334-584-7875

To Your Health Sprouted Flour Co.

Pumpkin Banana Chocolate Chip Sprouted Bread

Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!

Pumpkin Banana Chocolate Chip Sprouted Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pumpkin Banana Chocolate Chip Sprouted Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted oat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • 3/4 cup organic pumpkin puree
  • 1/4 cup organic coconut milk (or almond milk)
  • 1/4 cup organic coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup dairy free mini chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
  2. In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
  3. In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
  4. Pour the wet ingredients into the dry and whisk until batter is formed
  5. Fold in chocolate chips
  6. Pour batter into loaf pan and bake for 45-50 minutes.
  7. Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
Share this Recipe

Sprouted Pumpkin Oat Bread

Sprouted Pumpkin Oat Bread

by @thebalancedblend, the latest winner in our recipe contest!

 


Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
You:
Rate this recipe!
Print Recipe
Sprouted Pumpkin Oat Bread
Votes: 9
Rating: 4
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
  • 1 tablespoon organic chai seeds
  • 1 scoop vanilla protein powder
  • 1 teaspoon aluminum-free baking soda
  • 1 tablespoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 2 pastured eggs
  • 1 handful pistachios, crushed
  • TYH simply sprouted granola
  • pumpkin pie spice
Servings:
Units:
Instructions
  1. Preheat oven to 375 and grease bread pan,
  2. In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
  3. In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
  4. Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
  5. Pour into bread pan and let batter sit for a few minutes to thicken up.
  6. Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
  7. Bake 30-40 minutes or until toothpick into center comes out clean.
Share this Recipe

Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Spiced Pumpkin Biscuits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
  • 1 1/4 teaspoons pumpkin pie spice
  • 1/3 cup plus 2 tablespoons full-fat buttermilk
  • 5 tablespoons cold organic butter, cut into small pieces
  • 2 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
  • 3 tablespoons honey
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
  4. Combine buttermilk and honey with whisk until well blended.
  5. Add canned pumpkin and blend well.
  6. Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
  7. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  8. Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
  9. Fold dough crosswise into thirds. Reroll dough and repeat process.
  10. Gently roll or pat to a ¾" thickness.
  11. Using a biscuit cutter, cut about 14 biscuits from dough.
  12. Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
  13. Bake at 400 degrees for 14 minutes or until golden.
  14. Remove from pan.
  15. Cool 2 minutes on wire racks.
  16. Serve warm with lots of butter.
Share this Recipe

Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sweet Potato Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted organic yellow corn flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (aluminum-free)
  • 1/2 teaspoon sea salt
  • 3 tablespoons organic sugar or sucanat
  • 1/4 teaspoon pumpkin pie spice
  • 5 large eggs, organic or pastured
  • 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
  • 8 ounces full fat sour cream
  • 1/2 cup butter, melted (organic or raw)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
  3. Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
  4. Spoon batter into a lightly buttered 9" square pan.
  5. Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes

NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum

Share this Recipe

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gluten-Free Pumpkin Streusel Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3/4 cup organic butter, softened
  • 8 ounces organic cream cheese, softened
  • 1 cup organic brown or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large organic or pastured eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon free baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup cup sweetened organic dried cranberries
  • 1/2 teaspoon teaspoon vanilla extract
Servings:
Units:
Instructions
  1. Preheat oven to 350°.
  2. Beat butter and cream cheese (I use an electric stand mixer) until creamy.
  3. Gradually add sugars, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
  6. Stir in pumpkin and next 3 ingredients.
  7. Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  8. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes

Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.

Share this Recipe

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
You:
Rate this recipe!
Print Recipe
Servings
2 dozen
Servings
2 dozen
Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
You:
Rate this recipe!
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
  • 3/4 cup butter softened
  • 1 8oz package cream cheese, softened
  • 1 cup sucanat or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
  • 1 1/2 cup toasted pecans, chopped
  • 1/2 cup sweetened organic dried cranberries
  • 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
  1. Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
Share this Recipe

Phone 334-584-7875

Connect with us