Baked Apple Cinnamon Oatmeal
- 1 pound apples
- 2 cups sprouted rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup Walnuts
- 2 cups milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup maple syrup
- Butter a 2-quart casserole. Preheat oven to 350°.
- Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
- In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
- Add milk, stir and set aside to soak for 30 min.
- In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
- After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
- Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
Sweet Potato Pecan Bread
- 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
- 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.
To Your Health’s Sprouted Brownies
- 3 cups to your health sprouted flour
- 2 cups whole buttermilk
- 12 tbsp butter softened
- 1 1/2 cups date or maple sugar
- 4 eggs, lightly beaten
- 1 tbsp vanilla
- 1 tbsp chocolate extract
- 1 tbsp baking powder
- 1 tsp sea salt
- 3/4 cup cocoa powder (or carob powder)
- crispy pecans or walnuts chopped
- Place softened butter and sugar into a large bowl or stand mixer and cream.
- Add eggs, vanilla and chocolate extract.
- Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
- Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
- Sprinkle top generously with chopped nuts.
- Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net
Daddy’s Favorite Pie
- 2 tbsp sprouted wheat or spelt flour
- 1 cup maple or date sugar
- 2 eggs, lightly beaten
- 1/2 cup whole fat buttermilk
- 1 tsp vanilla extract or flavoring
- 1 sprouted pie crust
- Add flour and salt to sugar in a large bowl.
- Add eggs, blending well (I use a whisk).
- Add melted butter and blend.
- Add buttermilk and vanilla and blend.
- Pour mixture into unbaked pie shell.
- Bake in 350 degree oven for 35–40 minutes. Always great!
TYH’s Bread Recipe
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(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
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- 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
- 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
- 3 eggs, lightly beaten
- 1 tsp sea salt
- 1/3 cup raw honey
- 2 tsp aluminum-free baking soda
- 1/4 cup organic butter, melted
- Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
- Thoroughly blend in remaining ingredients.
- Pour into a well-buttered and floured loaf pan.
- Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.
Our favorite flavors:
Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.
Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins
Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds
Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.
Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.
Sally Fallon’s Pancakes
- 2 cups whole grain flour (spelt or wheat)
- 2 cups buttermilk, kefir or yogurt
- 2 eggs, lightly beaten
- 1/2 tsp teaspoon sea salt
- 1 tsp teaspoon baking soda
- 2 tbsp melted organic butter
- Soak whole grain flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt.)
- Stir in other ingredients and thin to desired consistency with water.
- Cook on a hot, oiled griddle or in a cast-iron skillet. These pancakes cook more slowly than unsoaked flour or white flour pancakes.The texture will be chewy and the taste pleasantly sour.
- Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.
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