334-584-7875

To Your Health Sprouted Flour Co.

Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Baked Apple Cinnamon Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 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
Servings:
Units:
Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. 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°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. 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.
  7. 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.
Share this Recipe

Sweet Potato Pecan Bread


Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
You:
Rate this recipe!
Print Recipe
Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
You:
Rate this recipe!
Print Recipe
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:
Units:
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.

Share this Recipe

To Your Health’s Sprouted Brownies

TYH Brownies

To Your Health's Sprouted Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To Your Health's Sprouted Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 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
Servings:
Units:
Instructions
  1. Place softened butter and sugar into a large bowl or stand mixer and cream.
  2. Add eggs, vanilla and chocolate extract.
  3. Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
  4. Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  5. Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
  6. Sprinkle top generously with chopped nuts.
  7. 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.
Recipe Notes

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

 

Share this Recipe

Daddy’s Favorite Pie

daddy's pie

Daddy's Favorite Pie
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Daddy's Favorite Pie
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Ingredients
  • 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
Servings:
Units:
Instructions
  1. Add flour and salt to sugar in a large bowl.
  2. Add eggs, blending well (I use a whisk).
  3. Add melted butter and blend.
  4. Add buttermilk and vanilla and blend.
  5. Pour mixture into unbaked pie shell.
  6. Bake in 350 degree oven for 35–40 minutes. Always great!
Share this Recipe

TYH’s Bread Recipe

TYH’s Bread Recipe
Votes: 14
Rating: 3.07
You:
Rate this recipe!
Print Recipe
(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.
TYH’s Bread Recipe
Votes: 14
Rating: 3.07
You:
Rate this recipe!
Print Recipe
(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.
Ingredients
  • 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
Servings:
Units:
Instructions
  1. Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into a well-buttered and floured loaf pan.
  4. Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Recipe Notes

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.

Share this Recipe

Sally Fallon’s Pancakes

Sally Fallon’s Pancakes
Votes: 17
Rating: 3.76
You:
Rate this recipe!
Print Recipe
(From “Nourishing Traditions”, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
Sally Fallon’s Pancakes
Votes: 17
Rating: 3.76
You:
Rate this recipe!
Print Recipe
(From “Nourishing Traditions”, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
Ingredients
  • 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
Servings:
Units:
Instructions
  1. 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.)
  2. Stir in other ingredients and thin to desired consistency with water.
  3. 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.
  4. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
Recipe Notes

NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.

Share this Recipe

Phone 334-584-7875

Connect with us