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To Your Health Sprouted Flour Co.

Sprouted Chocolate Chunk Cookies

Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Sprouted Chocolate Chunk Cookies
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Sprouted Chocolate Chunk Cookies
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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
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Instructions
  1. 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

Sprouted Lentil & Chickpea Curry
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Sprouted Lentil & Chickpea Curry
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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
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Instructions
  1. Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
  2. Add all ingredients to the pressure cooker
  3. Cook on high pressure for 15-18 minutes.
  4. Allow pressure to release naturally before removing lid.
  5. 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

Maria's Cocunut Lemon Cupcakes

Maria's Coconut Lemon Cupcakes
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Maria's Coconut Lemon Cupcakes
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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
  1. Pre–heat oven to 350.
  2. Combine and mix dry ingredients.
  3. Combine and mix liquid ingredients.
  4. Pour liquid ingredients into dry and mix only until completely moistened.
  5. Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
  6. They are done when a tooth pick inserted in the center comes out clean.
  7. Cool and frost with your favorite vanilla frosting. Enjoy
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