334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Flour Sugar Cookies

Sprouted Flour Sugar Cookies
Votes: 10
Rating: 2.2
You:
Rate this recipe!
Print Recipe
Sprouted Flour Sugar Cookies
Votes: 10
Rating: 2.2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3/4 cup organic butter softened
  • 1 cup maple sugar
  • 2 eggs, organic or pastured
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sprouted spelt, wheat, or brown rice flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Celtic salt
  • water
Servings:
Units:
Instructions
  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
  2. Chill dough at least one hour or overnight.
  3. Preheat oven to 400°F.
  4. Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
  5. Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
Share this Recipe

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Buttermilk-Poppy Seed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings:
Units:
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.
Share this Recipe

Sour Dough English Muffins

Sour Dough English Muffins

Sour Dough English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sour Dough English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Preferment:
  • 3/4 - 1 cup of sourdough starter
  • 1 teaspoon maple sugar
  • 1 1/4 cups filtered water
  • 2 cups sprouted red wheat flour
Dough:
  • 2 cups sprouted wheat or spelt flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • All of preferment
Servings:
Units:
Instructions
  1. Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
  2. Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
  3. Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
  4. Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
  5. Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
  6. Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
  7. Preheat frying pan on medium low. When you add butter it should sizzle.
  8. Butter your pan MINIMALLY.
  9. Cook muffins 4 minutes – down side should get brown.
  10. Flip muffins and depress SLIGHTLY if needed to flatten down side.
  11. Cook 4 minutes on other side.
  12. Adjust stove heat if muffins cook too fast/slow.
Share this Recipe

German Chocolate Cake

German Chocolate Cake
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
German Chocolate Cake
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
Ingredients
Cake:
  • 4 ounces chopped or grated organic chocolate
  • 1/2 cup boiling water
  • 1 cup raw or organic butter, softened
  • 2 cups maple sugar
  • 4 pastured or organic eggs, yolks separated from whites
  • 1 teaspoon vanilla
  • 2 1/2 cups sprouted white wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
  • 1 cup light organic or raw cream
  • 1 cup coconut sap sugar or muscavado
  • 3 pastured or organic egg yolks, beaten
  • 1/2 cup raw or organic butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked organic coconut
  • 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
  1. Preheat your oven to 350 degrees.
  2. Butter and flour 3 round cake pans.
  3. Line each with wax paper or natural parchment.
  4. Place chopped or grated chocolate in a small glass or ceramic bowl.
  5. Add boiling water and stir until melted. Set aside to cool.
  6. In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
  7. Add melted chocolate and vanilla and blend well.
  8. In a separate bowl mix flour, baking soda and salt together.
  9. Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
  10. Blend until batter is smooth.
  11. In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
  12. Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
  13. Divide your batter between your prepared cake pans.
  14. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool layers 15 minutes before removing to cooling rack.
  16. Slowly remove the wax paper from each inverted layer.
Frosting:
  1. In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
  2. Stir until melted and continue stirring for 12 minutes.
  3. Stir in the coconut and toasted pecans.
  4. Remove frosting from heat and let cool until firm and easy to spread.
  5. Frost a layer and place another on top.
  6. Frost top of cake (and sides if frosting recipe doubled).
  7. You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
Share this Recipe

Cranberry Apple Casserole

Cranberry Apple Casserole

Cranberry Apple Casserole
Votes: 3
Rating: 2.67
You:
Rate this recipe!
Print Recipe
Cranberry Apple Casserole
Votes: 3
Rating: 2.67
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup whole organic cranberries
  • 1 1/2 cups un–peeled organic apples, chopped
  • 3/4 cup maple sugar
  • 1/2 cup chopped nuts
  • 1/2 cup muscavado or coconut sap sugar
  • 2/3 cup sprouted flour (your choice)
  • 1/2 cup sprouted rolled oats
  • 1/2 cup raw or organic butter, softened
Servings:
Units:
Instructions
  1. Combine cranberries, apples and maple sugar in an ovenproof baking dish.
  2. Mix nuts, muscavado sugar, butter and rolled oats with flour (will be like a moist paste. Add 1 tablespoon of water if needed) and pat on top of cranberry/apple mixture.
  3. Bake at 350 degrees for 45 minutes or until browned and bubbly.
Share this Recipe

Beer-Battered Fried Fish

Beer-Battered Fried Fish

Beer-Battered Fried Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Beer-Battered Fried Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • Beef tallow (could also use lard or coconut oil)
  • 2 pounds grouper fillets, cut into pieces (can substitute your favorite fish)
  • 1 teaspoon Celtic salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups sprouted white wheat flour Try sprouted sorghum flour for a gluten-free version
  • 1 1/2 teaspoons maple sugar
  • 1 teaspoon Celtic salt
  • 1 (12 oz.) bottle beer (not light)
  • 1 teaspoon hot sauce
Servings:
Units:
Instructions
  1. Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
  2. Sprinkle fish with salt and pepper.
  3. Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
  4. Dip fish in batter, allowing excess batter to drip off.
  5. Gently lower fish into hot tallow.
  6. Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
  7. Place fried fish on a wire rack or on paper towels.
Share this Recipe

Poppy Seed-Swiss Cheese Batter Bread

Poppy Seed-Swiss Cheese

Poppy Seed-Swiss Cheese Batter Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Poppy Seed-Swiss Cheese Batter Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 1/2 cups sprouted white wheat flour
  • 1 1/2 tbsp aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 tbsp maple sugar
  • 1/3 cup cup cold butter, cut in pieces
  • 2 cups (8 oz.) grated Swiss cheese
  • 1 tbsp poppy seeds
  • 2 eggs, slightly beaten
  • 1 1/2 cups plus 3 tablespoons (whole fat) milk
  • 2 teasoons prepared mustard
Servings:
Units:
Instructions
  1. Combine first 4 ingredients in a large bowl.
  2. Cut in butter with a pastry blender until mixture resembles coarse meal.
  3. Stir in cheese and poppy seeds.
  4. Make a well in the center of mixture.
  5. Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened.
  6. Spoon batter into a greased and floured 9 x 5-inch loaf pan.
  7. Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.)
  8. Cool bread in pan for 10 minutes before removing.
  9. Yield one loaf.
Share this Recipe

French Ice Cream Cookies

ice cream cookies

French Ice Cream Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
French Ice Cream Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
Ingredients
  • 1/2 cup raw organic butter softened
  • 1/2 cup maple sugar
  • 1 pastured egg, lightly beaten
  • 1/2 tsp salt
  • 1 cup sprouted wheat or sifted sprouted spelt flour (lightly measured, not tamped down
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
  1. Cream butter and sugar.
  2. Add the flour and salt. Beat vigorously.
  3. Add vanilla.
  4. Drop onto a parchment lined cookie sheet like small marbles, spaced well apart.
  5. Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
Share this Recipe

Emily’s Mom’s Sticky Buns

sticky buns

Emily's Mom's Sticky Buns
Votes: 13
Rating: 3
You:
Rate this recipe!
Print Recipe
Emily's Mom's Sticky Buns
Votes: 13
Rating: 3
You:
Rate this recipe!
Print Recipe
Ingredients
Preparing the topping
  • 1/2 butter, melted
  • 1 cup muscovado sugar
  • 1/2 cup maple sugar
  • 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
  • 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
  • 3/4 cup muscovado sugar
  • 1 tsp salt
  • 6 3/4 tsp dry active yeast (3 packets)
  • 1/2 cup butter softened
  • 1 cup warm filtered water
  • 3 pastured eggs
  • 2 tbsp extra butter
  • 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
  1. Butter 2 9" square or round pans
  2. Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
  3. Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
  4. Add remaining flour to dough; knead 8-10 minutes. Half dough.
  5. Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
  6. Brush on half of extra butter and sprinkle on coconut sap sugar.
  7. Roll from short end to get tube 9" long. Cut into 1" buns.
  8. Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
  9. Bake at 375 degrees for 20–25 minutes.
  10. Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes

Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.

Share this Recipe

Sprouted Pumpkin Spice Cookies

Pumpkin Spice Cookies

Sprouted Pumpkin Spice Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Sprouted Pumpkin Spice Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup rapadura
  • 1/2 cup organic sugar
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 cup organic raisins
Cream Cheese Frosting Recipe
  • 1 8-oz. package of cream cheese
  • 1/4 cup butter softened
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
Sprouted Flour Pumpkin Spice Cookies
  1. Preheat oven to 350 degrees.
  1. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
  2. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
  3. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
  1. Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
Share this Recipe

Cheesy Grits Souffle

Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 tsp salt divided
  • 2 cupa uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2 cups (8oz) Sharp Cheddar Cheese grated
  • 6 tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp maple sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  3. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  4. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
Share this Recipe

Phone 334-584-7875

Connect with us