Sprouted Cornmeal Cornbread
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
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Instructions
- Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
- In a small bowl whisk together the cornmeal, baking powder, and salt.
- In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
- 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.
- Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
- 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
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
- 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.
- Chill dough at least one hour or overnight.
- Preheat oven to 400°F.
- 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.
- 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
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
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Instructions
- Preheat oven to 325°F.
- Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
- Beat eggs separately in a small bowl.
- Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
- 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
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:
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Instructions
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
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