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To Your Health Sprouted Flour Co.

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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Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread
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Pumpkin-Date Corn Bread
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2/3 cup organic brown sugar
  • 2 teaspoons each aluminum-free baking powder AND baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup chopped dates
  • 1 cup mashed organic pumpkin (or canned)
  • 1 cup whole organic or raw milk
  • 1 cup olive oil or 3 tablespoons coconut oil
  • 2 organic or pastured eggs, beaten
Servings:
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Instructions
  1. Heat oven to 350°.
  2. Lightly grease a 5"x9" loaf pan with butter.
  3. Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
  5. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool on a wire rack for 15 minutes.
  7. Remove from pan and cool completely on rack.
  8. *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes

*Can substitute 1 cup water w/1 teaspoon lemon juice

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Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 2
Rating: 5
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Gluten–Free Banana Bread
Votes: 2
Rating: 5
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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:
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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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Gluten-Free Banana Bread

Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
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Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
You:
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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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