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To Your Health Sprouted Flour Co.

Roasted Veggies and Pecans over Sprouted Brown Rice

This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.

 

 

Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Ingredients
  • 1 whole butternut squash
  • 1 cup Chopped Pecans
  • 3 cups green beans
  • cooked sprouted brown rice
Servings:
Units:
Instructions
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!
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Gluten-Free Sprouted Fruit Cup

Gluten-Free Sprouted Fruit Cup
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Gluten-Free Sprouted Fruit Cup
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Ingredients
Topping
  • 3/4 Cup Gluten Free Sprouted Roll Oats
  • 1/2 Cup Sprouted GF Baking Mix
  • 1 Tablepoon cinnamon
  • 1/4 Cup tapioca starch
  • 1/4 Cup coconut sugar
  • 1/2 Cup Chopped Pecans Optional
Filling
  • 5 Peeled Peaches
  • 10 Small Plums Cored and Diced
  • 1 Whole lemon juice
  • 1/2 Tablespoons cinnamon
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons tapioca starch
Servings:
Units:
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prep the fruit and combine all of the filling in a large mixing bowl.
  3. Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
  4. Grease an 8x8 dish or pie pan with coconut oil.
  5. Spread fruit evenly in dish.
  6. Using your hands, flatten the topping and cover the fruit completely.
  7. Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes

Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!

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