Peggy’s Sprouted Muffins
Makes 2-2 ½ dozen super moist muffins
Ingredients
- 4 organic or pasteurized eggs slightly beaten
- 2 cups organic sugar
- 1 cup organic olive oil
- 2 cups whole organic buttermilk
- preferred flavor variation ingredients
- 2 cups organic sprouted flour of choice
- 5 cups organic oat bran
- 1 cup organic flax meal
- 2 teaspoon baking soda
- 2 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
- Preheat oven to 350 degrees.
- Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
- Add remaining ingredients and blend well with a large spoon or spatula.
- Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
- 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
- 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
- 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
Ingredients
- 1 cup Organic Sprouted Quinoa
- 1/8 teaspoon salt
- 1 3/4 cups filtered water
- 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
- 1 organic tomato, chopped
- 1 organic clove garlic, minced
- 3 tablespoons organic lime juice
- 2 tablespoons organic olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon Chopped Fresh Organic Parsley
Servings:
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Instructions
- Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
- Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans
Ingredients
- 2 cups sprouted quinoa
- 1 tablespoon organic olive oil
- 1/3 cup fresh red bell peppers
- 1/3 cup fresh yellow pepper
- 1/3 cup fresh orange pepper
- 1/2 cup chopped carrots
- 1/4 cup green onions, chopped
- 1/4 cup red onions, chopped
- 1 cup sprouted black beans
- salt and peper to taste
- organic garlic powder to taste
Servings:
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Instructions
- In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
- In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
- Cook black beans as instructed.
- Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Sprouted Quinoa Salad with Sweet Potato and Avacado
Ingredients
- 3/4 cup sprouted organic quinoa
- 1 jar Dijon mustard
- 1 organic orange
- 1/2 cup feta cheese, crumbled
- 1 organic avocado, sliced
- 2 1/2 cups organic sweet potatoes, peeled and cubed
- 2 organic lemon
- 1/2 cup organic arugula
- 1 tablespoon organic olive oil
- 1/4 cup organic red kidney beans, cooked (or canned, rinsed)
- salt and pepper to taste
- Feta Cheese
Servings:
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Instructions
- Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
- Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
- In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
- Halve, pit, and peel the avocado, then thinly slice.
- Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
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Mediterranean Sprouted Brown Rice Salad
Ingredients
- 1 1/2 cups Sprouted Brown Rice
- 3 cups filtered water
- 1 organic red bell pepper, thinly sliced
- 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
- 1/2 cup organic raisins
- 1/4 of a medium organic sweet onion, chopped
- 1/4 cup Kalamata olives, chopped
- 1/2 cup organic olive oil
- 1/4 cup organic balsamic vinegar
- 1 1/4 teaspoon Dijon mustard
- sea salt and ground black pepper to taste
- 1/4-1/2 cup feta cheese, crumbled
Servings:
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Instructions
- Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
- Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
- Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
- Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
- Top salad with feta cheese just before serving.
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A Very Beany Sprouted Salad
Ingredients
- 1/2 cup organic sprouted barley
- 1/2 cup organic sprouted brown rice
- 1 cup cooked sprouted black beans (or canned), drained and rinsed
- 1 cup canned organic kidney beans, drained and rinsed
- 1 cup cooked organic corn kernels, divided
- 1/2 cup organic green onions, chopped
- 1 organic red bell pepper, chopped
- 1/4 cup fresh organic cilantro, chopped
- 8 leaves organic lettuce, preferably Romaine
- 1/4 cup red wine vinegar
- 1 clove organic garlic, minced
- 1 teaspoons chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup organic olive oil
Servings:
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Instructions
- Soak barley in filtered water overnight to rehydrate. Drain.
- In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
- In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
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Refreshing Quinoa Salad
Ingredients
- 1 cup uncooked organic sprouted quinoa
- 2 cups filtered water
- 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
- 1 medium organic cucumber, seeded and chopped
- 1 medium organic red or orange bell pepper, chopped
- 3/4 cup organic red onion, chopped
- 1/4 cup organic olive oil
- 1/4 cup organic lemon juice 2 large lemons
- 1 tablespoon red wine vinegar
- 2 cloves organic garlic, finely minced
- 1/2 teaspoon Celtic salt
- ground black pepper to taste
Servings:
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Instructions
- 1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
- In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
- Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.
- Stores well in refrigerator up to 4 days.
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Ingredients
- 1 Cup Sprouted Brown Rice
- 2 Cups Shredded Chicken thighs or breast preferably organic or pastured
- 1/2 Cup shredded organic carrots
- 1/3 Cup Sliced Organic Green Onions
- 1/4 Cup Dry-roasted organic peanuts divided
- 1 Tablespoon Chopped fresh organic cilantro divided
- 1/2 Teaspoon sea salt
- 2 Tablespoons Fresh organic lime juice
- 2 Tablespoons organic olive oil
- 2 Teaspoons Toasted sesame oil
- 2 garlic cloves minced
Servings:
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Instructions
- 1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl and fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice. Toss to combine.
- 1. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over the rice mixture. Toss to combine. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with 1 ½ teaspoons remaining peanuts and ¼ teaspoon remaining cilantro.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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Sprouted Barley Salad with Almonds and Apricots
Ingredients
- 1 1/2 Cups Sprouted Barley
- 4 1/2 Cups filtered water
- 1-2 Tablespoons organic olive oil
- 1 Organic Red Onion Thinly Sliced
- 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
- 1/2 Cup Sprouted Almonds Sliced or Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Cup Plain Organic Full-Fat Yogurt
- 2 Tablespoons honey
- 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon sea salt
- 1 Pinch ground nutmeg
Servings:
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Instructions
- 1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
- Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
- In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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Gluten-Free Ancient Grains submitted by V. Reed
Ingredients
- 1 cup organic sprouted sorghum flour
- 2/3 cup Organic sprouted amaranth flour
- 1/2 cup organic sprouted cornmeal
- 1/4 cup Organic sprouted quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 tbsp xanthan gum
- 1 tbsp instant yeast
- 1 &1/2 tsp salt
- 2 omega-3 eggs
- 1 omega-3 egg white
- 1 cup water
- 2 tbsp organic olive oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
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Sprouted Wheat Biscuits
Ingredients
- 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
- 1 tablespoon organic sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teasspoon Celtic salt
- 10 tablespoons cold, unsalted organic butter cut in pieces
- 1 1/4 cups whole organic buttermilk
- 1 teaspoon organic olive oil
Servings:
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Instructions
- Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
- Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
- Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
- Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
- Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
- Position a rack in the upper third of oven; preheat to 500 degrees F.
- Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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