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Happy Harvest Oat Power Bowl

Happy Harvest Oat Power Bowl
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Happy Harvest Oat Power Bowl
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Ingredients
  • 4 Cups milk
  • 1 Cup sprouted rolled oats
  • 1/2 Teaspoon salt
  • 2 Small Bananas
  • 2 Medium apples Thinly Sliced or Blueberries
  • 4 Teaspoons Sprouted Pumpkin Seeds
  • 1 Teaspoon chia seeds
  • 4 Teaspoons coconut sugar or Honey
  • 1 Teaspoon cinnamon
Servings:
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Instructions
  1. Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
  2. Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
  3. Sprinkle of cinnamon and fresh orange zest (optional)
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Gluten-Free Sprouted Fruit Cup

Gluten-Free Sprouted Fruit Cup
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Gluten-Free Sprouted Fruit Cup
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Ingredients
Topping
  • 3/4 Cup Gluten Free Sprouted Roll Oats
  • 1/2 Cup Sprouted GF Baking Mix
  • 1 Tablepoon cinnamon
  • 1/4 Cup tapioca starch
  • 1/4 Cup coconut sugar
  • 1/2 Cup Chopped Pecans Optional
Filling
  • 5 Peeled Peaches
  • 10 Small Plums Cored and Diced
  • 1 Whole lemon juice
  • 1/2 Tablespoons cinnamon
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons tapioca starch
Servings:
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Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prep the fruit and combine all of the filling in a large mixing bowl.
  3. Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
  4. Grease an 8x8 dish or pie pan with coconut oil.
  5. Spread fruit evenly in dish.
  6. Using your hands, flatten the topping and cover the fruit completely.
  7. Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes

Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!

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Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
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Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
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Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits
Votes: 3
Rating: 3.67
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Einkorn Shortbread Biscuits
Votes: 3
Rating: 3.67
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Ingredients
  • 100 grams (1 cup) of sprouted Einkorn flour
  • 100 grams (7 tbsp) of organic butter
  • 50 grams (1/3 cup) coconut sugar
  • 50 grams (1/3 & 1 tbsp) coconut flour
  • 1 tablespoon vanilla
  • a sprinkle of salt
Servings:
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut butter into inch cubes.
  3. Rub or Cut the butter into the dry ingredients.
  4. Knead briefly into a dough (Don't over mix.)
  5. Roll out 1/2 inch thick.
  6. Use biscuit cutter or cut into shortbread fingers.
  7. Bake at 325 for 15 minutes or until they are a pale golden brown.
  8. Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
  9. Enjoy!
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Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits
Votes: 0
Rating: 0
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Einkorn Shortbread Biscuits
Votes: 0
Rating: 0
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Ingredients
  • 1 cup Sprouted Einkorn
  • 7 tablespoons butter
  • 1/3 cup coconut sugar
  • 1/3 cup + 1 tablespoon coconut flour
  • 1 tablespoon ground vanilla
  • 1 dash salt
Servings:
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut butter into inch cubes.
  3. Rub or Cut the butter into the dry ingredients.
  4. Knead briefly into a dough (Don’t over mix.)
  5. Roll out 1/2 inch thick.
  6. Use biscuit cutter or cut into shortbread fingers.
  7. Bake at 325 for 15 minutes or until they are a pale golden brown.
  8. Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
  9. Enjoy!
Recipe Notes

Recipe from Rosie at Culture Club 101, Pasadena, CA  www.cultureclub101.com

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