1organic red bell pepper, diced(roasted red pepper works well, too)
1mediumorganic sweet potato, diced
115-oz.can organic crushed tomatoes
1poundcooked and drained sprouted organic garbanzo beans(chickpeas)
2cupsorganic vegetable broth
salt and pepper to taste
In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
3/4cupTYH Sprouted Oat Flour(or TYH Sprouted Spelt Flour)
1/2cupsprouted rolled oats
1egg(or 3 tablespoons of Aquafaba for vegan)
1/4 cupmaple syrup
1/3cupstrawberry jam(for filling)
Preheat oven to 350.F
Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Make these on the weekend then have them during the school week!
1 1/2cupssprouted flour, siftedgluten or gluten-free flour
2eggs, lightly beaten
2teaspoonsaluminum-free baking powder
2tablespoonswhole fat milk
1cupcooked sweet potatoes, mashed
1cupmaple sugar (or sweetener of choice)
1/2cupgolden organic raisins or chopped dates
Preheat oven to 325 degrees.
Grease a standard ceramic or glass loaf pan.
Stir together flour, baking powder, salt and spices in a mixing bowl.
With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
Stir in sweet potatoes, pecans and raisins.
Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
Cool in pan for 15 minutes. Remove from pan.
Let cool another 15 minutes before slicing.
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.