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Sprouted Fruit Bars

Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.

Sprouted Fruit Bars
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Sprouted Fruit Bars
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Ingredients
  • 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
  • 1 cup almond flour
  • 1/2 cup sprouted rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg (or 3 tablespoons of Aquafaba for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup strawberry jam (for filling)
Servings:
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Instructions
  1. Preheat oven to 350.F
  2. 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)
  3. 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.
  4. 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).
  5. Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
  6. Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
  7. Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes

Make these on the weekend then have them during the school week! 

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Strawberry Covered Sprouted Popcorn

Strawberry Covered Sprouted Popcorn
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Strawberry Covered Sprouted Popcorn
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Ingredients
  • 1/2 cup organic freeze-dried strawberries
  • 1/3 cup organic sugar
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sprouted popcorn
  • 3 tablespoon coconut oil
  • 3 tablespoon organic butter, melted
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Instructions
  1. Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
  2. In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  3. Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
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Sprouted Pumpkin Seed Apple Muffins
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Ingredients
  • 1 1/4 Cup organic sprouted flour
  • 3/4 Cup organic sugar
  • 1/2 Cup Sprouted Pumpkin Seeds Chopped
  • 1/4 Cup Flax Meal
  • 1/4 Cup sprouted rolled oats
  • 1 1 /2 Tablespoons baking powder
  • 1/2 Teaspoon salt
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon Fresh Ginger Minced Finely
  • 1/2 Teaspoon nutmeg
  • 2 Whole eggs
  • 2 Cups Organic Apples ChoppedLeave Skin On
  • 1/2 Cup coconut oil Melted
  • 2 Tablespoons water
Servings:
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Instructions
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Sweet Potato Pecan Bread


Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
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Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
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Ingredients
  • 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
  • 2 eggs, lightly beaten
  • 2 teaspoons aluminum-free baking powder
  • 6 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons whole fat milk
  • 1 teaspoon ground nutmeg
  • 1 cup cooked sweet potatoes, mashed
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, chopped
  • 1 cup maple sugar (or sweetener of choice)
  • 1/2 cup golden organic raisins or chopped dates
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a standard ceramic or glass loaf pan.
  3. Stir together flour, baking powder, salt and spices in a mixing bowl.
  4. With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
  5. Stir in sweet potatoes, pecans and raisins.
  6. Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
  7. Cool in pan for 15 minutes. Remove from pan.
  8. Let cool another 15 minutes before slicing.
Recipe Notes

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.

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Maria Lamb’s Sprouted Pinole

Maria Lamb's Sprouted Pinole
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Maria Lamb's Sprouted Pinole
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Ingredients
  • 1 cup sprouted purple or yellow corn flour
  • 1/4 cup chopped dates
  • 2/3 cup filtered water
  • 1 tablespoon coconut oil
  • 3 tablespoons brown rice syrup
  • 2 tablespoons chia seeds
  • 1/4 teaspoon sea salt
  • Dash of cinnamon
Servings:
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Instructions
  1. Preheat oven to 350°
  2. Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
  3. This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
  4. Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
  5. If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
  6. Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
  7. Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
  8. Remove from oven and let cool.
  9. They can be eaten immediately or saved in the refrigerator for several days.
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Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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Ingredients
  • 1 1/2 cups lukewarm water
  • 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
  • 1 1/2 teaspoons sea salt
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 4 1/2 cups organic sprouted red wheat flour
  • 1 tablespoon active dry yeast
  • • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  3. Alternatively, mix the liquid ingredients in a stand mixer or by hand.
  4. Then add in the flour and knead until a smooth, uniform dough is formed.
  5. Allow to rise for 2 hours or until it has doubled in bulk.
  6. Lightly flour a work surface.
  7. Divide the dough in half and shape as desired.
  8. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  9. Cover the dough and allow to rise for 45 minutes.
  10. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  11. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  12. Brush the challah with the glaze and sprinkle with desired topping.
  13. Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
  14. Let cool on a wire rack.
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Zucchini Cake

Zucchini Cake

Zucchini Cake
Votes: 20
Rating: 3
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By customer Christine P.
Zucchini Cake
Votes: 20
Rating: 3
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By customer Christine P.
Ingredients
  • 3 eggs, pastured or organic
  • 1 cup coconut oil
  • 2 teaspoons vanilla
  • 2 cups organic sugar
  • 2 cups grated zucchini
  • 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 cup organic non-sweetened applesauce
  • 1 cup chopped walnuts
Servings:
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Instructions
  1. Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
  2. In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
  3. Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
  4. Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
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Peggy’s Apple Cake


Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Ingredients
  • 6 granny smith apples, peeled and cubed
  • 1/2 cup maple sugar or organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • 3 cups sprouted flour (gluten or non-gluten)
  • 3 teaspoons aluminum-free baking powder
  • 2 cups maple sugar or organic sugar
  • 3/4 teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons full fat milk
Servings:
Units:
Instructions
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.

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Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 5
Rating: 4
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Sugar and Spice Coffeecake
Votes: 5
Rating: 4
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Ingredients
  • 1 cup muscavado sugar (or sweetener of choice)
  • 1 tsp baking powder
  • 1/2 cup coconut oil
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup raising (optional)
  • 1/2 cup maple or coconut sap sugar
  • 1 cup crispy nuts, chopped
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup whole fat sour cream
  • 1/2 tsp nutmeg
  • 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
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Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
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Sprouted Whole Wheat Challah

Whole Wheat Callah

Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
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I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
You:
Rate this recipe!
Print Recipe
I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
Ingredients
  • 1 1/2 cups lukewarm water
  • 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
  • 1 1/2 tsp sea salt
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 4 1/2 cups organic sprouted whole wheat flour or any other flour
  • 1 tbsp active dry yeast
  • optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
  1. Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  2. Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
  3. Allow to rise for 2 hours or until it has doubled in bulk.
  4. Preheat oven to 350 degrees.
  5. Lightly flour a work surface.
  6. Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  7. Cover the dough and allow to rise for 45 minutes.
  8. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  9. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  10. Brush the challah with the glaze and sprinkle with desired topping.
  11. Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
  12. Let cool on a wire rack
Recipe Notes

from: www.realfoodddigest.com by: Lisa Rose

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