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To Your Health Sprouted Flour Co.

Sprouted Red Wheat Lavash Crackers

(Simple way to keep crackers on hand at all times)

Sprouted Red Wheat Lavash Crackers
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Sprouted Red Wheat Lavash Crackers
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Ingredients
  • 1 teaspoon instant yeast
  • 1 1/2 cups warm filtered water
  • 3 1/2 tablespoons good olive oil
  • 5 1/2 cups organic sprouted red wheat flour
  • 3 1/2 teaspoons sea salt
  • 1/4 teaspoon ground cayenne
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Instructions
  1. Preheat oven to 325 degrees.
  2. In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
  3. Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
  4. Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
  5. Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
  6. Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes

This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.

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Sprouted Navy Beans with Tomatoes and Dried Lime

Adapted from Food and Wine, May 2015

Sprouted Navy Beans with Tomatoes and Dried Lime
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Sprouted Navy Beans with Tomatoes and Dried Lime
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Ingredients
  • 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
  • sea salt
  • 2-3 tablespoons good olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Ground Turmeric
  • 1/2 cup organic crushed tomatoes
  • 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
  • • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
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Instructions
  1. Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
  2. Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
  3. Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
  4. Discard the lime and season the beans with salt to taste.
  5. Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes

Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).

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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Ingredients
Ingredients for Soup:
  • 2 tablespoons good olive oil
  • 1 medium organic onion, chopped (about 1 cup)
  • 2 stalks organic celery, diced (about 3/4 cup)
  • 2 organic carrots, diced (about 3/4 cup)
  • 2 cloves organic garlic, finely chopped
  • 2 teaspoons sea salt
  • 3/4 cup organic tomato sauce
  • 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
  • 2 cups filtered water
  • 4 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
  • 1/4 cup good olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove organic garlic, minced
  • 1/2 teaspoon sea salt
Servings:
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Instructions
Directions for soup:
  1. Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
  2. Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
  1. Whisk together all vinaigrette ingredients until well blended.
  2. Serve soup with a drizzle of vinaigrette over each bowl.
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Quinoa Buddha Bowl

Quinoa Buddha Bowl
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Quinoa Buddha Bowl
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Ingredients
  • 1 cup sprouted organic quinoa
  • 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
  • 1 tablespoon good olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon oregano
  • 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon each Sea salt and pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh organic cilantro, chopped
  • 1 cup fresh organic mixed greens of choice
  • 1 organic avocado, sliced
  • 1 tablespoon sprouted organic sesame seeds
Servings:
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Instructions
  1. Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
  2. Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
  3. Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
  4. In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
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Sprouted Quinoa Tabbouleh with Feta

Sprouted Quinoa Tabbouleh with Feta
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Sprouted Quinoa Tabbouleh with Feta
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Ingredients
  • 1 cup Organic Sprouted Quinoa
  • sea salt and black pepper
  • 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
  • 1/4 cup good olive oil
  • 1 cup organic scallions, thinly sliced (white & green parts)
  • 1 cup fresh organic mint leaves, chopped
  • 1 cup fresh organic flat-leaf parsley, chopped
  • 1 organic English cucumber, unpeeled, seeded and diced
  • 2 cups organic cherry tomatoes, halved
  • 2 cups crumbled feta (8 oz.)
Servings:
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Instructions
  1. Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
  2. In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
  3. Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Ingredients
  • 1/4 cup good olive oil
  • 6 organic garlic cloves, sliced
  • 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
  • 1 cup organic yellow onion, chopped
  • 1/2 cup Organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 4 cups organic chicken broth or bone broth
  • 1 15 oz. can organic diced tomatoes
  • 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
  • 1/2 teaspoon each of sea salt and black pepper
  • 4 cups organic kale, chopped
Servings:
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Instructions
  1. Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
  2. Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
  3. Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Ingredients
  • 1/4 cup chopped fresh parsley (2 tablespoons dried)
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2 tablespoons good olive oil
  • 2 tablespoons organic butter
  • 3 cups sliced cremini mushrooms (6 ounces)
  • 3 cups sliced button mushrooms (6 ounces)
  • 2 cups sliced shiitake mushroom caps (4 ounces)
  • 1 cup organic leek, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoons black pepper, divided
  • 12 ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2 cups crumbled goat cheese, divided
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
  3. Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
  4. Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
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Butternut Squash and Parmesan Bread Pudding
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Ingredients
  • 3 cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons good olive oil
  • 1 cup chopped organic onion
  • 1 clove minced organic garlic
  • 2 cups organic whole milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
  3. Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
  4. Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
  5. Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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