Sprouted Chocolate Chunk Cookies
Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Ingredients
- 2 cups sprouted brown rice flour
- 1 tablespoons baking powder
- 1/2 cup monkfruit sweetener
- 1/2 cup + 2 tablespoons sunflower seed butter
- 1/4 cup + 1 tablespoon coconut oil
- 1 cup coconut milk
- 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
- dash of Celtic sea salt
Servings:
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Instructions
- Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
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Sprouted Lentil & Chickpea Curry
Ingredients
- 5 Medium Gold Potatoes
- 1 Large Red Bell Pepper
- 1/2 Medium Yellow Onion
- 2 Cups Kale (packed)
- 1 Cup Sprouted Chickpeas (cooked)
- 1/2 Cup sprouted lentils (dry)
- 2 Tablespoons curry powder
- 1 Tablespoon Fresh Tumeric
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fresh Tumeric (dry)
- 1 Teaspoon Fresh Ginger (dry)
- 4 Cloves garlic
- 1 Teaspoon black pepper
- 1/2 Teaspoon cayenne pepper
- 2 Cups coconut milk
- 3 Cups Vegtable Broth
Servings:
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Instructions
- Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
- Add all ingredients to the pressure cooker
- Cook on high pressure for 15-18 minutes.
- Allow pressure to release naturally before removing lid.
- Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes
Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!
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Maria’s Coconut Lemon Cupcakes
Ingredients
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
Servings:
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Instructions
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
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