In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
1 1/4cupsplus 1 tablespoon organic sprouted flour of choice
1 1/2teaspoons aluminum-free baking powder
1 1/2teaspoonground cinnamon
1/2teaspoon sea salt
1/2cuporganic golden raisins
1/2cupwalnuts, coarsely chopped
3large organic or pastured eggs
1cuporganic sugar(can substitute Lakanto or reduced sugar to 3/4 cup)
8 oz. organic carrots, coarsely grated(about 2 cups)
2teaspoonsorganic light brown sugar
Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
2 1/2cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1 1/2teaspoonsorganic sugar
1/2cupeach organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
5tablespoonsice water, maybe more
4 cupsapples, peeled, cored and diced
1/2cuppacked brown sugar
1/4 teaspoon ground nutmeg
1organic egg, mixed with 1 teaspoon of water
Blend flour, sugar, and salt in food processor.
Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
1Organic Lemon, Juicedor 2 Tablespoons of lemon juice
1/2 Teaspoonsea salt
1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Layer the ingredients in a mason jar for on the go-sprouted energy.
3 1/4cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1tablespoonaluminum-free baking powder
Organic coconut or avocado oil, naturally rendered lard or beef tallowEnough for 2-inch depth in Dutch oven.
Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
1 1/2cupssprouted flour, siftedgluten or gluten-free flour
2eggs, lightly beaten
2teaspoonsaluminum-free baking powder
2tablespoonswhole fat milk
1cupcooked sweet potatoes, mashed
1cupmaple sugar (or sweetener of choice)
1/2cupgolden organic raisins or chopped dates
Preheat oven to 325 degrees.
Grease a standard ceramic or glass loaf pan.
Stir together flour, baking powder, salt and spices in a mixing bowl.
With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
Stir in sweet potatoes, pecans and raisins.
Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
Cool in pan for 15 minutes. Remove from pan.
Let cool another 15 minutes before slicing.
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.