334-584-7875

To Your Health Sprouted Flour Co.

Mushroom & Walnut Stuffing

Walnuts

Mushroom & Walnut Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Mushroom & Walnut Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 14 cups Sprouted bread, cubed (1/2-inch cube)
  • 8 tablespoons Organic unsalted butter, divided
  • 1 pound Organic mushrooms, sliced
  • 1/3 cup Sherry
  • 2 Medium organic yellow onions, chopped
  • 5 Ribs organic celery, chopped
  • 4 Cloves organic garlic, shopped
  • 2-3 cups Home-made or organic chicken broth
  • 4 large eggs, preferably organic or pastured
  • 1/4 teaspoon Each, sea salt and black pepper
  • 1 1/2 teaspoons sea salt
  • 1 cup Walnuts, lightly toasted and chopped
  • 6 ounces Swiss cheese, grated
  • 1/2 cup Fresh organic parsley, chopped
  • 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
  3. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
  4. Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
  5. In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
  6. In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
  7. Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
  8. Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
Share this Recipe

Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake

 pound-cake

Peggy’s Sweet Cream Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peggy’s Sweet Cream Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
  1. 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.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. 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.
  6. 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.
Share this Recipe

Phone 334-584-7875

Connect with us