Quick and Easy Sprouted Peach Bread
Ingredients
- 3 cups organic sprouted flour (your choice)
- 1 tablespoons aluminum-free baking powder
- 1 tablespoon ground cinnamon
- 3 large organic or pastured eggs
- 1 cup organic sugar (or 3/4 cup Lakanto)
- 1/2 cup Avocado Oil
- 1 tablespoon vanilla extract
- 2 cups organic peaches peeled, pitted and chopped
- 1 cup pecans, toasted and chopped (optional)
Servings:
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Instructions
- Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
- In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
- In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
- Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
- Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
- Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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Sprouted Pumpkin Seed Apple Muffins
Ingredients
- 1 1/4 Cup organic sprouted flour
- 3/4 Cup organic sugar
- 1/2 Cup Sprouted Pumpkin Seeds Chopped
- 1/4 Cup Flax Meal
- 1/4 Cup sprouted rolled oats
- 1 1 /2 Tablespoons baking powder
- 1/2 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon Fresh Ginger Minced Finely
- 1/2 Teaspoon nutmeg
- 2 Whole eggs
- 2 Cups Organic Apples ChoppedLeave Skin On
- 1/2 Cup coconut oil Melted
- 2 Tablespoons water
Servings:
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Instructions
- Preheat oven to 400 degrees
- Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
- Core and cut the apples finely.
- Mince the ginger.
- Put the eggs into a medium bowl and slightly beat them.
- Add the apples, ginger, water and coconut oil and mix well.
- Pour the wet ingredients into the dry and stir until well combined.
- Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
- Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Organic Zucchini Muffins
Ingredients
- 3 Cups Grated Fresh Zucchini
- 2/3 Cup Organic Melted Butter
- 1 1/3 Cup sugar
- 2 eggs preferably pastured
- 2 Teaspoons vanilla
- 2 Teaspoons baking soda
- Pinch sea salt
- 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 2 Teaspoons Organic Cinnamon
- 1/2 Teaspoon Ground Nutmeg or Allspice
- 1 Cup Walnuts
- 1 Cup raisins or dried cranberries (Optional)
Servings:
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Instructions
- Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
- Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes
Recipe provided by simplyrecipe.com
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Sprouted Lemon Cookies
Ingredients
- 2 cups organic sprouted flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup butter softened
- 1 cup organic sugar
- 1 egg
- Grated zest of 1 lemon
- Juice of 1 lemon
Lemon Glaze
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
Garnish
- 1/4 cup ground pistachios
Servings:
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Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
- Add lemon juice and zest and mix until well blended.
- In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
- Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
- Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
Recipe Notes
You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.
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Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tsp sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below).
- Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours).
- Will be crispy and yummy.
Recipe Notes
For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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TYH’s Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tso sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours). Will be crispy and yummy.
- For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night.
- Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Recipe Notes
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary,
1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.
Cinnamon – add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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Sprouted Flour Muffins
Ingredients
- 4 organic or free-range eggs, lightly beaten
- 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
- 2 tsp aluminum-free baking soda
- 1 cup cold-pressed extra virgin olive oil
- 2 cups organic whole buttermilk
- 2 cups organic sprouted flour
Preferred variation ingredients (see below)
- 2 cups organic sprouted flour
- 3 cups organic oat bran
- 2 cups organic wheat bran
- 1 cup organic flax meal
- 2 tbsp aluminum-free baking powder
- 1 tsp sea salt
Servings:
Units:
Instructions
- Place eggs in large bowl and lightly beat.
- Add sucanat and baking soda and mix well.
- Add olive oil and mix well.
- Add buttermilk and variation ingredients. Mix well.
- Add remaining ingredients and blend well.
- Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
- Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes
NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.
Our favorite variations:
Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.
Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.
Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.
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Sprouted Flour Biscuits
Ingredients
- 3 1/2 cups organic sprouted flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 tbsp organic butter or lard, melted
- 1 1/2 tsp sea salt
- 2 tsp aluminum-free baking soda
Servings:
Units:
Instructions
- Mix sprouted flour with buttermilk by hand, in electric stand mixer or food processor.
- Add remaining ingredients and blend until smooth dough forms. Do not overwork the dough.
- Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
- Flour rolling pin. Roll dough to about 3/4-1 inch thickness.
- Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
- Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
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