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To Your Health Sprouted Flour Co.

Fresh Rosemary Muffins

Fresh Rosemary Muffins
Votes: 1
Rating: 5
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Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup whole organic milk
  • 1/2 cup organic golden raisins
  • 1/4 cup organic raisins
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup organic butter
  • 1 1/2 cups sprouted organic sorghum flour
  • 1/2 cup organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large organic egg, lightly beaten
  • 4 ounces goat cheese
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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Aromatic Sprouted Lentil Salad with Bacon

Aromatic Sprouted Lentil Salad with Bacon

Aromatic Sprouted Lentil Salad with Bacon
Votes: 0
Rating: 0
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Aromatic Sprouted Lentil Salad with Bacon
Votes: 0
Rating: 0
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Ingredients
  • 2 cups sprouted dried lentils
  • 2 bay leaves
  • 4 ounces bacon (or pancetta), chopped (I use 6-8 oz.)
  • 6 cups finely chopped red cabbage
  • 1/3 cup raw apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1 teaspoon Celtic salt
  • 1/2 teaspoon ground black pepper
  • 3 garlic cloves, minced
Servings:
Units:
Instructions
  1. Place sprouted lentils and bay leaves in a large saucepan.
  2. Cover with water to 2 inches above lentils; bring to a boil.
  3. Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
  4. Heat a large skillet over medium–high heat.
  5. Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
  6. Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
  7. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
  8. Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
  9. Yield: 12 ¾-cup servings.
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