Sprouted Flour Sugar Cookies
- 3/4 cup organic butter softened
- 1 cup maple sugar
- 2 eggs, organic or pastured
- 1 teaspoon vanilla extract
- 2 1/2 cups sprouted spelt, wheat, or brown rice flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- water
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
- Chill dough at least one hour or overnight.
- Preheat oven to 400°F.
- Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
- Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
To Your Health’s Sprouted Purple Corn Tortillas
- 2 cups sprouted purple corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/8 cups filtered water
- 1/4 cup lard
- Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add a tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in a zip lock bag. I refrigerate mine if not using them all.
Sauvignon Blanc Pound Cake
- 2/3 cup organic whole milk
- 1/3 cup Sauvignon Blanc*
- 1 cup organic butter, softened
- 2 cups maple sugar (or sweetener of choice)
- 4 large organic or pastured eggs
- 3 cups sprouted wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic salt
- 1 teaspoon vanilla extract
- * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
- 1 1/2 cups Powdered rapadura
- 2 tablespoons Sauvignon Blanc*
- 1 ablespoon organic milk
- * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
- Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
- In a large bowl, beat butter at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
- Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
- Cool completely.
Key Lime Pound Cake
- 1 cup organic butter, softened
- 1/2 cup lard, softened*
- 3 cups maple sugar (or sweetener of choice)
- 6 large organic or pastured eggs
- 3 cups sprouted white wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon Celtic salt
- 1 cup organic whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
- 1/4 cup fresh Key lime juice
- * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
- 1 cup Powdered rapadura
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth. Pour over cooled cake immediately.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together sprouted flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack. Cool completely.
Sour Cream Bread
- 1 package active dry yeast
- 3 tablespoons water
- 1/4 cup + 2 tablespoons warm water (105–110 degrees)
- 16 ounces whole fat sour cream
- 1 tablespoon Celtic salt
- 1/4 teaspoon baking soda
- 4 cups sprouted red wheat flour
- Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
- Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in a buttered 9x5x3" loaf pan.
- Cover and let rise for 1 hour or until doubled in bulk.
- Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
Pita Bread
- 2 cups warm water (105-115 degrees), divided
- 2 teaspoons maple sugar or honey
- 1 package Active Dry yeast
- 6 cups sprouted red wheat or spelt flour
- 1 1/2 teaspoons Celtic salt
- 3 tablespoons olive oil
- Preheat oven for one hour at 500 degrees.
- Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
- Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
- Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
- Add more flour, one tablespoon at a time if dough is too sticky.
- Make a ball with dough and place in a greased bowl, turning to coat both sides.
- Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
- Divide dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
- Let rise uncovered in a warm place until doubled in bulk.
- Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.
You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.
Olive Baguettes
- 2 packages active dry yeast
- 1 3/4 cups warm water (105-115 degrees)
- 4 1/2 cups sprouted red wheat or spelt flour
- 2 teaspoons Celtic salt
- 1 6- oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
- 2 teaspoons chopped fresh rosemary
- 1/4 cup cool water
- Preheat oven to 425 degrees.
- In large bowl, sprinkle yeast over warm water.
- Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
- Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
- Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
- Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
- Turn out onto a lightly floured surface.
- Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
- Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
- Grease a large bowl.
- Add dough and turn to coat both sides.
- Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
- Punch down dough and divide in half.
- On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion.Tuck ends under to form a loaf (about 16" x 2 ¼ ").
- Place on a parchment lined baking sheet and repeat process with second half of dough.
- Place baguettes 3 inches apart on baking sheet.
- Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
- In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
- Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
- Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
- Remove loaves from pan to wire rack and cool.
Buttermilk Yeast Rolls
- 1 package Active Dry yeast
- 1/4 cup + 3 tablespoons warm water (105-115 degrees)
- 3 tablespoons maple sugar (or sugar of choice)
- 1/2 cup melted lard
- 4 cups sprouted red or white wheat flour Can also use sprouted Kamut flour
- 1/2 teaspoon baking soda
- 1 teaspoon Celtic salt
- 1 cup whole organic buttermilk + 1 tablespoon, as necessary
- Dissolve yeast in warm water in a mixing bowl.
- Add buttermilk, sugar, and lard. Mix well.
- Combine flour, baking soda, and salt.
- Gradually add to yeast mixture, mixing well.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
- Let rest 10 minutes.
- Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
- Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
Hush Puppies
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
Beer-Battered Fried Fish
- Beef tallow (could also use lard or coconut oil)
- 2 pounds grouper fillets, cut into pieces (can substitute your favorite fish)
- 1 teaspoon Celtic salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups sprouted white wheat flour Try sprouted sorghum flour for a gluten-free version
- 1 1/2 teaspoons maple sugar
- 1 teaspoon Celtic salt
- 1 (12 oz.) bottle beer (not light)
- 1 teaspoon hot sauce
- Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
- Sprinkle fish with salt and pepper.
- Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
- Dip fish in batter, allowing excess batter to drip off.
- Gently lower fish into hot tallow.
- Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
- Place fried fish on a wire rack or on paper towels.
Spring Onion Pie
- 10 thin spring onions
- 4 large eggs, lightly beaten, preferably pastured
- 1 cup milk, preferably raw or organic
- 3/4 cup sprouted flour (your choice)
- 1 teaspoon Celtic salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground pepper
- 2 tablespoons butter, preferably raw or organic
- 5 ounces Gruyere cheese, cubed
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
- Serve immediately.
Aromatic Sprouted Lentil Salad with Bacon
- 2 cups sprouted dried lentils
- 2 bay leaves
- 4 ounces bacon (or pancetta), chopped (I use 6-8 oz.)
- 6 cups finely chopped red cabbage
- 1/3 cup raw apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 teaspoon Celtic salt
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
- Place sprouted lentils and bay leaves in a large saucepan.
- Cover with water to 2 inches above lentils; bring to a boil.
- Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
- Heat a large skillet over medium–high heat.
- Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
- Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
- Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
- Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
- Yield: 12 ¾-cup servings.
Southern Rice Bread
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
Walnut-Fig Bread
- 1 1/4 cups warm water (85-100°)
- 1 tablespoon honey
- 1 tablespoon active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tablespoons fennel seeds
- 2 tablespoons Celtic salt
- 1 cup toasted and chopped walnuts
- Pre-heat oven to 375°.
- Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
- Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
- Add yeast mixture and blend with hands until a ragged dough forms.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil.
- Cover loosely with plastic wrap.
- Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
- Shape dough into a ball.
- Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil.
- Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
- Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown.
- Loosely tent with foil and bake another 20-30 minutes.
- Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
- Transfer bread to a wire rack and cool completely before slicing.
Walnut-Fig Bread
- 1 1/4 cups warm water (85-100 degrees)
- 1 tbsp honey
- 1 tbsp active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tbsp fennel seeds
- 2 tbsp Celtic salt
- 1 cup cup toasted and chopped walnuts
- Pre-heat oven to 375°. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved. Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl. Add yeast mixture and blend with hands until a ragged dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil. Cover loosely with plastic wrap. Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs. Shape dough into a ball. Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap. Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown. Loosely tent with foil and bake another 20-30 minutes. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped. Transfer bread to a wire rack and cool completely before slicing.