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Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. 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
  1. 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
  1. 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. 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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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
Servings:
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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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
  1. 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.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. 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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Carrot-Walnut Sprouted Loaf Cake

Carrot-Walnut Sprouted Loaf Cake
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Carrot-Walnut Sprouted Loaf Cake
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Ingredients
  • 1 cup organic avocado oil
  • 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup organic golden raisins
  • 1/2 cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated (about 2 cups)
  • 2 teaspoons organic light brown sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
  2. In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
  3. Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
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Super Easy and Irresistible Sprouted Irish Soda Bread

Super Easy and Irresistible Sprouted Irish Soda Bread
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Super Easy and Irresistible Sprouted Irish Soda Bread
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Ingredients
  • 3 cups sprouted organic flour of choice
  • 1 tablespoons aluminum-free baking powder
  • 1/3 cup organic sugar (or sweetener of choice)
  • 1 teaspoon sea salt
  • 1 organic or pastured egg, lightly beaten
  • 2 cups whole organic buttermilk
  • 1/4 cup organic butter, melted
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
  2. Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
  3. Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
  4. Stir in butter and pour dough into prepared pan.
  5. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  6. Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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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
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. 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.
  3. 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.
  4. 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).
  5. 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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Quick & Easy Sprouted Apricot Clafoutis

Quick & Easy Sprouted Apricot Clafoutis
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Quick & Easy Sprouted Apricot Clafoutis
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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
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
  3. Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
  4. 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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Quick and Easy Sprouted Peach Bread

Quick and Easy Sprouted Peach Bread
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Quick and Easy Sprouted Peach Bread
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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
  1. Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
  2. In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
  3. In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
  4. Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
  5. Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
  6. 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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Herbed Cracker Bread

Herbed Cracker Bread
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Herbed Cracker Bread
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Ingredients
  • 2 cups sprouted organic gluten-free flour (your choice)
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons dried herbes de Provence
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon organic sugar
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sour cream
  • 2 tablespoons organic butter, melted
  • 1 large organic or pastured egg
  • 3 tablespoons sprouted organic yellow cornmeal
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
  3. Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
  4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
  5. Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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Fresh Rosemary Muffins

Fresh Rosemary Muffins
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Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
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Servings
12 muffins
Servings
12 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. 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.
  6. 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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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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Ingredients
  • 1 3/4 cups finely chopped pitted dates (about 12 ounces)
  • 3/4 cup filtered water
  • 1/3 cup maple syrup
  • 1 teaspoon grated lemon zest
  • 2/3 cup organic sugar
  • 1/2 cup organic butter, softened
  • 1 cup sprouted flour (your choice)
  • 1 cup sprouted rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
  5. Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
  6. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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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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Easy Egg Custard Pie

Easy Egg Custard Pie
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Easy Egg Custard Pie
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Ingredients
  • 1 sprouted pie crust
  • 3 large organic or pastured eggs
  • 2 cups organic whole milk
  • 1 teaspoons vanilla
  • 1/2 cup organic sugar
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Beat eggs just until mixed well. Add sugar and stir to blend.
  3. Add milk, vanilla and salt. Beat lightly.
  4. Pour mixture into unbaked pie crust. Bake on bottom shelf of oven for 10 minutes. Move to center of oven, reduce heat to 325 degrees and bake for 30-40 minutes longer or until set in middle.
Recipe Notes
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping

Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
Rating: 3.25
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
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Ingredients
Sprouted Lemon Blueberry Muffins
  • 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/3 cup organic sugar
  • 1/4 cup melted, then cooled coconut oil
  • 1 1/4 cup organic applesauce
  • 3 organic or pasteurized eggs
  • 1 1/4 cup milk or nut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup organic blueberries
  • 1 tablespoon organic lemon zest
Sprouted Crumb Topping
  • 1 1/4 cups sprouted rolled oats
  • 1/2 cup organic sugar
  • 1 teaspoon organic Ceylon cinnamon
  • pinch of pink Himalayan sea salt
  • 3 tablespoons roughly chopped butter
Servings:
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Instructions
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
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Buckwheat Chocolate Chip Cookies
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Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Star Spangled Sprouted Apple Pie Bites

Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Star Spangled Sprouted Apple Pie Bites
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Servings
12 pies
Servings
12 pies
Ingredients
Pie Crust
  • 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon sea salt
  • 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
  • 5 tablespoons ice water, maybe more
Apple Filling
  • 4 cups apples, peeled, cored and diced
  • 2 tablespoon unsalted butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
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Instructions
Pie Crust
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Apple Filling
  1. Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
  1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
  2. On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
  3. Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
  4. Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
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Lemon-Buttermilk Scones

Lemon-Buttermilk Scones
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Lemon-Buttermilk Scones
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2 tablespoons organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup whole organic buttermilk
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon Fresh Lemon Juice
  • 1 organic egg white, lightly beaten
  • 1 teaspoon sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake
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Great served with Crème Fraiche
Peggy’s Sweet Cream Pound Cake
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Great served with Crème Fraiche
Ingredients
  • 0.5 pound organic butter softened
  • 3 cups organic sugar
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • 1 Pinch sea salt
  • 6 large eggs preferably organic or pastured
Servings:
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Instructions
  1. Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
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Cheesy Grits Souffle

Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked Sprouted Yellow Corn Grits
  • 3 cups filtered water or chicken stock
  • 3 cups whole organic milk
  • 1.5 cups fresh organic corn kernels or frozen
  • 6 large organic or pastured eggs lightly beaten
  • 2 cups (8 oz.) sharp Cheddar cheese grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 0.5 teaspoon ground black pepper
Servings:
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Instructions
  1. Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
  2. 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 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
  3. Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
  4. Bake at 350°F 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
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Super Easy Beignets

Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Ingredients
  • 2.25 teaspoons active dry yeast
  • 1.12 cups warm water about 110°F)
  • 0.5 cup organic sugar
  • 1 teaspoon sea salt
  • 2 eggs preferably organic or pastured
  • 1 cup Organic evaporated milk
  • 6 cups sprouted white wheat flour plus more for rolling dough
  • 0.25 cup naturally rendered lard melted
  • 1 quart coconut oil, avocado oil, beef tallow, or lard for frying
  • Organic confectioner’s sugar for dusting
Servings:
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Instructions
  1. In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
  2. Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
  3. Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
  4. Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
  5. *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
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Strawberry Covered Sprouted Popcorn

Strawberry Covered Sprouted Popcorn
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Strawberry Covered Sprouted Popcorn
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Ingredients
  • 1/2 cup organic freeze-dried strawberries
  • 1/3 cup organic sugar
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sprouted popcorn
  • 3 tablespoon coconut oil
  • 3 tablespoon organic butter, melted
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Instructions
  1. Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
  2. In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  3. Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
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Sprouted Pumpkin Seed Apple Muffins
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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
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. 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
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Banana Bread with Chocolate Chips and Chocolate Glaze

Banana Bread with Chocolate Chips and Chocolate Glaze
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Banana Bread with Chocolate Chips and Chocolate Glaze
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Ingredients
Ingredients:
  • 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
  • 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
  • 3/4 Cup organic sugar
  • 1 Teaspoons aluminum-free baking powder
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
  • 2 Large eggs Preferably pastured or organic
  • 1/2 Cups Organic Plain Yogurt or Sour Cream
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon Grated Orange Zest optional
  • 1 Cup Mashed Ripe Organic Banana
For The Glaze:
  • 1 Cup Organic Confectioners' sugar
  • 2 Tablespoons Unsweetend cocoa powder
  • 2 Tablespoons whole organic milk
  • 1/4 Teaspoons vanilla extract
  • 1 Pinch sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
  3. Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
  4. Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Best-Ever Pie Crust

pastry crust

Best-Ever Pie Crust
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Best-Ever Pie Crust
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Ingredients
  • 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon sea salt
  • 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
  • 5 tablespoons ice water, maybe more
Servings:
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Instructions
  1. Blend flour, sugar, and salt in food processor.
  2. Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
  3. Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
  4. Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
  5. When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
  6. Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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Sprouted Lemon Cookies

lemon-cookies

Sprouted Lemon Cookies
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Sprouted Lemon Cookies
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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
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
  3. Add lemon juice and zest and mix until well blended.
  4. 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.
  5. Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
  6. Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
  7. 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 Wheat Biscuits

Sprouted-Wheat Biscuits
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