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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Crispy Sprouted Oat Cookies
Ingredients
- 1 cup organic butter, softened
- 1 cup organic sugar
- 1 cup firmly packed organic brown sugar
- 1 organic or pastured egg
- 1 cup organic avocado oil
- 1 teaspoon vanilla extract
- 3 1/2 cups organic sprouted flour of choice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sprouted organic oats, uncooked
- 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
- 1/2 cup organic flaked coconut
- 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
- Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
- Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
- Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Pear-Rosemary Pie with Cheddar Crust
Ingredients
- 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
- 1/8 teaspoon sea salt
- 3 tablespoons organic sugar, divided
- 1 cup finely grated sharp Cheddar cheese
- 1 cup very cold organic butter, cut into 1/2-inch cubes
- 3 tablespoons very cold organic heavy cream
- 4-5 tablespoons ice-cold filtered water
- 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
- 1/3 cup firmly packed organic light-brown sugar
- 2 1/2 tablespoons arrowroot
- 2 tablespoons fresh organic lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon chopped fresh resemary
- 1/4 teaspoon sea salt
- 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
- Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
- In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
- Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
- Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
- Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
- Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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Sprouted Honey-Walnut Bars
Ingredients
Shortbread Ingredients:
- 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
- 1 1/2 cups organic sprouted flour of choice
- 1/3 cup organic sugar
- 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup honey
- 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
- 1/4 cup organic dark brown sugar
- 1 teaspoon sea salt
- 1 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
- 1/2 cup organic heavy cream
- 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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Instructions
- Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
- For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
- Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
- For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
- Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Sprouted Bourbon Peach Cobbler
Ingredients
Fruit
- 12 cups peach slices (about 3 pounds)
- 1/2 cup packed organic light brown sugar (or coconut sap sugar)
- 3 tablespoons organic sprouted flour of choice
- Pinch of sea salt
- 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
- 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
- 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
- 3 tablespoons organic sugar or sweetener of choice
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons very cold unsalted organic butter, cut into small pieces
- 1 cup organic whole buttermilk plus more for brushing
- 2 teaspoons coarse sugar for sprinkling
Servings:
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Instructions
- Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
- Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
- Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
- When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
- Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
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Sprouted Corn Muffins with Honey Mascarpone
Ingredients
- 1 cup organic sprouted flour of choice
- 1 cup organic sprouted yellow corn meal
- 1/2 cup organic sugar or sweetener of choice
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large organic or pastured eggs
- 1 cup organic whole buttermilk at room temperature
- 1 stick organic unsalted butter, melted
- 1 cup organic corn kernels (fresh or frozen)
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons honey
Servings:
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Instructions
- Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
- In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
- Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
- In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
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Quick & Easy Sprouted Apricot Clafoutis
Ingredients
- 3 large organic or pastured eggs
- 1/2 cup organic sugar
- 1/2 cup organic half-and-half
- 3 tablespoons organic sprouted flour of choice
- 1 1/2 tablespoons organic lemon zest
- 3/4 teaspoon sea salt
- 4 organic apricots cut in wedges
Servings:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
- Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
- Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Dust the top with confectioners’ sugar and enjoy!
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