
  2. Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
  3. 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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Sprouted Irish Soda Bread

Congratulations to Cortney Bruce @sweetashoney.desserts for her Sprouted Irish Soda Bread made with our Sprouted Ancient Grains Baking Mix, winner of our March 2019 recipe contest!

Sprouted Irish Soda Bread
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Sprouted Irish Soda Bread
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Ingredients
  • 3 1/2 cups Sprouted Ancient Baking Mix, Sprouted Red Wheat Flour, Sprouted White Wheat Flour, or Sprouted Spelt Flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk (For a dairy-free/vegan option, add 1 tablespoon lemon juice or vinegar to your choice of nondairy milk and let sit for 5 minutes.)
Servings:
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Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Whisk together flour, baking soda, and salt in a large bowl.
  3. Add the buttermilk and stir until just combined.
  4. Turn out dough onto a lightly floured surface and knead until everything comes together and form into a smooth ball.
  5. Lightly flour the surface and score in a cross pattern about 1 inch deep. Baked on ungreased baking sheet about 35 minutes. The bread is done when the bottom sounds hollow when tapped.
Recipe Notes
The bread is best eaten the same day. Wrap tightly and store for 2-3 days. I find the bread is the best toasted if served after the first day.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds

Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Ingredients
  • 1/2 cup (2 ounces) cheddar cheese, shredded
  • 1/4 cup whole organic buttermilk
  • 1 10-oz. package frozen organic cream-style corn, thawed (can used canned corn)
  • 2 cups sprouted yellow corn flour or meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 4.5 oz. can chopped green chilis, drained
  • organic butter to grease pan
  • 1/4 cup sprouted pumpkin seeds (pepitas)
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.
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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
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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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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Ingredients
  • 1 3/4 cups finely chopped pitted dates (about 12 ounces)
  • 3/4 cup filtered water
  • 1/3 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 2/3 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 cup sprouted flour (your choice)
  • 1 cup sprouted rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
  5. Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
  6. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Tasty Fresh Pear and Fig Muffins

Tasty Fresh Pear and Fig Muffins
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Tasty Fresh Pear and Fig Muffins
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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
  1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
  2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.
  3. 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
  4. Spoon mixture evenly into the 9 lined muffin cups
  5. 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.
  6. 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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Sprouted Baked Pretzel

This recipe uses the Sprouted Flour Pizza Crust recipe. Find the recipe here.

 

 

Sprouted Baked Pretzel
Votes: 4
Rating: 4.25
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Sprouted Baked Pretzel
Votes: 4
Rating: 4.25
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Ingredients
  • 1 TYH recipe pizza crust dough, made with sprouted red wheat flour - Get the recipe.
  • 3 tbsp baking soda
  • 1/4 cup organic butter, melted
  • 2 tbsp sesame seeds
  • coarse sea salt or Himalayan salt (optional)
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare pizza dough using the recipe found here.
  3. 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.
  4. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  5. 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.
  6. Form each rope into a U-shape on a parchment paper-lined baking sheet.
  7. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
  8. Cover with a damp towel; let stand 15 minutes.
  9. 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.
  10. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
  11. Repeat procedure with remaining pretzels.
  12. Transfer pretzels to parchment paper-lined baking sheet.
  13. Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt, if desired. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
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Kendrick Family Einkorn Biscuit Recipe

Kendrick Family Einkorn Biscuit Recipe
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200-year-old recipe!
Kendrick Family Einkorn Biscuit Recipe
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200-year-old recipe!
Ingredients
  • 3 cups organic Sprouted Einkorn Flour
  • 3 teaspoons baking powder
  • 2 teaspoons sea salt
  • 4 tablespoons butter or lard, chilled
  • 1/8 teaspoon baking soda
  • 1 cup thin villi culture yogurt (can substitute whole buttermilk, cultured milk, or kefir)
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Mix together flour, salt and baking powder in a large bowl.
  3. Cut or rub in the butter or lard until it’s a small seed-like consistency.
  4. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt and stir well – until you can see the bubbles on the top which means that the soda and liquid have begun to react with each other.
  5. Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
  6. Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
  7. Bake on middle oven rack for 15-20 minutes or until lightly browned on top. Enjoy with lots of butter!
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 9 tablespoons Unsalted Organic Butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • organic turbinado sugar for dusting
Servings:
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Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  8. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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Banana Bread with Chocolate Chips and Chocolate Glaze

Banana Bread with Chocolate Chips and Chocolate Glaze
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Banana Bread with Chocolate Chips and Chocolate Glaze
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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:
Units:
Instructions
  1. Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
  3. 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.
  4. 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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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Organic Zucchini Muffins

Organic Zucchini Muffins
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Organic Zucchini Muffins
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Ingredients
  • 3 Cups Grated Fresh Zucchini
  • 2/3 Cup Organic Melted Butter
  • 1 1/3 Cup sugar
  • 2 eggs preferably pastured
  • 2 Teaspoons vanilla
  • 2 Teaspoons baking soda
  • Pinch sea salt
  • 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 2 Teaspoons Organic Cinnamon
  • 1/2 Teaspoon Ground Nutmeg or Allspice
  • 1 Cup Walnuts
  • 1 Cup raisins or dried cranberries (Optional)
Servings:
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Instructions
  1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  3. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  5. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes

Recipe provided by simplyrecipe.com

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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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Chocolate Apple Oaties

oaties1

 

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.

 

Chocolate Apple Oaties
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Chocolate Apple Oaties
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Ingredients
  • 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