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Skillet Cornbread with Sprouted Lentil Flour

Skillet Cornbread with Sprouted Lentil Flour
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1 Skillet
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1 Skillet
Skillet Cornbread with Sprouted Lentil Flour
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Servings
1 Skillet
Servings
1 Skillet
Ingredients
  • 1 1/2 cups sprouted cornmeal
  • 1 cup sprouted lentil flour (or sprouted flour of choice)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups goat milk kefir
  • 2 large eggs
  • 6 tablespoons melted butter
  • 2 tablespoons melted butter (for the skillet)
Servings: Skillet
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Instructions
  1. In a large mixing bowl combine the sprouted cornmeal, sprouted lentil flour, baking soda, and salt.
  2. Whisk the eggs and kefir till combined, add to the dry ingredients, and mix thoroughly.
  3. Add the melted butter to the mix.
  4. Pour the mixture into greased eight-inch skillet.
  5. Place in a 350-degree preheated oven and cook for 30 minutes.
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Sproutastic Buckwheat Pancakes

Sproutastic Buckwheat Pancakes
Votes: 7
Rating: 4
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Servings
8 pancakes
Servings
8 pancakes
Sproutastic Buckwheat Pancakes
Votes: 7
Rating: 4
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Servings
8 pancakes
Servings
8 pancakes
Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups organic whole fat buttermilk
  • 1 large pastured or organic egg, lightly beaten
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
  1. Stir all dry ingredients together in a medium bowl.
  2. Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
  3. Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Banjo’s Cast Iron Sprouted Cornbread

Banjo’s Cast Iron Sprouted Cornbread
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1
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Banjo’s Cast Iron Sprouted Cornbread
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Servings
1
Servings
1
Ingredients
  • 1 1/2 cups organic sprouted yellow corn meal
  • 1 cup organic sprouted white wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 cup whole fat sour cream
  • 3/4 cup whole fat buttermilk
  • 2 large eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter to grease cast iron
Servings:
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Instructions
  1. Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
  2. Place 2 tablespoons of butter in the skillet while in oven.
  3. In a large bowl combine cornmeal, flour, baking soda, and salt.
  4. In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
  5. Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
  6. Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
  7. Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
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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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1
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1
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:
Units:
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:
Units:
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
Votes: 32
Rating: 4
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Sprouted Rolled Oat Blender Pancakes
Votes: 32
Rating: 4
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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:
Units:
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
Votes: 50
Rating: 3.36
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 50
Rating: 3.36
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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:
Units:
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:
Units:
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:
Units:
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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Rating: 5
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Sprouted Hummus
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Rating: 5
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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:
Units:
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
Votes: 11
Rating: 3.18
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Sprouted Irish Soda Bread
Votes: 11
Rating: 3.18
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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
Votes: 4
Rating: 4.5
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Votes: 4
Rating: 4.5
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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
Votes: 5
Rating: 4.4
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Banana Bread with Chocolate Chips and Chocolate Glaze
Votes: 5
Rating: 4.4
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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
Votes: 1
Rating: 5
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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
  • 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
  • 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
Servings:
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Instructions
  1. Preheat oven to 400°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
  3. In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
  4. In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
  5. 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.
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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Sprouted Wheat Biscuits

Sprouted-Wheat Biscuits
Votes: 7
Rating: 4
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Sprouted-Wheat Biscuits
Votes: 7
Rating: 4
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Ingredients
  • 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
  • 1 tablespoon organic sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teasspoon Celtic salt
  • 10 tablespoons cold, unsalted organic butter cut in pieces
  • 1 1/4 cups whole organic buttermilk
  • 1 teaspoon organic olive oil
Servings:
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Instructions
  1. Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
  2. Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
  3. Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
  4. Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
  5. Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
  6. Position a rack in the upper third of oven; preheat to 500 degrees F.
  7. Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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Ingredients
  • 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
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. 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.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Sour Dough English Muffins

Sour Dough English Muffins

Sour Dough English Muffins
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Sour Dough English Muffins
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Ingredients
Preferment:
  • 3/4 - 1 cup of sourdough starter
  • 1 teaspoon maple sugar
  • 1 1/4 cups filtered water
  • 2 cups sprouted red wheat flour
Dough:
  • 2 cups sprouted wheat or spelt flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • All of preferment
Servings:
Units:
Instructions
  1. Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
  2. 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.
  3. Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
  4. Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
  5. Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
  6. Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
  7. Preheat frying pan on medium low. When you add butter it should sizzle.
  8. Butter your pan MINIMALLY.
  9. Cook muffins 4 minutes – down side should get brown.
  10. Flip muffins and depress SLIGHTLY if needed to flatten down side.
  11. Cook 4 minutes on other side.
  12. Adjust stove heat if muffins cook too fast/slow.
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German Chocolate Cake

German Chocolate Cake
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German Chocolate Cake
Votes: 7
Rating: 4.71
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Ingredients
Cake:
  • 4 ounces chopped or grated organic chocolate
  • 1/2 cup boiling water
  • 1 cup raw or organic butter, softened
  • 2 cups maple sugar
  • 4 pastured or organic eggs, yolks separated from whites
  • 1 teaspoon vanilla
  • 2 1/2 cups sprouted white wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
  • 1 cup light organic or raw cream
  • 1 cup coconut sap sugar or muscavado
  • 3 pastured or organic egg yolks, beaten
  • 1/2 cup raw or organic butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked organic coconut
  • 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
  1. Preheat your oven to 350 degrees.
  2. Butter and flour 3 round cake pans.
  3. Line each with wax paper or natural parchment.
  4. Place chopped or grated chocolate in a small glass or ceramic bowl.
  5. Add boiling water and stir until melted. Set aside to cool.
  6. In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
  7. Add melted chocolate and vanilla and blend well.
  8. In a separate bowl mix flour, baking soda and salt together.
  9. Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
  10. Blend until batter is smooth.
  11. In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
  12. Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
  13. Divide your batter between your prepared cake pans.
  14. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool layers 15 minutes before removing to cooling rack.
  16. Slowly remove the wax paper from each inverted layer.
Frosting:
  1. In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
  2. Stir until melted and continue stirring for 12 minutes.
  3. Stir in the coconut and toasted pecans.
  4. Remove frosting from heat and let cool until firm and easy to spread.
  5. Frost a layer and place another on top.
  6. Frost top of cake (and sides if frosting recipe doubled).
  7. You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

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.

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Carrot Cake

Carrot Cake

Carrot Cake
Votes: 32
Rating: 2.91
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Carrot Cake
Votes: 32
Rating: 2.91
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Ingredients
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
Icing:
  • 1 8- oz. package cream cheese
  • 5 tablespoons organic butter, softened
  • 1/3 cup rapadura or maple sugar
  • 1 teaspoon vanilla
Servings:
Units:
Instructions
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.
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Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake
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Sauvignon Blanc Pound Cake
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Ingredients
  • 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.
Sauvignon Blanc Glaze
  • 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.
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
  3. In a large bowl, beat butter at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together flour, baking powder, baking soda, and salt.
  7. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
  9. 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.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
  12. Cool completely.
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Sour Cream Bread

Sour Cream Bread

Sour Cream Bread
Votes: 14
Rating: 2.64
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Sour Cream Bread
Votes: 14
Rating: 2.64
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
  2. Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
  3. Gradually add flour and mix well.
  4. Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
  5. Shape into a ball; place in a greased bowl, turning to grease top.
  6. Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
  7. Punch dough down and divide in half.
  8. Place each half in a buttered 9x5x3" loaf pan.
  9. Cover and let rise for 1 hour or until doubled in bulk.
  10. 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.
Recipe Notes

I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.

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Buttermilk Yeast Rolls

Buttermilk Yeast Rolls

Buttermilk Yeast Rolls
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Buttermilk Yeast Rolls
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Dissolve yeast in warm water in a mixing bowl.
  2. Add buttermilk, sugar, and lard. Mix well.
  3. Combine flour, baking soda, and salt.
  4. Gradually add to yeast mixture, mixing well.
  5. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
  6. Let rest 10 minutes.
  7. Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
  8. Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
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Spring Onion Pie

My Spring Onion Pie

My Spring Onion Pie
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My Spring Onion Pie
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a 10–inch cast–iron skillet in oven.
  3. Trim roots from onions; discard roots. Chop half of the onions.
  4. Whisk together eggs and milk.
  5. Sift together flour and next 3 ingredients.
  6. Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
  7. Stir in chopped onions. Let stand 5 minutes.
  8. Carefully remove hot skillet from oven.
  9. Add butter, and let stand until butter is melted.
  10. Place skillet over medium–high heat (stove top), and pour batter into skillet.
  11. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
  12. 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.)
  13. Serve immediately.
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Blueberry-Orange Bread

Blueberry-Orange Bread

Blueberry-Orange Bread
Votes: 12
Rating: 3.92
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Blueberry-Orange Bread
Votes: 12
Rating: 3.92
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Ingredients
  • 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)
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
  3. 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).
  4. Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
  5. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
  6. Cool on a wire rack 10–15 minutes.
  7. Remove from pan and cool completely.
  8. Yummy served with homemade lemon sorbet.
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Chicken & Cornbread Dressing

Chicken & Cornbread dressing

Chicken & Cornbread Dressing
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Chicken & Cornbread Dressing
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes

NOTE: A fresh garden salad makes this a great springtime supper.

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Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread
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Sweet Potato Cornbread
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Ingredients
  • 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)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
  3. Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
  4. Spoon batter into a lightly buttered 9" square pan.
  5. Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes

NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum

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Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins
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Bacon and Cheddar Corn Muffins
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
  3. Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
  4. Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
  5. Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
  6. If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
  7. Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
  8. Spoon batter into hot muffin pan, filling almost completely full.
  9. Bake at 425 degrees for 15 to 20 minutes or until golden.
  10. Remove from pan to a wire rack, and let cool 10 minutes.
Recipe Notes

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.

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Sprouted Yeasted Waffles

Sprouted Yeasted Waffles

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

Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles
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Gluten-Free Sprouted Waffles
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 200 degrees.
  2. Place a large baking sheet on middle rack.
  3. Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
  4. Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
  5. Add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Preheat your waffle iron.
  7. Lightly coat it with olive or coconut oil.
  8. 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.
  9. Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
  10. Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
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Carrot Poppy Seed Muffins

Carrot Poppy Seed Muffins
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Carrot Poppy Seed Muffins
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.
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Sprouted Skillet Cornbread

Sprouted Skillet Cornbread

Sprouted Skillet Cornbread
Votes: 39
Rating: 3.56
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Sprouted Skillet Cornbread
Votes: 39
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 450°.
  2. In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
  3. Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
  4. In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
  5. 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.
  6. Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
  7. Bring out the butter! Lots of butter!
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Peggy’s Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe
Votes: 3
Rating: 4
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Peggy's Best Batter Bread Recipe
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Ingredients
  • 3 cups organic sprouted flour (your choice)
  • 2 cups organic whole buttermilk or kefir (possibly more)
  • 3 organic eggs, slightly beaten
  • 1 teaspoon sea salt
  • 1/3 cup honey
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • • Herbs, spices, or fruit of choice
Servings:
Units:
Instructions
  1. Mix flour and buttermilk into a batter in a large bowl.
  2. Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
  3. Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
  4. Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool slightly and remove from loaf pan. Cool completely on a wire rack.
  6. Great for slicing and toasting.
Recipe Notes

MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.

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Brandied Apricot Teacakes

Brandied Apricot Teacakes

Brandied Apricot Teacakes
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Brandied Apricot Teacakes
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Ingredients
  • 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)
Servings:
Units:
Instructions
  1. Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
  2. Pre-heat oven to 325°.
  3. Beat butter; gradually add sugar, beating well with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and next 5 ingredients in a separate bowl.
  6. Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
  7. Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
  8. Remove muffins from pans and let cool on wire racks.
  9. Sprinkle with powdered rapadura for an added touch.
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Sprouted Sally Lunn

Sprouted Sally Lunn
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Sprouted Sally Lunn
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 400°.
  2. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
  3. Stir together flour and next 2 ingredients in a large bowl.
  4. Stir in eggs until well blended (Dough will look shaggy.)
  5. Stir together warm water and baking soda.
  6. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
  7. Spoon batter into a well-buttered tube pan.
  8. Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
  9. Carefully place pan in preheated oven. Try not to agitate dough.
  10. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
  11. Remove from pan to a wire rack, and cool 30 minutes before slicing.
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Rye Soda Bread

Rye Soda Bread

Rye Soda Bread
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Rye Soda Bread
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 425 degrees (for one hour).
  2. Whisk together flours, salt, and baking soda in a large bowl.
  3. Gather mixture into a mound; create a deep well in center.
  4. Pour 1 1/2 cups of buttermilk into well.
  5. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
  6. Add additional buttermilk, one tablespoon at a time if dough is dry.
  7. Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
  8. Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
  9. Be careful not to overwork the dough.
  10. Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
  11. Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
  12. Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
  13. Bake bread 30 minutes.
  14. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
  15. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
  16. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
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The Kendrick Family Biscuit Recipe

The Kendrick Family

The Kendrick Family Biscuit Recipe
Votes: 2
Rating: 4
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The Kendrick Family Biscuit Recipe
Votes: 2
Rating: 4
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Ingredients
  • 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)
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. 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.)
  3. 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.)
  4. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
  5. 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.
  6. 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).
  7. 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.)
  8. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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Peggy’s Apple Cake


Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Ingredients
  • 6 granny smith apples, peeled and cubed
  • 1/2 cup maple sugar or organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • 3 cups sprouted flour (gluten or non-gluten)
  • 3 teaspoons aluminum-free baking powder
  • 2 cups maple sugar or organic sugar
  • 3/4 teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.

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Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 7
Rating: 3.71
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Sugar and Spice Coffeecake
Votes: 7
Rating: 3.71
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Ingredients
  • 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
Servings:
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Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
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Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 5
Rating: 4.2
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Gluten–Free Banana Bread
Votes: 5
Rating: 4.2
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
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Herbed Roquefort Biscuits

Better Biscuits

Herbed Roquefort Biscuits
Votes: 0
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Herbed Roquefort Biscuits
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Ingredients
  • 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
Servings:
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Instructions
  1. Combine first 4 ingredients in a small bowl and set aside.
  2. Combine flour, baking powder, salt, and baking soda in a medium bowl.
  3. Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
  4. Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
  5. Turn dough out onto a floured surface and knead lightly 7 or 8 times.
  6. Roll dough to ½ inch thickness.
  7. Cut with a biscuit cutter.
  8. Place biscuits on a lightly greased baking sheet.
  9. Bake at 450 degrees for 13-15 minutes.
  10. Yield about 14 biscuits.
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Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins
Votes: 3
Rating: 3.33
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Gingerbread Muffins
Votes: 3
Rating: 3.33
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Ingredients
  • 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
Servings:
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Instructions
  1. Beat lard and sugar together in electric mixer until creamy.
  2. Add molasses and beat until blended.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Add buttermilk and beat until blended.
  5. Combine flour and next 5 ingredients.
  6. Gradually add to buttermilk mixture and beat until blended.
  7. Spoon batter into greased muffin pans, filling two-thirds full.
  8. Bake at 350 degrees for 20-23 minutes.
  9. Remove from pans immediately.
  10. Makes about 2 ½ dozen muffins.
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Caraway Puffs

Caraway Puffs

Caraway Puffs
Votes: 1
Rating: 1
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Caraway Puffs
Votes: 1
Rating: 1
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Ingredients
  • 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
Servings:
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Instructions
  1. Combine yeast and warm water in a large mixing bowl; stir and set aside.
  2. Heat cottage cheese over low heat until lukewarm.
  3. Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
  4. 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.
  5. Cover and let rise in a warm place, free from drafts, 1 hour.
  6. Stir dough down. Spoon into two well-greased muffin pans.
  7. Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
  8. Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
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Maria’s Coconut Lemon Cupcakes

Maria's Cocunut Lemon Cupcakes

Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Ingredients
  • 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
Servings:
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Instructions
  1. Pre–heat oven to 350.
  2. Combine and mix dry ingredients.
  3. Combine and mix liquid ingredients.
  4. Pour liquid ingredients into dry and mix only until completely moistened.
  5. Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
  6. They are done when a tooth pick inserted in the center comes out clean.
  7. Cool and frost with your favorite vanilla frosting. Enjoy
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Sesame Seed Soft Pretzels

Sesame seed soft pretzels

Sesame Seed Soft Pretzels
Votes: 0
Rating: 0
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Sesame Seed Soft Pretzels
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  4. I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
  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. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
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Yeasted Buttermilk Bread

Yeasted Buttermilk Bread
Votes: 10
Rating: 3.6
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Yeasted Buttermilk Bread
Votes: 10
Rating: 3.6
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Ingredients
  • 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
Servings:
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
  5. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
  6. Bake for 30 minutes at 350 degrees.
  7. Cool on racks.
Recipe Notes

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.

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The Kendrick Family Einkorn Biscuit Recipe

The Kendrick Family Einkorn Biscuit Recipe
Votes: 13
Rating: 3.62
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The Kendrick Family Einkorn Biscuit Recipe
Votes: 13
Rating: 3.62
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Ingredients
  • 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)
Servings:
Units:
Instructions
  1. 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.)
  2. 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.)
  3. 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).
  4. 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.)
  5. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
  6. Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes

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.

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Gluten-Free Banana Bread

Gluten-Free Banana Bread
Votes: 20
Rating: 3.15
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Gluten-Free Banana Bread
Votes: 20
Rating: 3.15
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Ingredients
  • 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 tsp vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sorghum flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. 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.
  4. 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.
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