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To Your Health Sprouted Flour Co.

Black Bean Tortillas

Black Bean Tortillas
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Black Bean Tortillas
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Ingredients
  • 1 1/2 cups sprouted white wheat flour
  • 1/2 cup Sprouted Black Bean Flour
  • 1 teaspoon aluminum-free baking powder
  • 1 cup lard
  • 1/2 teaspoon salt
  • 3/4 to 1 cup hot water (115-130 degrees)
Servings:
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Instructions
  1. In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
  2. With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
  3. Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
  4. Roll balls out to desired thickness on a lightly dusted surface.
  5. heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
  6. Serve immediately.
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To Your Health’s Sprouted Purple Corn Tortillas


To Your Health’s Sprouted Purple Corn Tortillas
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To Your Health’s Sprouted Purple Corn Tortillas
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Ingredients
  • 2 cups sprouted purple corn flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Celtic salt
  • 1 1/8 cups filtered water
  • 1/4 cup lard
Servings:
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Instructions
  1. Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add a tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  2. Place a floured plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  3. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in a zip lock bag. I refrigerate mine if not using them all.
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Jose’s Black Beans and Rice

Jose's Black Beans and Rice

Jose's Black Beans and Rice
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Jose's Black Beans and Rice
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Ingredients
Black Beans:
  • 1 pound sprouted black beans
  • 6 thick bacon slices, diced
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
Fried Plantain and Mojo
  • lard
  • 1 plantain, cut into ½" cubes
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1/2 cup olive oil
Sofrito
  • 7 garlic cloves
  • 2 shallots, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 2 tablespoons tomato sauce
  • 2 tablespoons roasted red bell peppers, chopped
  • 1 tablespoon tomato paste
  • Hot cooked sprouted brown rice
Servings:
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Instructions
  1. Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
  2. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
  3. Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
  4. Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
  5. Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
  6. Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
  7. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
  8. Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
  9. Fry plantain 2–3 minutes or until golden.
  10. Drain on paper towels.
  11. Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
  12. Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
  13. Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
  14. Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
  15. Add paprika and next 3 ingredients; sauté 1 minute.
  16. Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
  17. Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Corn Tortillas

Corn Tortillas

Corn Tortillas
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Corn Tortillas
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Ingredients
  • 2 cups sprouted yellow corn flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 1/8 cups water
  • 3-4 tablespoons lard
Servings:
Units:
Instructions
  1. Mix all ingredients well until a dough ball forms (about 3 minutes).
  2. If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
  3. Let dough sit, covered, for about 2 hours.
  4. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  5. Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
  6. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
  7. You can also use a tortilla press in place of the rolling pin.
  8. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  9. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
  10. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
  11. Once the second side is a little browned, remove it from the skillet and place on a plate.
  12. Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
  13. I refrigerate mine if not using them all.
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Rye Biscuits

Better Biscuits

Rye Biscuits
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Rye Biscuits
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Ingredients
  • 1 1/2 cup sprouted white wheat flour
  • 1 1/2 cup sprouted rye flour
  • 2 tbsp aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon caraway seeds
  • 3/4 cup lard
  • 1 cup plus 5 tablespoons (full fat) milk
Servings:
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Instructions
  1. Combine first 5 ingredients and mix well.
  2. Cut in lard with a pastry blender until mixture resembles coarse meal.
  3. Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
  4. Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
  5. Roll dough to ½ inch thickness; cut with a biscuit cutter.
  6. Place biscuits on an ungreased baking sheet.
  7. Bake at 450 degrees for 12-15 minutes.
  8. Yield about 15 biscuits.
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Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins
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Gingerbread Muffins
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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
  1. Beat lard and sugar together in electric mixer until creamy.
  2. Add molasses and beat until blended.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Add buttermilk and beat until blended.
  5. Combine flour and next 5 ingredients.
  6. Gradually add to buttermilk mixture and beat until blended.
  7. Spoon batter into greased muffin pans, filling two-thirds full.
  8. Bake at 350 degrees for 20-23 minutes.
  9. Remove from pans immediately.
  10. Makes about 2 ½ dozen muffins.
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