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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Tasty Fresh Pear and Fig Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups organic wheat bran
- 1 cup sprouted organic red wheat flour
- 1/2 cup sprouted organic buckwheat groats
- 1/4 cup organic black chia seeds
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 1 large organic ripe banana, mashed
- 1 cup organic unsweetened apple sauce
- 1/2 cup organic whole buttermilk
- 4 egg whites, pastured or organic
- 1/4 cup molasses
- 1 large organic pear, diced
- 5-6 fresh organic figs, chopped
Servings:
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Instructions
- Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
- In a large bowl combine dry ingredients and whisk to blend well. Set aside.
- In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
- Spoon mixture evenly into the 9 lined muffin cups
- Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
- Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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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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