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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing

Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 2
Rating: 5
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 2
Rating: 5
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Ingredients
Spiced Applesauce Cake
  • 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
  • 1 teaspoon French sea salt or 1/2 tsp table salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
  • 2 eggs
  • 1 cup apple butter or applesauce
  • 1/2 cup fresh apple cider
  • 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
  • 8 ounces cream cheese, room temp
  • 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
Apple Cider Caramel Sauce
  • 1 quart fresh apple cider
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
Units:
Instructions
Spiced Applesauce Cake
  1. Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
  2. Softly whisk all dry ingredients together.
  3. In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
  4. Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
  5. Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
  6. Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
  1. Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
  1. In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Sprouted Pumpkin Oat Bread

Sprouted Pumpkin Oat Bread

by @thebalancedblend, the latest winner in our recipe contest!

 


Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
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Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
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Ingredients
  • 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
  • 1 tablespoon organic chai seeds
  • 1 scoop vanilla protein powder
  • 1 teaspoon aluminum-free baking soda
  • 1 tablespoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 2 pastured eggs
  • 1 handful pistachios, crushed
  • TYH simply sprouted granola
  • pumpkin pie spice
Servings:
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Instructions
  1. Preheat oven to 375 and grease bread pan,
  2. In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
  3. In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
  4. Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
  5. Pour into bread pan and let batter sit for a few minutes to thicken up.
  6. Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
  7. Bake 30-40 minutes or until toothpick into center comes out clean.
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
Votes: 0
Rating: 0
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Sprouted Pumpkin Seed Apple Muffins
Votes: 0
Rating: 0
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Ingredients
  • 1 1/4 Cup organic sprouted flour
  • 3/4 Cup organic sugar
  • 1/2 Cup Sprouted Pumpkin Seeds Chopped
  • 1/4 Cup Flax Meal
  • 1/4 Cup sprouted rolled oats
  • 1 1 /2 Tablespoons baking powder
  • 1/2 Teaspoon salt
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon Fresh Ginger Minced Finely
  • 1/2 Teaspoon nutmeg
  • 2 Whole eggs
  • 2 Cups Organic Apples ChoppedLeave Skin On
  • 1/2 Cup coconut oil Melted
  • 2 Tablespoons water
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Peggy’s Apple Cake


Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Peggy's Apple Cake
Votes: 13
Rating: 4.31
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Ingredients
  • 6 granny smith apples, peeled and cubed
  • 1/2 cup maple sugar or organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • 3 cups sprouted flour (gluten or non-gluten)
  • 3 teaspoons aluminum-free baking powder
  • 2 cups maple sugar or organic sugar
  • 3/4 teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons full fat milk
Servings:
Units:
Instructions
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.

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Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 5
Rating: 4
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Sugar and Spice Coffeecake
Votes: 5
Rating: 4
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Ingredients
  • 1 cup muscavado sugar (or sweetener of choice)
  • 1 tsp baking powder
  • 1/2 cup coconut oil
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup raising (optional)
  • 1/2 cup maple or coconut sap sugar
  • 1 cup crispy nuts, chopped
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup whole fat sour cream
  • 1/2 tsp nutmeg
  • 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
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Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
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Wilmington Squash Soup

squash soup

Wilmington Squash Soup
Votes: 0
Rating: 0
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Wilmington Squash Soup
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Ingredients
Herbal base
  • 2 tbsp butter
  • 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
  • 1 garlic clove minced
  • 1 red pepper chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil chopped
Squash soup
  • 2-3 lbs organic butternut squash peeled and chopped
  • 1/2 lb naturally cured ham
  • 1 15 oz. can organic diced tomatoes
  • 4 cups chicken stock
  • 1/2 tsp ground allspice
  • 1/2 tsp mace
  • 1 pinch nutmeg
  • 2 tbsp curry powder
  • salt and pepper to taste
Servings:
Units:
Instructions
Herbal base
  1. Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
  1. Add these ingredients to your pot and bring to a boil.
  2. Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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