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Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter

Banjo’s Cast Iron Sprouted Cornbread
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Banjo’s Cast Iron Sprouted Cornbread
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Ingredients
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted white wheat flour OR all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted oat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup greek yogurt
  • 3/4 cup almond milk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
  • 2 stilks butter room temperature
  • 1 tablespoon honey
  • 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
  • 1 teaspoon kosher salt
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Instructions
  1. Place cast-iron skillet in oven and set to 350
  2. Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
  3. In a bowl, combine cornmeal, flour, baking soda, and salt
  4. In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
  5. Combine egg/buttermilk mixture and dry cornmeal/flour
  6. Add 6 tablespoons of melted butter
  7. Fold or stir until all ingredients are mixed together. Do Not Over Mix
  8. Remove skillet from oven, distribute butter evenly in the pan
  9. Add butter to the skillet, spread evenly
  10. Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
  11. Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
  1. Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
  2. Combine all the ingredients
  3. Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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Ingredients
Shortbread Ingredients:
  • 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2 cups organic sprouted flour of choice
  • 1/3 cup organic sugar
  • 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup honey
  • 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup organic heavy cream
  • 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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Instructions
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Sprouted Corn Muffins with Honey Mascarpone

Sprouted Corn Muffins with Honey Mascarpone
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Sprouted Corn Muffins with Honey Mascarpone
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Ingredients
  • 1 cup organic sprouted flour of choice
  • 1 cup organic sprouted yellow corn meal
  • 1/2 cup organic sugar or sweetener of choice
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 large organic or pastured eggs
  • 1 cup organic whole buttermilk at room temperature
  • 1 stick organic unsalted butter, melted
  • 1 cup organic corn kernels (fresh or frozen)
  • 1/2 cup mascarpone cheese
  • 1 1/2 tablespoons honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
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Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Healthy Sprouted Banana Oatmeal Smoothie

Healthy Sprouted Banana Oatmeal Smoothie
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Healthy Sprouted Banana Oatmeal Smoothie
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Ingredients
  • 1/4 cup sprouted organic rolled oats
  • 1/2 cup organic whole milk plain yogurt
  • 1 ripe organic banana
  • 1/4 cup organic almond butter
  • 2/3 cup sprouted organic almond milk
  • 2 teaspoons honey (or sweetener of choice)
  • 1/4 teaspoon ground cinnamon or nutmeg
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Instructions
  1. Place all ingredients in your blender.
  2. Blend until smooth.
  3. Drink immediately. Oatmeal smoothies thicken as they sit.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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SUPER EASY & FAST Sprouted Cornmeal Biscuits

SUPER EASY & FAST Sprouted Cornmeal Biscuits
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SUPER EASY & FAST Sprouted Cornmeal Biscuits
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Ingredients
  • 1 1/3 cups sprouted flour (I like sorghum)
  • 1/3 cup sprouted corn meal
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoons sea salt
  • pinch of cayenne pepper
  • 6 tablespoons cold organic butter, diced
  • 2/3 cup organic half & half
  • 1 tablespoon honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
  3. Stir in half-&-half and honey. Let sit 5 minutes.
  4. Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
  5. Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey

Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Ingredients
  • 1/2 cup organic sprouted rolled oats
  • 1 cup almond milk (more as needed)
  • 1/2 cup frozen berries of your choice
  • 3 tablespoons honey
  • 1/3 cup vanilla yogurt or greek yogurt
  • 1/4 cup ice
Servings:
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Instructions
  1. Add sprouted rolled oats to the blender and pulse until it becomes a powder.
  2. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately
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Overnight Sprouted Rolled Oats

Overnight Sprouted Rolled Oats
Votes: 31
Rating: 2.19
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Overnight Sprouted Rolled Oats
Votes: 31
Rating: 2.19
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Ingredients
  • 1 1/2 cups sprouted rolled oats
  • 1/2 cup yogurt
  • 1 tbsp honey
  • 1 orange and lemon zest
  • 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
  • 1 tbsp almonds
  • 1 tbsp pecans
  • dash of cinnamon for garnish
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Instructions
  1. Soak rolled sprouted oats overnight in milk.
  2. Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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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
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. 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.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. 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.
  8. 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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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Sprouted Barley Salad with Almonds and Apricots

Sprouted Barley Salad with Almonds and Apricots
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Sprouted Barley Salad with Almonds and Apricots
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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
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Instructions
  1. 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.
  2. Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
  3. 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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Sprouted Cornmeal Cornbread

cornbread

Sprouted Cornmeal Cornbread
Votes: 44
Rating: 3.2
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Sprouted Cornmeal Cornbread
Votes: 44
Rating: 3.2
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Ingredients
  • 1 3/4 cups organic sprouted cornmeal
  • 2 tsp aluminum-free baking powder
  • 1 tsp sea salt
  • 2 large eggs, organic or pastured
  • 1 Tbsp honey
  • 2 cups whole fat organic buttermilk
  • 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
Servings:
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Instructions
  1. Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
  2. In a small bowl whisk together the cornmeal, baking powder, and salt.
  3. In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
  4. Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
  5. Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
  6. Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes

Variations:

Mix your favorite chopped fresh herbs into the batter for a dinner bread.

Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)

 

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Improved Pizza Crust

Improved Pizza Crust

Improved Pizza Crust
Votes: 48
Rating: 2.75
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Improved Pizza Crust
Votes: 48
Rating: 2.75
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Ingredients
  • 1 cup plus 3 tablespoons water
  • 3 tablespoons olive oil
  • 3 cups sprouted flour (red wheat or spelt works best)
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons honey
  • 1 packet dry active yeast
  • 2 tablespoons dried herbs of choice (optional)
Servings:
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Instructions
  1. Place all ingredients in a food processor and mix well.
  2. Continue to blend for about 2 minutes.
  3. Let dough rise in processor bowl for about 1 hour.
  4. Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
  5. Let dough rest for 15–20 minutes. Load with favorite toppings.
  6. Bake at 450 degrees for 12–15 minutes.
  7. Let pizza rest for about 5 minutes before cutting.
Recipe Notes

I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.

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Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits
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Spiced Pumpkin Biscuits
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Ingredients
  • 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
  • 1 1/4 teaspoons pumpkin pie spice
  • 1/3 cup plus 2 tablespoons full-fat buttermilk
  • 5 tablespoons cold organic butter, cut into small pieces
  • 2 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
  • 3 tablespoons honey
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
  4. Combine buttermilk and honey with whisk until well blended.
  5. Add canned pumpkin and blend well.
  6. Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
  7. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  8. Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
  9. Fold dough crosswise into thirds. Reroll dough and repeat process.
  10. Gently roll or pat to a ¾" thickness.
  11. Using a biscuit cutter, cut about 14 biscuits from dough.
  12. Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
  13. Bake at 400 degrees for 14 minutes or until golden.
  14. Remove from pan.
  15. Cool 2 minutes on wire racks.
  16. Serve warm with lots of butter.
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Peggy’s Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe
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Peggy's Best Batter Bread Recipe
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Ingredients
  • 3 cups organic sprouted flour (your choice)
  • 2 cups organic whole buttermilk or kefir (possibly more)
  • 3 organic eggs, slightly beaten
  • 1 teaspoon sea salt
  • 1/3 cup honey
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • • Herbs, spices, or fruit of choice
Servings:
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Instructions
  1. Mix flour and buttermilk into a batter in a large bowl.
  2. Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
  3. Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
  4. Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool slightly and remove from loaf pan. Cool completely on a wire rack.
  6. Great for slicing and toasting.
Recipe Notes

MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.

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Walnut-Fig Bread

Walnut-Fig Bread

Walnut-Fig Bread
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Walnut-Fig Bread
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Ingredients
  • 1 1/4 cups warm water (85-100°)
  • 1 tablespoon honey
  • 1 tablespoon active dry yeast
  • 3 cups sprouted red wheat flour, plus more for dusting
  • 1 cup sprouted rye flour
  • 2 cups chopped dried figs
  • 2 tablespoons fennel seeds
  • 2 tablespoons Celtic salt
  • 1 cup toasted and chopped walnuts
Servings:
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Instructions
  1. Pre-heat oven to 375°.
  2. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
  3. Let stand about 5 minutes until bubbly.
  4. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
  5. Add yeast mixture and blend with hands until a ragged dough forms.
  6. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  7. Transfer dough to a clean bowl that has been coated lightly with olive oil.
  8. Cover loosely with plastic wrap.
  9. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  10. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
  11. Shape dough into a ball.
  12. Pull seams in toward bottom to stretch and smooth the top.
  13. Brush a baking sheet lightly with olive oil.
  14. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
  15. Let dough rise again in a warm place until almost doubled in bulk.
  16. Bake bread about 30 minutes until light golden brown.
  17. Loosely tent with foil and bake another 20-30 minutes.
  18. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
  19. Transfer bread to a wire rack and cool completely before slicing.
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Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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Ingredients
  • 1 1/2 cups lukewarm water
  • 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
  • 1 1/2 teaspoons sea salt
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 4 1/2 cups organic sprouted red wheat flour
  • 1 tablespoon active dry yeast
  • • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  3. Alternatively, mix the liquid ingredients in a stand mixer or by hand.
  4. Then add in the flour and knead until a smooth, uniform dough is formed.
  5. Allow to rise for 2 hours or until it has doubled in bulk.
  6. Lightly flour a work surface.
  7. Divide the dough in half and shape as desired.
  8. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  9. Cover the dough and allow to rise for 45 minutes.
  10. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  11. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  12. Brush the challah with the glaze and sprinkle with desired topping.
  13. Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
  14. Let cool on a wire rack.
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Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies
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Sprouted Lentil Flour Lemon Cookies
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Ingredients
  • 3/4 cup organic butter, softened
  • 1 cup coconut sap sugar (or sweetener of choice)
  • 2 tablespoons honey
  • 1 egg, pastured or organic
  • 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
  • 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment.
  3. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  4. Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
  5. Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
  6. Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
  7. Sprinkle with cinnamon (optional) for an extra zing.
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Sprouted Honey Whole Wheat Bread

Sprouted Honey Whole Wheat

Sprouted Honey Whole Wheat Bread
Votes: 72
Rating: 3.07
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Sprouted Honey Whole Wheat Bread
Votes: 72
Rating: 3.07
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Ingredients
  • 2 cups warm filtered water
  • 1/4 cup olive oil
  • 2-4 tsp honey
  • 1 1/2 tsp sea salt
  • 6-7 cups sprouted whole wheat flour
  • 1 1/2 tbsp dry active yeast
  • 1 1/2 tbsp vinegar
Servings:
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Instructions
  1. Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
  2. Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
  3. Knead according to your machine directions (8–10 minutes if kneading by hand).
  4. Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
  5. Divide dough into portions and deflate
  6. Shape into loaves or rolls and place in greased pans.
  7. Let rise until doubled or 1" above pan.
  8. Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
  9. Cool on racks.
  10. Slice after 15 minutes, store or freeze after 3–5 hours.
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Sprouted Whole Wheat Challah

Whole Wheat Callah

Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
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I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
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I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
Ingredients
  • 1 1/2 cups lukewarm water
  • 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
  • 1 1/2 tsp sea salt
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 4 1/2 cups organic sprouted whole wheat flour or any other flour
  • 1 tbsp active dry yeast
  • optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
  1. Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  2. Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
  3. Allow to rise for 2 hours or until it has doubled in bulk.
  4. Preheat oven to 350 degrees.
  5. Lightly flour a work surface.
  6. Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  7. Cover the dough and allow to rise for 45 minutes.
  8. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  9. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  10. Brush the challah with the glaze and sprinkle with desired topping.
  11. Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
  12. Let cool on a wire rack
Recipe Notes

from: www.realfoodddigest.com by: Lisa Rose

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Maria’s Cherry Pie

Maria's Cherry Pie

Maria's Cherry Pie
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Maria's Cherry Pie
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Ingredients
Crust
  • 3 medium russet potatoes
  • 1 1/2 cups sprouted spelt flour
  • 1/2 tsp salt
Filling
  • 1/2 cup honey
  • 3 tbsp sprouted corn flour
  • 1/4 tsp salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
  • 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
  • 1/2 tsp vanilla extract
Servings:
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Instructions
Crust
  1. Boil potatoes until soft, skin and mash.
  2. Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
  1. Stir all ingredients together.
  2. Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
  3. Pour in filling and dot with 2 tablespoons cubed butter.
  4. Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
  5. Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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Interesting Home Made Yeast Recipes

Interesting Homemade Yeast Recipes
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Yeast Starter
Interesting Homemade Yeast Recipes
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Yeast Starter
Ingredients
  • 100g (1cup) +50g (1/2 cup) flour
  • 100ml (6tbsp) oil
  • 100ml (6tbsp) water
  • 10g (2tsp) honey
Servings:
Units:
Instructions
Yeast Starter
  1. Place the 100g of flour, oil, water, and honey in a bowl.
  1. Mix well and knead, adding a little more flour as needed to keep the dough from sticking to your fingers. Let rest at least 2 days near a radiator.
  2. Add the remaining 50g of flour and knead again; let rest another 2 days. Your starter is ready to use.
Homemade Yeast
  1. Make a thin batter of flour and lukewarm water.
  2. Let it stand in a warm place until it ferments and is full of bubbles. 2 cups of this liquid yeast is equal to 1 cup of old yeast.
  3. Yeast is good when it is foamy and full of beads, has a brisk pungent odor and has a snap and vim1. It is bad when it has an acid odor, is watery and has a tin film on top.
Recipe Notes
  1. vim: lively or energetic spirit; enthusiasm; vitality.
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Walnut-Fig Bread

Walnut-Fig Bread
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I love this bread with blue cheese and fig preserves.
Walnut-Fig Bread
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I love this bread with blue cheese and fig preserves.
Ingredients
  • 1 1/4 cups warm water (85-100 degrees)
  • 1 tbsp honey
  • 1 tbsp active dry yeast
  • 3 cups sprouted red wheat flour, plus more for dusting
  • 1 cup sprouted rye flour
  • 2 cups chopped dried figs
  • 2 tbsp fennel seeds
  • 2 tbsp Celtic salt
  • 1 cup cup toasted and chopped walnuts
Servings:
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Instructions
  1. Pre-heat oven to 375°. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved. Let stand about 5 minutes until bubbly.
  2. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl. Add yeast mixture and blend with hands until a ragged dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  3. Transfer dough to a clean bowl that has been coated lightly with olive oil. Cover loosely with plastic wrap. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  4. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs. Shape dough into a ball. Pull seams in toward bottom to stretch and smooth the top.
  5. Brush a baking sheet lightly with olive oil. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap. Let dough rise again in a warm place until almost doubled in bulk.
  6. Bake bread about 30 minutes until light golden brown. Loosely tent with foil and bake another 20-30 minutes. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped. Transfer bread to a wire rack and cool completely before slicing.
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Yeasted Buttermilk Bread

Yeasted Buttermilk Bread
Votes: 6
Rating: 3.83
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Yeasted Buttermilk Bread
Votes: 6
Rating: 3.83
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Ingredients
  • 4 cups spelt, kamut® or hard winter wheat flour
  • 1 1/2 cup butter, melted
  • 1/4 cup warm water
  • 1 package dry yeast
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup unbleached white flour
Servings:
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Instructions
  1. Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
  2. Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
  3. Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
  4. Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
  5. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
  6. Bake for 30 minutes at 350 degrees.
  7. Cool on racks.
Recipe Notes

This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.

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Sprouted Flour Pizza Crust

Sprouted Flour Pizza Crust
Votes: 149
Rating: 3.6
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Sprouted Flour Pizza Crust
Votes: 149
Rating: 3.6
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Ingredients
  • 1 1/8 cups water
  • 3 tbsp olive oil
  • 3 cups sprouted flour
  • 2 tbsp vital gluten (optional)
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp honey
  • 1 packet dry active yeast
  • 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
  1. Place all ingredients in a large bowl or food processor and mix well.
  2. Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
  3. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
  4. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
  5. Place it on a greased baking pan and add your toppings.
  6. Bake 8-12 minutes at 500 degrees.