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Sprouted Shortbread with Garam Masala

Pairs perfectly with eggnog or hot apple cider.

 

 

Sprouted Shortbread with Garam Masala
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Sprouted Shortbread with Garam Masala
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Ingredients
  • 3/4 cup organic butter, softened
  • 1/4 cup organic coconut sap or brown sugar
  • 1 3/4 cups sprouted white wheat or oat flour
  • 1/2 tsp Garam Masala
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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 blend well.
  3. Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
  4. On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a pizza wheel or knife. Place shortbread pieces 1” apart on a parchment-lined baking sheet. Bake 12-14 minutes.
  5. Remove pan from oven and cool for 3 minutes. Remove shortbread from pan to a wire rack to cool completely. Store in a cookie tin or zipper bag.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
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Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
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Sprouted Raisin-Almond Butter Cookies

Sprouted Raisin-Almond Butter Cookies
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Sprouted Raisin-Almond Butter Cookies
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Ingredients
  • 1 1/4 cups your choice organic sprouted flour
  • 1/2 teaspoon baking soda
  • 1/3 cup organic almond butter
  • 2 tablespoons organic butter, softened
  • 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
  • 1/2 cup packed organic brown sugar
  • 1 1/2 teaspoons freshly grated organic orange zest
  • 1 organic or pastured egg
  • 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
  1. Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
  2. In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
  3. Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
  4. Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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Ingredients
  • 1 3/4 cups finely chopped pitted dates (about 12 ounces)
  • 3/4 cup filtered water
  • 1/3 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 2/3 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 cup sprouted flour (your choice)
  • 1 cup sprouted rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
  5. Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
  6. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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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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Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
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Power Packed Oatmeal Cookies
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Ingredients
  • 1/2 cup organic butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 Tbsp organic apple juice or apple cider
  • 1 tsp vanilla
  • 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
  • 2 cups sprouted gluten free rolled oats
  • 1/4 cup organic wheat germ
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup sprouted organic sunflower seeds
  • 1/4 cup sprouted organic almonds
  • 1/4 cup sprouted organic pumpkin seeds
  • 1/4 cup raisins
Servings:
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Instructions
  1. Preheat oven to 325°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
  3. In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
  4. Gently fold in seeds and raisins.
  5. Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown. 
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely. 
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Chocolate Apple Oaties

oaties1

 

I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.

 

During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.

 

These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.

 

Chocolate Apple Oaties
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Chocolate Apple Oaties
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Ingredients
  • 1/2 cup organic butter, softened
  • 2/3 cup unsweetened organic applesauce
  • 2 tablespoons organic apple juice or apple cider
  • 1/2 cup coconut palm sugar
  • 1 teaspoon baking soda
  • 1 teaspoon almond extract
  • 1/4 cup boiling water
  • 1 1/3 cups sprouted gluten free rolled oats
  • 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
  • 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
Servings:
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Instructions
  1. Preheat oven to 400°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
  3. In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
  4. In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
  5. Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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Carrot Cake

Carrot Cake

Carrot Cake
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Carrot Cake
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Ingredients
Carrot Cake:
  • 4 pastured or organic eggs
  • 2 cups maple sugar (or sugar of your choice)
  • 1 cup coconut oil, melted
  • 2 cups sprouted white wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 2 cups organic carrots, grated
Icing:
  • 1 8- oz. package cream cheese
  • 5 tablespoons organic butter, softened
  • 1/3 cup rapadura or maple sugar
  • 1 teaspoon vanilla
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Instructions
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.
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Amaretto–Almond Pound Cake

Amaretto–Almond Pound Cake

Amaretto–Almond Pound Cake
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Amaretto–Almond Pound Cake
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Ingredients
  • 1 1/4 cups organic butter, softened
  • 3 ounces organic cream cheese, softened
  • 2 1/2 cups maple sugar (or sweetener of choice)
  • 3 tablespoons almond-flavored liqueur (Amaretto)
  • 1 tablespoon vanilla extract
  • 2 1/2 cups sprouted wheat or brown rice flour
  • 6 large organic or pastured eggs
  • 1/3 cup sliced almonds
Amaretto Glaze
  • 3/4 cup organic sugar
  • 6 tablespoons organic butter
  • 1/4 cup Amaretto (almond liqueur)*
  • 2 tbsp water
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup Bundt pan.
  3. In a large bowl, beat butter and cream cheese at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
  6. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
  7. Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
  8. Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
  9. I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
  10. During last 10 minutes of baking prepare Amaretto Glaze.
  11. Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
  12. Use all of glaze, allowing it to soak into cake after each addition.
  13. Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Amaretto Glaze
  1. Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
  2. Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Recipe Notes

Amaretto Glaze:

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.

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Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake
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Sauvignon Blanc Pound Cake
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Ingredients
  • 2/3 cup organic whole milk
  • 1/3 cup Sauvignon Blanc*
  • 1 cup organic butter, softened
  • 2 cups maple sugar (or sweetener of choice)
  • 4 large organic or pastured eggs
  • 3 cups sprouted wheat, brown rice, or sorghum flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Celtic salt
  • 1 teaspoon vanilla extract
  • * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
Sauvignon Blanc Glaze
  • 1 1/2 cups Powdered rapadura
  • 2 tablespoons Sauvignon Blanc*
  • 1 ablespoon organic milk
  • * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
  • Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
  3. In a large bowl, beat butter at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together flour, baking powder, baking soda, and salt.
  7. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
  9. Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
  12. Cool completely.
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Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Pound Cake
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Key Lime Pound Cake
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Ingredients
  • 1 cup organic butter, softened
  • 1/2 cup lard, softened*
  • 3 cups maple sugar (or sweetener of choice)
  • 6 large organic or pastured eggs
  • 3 cups sprouted white wheat, brown rice, or sorghum flour
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon Celtic salt
  • 1 cup organic whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
  • 1/4 cup fresh Key lime juice
  • * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
Key Lime Glaze
  • 1 cup Powdered rapadura
  • 2 tablespoons fresh Key lime juice
  • 1/2 teaspoon vanilla extract
  • Whisk together all ingredients until smooth. Pour over cooled cake immediately.
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube pan.
  3. In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together sprouted flour, baking powder, and salt.
  7. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  10. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
  11. Cool in pan on wire rack 10 minutes.
  12. Remove from pan to wire rack. Cool completely.
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Sour Cream Apple Pie

Sour Cream Apple Pie

Sour Cream Apple Pie
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Sour Cream Apple Pie
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Ingredients
  • 1 unbaked sprouted pie crust
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons sprouted flour (your choice)
  • 1 slightly beaten egg, organic or pastured
  • 1/4 teaspoon sea salt
  • 3-4 cups chopped organic apples
Topping
  • 1/2 cup organic sugar
  • 1/4 cup organic butter, softened
  • 1/3 cup sprouted flour (your choice)
  • 1/2 teaspoon ground cinnamon
Servings:
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Instructions
  1. Mix sour cream, flour, salt, vanilla, egg and apples together.
  2. Pour into pie crust; bake at 400 degrees for 25 minutes.
  3. Mix topping ingredients well.
  4. Will be crumbly.
  5. Remove pie from oven after 25 minutes.
  6. Cover with topping and bake an additional 20 minutes.
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Brandied Apricot Teacakes

Brandied Apricot Teacakes

Brandied Apricot Teacakes
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Brandied Apricot Teacakes
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Ingredients
  • 6 ounces dried apricots, finely chopped (I use unsulfured)
  • 1/2 cup organic currants
  • 1/2 cup boiling filtered water
  • 1/2 cup organic butter, softened
  • 1 1/2 cups coconut sap sugar
  • 3 eggs, organic or pastured
  • 2 cups sprouted white wheat or brown rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup apricot brandy
  • Powdered rapadura sugar (optional)
Servings:
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Instructions
  1. Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
  2. Pre-heat oven to 325°.
  3. Beat butter; gradually add sugar, beating well with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and next 5 ingredients in a separate bowl.
  6. Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
  7. Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
  8. Remove muffins from pans and let cool on wire racks.
  9. Sprinkle with powdered rapadura for an added touch.
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Pecan Pockets

Pecan Pockets
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Pecan Pockets
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Ingredients
  • 1 cup organic butter, softened
  • 8 ounces extra-sharp cheddar cheese, grated
  • 2 cups sprouted flour (your choice)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1 pound pecan halves
Servings:
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Instructions
  1. Cream together butter and cheese.
  2. In a separate bowl stir together flour, baking powder, pepper, and salt.
  3. Add to butter and cheese mixture and blend together until creamy.
  4. Place mixture on wax paper and form a ball.
  5. Cover and chill in refrigerator for at least 1 hour.
  6. Preheat your oven to 350°.
  7. Roll out refrigerated dough until thin.
  8. Cut out 1-inch circles using a bottle cap or very small cookie cutter.
  9. Put 1 pecan half on the left or right edge of each dough circle.
  10. Fold dough over and seal edges with a fork.
  11. Bake about 15 minutes until browned.
  12. Let cool slightly on pan.
  13. Transfer to wire rack to cool completely.
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
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Gluten-Free Pumpkin Streusel Muffins
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Ingredients
  • 3/4 cup organic butter, softened
  • 8 ounces organic cream cheese, softened
  • 1 cup organic brown or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large organic or pastured eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon free baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup cup sweetened organic dried cranberries
  • 1/2 teaspoon teaspoon vanilla extract
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. Beat butter and cream cheese (I use an electric stand mixer) until creamy.
  3. Gradually add sugars, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
  6. Stir in pumpkin and next 3 ingredients.
  7. Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  8. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes

Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.

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Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies
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Sprouted Lentil Flour Lemon Cookies
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Ingredients
  • 3/4 cup organic butter, softened
  • 1 cup coconut sap sugar (or sweetener of choice)
  • 2 tablespoons honey
  • 1 egg, pastured or organic
  • 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
  • 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment.
  3. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  4. Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
  5. Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
  6. Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
  7. Sprinkle with cinnamon (optional) for an extra zing.
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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake

 pound-cake

Peggy’s Sweet Cream Pound Cake
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Peggy’s Sweet Cream Pound Cake
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Ingredients
  • 1/2 pound organic butter, softened
  • 3 cups sucanat, coconut sap sugar, or maple sugar
  • 1 tablespoon vanilla extract
  • 3 cups cups sprouted flour (your choice)
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • Pinch of sea salt
  • 6 large eggs, preferably organic or pastured
Servings:
Units:
Instructions
  1. Preheat your oven to 325 degrees. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments.
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