334-584-7875

To Your Health Sprouted Flour Co.

Herbed Cracker Bread

Herbed Cracker Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Herbed Cracker Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted organic gluten-free flour (your choice)
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons dried herbes de Provence
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon organic sugar
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sour cream
  • 2 tablespoons organic butter, melted
  • 1 large organic or pastured egg
  • 3 tablespoons sprouted organic yellow cornmeal
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
  3. Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
  4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
  5. Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
Share this Recipe

Roasted Sweet Potato & Onion Tart

onion tart

Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
  • 1 cup red onion, chopped
  • 2-3 tbsp olive oil or coconut oil
  • 1 teaspoon coarsely ground black pepper
  • 6 cooked bacon slices, crumbled
  • 1/4 cup chopped fresh parsley
  • 1 TYH pie crust dough
  • 2 cups shredded Gruyere cheese
  • 1 1/2 cups light cream, preferably raw (or organic half-n-half)
  • 4 large eggs, preferably pastured
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss together first 4 ingredients in a large bowl.
  3. Arrange mixture in a single layer in a parchment-paper lined baking pan.
  4. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
  5. Roll out pie-crust dough into a 12-inch circle.
  6. Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
  7. Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
  8. Bake at 425 degrees for 12 minutes.
  9. Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
  10. Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
  11. Whisk together light cream and next 3 ingredients. Pour over cheese.
  12. Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
Share this Recipe

Phone 334-584-7875

Connect with us