Sprouted Lemon Cookies
- 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
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
- 1/4 cup ground pistachios
- 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.
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.
Super Easy Sprouted Flour Cocoa Brownies
- 1/2 cup organic butter
- 3/4 cup organic sugar
- 1/2 cup sprouted flour (Your choice)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs, organic or pastured beaten in separate bowl
- Preheat oven to 325°F.
- Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
- Beat eggs separately in a small bowl.
- Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
- Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.
Amaretto–Almond Pound Cake
- 1 1/4 cups organic butter, softened
- 3 ounces organic cream cheese, softened
- 2 1/2 cups maple sugar (or sweetener of choice)
- 3 tablespoons almond-flavored liqueur (Amaretto)
- 1 tablespoon vanilla extract
- 2 1/2 cups sprouted wheat or brown rice flour
- 6 large organic or pastured eggs
- 1/3 cup sliced almonds
- 3/4 cup organic sugar
- 6 tablespoons organic butter
- 1/4 cup Amaretto (almond liqueur)*
- 2 tbsp water
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat butter and cream cheese at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
- Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
- I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
- During last 10 minutes of baking prepare Amaretto Glaze.
- Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
- Use all of glaze, allowing it to soak into cake after each addition.
- Cool cake completely in pan on a wire rack. Invert cake onto large plate.
- Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
- Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Amaretto Glaze:
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.
Sour Cream Apple Pie
- 1 unbaked sprouted pie crust
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons sprouted flour (your choice)
- 1 slightly beaten egg, organic or pastured
- 1/4 teaspoon sea salt
- 3-4 cups chopped organic apples
- 1/2 cup organic sugar
- 1/4 cup organic butter, softened
- 1/3 cup sprouted flour (your choice)
- 1/2 teaspoon ground cinnamon
- Mix sour cream, flour, salt, vanilla, egg and apples together.
- Pour into pie crust; bake at 400 degrees for 25 minutes.
- Mix topping ingredients well.
- Will be crumbly.
- Remove pie from oven after 25 minutes.
- Cover with topping and bake an additional 20 minutes.
Sprouted Praline Rugelach
- 8 ounces organic or raw cream cheese, softened
- 1 cup raw or organic butter, softened
- 3/4 cup organic sugar
- 3 teaspoons vanilla extract, divided
- 1 teaspoon sea salt, divided
- 2 cups sprouted white wheat or sorghum (g-f) flour
- 1/4 cup raw or organic butter, melted and cooled
- 2 tablespoons cane or maple syrup
- 2 tablespoons heavy raw or organic cream
- 1/2 teaspoon ground cinnamon
- 2 cups finely chopped pecans or walnuts, toasted
- 1 large organic or pastured egg, lightly beaten
- Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
- Gradually add flour, blending well.
- Divide dough into 4 equal portions flattening each into a disc.
- Wrap in plastic wrap and chill at least 2 hours.
- Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
- Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
- Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
- Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
- Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
- Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
- Preheat oven to 350 degrees.
- Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
- Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
- Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
Summer Berry Cobbler
- 16 ounces fresh or frozen organic blueberries or blackberries
- 1 1/2 cups organic sugar
- 1 cup sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1/2 cup raw or organic butter, melted
- 3/4 cup raw or organic milk
- Pinch of sea salt
- Preheat oven to 350 degrees.
- Grease a 9x13" glass or ceramic pan with butter.
- In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
- In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
- In large bowl beat butter with milk until smooth.
- Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
- Bake 35-40 minutes.
- Serve with homemade ice cream or freshly whipped cream.
Cheesy Grits Souffle
- 4 teaspoons sea salt, divided
- 2 cups uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large organic or pastured eggs, lightly beaten
- 1 cup Monterrey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
- Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
- Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
- Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
- Remove from oven to a wire rack and cool for 5 minutes before serving.
Orange Rice Salad
- 2 cups cooked sprouted brown rice
- 4 cups whole organic milk
- 3/4 cup organic sugar
- 1 cup heavy organic cream
- 2 large eggs, preferably pastured or organic
- 1 cup chopped fresh or drained canned organic pineapple
- 1 1/2 tablspoons orange zest
- 1 1/2 tablespoons lemon zest
- 1 teaspoon orange or vanilla extract
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs.
- Whisk 2 tablespoons hot rice mixture into cream mixture.
- Reduce heat to low; stir cream mixture into remaining rice mixture.
- Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
- Remove from heat. Stir in pineapple and next 3 ingredients.
- Serve hot or cold with desired toppings.
- *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
Sprouted Sally Lunn
- 1 cup warm organic whole milk (100-110°)
- 1 envelope Active Dry yeast
- 1 teaspoon organic sugar
- 4 cups sprouted red wheat flour
- 1/4 cup organic sugar
- 1 teaspoon sea salt
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup warm water (100-110°)
- 1/2 teaspoon baking soda
- 1/2 cup organic butter, melted
- Preheat oven to 400°.
- Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and next 2 ingredients in a large bowl.
- Stir in eggs until well blended (Dough will look shaggy.)
- Stir together warm water and baking soda.
- Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
- Spoon batter into a well-buttered tube pan.
- Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
- Carefully place pan in preheated oven. Try not to agitate dough.
- Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pan to a wire rack, and cool 30 minutes before slicing.
Fresh Fruit Cobbler
- 2 cups organic berries or sliced fruit of choice
- 1 cup water
- 1/2 cup organic sugar or honey
- 1 cup sprouted flour of choice (or use sprouted yellow corn flour for a unique flavor)
- 1/2 cup organic butter, melted
- 1/2 cup organic sugar
- 1/2 cup whole organicmilk
- 1 large organic or pastured egg
- Bring the berries, water, and honey to a boil.
- Simmer approximately 45 minutes.
- Heat oven to 350 degrees.
- Mix all the ingredients for the dumplings.
- Pour hot berries in a pan.
- Spoon the dumpling mixture over the berries.
- Cook for 45 minutes until top is golden brown and most of the juices are absorbed into the dumplings.
- Serve warm with ice cream.
Zucchini Cake
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.