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To Your Health Sprouted Flour Co.

Whole-Grain Sprouted Blondies

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
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Ingredients
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips

 

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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
  • 2 cups whole organic buttermilk
  • 3 organic or pastured eggs, lightly beaten
  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • 1 1/2 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
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Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.

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My Favorite Mexican Cornbread

My Favorite Mexican Cornbread

My Favorite Mexican Cornbread
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Rating: 3.5
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My Favorite Mexican Cornbread
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Rating: 3.5
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Ingredients
  • 2 organic or pastured eggs, lightly beaten
  • 1/4 cup lard, melted
  • 1 cup sprouted yellow corn flour
  • 1 cup grated cheddar cheese
  • 1 cup sour cream (whole fat)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 3-5 jalapeno peppers, chopped
  • 1 cup fresh or frozen organic corn kernels
Servings:
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Instructions
  1. Mix all ingredients in a large bowl.
  2. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
  3. Bake for 1 hour @ 350 degrees until lightly browned on top.
  4. Let sit for 5 minutes before cutting into squares for serving.
  5. This cornbread is simply the best!
  6. I serve it with hardy soups or chili in the fall and winter months.
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Breakfast Bread Pudding

Breakfast Bread Pudding

Breakfast Bread Pudding
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Rating: 5
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Breakfast Bread Pudding
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Rating: 5
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Ingredients
  • 1 1/2 pounds pork or turkey sausage, crumbled and cooked
  • 5 organic or pastured eggs, lightly beaten
  • 8 slices sprouted bread, cubed (see bread machine recipe).
  • 1 1/2 cups full fat milk (see baking tips for substitutes)
  • 3 green onions including greens, chopped
  • 1 1/2 cups shredded cheddar or cheese of choice
Servings:
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Instructions
  1. Cook and drain sausage.
  2. Mix with cubed bread and pour into a greased 9x13“ baking dish.
  3. Mix milk, eggs and green onions.
  4. Pour over bread mixture.
  5. Top with cheese.
  6. Refrigerate overnight.
  7. Bake uncovered for 30 minutes at 350 degrees.
  8. Cover and bake an additional 15 minutes.
  9. Remove from oven and let sit 5 minutes.
  10. To serve, cut in generous squares.
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