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To Your Health Sprouted Flour Co.

Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 1
Rating: 5
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Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 eggs
  • coconut or olive oil for cooking
  • 1/2 Cup uncooked TYH Sprouted Quinoa
  • 1 small yellow onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 jalapeño pepper, seeds removed, finely chopped
  • 1 Tbsp garlic, minced
  • 1 Cup packed spinach, chopped
  • 1 1/2 Cup cooked TYH Sprouted Black Beans
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp ground cayenne pepper
  • 1/2 Cup sprouted oat flour
Servings:
Units:
Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
  3. To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
  4. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
  5. In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
  6. Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
  7. Serve in a wrap, on a bun, or as a salad topper
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Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
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Rate this recipe!
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Servings
12
Servings
12
Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
  • 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
  • 2 quarts homemade or organic beef stock
  • 1 quart homemade or organic pork stock can substitute chicken stock
  • 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
  • 1 ham hock
  • 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
  • 1 pound organic ground beef, cooked and drained
  • 1 large organic onion, chopped
  • 8 cloves garlic, chopped
  • 6 organic carrots, sliced
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1/2 cup worcestershire sauce
  • 1 tsp hot sauce
Servings:
Units:
Instructions
  1. Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
  2. Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
Recipe Notes

This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.

Great served with cornbread covered with melted cheddar cheese.

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