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To Your Health Sprouted Flour Co.

Sprouted Cornmeal Cornbread

cornbread

Sprouted Cornmeal Cornbread
Votes: 44
Rating: 3.2
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Sprouted Cornmeal Cornbread
Votes: 44
Rating: 3.2
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Ingredients
  • 1 3/4 cups organic sprouted cornmeal
  • 2 tsp aluminum-free baking powder
  • 1 tsp sea salt
  • 2 large eggs, organic or pastured
  • 1 Tbsp honey
  • 2 cups whole fat organic buttermilk
  • 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
Servings:
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Instructions
  1. Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
  2. In a small bowl whisk together the cornmeal, baking powder, and salt.
  3. In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
  4. Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
  5. Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
  6. Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes

Variations:

Mix your favorite chopped fresh herbs into the batter for a dinner bread.

Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)

 

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Sprouted Flour Sugar Cookies

Sprouted Flour Sugar Cookies
Votes: 10
Rating: 2.2
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Sprouted Flour Sugar Cookies
Votes: 10
Rating: 2.2
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Ingredients
  • 3/4 cup organic butter softened
  • 1 cup maple sugar
  • 2 eggs, organic or pastured
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sprouted spelt, wheat, or brown rice flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Celtic salt
  • water
Servings:
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Instructions
  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
  2. Chill dough at least one hour or overnight.
  3. Preheat oven to 400°F.
  4. Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
  5. Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
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Super Easy Sprouted Flour Cocoa Brownies

Super Easy Sprouted Flour Cocoa Brownies
Votes: 36
Rating: 2.61
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Super Easy Sprouted Flour Cocoa Brownies
Votes: 36
Rating: 2.61
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Ingredients
  • 1/2 cup organic butter
  • 3/4 cup organic sugar
  • 1/2 cup sprouted flour (Your choice)
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs, organic or pastured beaten in separate bowl
Servings:
Units:
Instructions
  1. Preheat oven to 325°F.
  2. Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
  3. Beat eggs separately in a small bowl.
  4. Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
  5. Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.
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Brandied Apricot Teacakes

Brandied Apricot Teacakes

Brandied Apricot Teacakes
Votes: 0
Rating: 0
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Brandied Apricot Teacakes
Votes: 0
Rating: 0
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Ingredients
  • 6 ounces dried apricots, finely chopped (I use unsulfured)
  • 1/2 cup organic currants
  • 1/2 cup boiling filtered water
  • 1/2 cup organic butter, softened
  • 1 1/2 cups coconut sap sugar
  • 3 eggs, organic or pastured
  • 2 cups sprouted white wheat or brown rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup apricot brandy
  • Powdered rapadura sugar (optional)
Servings:
Units:
Instructions
  1. Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
  2. Pre-heat oven to 325°.
  3. Beat butter; gradually add sugar, beating well with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and next 5 ingredients in a separate bowl.
  6. Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
  7. Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
  8. Remove muffins from pans and let cool on wire racks.
  9. Sprinkle with powdered rapadura for an added touch.
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