Sprouted Wheat Breakfast 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
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- 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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Purrfect Salmon Balls for Kitty
Ingredients
- 1 7 oz. can salmon
- 1/2 cup sprouted yellow corn flour
- 3/4 cup sprouted wheat or sorghum flour
- 1 egg, lightly beaten
- 1 tablespoon or more chicken or fish stock
Servings:
Units:
Instructions
- Place all ingredients in a medium bowl. Mix well. I use my hands. Dough needs to be moist enough to hold together well.
- Shape into balls slightly smaller than a marble.
- Place on a parchment-lined baking sheet.
- Bake at 350 degrees for 15 minutes.
- Place on a parchment-lined baking sheet. Bake at 350 degrees for 15 minutes.
- Store in a zip lock bag in the freezer to up a month.
- Thaw a few at a time to serve and listen for the purring to begin!
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