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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
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Buckwheat Chocolate Chip Cookies
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Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Brown Sugar Shortbread with Garam Masala

Brown Sugar Shortbread with Garam Masala
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Rating: 4
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Brown Sugar Shortbread with Garam Masala
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Rating: 4
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Ingredients
  • 3/4 Cup organic butter Softened
  • 1/4 Cup organic brown sugar
  • 1 3/4 Cups Sprouted Ancient Grain Baking Mix
  • 1/2 Teaspoon Garam Masala
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugar until fluffy. Add Garam Masala and combine well.
  3. Stir in flour slowly. If dough ends up too crumbly, add more butter 1 tablespoon at a time.
  4. On a lightly floured surface, roll out dough and make cookies using a cookie cutter or make squares with a pizza wheel. Bake on an un-greased cookie sheet for 12-14 minutes.
  5. Remove from pan and cool on wire rack. Pairs nicely with eggnog, spiced chai, or hot apple cider.
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Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread
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Pumpkin-Date Corn Bread
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2/3 cup organic brown sugar
  • 2 teaspoons each aluminum-free baking powder AND baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup chopped dates
  • 1 cup mashed organic pumpkin (or canned)
  • 1 cup whole organic or raw milk
  • 1 cup olive oil or 3 tablespoons coconut oil
  • 2 organic or pastured eggs, beaten
Servings:
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Instructions
  1. Heat oven to 350°.
  2. Lightly grease a 5"x9" loaf pan with butter.
  3. Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
  5. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool on a wire rack for 15 minutes.
  7. Remove from pan and cool completely on rack.
  8. *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes

*Can substitute 1 cup water w/1 teaspoon lemon juice

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