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To Your Health Sprouted Flour Co.

Carrot Cake

Carrot Cake

Carrot Cake
Votes: 23
Rating: 2.87
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Carrot Cake
Votes: 23
Rating: 2.87
You:
Rate this recipe!
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Ingredients
Carrot Cake:
  • 4 pastured or organic eggs
  • 2 cups maple sugar (or sugar of your choice)
  • 1 cup coconut oil, melted
  • 2 cups sprouted white wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 2 cups organic carrots, grated
Icing:
  • 1 8- oz. package cream cheese
  • 5 tablespoons organic butter, softened
  • 1/3 cup rapadura or maple sugar
  • 1 teaspoon vanilla
Servings:
Units:
Instructions
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.
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Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins
Votes: 18
Rating: 3.28
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Servings
9 muffins
Servings
9 muffins
Sprouted Wheat Breakfast Muffins
Votes: 18
Rating: 3.28
You:
Rate this recipe!
Print Recipe
Servings
9 muffins
Servings
9 muffins
Ingredients
In a large bowl mix dry ingredients together:
  • 1 1/2 cups TYH Sprouted Red or White Wheat Flour
  • 1/2 cup organic sugar or maple sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup organic raisins
  • 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
  • 3/4 cup organic canned coconut milk
  • 1/2 cup filtered water
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil, melted
  • 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
  1. Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
  2. In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
  3. Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
  4. Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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Blueberry-Orange Bread

Blueberry-Orange Bread

Blueberry-Orange Bread
Votes: 11
Rating: 3.91
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Blueberry-Orange Bread
Votes: 11
Rating: 3.91
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Ingredients
  • 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
  • 1 cup filtered water
  • 1 tablespoon grated orange rind, preferably organic
  • 1/4 cup fresh orange juice (from grated orange)
  • 1/2 teaspoon vanilla extract
  • 2 cups sprouted wheat, spelt, or brown rice flour
  • 1 cup sucanat or date sugar
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large egg, preferably pastured
  • 2 tablespoons coconut oil, melted
  • 1 cup fresh organic blueberries (can use frozen)
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
  3. Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
  4. Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
  5. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
  6. Cool on a wire rack 10–15 minutes.
  7. Remove from pan and cool completely.
  8. Yummy served with homemade lemon sorbet.
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Melt–In–Your–Mouth Banana Pancakes

Melt–In–Your–Mouth Ban. pancakes

Melt–In–Your–Mouth Banana Pancakes
Votes: 0
Rating: 0
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Melt–In–Your–Mouth Banana Pancakes
Votes: 0
Rating: 0
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Ingredients
  • 1 1/2 cup organic sprouted rolled oats
  • 1 1/2 cups whole fat milk
  • 1 cup TYH organic sprouted flour of choice
  • 2 tbsp maple sugar or sucanat
  • 2 large eggs lightly beaten
  • 5 tbsp coconut oil, melted
  • 2 very ripe bananas
Servings:
Units:
Instructions
  1. Mix rolled oats and milk.
  2. Stir in dry ingredients.
  3. Stir in eggs and coconut oil.
  4. Mash bananas with a fork and add to pancake batter.
  5. Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
  6. Heat skillet on medium low heat.
  7. Lightly brush with coconut oil or melted butter.
  8. Pour ¼ cup batter per pancake into skillet.
  9. Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
  10. Serve with warm maple syrup.
  11. Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.
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