334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Bourbon Peach Cobbler

Sprouted Bourbon Peach Cobbler
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Bourbon Peach Cobbler
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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:
Units:
Instructions
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Share this Recipe

Sprouted Corn Muffins with Honey Mascarpone

Sprouted Corn Muffins with Honey Mascarpone
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Corn Muffins with Honey Mascarpone
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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:
Units:
Instructions
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. 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.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
Share this Recipe

Tasty Fresh Pear and Fig Muffins

Tasty Fresh Pear and Fig Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Tasty Fresh Pear and Fig Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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:
Units:
Instructions
  1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
  2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.
  3. 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
  4. Spoon mixture evenly into the 9 lined muffin cups
  5. 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.
  6. 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.
Share this Recipe

Sprouted Flour Muffins

Sprouted Flour Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Makes 2-2 1/2 dozen muffins)
Sprouted Flour Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Makes 2-2 1/2 dozen 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
  1. Place eggs in large bowl and lightly beat.
  2. Add sucanat and baking soda and mix well.
  3. Add olive oil and mix well.
  4. Add buttermilk and variation ingredients. Mix well.
  5. Add remaining ingredients and blend well.
  6. Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
  7. 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.

Share this Recipe

Phone 334-584-7875

Connect with us