1cuporganic sprouted white wheat flour(can substitute g-f sprouted flour*)
3/4cuporganic sprouted red wheat flour(can substitute g-f sprouted flour*)
3tablespoons organic sugar or sweetener of choice
2teaspoonsaluminum-free baking powder
1/4teaspoon sea salt
6tablespoonsvery cold unsalted organic butter,cut into small pieces
1cuporganic whole buttermilkplus more for brushing
2teaspoons coarse sugar for sprinkling
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!
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
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.