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Sprouted Rolled Oats and Goodness

Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!

Sprouted Rolled Oats and Goodness
Votes: 1
Rating: 5
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Sprouted Rolled Oats and Goodness
Votes: 1
Rating: 5
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 1 cup filtered water
  • 2 teaspoon ghee, divided
  • 1/2 cup Flax Meal
  • 1 persimmon, cubed
  • 3 tablespoons plain yogurt
  • 1 teaspoon natural peanut butter
  • 1 teaspoon chia seeds
  • cardamom (to season oats and persimmons)
  • cinnamon (to season oats and persimmons)
Servings:
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Instructions
  1. Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
  2. Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
  3. Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
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Sprouted Adventure Bread

Ingredients

Sprouted Adventure Bread

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Sprouted Adventure Bread

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Ingredients
Dry

  • 2.5 Cups TYH


    sprouted rolled oats

  • 1 Cups TYH


    Sprouted Sunflower Seeds

  • 0.5 Cups TYH


    Sprouted Pumpkin Seeds

  • 0.75 Cups TYH


    Sprouted Almonds toasted and chopped

  • 0.75 Cups


    Flax Seeds

  • 0.33 Cups


    Psyllium Seed Husks

  • 3 TBS


    chia seeds

  • 2 TSP


    Himalayan Pink Salt

Wet

  • 2.5 2.5


    water

  • 0.25 Cup


    Avocado Oil

  • 2 TBS


    maple syrup


Servings:

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Instructions
  1. Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.

  2. Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.

  3. Dump all dry ingredients into large bowl, then add all wet ingredients.

  4. Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.

  5. Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.

  6. Remove from fridge and allow to come to room temperature, roughly 2 hours.

  7. Preheat oven to 400.

  8. Bake for 55-60 minutes.

  9. Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.

  10. ENJOY!

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Happy Harvest Oat Power Bowl

Happy Harvest Oat Power Bowl
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Happy Harvest Oat Power Bowl
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Ingredients
  • 4 Cups milk
  • 1 Cup sprouted rolled oats
  • 1/2 Teaspoon salt
  • 2 Small Bananas
  • 2 Medium apples Thinly Sliced or Blueberries
  • 4 Teaspoons Sprouted Pumpkin Seeds
  • 1 Teaspoon chia seeds
  • 4 Teaspoons coconut sugar or Honey
  • 1 Teaspoon cinnamon
Servings:
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Instructions
  1. Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
  2. Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
  3. Sprinkle of cinnamon and fresh orange zest (optional)
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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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Maria Lamb’s Sprouted Pinole

Maria Lamb's Sprouted Pinole
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Maria Lamb's Sprouted Pinole
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Ingredients
  • 1 cup sprouted purple or yellow corn flour
  • 1/4 cup chopped dates
  • 2/3 cup filtered water
  • 1 tablespoon coconut oil
  • 3 tablespoons brown rice syrup
  • 2 tablespoons chia seeds
  • 1/4 teaspoon sea salt
  • Dash of cinnamon
Servings:
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Instructions
  1. Preheat oven to 350°
  2. Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
  3. This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
  4. Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
  5. If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
  6. Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
  7. Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
  8. Remove from oven and let cool.
  9. They can be eaten immediately or saved in the refrigerator for several days.
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