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To Your Health Sprouted Flour Co.

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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Ingredients
Pumpkin
  • 1 Medium Pumpkin To roast
  • 1/2 Teaspoon salt
  • 1 1/2 Tablespoon olive oil
Vinaigrette
  • 1/4 Cup maple syrup
  • 3 Tablespoons apple cider vinegar
  • 1/3 Cup extra virgin olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
Salad
  • 6 Ounces Baby Arugula
  • 4 Slices (1/4 Pound) bacon Cooked and Crumbled
  • 1/2 Cup Pepitas Shelled pumpkin seeds
  • 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
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Instructions
  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
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Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Millet Arugula Salad with Almonds and Beets


Millet Arugula Salad with Almonds and Beets
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Millet Arugula Salad with Almonds and Beets
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Ingredients
  • 4 cups arugula
  • 1 cup Millet, cooked
  • 2 Beets
  • 1/2 cup Almonds, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup + 4 Tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • Grated zest of 1/2 lemon
  • • Sea salt and pepper to taste
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Instructions
  1. Method: - Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares - While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside. - Prepare millet according to package instructions (here is another great resource for millet cooking instructions!) - In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
  2. Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
  3. Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
  4. Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
  5. Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
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Rosemary Olive Oil Bread

rosemary bread

Rosemary Olive Oil Bread
Votes: 7
Rating: 4.57
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Rosemary Olive Oil Bread
Votes: 7
Rating: 4.57
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Ingredients
  • 2 1/2 cups sprouted white wheat flour
  • 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
  • 1/2 cup chopped walnuts
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
  • 1/4 teaspoon sea salt
  • Grated zest of 1 lemon
  • 2 large organic or pastured eggs, lightly beaten
  • 3/4 cup sweet white wine (can substitute apple juice)
  • 1/2 cup extra virgin olive oil
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. Lightly coat a 9.5" x 5" loaf pan with butter.
  3. In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
  4. In another medium bowl, blend the eggs, wine, and olive oil.
  5. Stir into the dry ingredients.
  6. Transfer the batter into loaf pan and smooth the surface.
  7. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Barbecued Shrimp

bbq shrimp

Barbecued Shrimp
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Barbecued Shrimp
Votes: 0
Rating: 0
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Ingredients
  • 1/2 lb butter
  • 1 cup extra virgin olive oil
  • 8 oz. chili sauce (preferably organic if you can find it)
  • 3 tbsp worcestershire sauce
  • 3 tbsp lemon juice
  • 4 cloves garlic chopped
  • 1 1/2 tbsp liquid smoke
  • 1 tbsp dried parsley
  • 1 tsp hot pepper sauce
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • salt and pepper to taste
  • 4 lbs raw unpeeled extra-large shrimp, rinsed
Servings:
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Instructions
  1. Combine all ingredients except shrimp in a large saucepan.
  2. Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
  3. Place shrimp in 2 9x12” glass dishes.
  4. Pour sauce over shrimp, cover well and refrigerate overnight.
  5. Preheat oven to 325 degrees.
  6. Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
  7. Bake uncovered for 35–45 minutes, stirring once during baking time.
  8. Serve with lots of bread and perhaps a fresh salad.
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