Fruit Crumble
Ingredients
- 6 large Peaches sliced or 5 cups blueberries
- 1/4 cup granulated Sugar
- 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
For the crumble topping:
- 1 1/2 cups sprouted flour of choice
- 1 cup packed brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup melted organic butter
Servings:
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Instructions
- Preheat oven to 375 degrees. In a large bowl, combine fruit, sugar, lemon juice, cinnamon, ginger, and sea salt.
- In a separate medium bowl, combine flour, brown sugar, salt, and cinnamon for topping. Pour in melted butter and stir until mixture is crumbly.
- Place fruit mixture in a lightly greased baking dish. Sprinkle topping evenly over fruit. Bake until topping is golden, about 45-50 minutes.
- Serve warm with vanilla ice cream or freshly whipped cream.
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Spiced Sprouted Shortbread Cookies
Ingredients
- 1 1/2 cups unsalted organic butter, softened
- 1 cup organic sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
- 3 cups sprouted flour of choice
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
Servings:
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Instructions
- 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.
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Carrot-Walnut Sprouted Loaf Cake
Ingredients
- 1 cup organic avocado oil
- 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
- 1 1/2 teaspoons aluminum-free baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup organic golden raisins
- 1/2 cup walnuts, coarsely chopped
- 3 large organic or pastured eggs
- 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
- 8 oz. organic carrots, coarsely grated (about 2 cups)
- 2 teaspoons organic light brown sugar
Servings:
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Instructions
- 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.
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Quick and Easy Sprouted Peach Bread
Ingredients
- 3 cups organic sprouted flour (your choice)
- 1 tablespoons aluminum-free baking powder
- 1 tablespoon ground cinnamon
- 3 large organic or pastured eggs
- 1 cup organic sugar (or 3/4 cup Lakanto)
- 1/2 cup Avocado Oil
- 1 tablespoon vanilla extract
- 2 cups organic peaches peeled, pitted and chopped
- 1 cup pecans, toasted and chopped (optional)
Servings:
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Instructions
- Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
- In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
- In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
- Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
- Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
- Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Ingredients
- 1/2 cup sprouted buckwheat flour
- 2 very ripe organic bananas
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons filtered water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Avocado Oil
Servings:
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Instructions
- 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.
- Serve warm with maple syrup.
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Star Spangled Sprouted Apple Pie Bites
Ingredients
Pie Crust
- 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Apple Filling
- 4 cups apples, peeled, cored and diced
- 2 tablespoon unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
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Instructions
Pie Crust
- 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.
Apple Filling
- 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.
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Coconut-Carrot Morning Glory 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
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
- Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
- 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.
- Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
- 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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Naturally Sweetened Chewy Molasses Cookies
Ingredients
- 2 cups sprouted flour of choice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 9 tablespoons Unsalted Organic Butter softened
- 3/4 cup honey
- 1/4 cup organic black strap molasses
- 2 eggs
- organic turbinado sugar for dusting
Servings:
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Instructions
- In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
- Add the eggs, one at a time, mixing for about 30 seconds each.
- Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
- Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
- Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
- Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
- Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea salt
Servings:
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Instructions
- Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
- Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Sprouted Barley Salad with Almonds and Apricots
Ingredients
- 1 1/2 Cups Sprouted Barley
- 4 1/2 Cups filtered water
- 1-2 Tablespoons organic olive oil
- 1 Organic Red Onion Thinly Sliced
- 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
- 1/2 Cup Sprouted Almonds Sliced or Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Cup Plain Organic Full-Fat Yogurt
- 2 Tablespoons honey
- 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon sea salt
- 1 Pinch ground nutmeg
Servings:
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Instructions
- 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.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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Apple Cider Donuts
Ingredients
- 2 1/2 cups Organic raw apple cider
- 1/2 cup Organic apple, peeled and grated
- 1/2 cup Organic apple butter
- 1 1/2 tablespoons raw apple cider vinegar
- 1/2 teaspoon vanilla extract
- 4 ounces Organic unsalted butter, softened
- 1/2 cup Organic or maple sugar
- 1 large egg, preferably pastured or organic
- 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
- Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
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Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Carrot Cake
Ingredients
Carrot Cake:
- 4 pastured or organic eggs
- 2 cups maple sugar (or sugar of your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted white wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
Icing:
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
Servings:
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Instructions
- Beat eggs until fluffy; add sugar gradually.
- Pour oil into sugar mixture slowly; beat well.
- Sift dry ingredients together.
- Add to batter in 3 additions; beat well after each.
- Fold in carrots.
- Pour into 3 well-buttered 9–inch layer pans.
- Bake at 350 degrees for 35 minutes.
- Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
- Using an electric mixer beat the cream cheese and butter together until light and creamy.
- Add the vanilla and blend.
- Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
- Spread between cooled cake layers and on top and sides.
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Sweet Potato Pecan Bread
Ingredients
- 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
- 2 eggs, lightly beaten
- 2 teaspoons aluminum-free baking powder
- 6 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup maple sugar (or sweetener of choice)
- 1/2 cup golden organic raisins or chopped dates
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Peach Bread
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
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- 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.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- 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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Sour Cream Apple Pie
Ingredients
- 1 unbaked sprouted pie crust
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons sprouted flour (your choice)
- 1 slightly beaten egg, organic or pastured
- 1/4 teaspoon sea salt
- 3-4 cups chopped organic apples
Topping
- 1/2 cup organic sugar
- 1/4 cup organic butter, softened
- 1/3 cup sprouted flour (your choice)
- 1/2 teaspoon ground cinnamon
Servings:
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Instructions
- Mix sour cream, flour, salt, vanilla, egg and apples together.
- Pour into pie crust; bake at 400 degrees for 25 minutes.
- Mix topping ingredients well.
- Will be crumbly.
- Remove pie from oven after 25 minutes.
- Cover with topping and bake an additional 20 minutes.
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Sprouted Praline Rugelach
Ingredients
- 8 ounces organic or raw cream cheese, softened
- 1 cup raw or organic butter, softened
- 3/4 cup organic sugar
- 3 teaspoons vanilla extract, divided
- 1 teaspoon sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tablespoons cane or maple syrup
- 2 tablespoons heavy raw or organic cream
- 1/2 teaspoon ground cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
- Gradually add flour, blending well.
- Divide dough into 4 equal portions flattening each into a disc.
- Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
- Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
- Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
- Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
- Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees.
- Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
- Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
- Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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Brandied Apricot Teacakes
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:
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Instructions
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
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Pumpkin-Date Corn Bread
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup sprouted yellow corn flour
- 2/3 cup organic brown sugar
- 2 teaspoons each aluminum-free baking powder AND baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup chopped dates
- 1 cup mashed organic pumpkin (or canned)
- 1 cup whole organic or raw milk
- 1 cup olive oil or 3 tablespoons coconut oil
- 2 organic or pastured eggs, beaten
Servings:
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Instructions
- Heat oven to 350°.
- Lightly grease a 5"x9" loaf pan with butter.
- Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
- Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool on a wire rack for 15 minutes.
- Remove from pan and cool completely on rack.
- *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes
*Can substitute 1 cup water w/1 teaspoon lemon juice
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Zucchini Cake
Ingredients
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
Servings:
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Instructions
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
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Peggy’s Apple Cake
Ingredients
- 6 granny smith apples, peeled and cubed
- 1/2 cup maple sugar or organic sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- 3 cups sprouted flour (gluten or non-gluten)
- 3 teaspoons aluminum-free baking powder
- 2 cups maple sugar or organic sugar
- 3/4 teaspoon sea salt
- 4 eggs, lightly beaten - organic or pastured
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
- Peel and chop apples (this cake would be great using pears as well) into a bowl.
- Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
- Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
- Stir to blend well.
- Add coconut oil and eggs and stir.
- Add milk and blend well.
- Stir in vanilla.
- Pour batter into a greased 9x13“ baking dish.
- Spoon the chopped apples over the batter.
- Sprinkle with extra maple or coconut sap sugar.
- Bake at 350 degrees for one hour or until done.
- Great by itself or with whipped cream.
Recipe Notes
Jeff and I even enjoy it warm with butter and honey for breakfast.
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Gingerbread Muffins
Ingredients
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Servings:
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Instructions
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
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Totsie and Jo’s Ginger Cookies
Ingredients
Combine in a mixing bowl
- 1 1/2 cups light extra virgin olive oil
- 1/2 cup molasses
- 2 cups rapadura or sucanat
- 2 free-range eggs
Sift together in a separate large bowl
- 4 cups sprouted spelt or wheat flour
- 4 tsp aluminum-free baking soda
- 1 tsp Celtic salt
- 1 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
Servings:
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Instructions
- Pour the combined wet ingredients into the combined dry ingredients and blend well.
- Refrigerate your dough for 2–3 hours.
- Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets.
- Bake at 375 degrees for about 10–12 minutes.
Recipe Notes
Chilled dough can be rolled and cut out into desired shapes. Decorate with royal icing for beautiful Christmas cookies!
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Sprouted Pumpkin Spice Cookies
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:
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Instructions
- Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
- Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
- 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
- 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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