Melt ½ stick organic butter with 2 tablespoons each organic brown sugar and granulated sugar, 1 teaspoon rum extract (substitute 2 tablespoon dark rum for an adult version), ½ teaspoon banana extract and a pinch each of salt, nutmeg and cinnamon. Toss with 8 cups of sprouted popped popcorn. Spread on a baking sheet and let cool completely.
12ouncesorganic roasted red bell peppers, drained and chopped
1 1/2 cupsorganic whole milk
5large organic or pastured eggs
1 1/2cupscrumbled goat cheese, divided
8ounces1 inch cubed day-old sprouted Sourdough bread
butter for greasing casserole
Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious!
Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside.
Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk.
Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended.
To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy!
You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
2poundsorganic butternut squash, peeled and chopped (see instructions below)
1ham bone or ½ pound ham, chopped
1 - 14ozcandiced tomatoes
4cupshomemade or organic chicken stock
Sea salt and pepper to taste
Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
Add garlic and red bell pepper and saute for additional 3 minutes.
Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
2 1/2cupssprouted spelt, wheat, or brown rice flour
1teaspoonaluminum-free baking powder
In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
Chill dough at least one hour or overnight.
Preheat oven to 400°F.
Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
Beat eggs separately in a small bowl.
Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.
In a large bowl, beat butter and cream cheese at medium speed until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition.
Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
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.
During last 10 minutes of baking prepare Amaretto Glaze.
Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
Use all of glaze, allowing it to soak into cake after each addition.
Cool cake completely in pan on a wire rack. Invert cake onto large plate.
Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
* 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.
1 1/2teaspoonscoconut sap sugar (or sugar of choice)
3/4cuporganic butter, melted
• Olive or coconut oil for greasing waffle iron
1 1/2cupscoconut sugar (or brown sugar)
1 1/2teaspoonsapple cider vinegar
2cupsorganic apple cider
2cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
Stir baking soda into batter.
Preheat waffle iron and brush lightly with coconut or olive oil.
Cook waffles until golden brown - about 4-5 minutes.
Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
Combine all syrup ingredients in a medium saucepan.
Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
To serve - butter up your waffles, drizzle with cider syrup and dig in!
Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.