Peggy’s Sweet Cream Pound Cake
Ingredients
- 0.5 pound organic butter softened
- 3 cups organic sugar
- 1 teaspoon vanilla extract
- 3 cups sprouted flour
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- 1 Pinch sea salt
- 6 large eggs preferably organic or pastured
Servings:
Units:
Instructions
- Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
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Orange Rice Salad
Ingredients
- 2 cups cooked sprouted brown rice
- 4 cups whole organic milk
- 3/4 cup organic sugar
- 1 cup heavy organic cream
- 2 large eggs, preferably pastured or organic
- 1 cup chopped fresh or drained canned organic pineapple
- 1 1/2 tablspoons orange zest
- 1 1/2 tablespoons lemon zest
- 1 teaspoon orange or vanilla extract
Servings:
Units:
Instructions
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs.
- Whisk 2 tablespoons hot rice mixture into cream mixture.
- Reduce heat to low; stir cream mixture into remaining rice mixture.
- Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
- Remove from heat. Stir in pineapple and next 3 ingredients.
- Serve hot or cold with desired toppings.
- *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
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Peggy’s Sweet Cream Pound Cake
Peggy’s Sweet Cream Pound Cake
Ingredients
- 1/2 pound organic butter, softened
- 3 cups sucanat, coconut sap sugar, or maple sugar
- 1 tablespoon vanilla extract
- 3 cups cups sprouted flour (your choice)
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
- Preheat your oven to 325 degrees. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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