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To Your Health Sprouted Flour Co.

No Chick Sprouted Chickpea Salad

Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.

No Chick Sprouted Chickpea Salad
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No Chick Sprouted Chickpea Salad
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Ingredients
  • 2 cups TYH organic sprouted garbanzo beans
  • 1/3 cup green onion
  • 1/2 cup carrots, diced small
  • 1/2 cup celery, diced
  • 1/2 cup dill pickle, diced
  • 1/2 cup grapes, halved
  • 1/3 cup TYH organic sprouted sunflower seeds
  • 3 tablespoons fresh dill (you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
  • 1 tablespoon fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 tablespoons lemon juice
  • 1/3 cup + 3 tablespoons of mayo
  • 1/4 teaspoon sea salt
Servings:
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Instructions
  1. Soak TYH Organic Sprouted Garbanzo Beans for 24 hours. Drain and cover with fresh water. Bring to a boil then reduce temperature to low and allow to cook for 4 hours. Let cool.
  2. With a potato masher or your hands mash your Garbanzo Beans. Add your green onion, carrots, celery, dill pickle, grapes , & Sprouted Sunflower Seeds. Stir a few times.
  3. Add mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to stir until all ingredients are combine through. Taste and adjust. Enjoy!
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Bodacious Buckwheat Biscuits

Bodacious Buckwheat Biscuits
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Bodacious Buckwheat Biscuits
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Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 2 cups sprouted organic gluten-free baking mix
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoons sea salt
  • 12 tablespoon very cold organic butter, cut into small pieces
  • 2 tablespoons raw honey
  • 1 1/4 cups cold organic whole buttermilk
Servings:
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Instructions
  1. Preheat oven to 450 degrees.
  2. Place dry ingredients in the bowl of a food processor and pulse to blend.
  3. Drop in the butter pieces and pulse about 10 times to incorporate the butter.
  4. Mix in the honey and buttermilk while processor is running, just until a dough forms.
  5. Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
  6. I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
  7. Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
  8. Serve with lots of butter and your favorite jam.
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Sprouted Honey Cornbread

Sprouted Honey Cornbread
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This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Sprouted Honey Cornbread
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This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Ingredients
  • 1 cup TYH Sprouted Cornmeal
  • 1/2 cup tyh sprouted brown rice flour
  • 1 teaspoon baking powder
  • 1 cup non-dairy milk
  • 1/4 cup raw honey
  • 1 egg
  • 2 tablespoons coconut oil or ghee melted
  • pinch of salt
Servings: Muffins
Units:
Instructions
  1. Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
  2. Add all remaining ingredients and stir until smooth.
  3. If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
  4. Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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TYH’s Bread Recipe

TYH’s Bread Recipe
Votes: 14
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(Makes 1 large, or 2 small loaves) This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
TYH’s Bread Recipe
Votes: 14
Rating: 3.07
You:
Rate this recipe!
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(Makes 1 large, or 2 small loaves) This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
Ingredients
  • 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
  • 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
  • 3 eggs, lightly beaten
  • 1 tsp sea salt
  • 1/3 cup raw honey
  • 2 tsp aluminum-free baking soda
  • 1/4 cup organic butter, melted
Servings:
Units:
Instructions
  1. Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into a well-buttered and floured loaf pan.
  4. Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Recipe Notes

NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.

Our favorite flavors:

Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.

Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins

Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds

Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.

Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.

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