Fresh Rosemary 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
- Preheat oven to 350 degrees.
- 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.
- Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
- Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
- 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.
- Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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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:
Units:
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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Coconut-Carrot Morning Glory Muffins
Ingredients
- 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
- 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon Celtic spoon
- 1/4 teaspoon ground allspice
- 2 large organic or pastured eggs
- 1 cup organic unsweetened applesauce
- 1/3 cup organic honey
- 2 teaspoons vanilla extract
- 1/4 cup organic coconut oil, melted
- 2 cups organic carrots, shredded
- 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
- 1/2 cup organic raisins
Servings: muffins
Units:
Instructions
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
- Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
- Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
- Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
- Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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Sprouted Pumpkin Spice Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup rapadura
- 1/2 cup organic sugar
- 1 large egg
- 2 tbsp pure maple syrup
- 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 cup organic raisins
Cream Cheese Frosting Recipe
- 1 8-oz. package of cream cheese
- 1/4 cup butter softened
- 1/3 cup maple sugar
- 1 tsp vanilla extract
Servings:
Units:
Instructions
- Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
- Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
- Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
- Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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