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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: 2
Rating: 5
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 2
Rating: 5
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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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Sprouted Lemon Cookies

lemon-cookies

Sprouted Lemon Cookies
Votes: 5
Rating: 4
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Sprouted Lemon Cookies
Votes: 5
Rating: 4
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Ingredients
  • 2 cups organic sprouted flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1 cup butter softened
  • 1 cup organic sugar
  • 1 egg
  • Grated zest of 1 lemon
  • Juice of 1 lemon
Lemon Glaze
  • 2 cups powdered sugar
  • Grated zest of 2 lemons
  • Juice of 2 lemons
  • 1 tablespoon hot water
Garnish
  • 1/4 cup ground pistachios
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
  3. Add lemon juice and zest and mix until well blended.
  4. In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
  5. Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
  6. Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
  7. Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
Recipe Notes

You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.

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Emily’s Mom’s Sticky Buns

sticky buns

Emily's Mom's Sticky Buns
Votes: 13
Rating: 3
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Emily's Mom's Sticky Buns
Votes: 13
Rating: 3
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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
  1. Butter 2 9" square or round pans
  2. Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
  3. 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.
  4. Add remaining flour to dough; knead 8-10 minutes. Half dough.
  5. Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
  6. Brush on half of extra butter and sprinkle on coconut sap sugar.
  7. Roll from short end to get tube 9" long. Cut into 1" buns.
  8. Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
  9. Bake at 375 degrees for 20–25 minutes.
  10. 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.

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Alena’s Biscuits

sprouted biscuits

Alena's Biscuits
Votes: 11
Rating: 3
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Alena's Biscuits
Votes: 11
Rating: 3
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Ingredients
  • 2 cups tyh sprouted wheat or spelt flour
  • 1 tbsp baking powder
  • 1/4 tsp cream of tartar
  • 1/2 cups butter softened
  • 2/3 cup buttermilk or plain yogurt
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix dry ingredients in a large bowl.
  3. In separate bowl mix wet ingredients.
  4. Make a well in the center of dry ingredients, pour wet ingredients into the center.
  5. Work all ingredients together with hands until just combined.
  6. Grease a baking sheet.
  7. Form dough into lumps of approximately 3–inches diameter and place on baking sheet.
  8. Make sure oven has reached 425, then bake for 15–20 minutes.
  9. Makes 8–10 biscuits.
Recipe Notes

We like to spread our biscuits with a mixture of molasses and softened butter. Enjoy! (Thank you! Rachel for sending this simple and delicious recipe to us. Biscuits are a great way to serve bread at breakfast and with soups and stews to warm up a cold winter day.)

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To Your Health’s Sprouted Brownies

TYH Brownies

To Your Health's Sprouted Brownies
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To Your Health's Sprouted Brownies
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Ingredients
  • 3 cups to your health sprouted flour
  • 2 cups whole buttermilk
  • 12 tbsp butter softened
  • 1 1/2 cups date or maple sugar
  • 4 eggs, lightly beaten
  • 1 tbsp vanilla
  • 1 tbsp chocolate extract
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 3/4 cup cocoa powder (or carob powder)
  • crispy pecans or walnuts chopped
Servings:
Units:
Instructions
  1. Place softened butter and sugar into a large bowl or stand mixer and cream.
  2. Add eggs, vanilla and chocolate extract.
  3. Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
  4. Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  5. Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
  6. Sprinkle top generously with chopped nuts.
  7. Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
Recipe Notes

NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net

 

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Old Fashioned Tea Cakes

 

 

tea cakes

 

 

 

 

 

 

This recipe has got to be a couple hundred years old. My copy says to bake in hot oven until edges are brown. You may need to experiment, but start with a 350 degree oven and bake for 11–13 minutes. Be sure to line your baking pan with parchment to prevent sticking. Any of our sprouted flours will work, even the gluten–free flours. If using spelt or rye flour you may need to add water, 1 tablespoon at a time to get a good dough consistency for rolling out.

 

Old Fashioned Tea Cakes
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Old Fashioned Tea Cakes
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Ingredients
  • 3 eggs
  • 1 cup butter softened
  • 1 cup maple or date sugar
  • 3 cups to your health sprouted flour
  • 1 tsp aluminum-free baking powder
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
  1. Cream butter and sugar.
  2. Add eggs and vanilla, blending well.
  3. Stir baking powder into flour and add slowly until a nice dough forms.
  4. Roll dough on a floured surface to 1/4–inch thickness.
  5. Cut dough into circles or use a cookie cutter.
  6. Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
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Sprouted Pumpkin Spice Cookies

Pumpkin Spice Cookies

Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup rapadura
  • 1/2 cup organic sugar
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 cup organic raisins
Cream Cheese Frosting Recipe
  • 1 8-oz. package of cream cheese
  • 1/4 cup butter softened
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
Sprouted Flour Pumpkin Spice Cookies
  1. Preheat oven to 350 degrees.
  1. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
  2. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
  3. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
  1. Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Ingredients
  • 3/4 cup butter softened
  • 1 8oz package cream cheese, softened
  • 1 cup sucanat or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
  • 1 1/2 cup toasted pecans, chopped
  • 1/2 cup sweetened organic dried cranberries
  • 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
  1. Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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