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To Your Health Sprouted Flour Co.

Sprouted Bourbon Peach Cobbler

Sprouted Bourbon Peach Cobbler
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Sprouted Bourbon Peach Cobbler
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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
  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.

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Easy Egg Custard Pie

Easy Egg Custard Pie
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Easy Egg Custard Pie
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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
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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
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Summer Berry Cobbler

Summer Berry Cobbler

Summer Berry Cobbler
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Summer Berry Cobbler
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Ingredients
  • 16 ounces fresh or frozen organic blueberries or blackberries
  • 1 1/2 cups organic sugar
  • 1 cup sprouted flour (your choice)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 cup raw or organic butter, melted
  • 3/4 cup raw or organic milk
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13" glass or ceramic pan with butter.
  3. In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
  4. In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
  5. In large bowl beat butter with milk until smooth.
  6. Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
  7. Bake 35-40 minutes.
  8. Serve with homemade ice cream or freshly whipped cream.
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Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies

Sprouted Lentil Flour Lemon Cookies
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Sprouted Lentil Flour Lemon Cookies
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Ingredients
  • 3/4 cup organic butter, softened
  • 1 cup coconut sap sugar (or sweetener of choice)
  • 2 tablespoons honey
  • 1 egg, pastured or organic
  • 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
  • 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
  • Pinch of sea salt
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment.
  3. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  4. Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
  5. Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
  6. Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
  7. Sprinkle with cinnamon (optional) for an extra zing.
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Julie’s Apple Cake

Julie’s Apple Cake

Julie’s Apple Cake
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Julie’s Apple Cake
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Ingredients
  • 1/2 cup sprouted wheat flour
  • 1/4 cup sprouted spelt flour
  • 3/4 teaspoon baking powder
  • 1 Pinch of sea salt
  • 4 large appes
  • 2 large eggs at room temperature, preferably pastured
  • 3/4 cup palm, date, or maple sugar
  • 1/2 teaspoon vanilla extract
  • 4 tbsp each melted butter and coconut oil cooled to room temperature
Servings:
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Instructions
  1. Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
  2. Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
  3. In a small bowl, whisk together the flours, baking powder, and salt.
  4. Peel and core the apples, then dice them into 1-inch pieces.
  5. In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
  6. Stir in the remaining flour mixture, then the rest of the butter mixture.
  7. Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
  8. Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
  9. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
  10. Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
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