334-584-7875

To Your Health Sprouted Flour Co.

Carrot-Walnut Sprouted Loaf Cake

Carrot-Walnut Sprouted Loaf Cake
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Carrot-Walnut Sprouted Loaf Cake
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup organic avocado oil
  • 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup organic golden raisins
  • 1/2 cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated (about 2 cups)
  • 2 teaspoons organic light brown sugar
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
  2. In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
  3. Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
Share this Recipe

Fresh Rosemary Muffins

Fresh Rosemary Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup whole organic milk
  • 1/2 cup organic golden raisins
  • 1/4 cup organic raisins
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup organic butter
  • 1 1/2 cups sprouted organic sorghum flour
  • 1/2 cup organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large organic egg, lightly beaten
  • 4 ounces goat cheese
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
Share this Recipe

Phone 334-584-7875

Connect with us