Skillet Cornbread with Sprouted Lentil Flour
Ingredients
- 1 1/2 cups sprouted cornmeal
- 1 cup sprouted lentil flour (or sprouted flour of choice)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups goat milk kefir
- 2 large eggs
- 6 tablespoons melted butter
- 2 tablespoons melted butter (for the skillet)
Servings: Skillet
Units:
Instructions
- In a large mixing bowl combine the sprouted cornmeal, sprouted lentil flour, baking soda, and salt.
- Whisk the eggs and kefir till combined, add to the dry ingredients, and mix thoroughly.
- Add the melted butter to the mix.
- Pour the mixture into greased eight-inch skillet.
- Place in a 350-degree preheated oven and cook for 30 minutes.
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Baked Apple Cinnamon Oatmeal
Ingredients
- 1 pound apples
- 2 cups sprouted rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup Walnuts
- 2 cups milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup maple syrup
Servings:
Units:
Instructions
- Butter a 2-quart casserole. Preheat oven to 350°.
- Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
- In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
- Add milk, stir and set aside to soak for 30 min.
- In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
- After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
- Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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Gluten–Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
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Pie Crust
Ingredients
- 1/3 cup sprouted barley flour (can substitute millet flour for a non-gluten version)
- 1/3 cup sprouted brown rice flour
- 1/3 cup sprouted quinoa flour
- 1/2 cup melted butter
Servings:
Units:
Instructions
- In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
- Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
- If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
Recipe Notes
*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes
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Caraway Puffs
Ingredients
- 2 packets of Dry Active yeast
- 1/2 cup + 3-4 tablespoons warm water (105-115 degrees)
- 2 cups small-curd (whole fat) cottage cheese
- 1/4 cup date or maple sugar
- 2 tbsp sea salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 4 1/2 sprouted wheat flour
- melted butter
Servings:
Units:
Instructions
- Combine yeast and warm water in a large mixing bowl; stir and set aside.
- Heat cottage cheese over low heat until lukewarm.
- Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
- Gradually add sprouted flour, stirring until dough leaves the sides of the mixing bowl. I like to use my hands or my Kitchen Aide stand mixer.
- Cover and let rise in a warm place, free from drafts, 1 hour.
- Stir dough down. Spoon into two well-greased muffin pans.
- Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
- Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
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Gluten-Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sorghum flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
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