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To Your Health Sprouted Flour Co.

Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
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Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Wilmington Squash Soup

Wilmington Squash Soup

Wilmington Squash Soup
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Wilmington Squash Soup
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Ingredients
  • 4 Tbsp organic butter
  • 12 green onions, chopped (white and green parts)
  • 1 clove garlic, minced
  • 1 organic red bell pepper, chopped
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp fresh basil chopped
  • 2 pounds organic butternut squash, peeled and chopped (see instructions below)
  • 1 ham bone or ½ pound ham, chopped
  • 1 - 14oz can diced tomatoes
  • 4 cups homemade or organic chicken stock
  • 1/2 tsp ground allspice
  • 1/4 tsp ground mace
  • 1 pinch ground nutmeg
  • 2 Tbsp curry powder
  • Sea salt and pepper to taste
Servings:
Units:
Instructions
  1. Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
  2. In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
  3. Add garlic and red bell pepper and saute for additional 3 minutes.
  4. Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes

Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.

Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.

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Peach Bread

Peach Bread

Peach Bread
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Peach Bread
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Ingredients
  • 1 pound freshly peeled and sliced peaches
  • 1/2 cup organic unsweetened apple juice*
  • 1 3/4 cups sprouted flour (your choice)
  • 1 cup organic sugar (or sweeetner of choice)
  • 1 teaspoon each aluminum-free baking powder AND baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 large egg, lightly beaten, preferably pastured
  • 4 tablespoon melted butter, preferably raw or organic
  • 1 teaspoon vanilla extract
  • 3/4 cup toasted almonds, chopped (optional)
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
  3. Process the peach mixture in a blender until smooth.
  4. Combine flour and next 7 ingredients in a large bowl.
  5. Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
  6. Pour into a greased and floured ceramic or glass loaf pan.
  7. Bake at 350 degrees for 30 minutes.
  8. Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
  9. Cool on a wire rack 10-15 minutes.
  10. Remove from pan and cool completely on wire rack.
  11. Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
Recipe Notes

* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.

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Brandied Apricot Teacakes

Brandied Apricot Teacakes

Brandied Apricot Teacakes
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Brandied Apricot Teacakes
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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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Wilmington Squash Soup

squash soup

Wilmington Squash Soup
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Wilmington Squash Soup
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Ingredients
Herbal base
  • 2 tbsp butter
  • 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
  • 1 garlic clove minced
  • 1 red pepper chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil chopped
Squash soup
  • 2-3 lbs organic butternut squash peeled and chopped
  • 1/2 lb naturally cured ham
  • 1 15 oz. can organic diced tomatoes
  • 4 cups chicken stock
  • 1/2 tsp ground allspice
  • 1/2 tsp mace
  • 1 pinch nutmeg
  • 2 tbsp curry powder
  • salt and pepper to taste
Servings:
Units:
Instructions
Herbal base
  1. Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
  1. Add these ingredients to your pot and bring to a boil.
  2. Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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Sprouted Pumpkin Spice Cookies

Pumpkin Spice Cookies

Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup rapadura
  • 1/2 cup organic sugar
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 cup organic raisins
Cream Cheese Frosting Recipe
  • 1 8-oz. package of cream cheese
  • 1/4 cup butter softened
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
Sprouted Flour Pumpkin Spice Cookies
  1. Preheat oven to 350 degrees.
  1. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
  2. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
  3. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
  1. Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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