Peanut Butter Sprouted Granola Bars
Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Ingredients
- 1 1/2 cups peanut butter
- 3 ripe bananas
- 1 cup butter, melted
- 2 teaspoons vanilla extract
- 5 cups To Your Health Sprouted Rolled Oats
- 1/2 cup flax seed
- few pinches of salt
- 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
- 1 1/2 cup raisins or cranberries
Servings:
Units:
Instructions
- Mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with coconut oil or oil of choice. Add the granola bar mix. Bake 350 for 35-38 minutes. Wait until completely cool to cut. Store in fridge. For leftover bars, store in freezer and pull out as needed. Enjoy!
Share this Recipe
Emily’s Mom’s Sticky Buns
Ingredients
Preparing the topping
- 1/2 butter, melted
- 1 cup muscovado sugar
- 1/2 cup maple sugar
- 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
- 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
- 3/4 cup muscovado sugar
- 1 tsp salt
- 6 3/4 tsp dry active yeast (3 packets)
- 1/2 cup butter softened
- 1 cup warm filtered water
- 3 pastured eggs
- 2 tbsp extra butter
- 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
- Butter 2 9" square or round pans
- Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
- Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
- Add remaining flour to dough; knead 8-10 minutes. Half dough.
- Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
- Brush on half of extra butter and sprinkle on coconut sap sugar.
- Roll from short end to get tube 9" long. Cut into 1" buns.
- Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
- Bake at 375 degrees for 20–25 minutes.
- Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes
Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.
Share this Recipe
Yeasted Buttermilk Bread
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:
Units:
Instructions
- Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
- Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
- Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
- Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
- Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350 degrees.
- Cool on racks.
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.
Share this Recipe
334-584-7875
