334-584-7875

To Your Health Sprouted Flour Co.

Easy Egg Custard Pie

Easy Egg Custard Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Easy Egg Custard Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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:
Units:
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
Share this Recipe

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/4 cup chopped fresh parsley (2 tablespoons dried)
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2 tablespoons good olive oil
  • 2 tablespoons organic butter
  • 3 cups sliced cremini mushrooms (6 ounces)
  • 3 cups sliced button mushrooms (6 ounces)
  • 2 cups sliced shiitake mushroom caps (4 ounces)
  • 1 cup organic leek, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoons black pepper, divided
  • 12 ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2 cups crumbled goat cheese, divided
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
  3. Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
  4. Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

Share this Recipe

Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Butternut Squash and Parmesan Bread Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons good olive oil
  • 1 cup chopped organic onion
  • 1 clove minced organic garlic
  • 2 cups organic whole milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
  3. Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
  4. Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
  5. Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

Share this Recipe

Mimi’s Mexican Cornbread

Mimi's Mexican Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Mimi's Mexican Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 cups Sprouted Yellow Corn Meal
  • 1 cup organic cream-style corn
  • 1/2 cups cheddar cheese, grated
  • 1/4 cup Monterrey Jack cheese, shredded
  • 1 medium organic onion, chopped
  • 2 large eggs, preferably pastured
  • 1/2 cup olive oil
  • 1/4 cup organic whole milk
  • 1 4 oz. can organic chopped green chilis
  • sea salt to taste
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
  3. Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
Share this Recipe

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sauvignon Blanc Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2/3 cup organic whole milk
  • 1/3 cup Sauvignon Blanc*
  • 1 cup organic butter, softened
  • 2 cups maple sugar (or sweetener of choice)
  • 4 large organic or pastured eggs
  • 3 cups sprouted wheat, brown rice, or sorghum flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Celtic salt
  • 1 teaspoon vanilla extract
  • * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
Sauvignon Blanc Glaze
  • 1 1/2 cups Powdered rapadura
  • 2 tablespoons Sauvignon Blanc*
  • 1 ablespoon organic milk
  • * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
  • Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
  3. In a large bowl, beat butter at medium speed until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together flour, baking powder, baking soda, and salt.
  7. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
  9. Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
  12. Cool completely.
Share this Recipe

Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Key Lime Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup organic butter, softened
  • 1/2 cup lard, softened*
  • 3 cups maple sugar (or sweetener of choice)
  • 6 large organic or pastured eggs
  • 3 cups sprouted white wheat, brown rice, or sorghum flour
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon Celtic salt
  • 1 cup organic whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
  • 1/4 cup fresh Key lime juice
  • * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
Key Lime Glaze
  • 1 cup Powdered rapadura
  • 2 tablespoons fresh Key lime juice
  • 1/2 teaspoon vanilla extract
  • Whisk together all ingredients until smooth. Pour over cooled cake immediately.
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12-cup tube pan.
  3. In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
  4. Gradually add sugar, beating at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating just until blended after each addition.
  6. Stir together sprouted flour, baking powder, and salt.
  7. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  10. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
  11. Cool in pan on wire rack 10 minutes.
  12. Remove from pan to wire rack. Cool completely.
Share this Recipe

Phone 334-584-7875

Connect with us