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To Your Health Sprouted Flour Co.

Mimi’s Mexican Cornbread

Mimi's Mexican Cornbread
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Mimi's Mexican Cornbread
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Ingredients
  • 1 1/2 cups Sprouted Yellow Corn Meal
  • 1 cup organic cream-style corn
  • 1/2 cups cheddar cheese, grated
  • 1/4 cup Monterrey Jack cheese, shredded
  • 1 medium organic onion, chopped
  • 2 large eggs, preferably pastured
  • 1/2 cup olive oil
  • 1/4 cup organic whole milk
  • 1 4 oz. can organic chopped green chilis
  • sea salt to taste
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
  3. Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup maple sugar
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup whole buttermilk, preferably organic
  • 3 large eggs, preferably pastured
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 cup organic butter, melted
  • Orange Glaze
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Roasted Sweet Potato & Onion Tart

onion tart

Roasted Sweet Potato & Onion Tart
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Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
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Ingredients
  • 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
  • 1 cup red onion, chopped
  • 2-3 tbsp olive oil or coconut oil
  • 1 teaspoon coarsely ground black pepper
  • 6 cooked bacon slices, crumbled
  • 1/4 cup chopped fresh parsley
  • 1 TYH pie crust dough
  • 2 cups shredded Gruyere cheese
  • 1 1/2 cups light cream, preferably raw (or organic half-n-half)
  • 4 large eggs, preferably pastured
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Toss together first 4 ingredients in a large bowl.
  3. Arrange mixture in a single layer in a parchment-paper lined baking pan.
  4. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
  5. Roll out pie-crust dough into a 12-inch circle.
  6. Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
  7. Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
  8. Bake at 425 degrees for 12 minutes.
  9. Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
  10. Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
  11. Whisk together light cream and next 3 ingredients. Pour over cheese.
  12. Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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