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To Your Health Sprouted Flour Co.

Chicken & Cornbread Dressing

Chicken & Cornbread dressing

Chicken & Cornbread Dressing
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Chicken & Cornbread Dressing
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Ingredients
  • 1 cup chopped organic sweet onion
  • 1 cup chopped organic celery
  • 1 tablespoon dried sage (or 2 tbsp. fresh)
  • 1 teaspoon each salt and pepper
  • 2 tablespoons butter or lard
  • 2 cups sprouted yellow corn flour or cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (aluminum-free)
  • 2 cups whole buttermilk (organic or raw)
  • 1/2 cup sprouted flour (your choice)
  • 2 large organic or pastured eggs, lightly beaten
  • 1/4 cup organic butter, melted
  • 2 tablespoons organic sugar (optional)
  • 2 cups chopped cooked chicken
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Instructions
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes

NOTE: A fresh garden salad makes this a great springtime supper.

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Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
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Cheesy Grits Souffle
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Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1 cup Monterrey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
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Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Rosemary Olive Oil Bread

rosemary bread

Rosemary Olive Oil Bread
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Rosemary Olive Oil Bread
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Rating: 4.57
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Ingredients
  • 2 1/2 cups sprouted white wheat flour
  • 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
  • 1/2 cup chopped walnuts
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
  • 1/4 teaspoon sea salt
  • Grated zest of 1 lemon
  • 2 large organic or pastured eggs, lightly beaten
  • 3/4 cup sweet white wine (can substitute apple juice)
  • 1/2 cup extra virgin olive oil
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Instructions
  1. Preheat oven to 350°.
  2. Lightly coat a 9.5" x 5" loaf pan with butter.
  3. In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
  4. In another medium bowl, blend the eggs, wine, and olive oil.
  5. Stir into the dry ingredients.
  6. Transfer the batter into loaf pan and smooth the surface.
  7. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Sprouted Sally Lunn

Sprouted Sally Lunn
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Sprouted Sally Lunn
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Ingredients
  • 1 cup warm organic whole milk (100-110°)
  • 1 envelope Active Dry yeast
  • 1 teaspoon organic sugar
  • 4 cups sprouted red wheat flour
  • 1/4 cup organic sugar
  • 1 teaspoon sea salt
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup warm water (100-110°)
  • 1/2 teaspoon baking soda
  • 1/2 cup organic butter, melted
Servings:
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Instructions
  1. Preheat oven to 400°.
  2. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
  3. Stir together flour and next 2 ingredients in a large bowl.
  4. Stir in eggs until well blended (Dough will look shaggy.)
  5. Stir together warm water and baking soda.
  6. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
  7. Spoon batter into a well-buttered tube pan.
  8. Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
  9. Carefully place pan in preheated oven. Try not to agitate dough.
  10. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
  11. Remove from pan to a wire rack, and cool 30 minutes before slicing.
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