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To Your Health Sprouted Flour Co.

Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
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Baked Apple Cinnamon Oatmeal
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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:
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Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. 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°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. 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.
  7. 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

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 2
Rating: 5
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Gluten–Free Banana Bread
Votes: 2
Rating: 5
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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:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
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Pie Crust

Pie Crust

Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch 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:
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Instructions
  1. 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.
  2. 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.
  3. 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

Caraway Puffs

Caraway Puffs
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Caraway Puffs
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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:
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Instructions
  1. Combine yeast and warm water in a large mixing bowl; stir and set aside.
  2. Heat cottage cheese over low heat until lukewarm.
  3. Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
  4. 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.
  5. Cover and let rise in a warm place, free from drafts, 1 hour.
  6. Stir dough down. Spoon into two well-greased muffin pans.
  7. Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
  8. 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

Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
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Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
You:
Rate this recipe!
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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
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. 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.
  4. 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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