334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Lentil Chicken Soup

Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium 15 oz. can organic diced tomatoes
  • 4 cloves garlic, thinly sliced
  • salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 12 cups low-sodium chicken broth or water
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
Units:
Instructions
  1. Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
Share this Recipe

Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
Units:
Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
Share this Recipe

Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Crispy Sprouted Oat Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
Share this Recipe

Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Chocolate Gingersnap Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cup your choice sprouted flour
  • 2 tablespoons unsweetened organic cocoa, sifted
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup packed organic brown sugar
  • 2 tablespoons organic butter, softened
  • 2 tablespoons molasses
  • 1 large organic or pastured egg
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
  3. Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
  4. Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
  5. Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
Share this Recipe

Orange and Olive Oil Fragrant Cake

Orange and Olive Oil Fragrant Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Orange and Olive Oil Fragrant Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups oragainc sprouted flour of choice (great with sorghum flour), plus more for dusting pan
  • 1/2 teaspoon salt
  • 2 teaspoons aluminum-free baking powder
  • 4 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
  • 2 tablespoons Grated Orange Zest
  • 1 cup fresh organic orange juice
  • 1 cup organic extra-virgin olive oil
  • Confectioners’ sugar (can substitute Lakanto powdered sugar)
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
  2. In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
  3. In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
  4. Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.
Share this Recipe

Sprouted Fruit Bars

Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.

Sprouted Fruit Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Fruit Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
  • 1 cup almond flour
  • 1/2 cup sprouted rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg (or 3 tablespoons of Aquafaba for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup strawberry jam (for filling)
Servings:
Units:
Instructions
  1. Preheat oven to 350.F
  2. Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
  3. After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
  4. Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
  5. Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
  6. Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
  7. Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes

Make these on the weekend then have them during the school week! 

Share this Recipe

Sprouted Irish Soda Bread

Congratulations to Cortney Bruce @sweetashoney.desserts for her Sprouted Irish Soda Bread made with our Sprouted Ancient Grains Baking Mix, winner of our March 2019 recipe contest!

Sprouted Irish Soda Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Irish Soda Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 1/2 cups Sprouted Ancient Baking Mix, Sprouted Red Wheat Flour, Sprouted White Wheat Flour, or Sprouted Spelt Flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk (For a dairy-free/vegan option, add 1 tablespoon lemon juice or vinegar to your choice of nondairy milk and let sit for 5 minutes.)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Whisk together flour, baking soda, and salt in a large bowl.
  3. Add the buttermilk and stir until just combined.
  4. Turn out dough onto a lightly floured surface and knead until everything comes together and form into a smooth ball.
  5. Lightly flour the surface and score in a cross pattern about 1 inch deep. Baked on ungreased baking sheet about 35 minutes. The bread is done when the bottom sounds hollow when tapped.
Recipe Notes
The bread is best eaten the same day. Wrap tightly and store for 2-3 days. I find the bread is the best toasted if served after the first day.
Share this Recipe
 

Sprouted Quinoa with Garbanzo Beans and Tomatoes

Sprouted Quinoa with Garbanzo Beans and Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Quinoa with Garbanzo Beans and Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup Organic Sprouted Quinoa
  • 1/8 teaspoon salt
  • 1 3/4 cups filtered water
  • 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
  • 1 organic tomato, chopped
  • 1 organic clove garlic, minced
  • 3 tablespoons organic lime juice
  • 2 tablespoons organic olive oil
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 tablespoon Chopped Fresh Organic Parsley
Servings:
Units:
Instructions
  1. Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
  2. Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
Share this Recipe

Black Truffle Sprouted Grits

Recipe from contest winner Eric Bern (@bernfarms).

Black Truffle Sprouted Grits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Black Truffle Sprouted Grits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 oz black truffle
  • 12 shrimp with favorite blackening seasoning
  • 1 cup sprouted organic gluten free yellow corn grits
  • jalapeño pepper jack cheese sausage
  • 1/2 lb crispy bacon
  • 1/2 diced jalapeño paper
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 1/2 cups vegetable stock
  • 1 cup heavy whipping cream
Servings:
Units:
Instructions
  1. Bring your 3.5 cups of stock and 1 cup of heavy whipping cream to a boil. Add in your grits and stir for a couple minutes then lower the heat to low and cover.
  2. Place 6 strips of bacon on a sheet pan and place in a 400 degree oven for 16 mins to crisp up.
  3. In a sauté pan cook sliced sausage until done over medium her. Remove from pan.
  4. Coat shrimp in blackening seasoning and blackened shrimp in pan until pink and done.
  5. Once the grits are done, season with salt, pepper, and truffle at the end. Spoon grits into a bowl, add shrimp and sausage on top! Then garnish with bacon and jalapeños
Share this Recipe

Simple Rustic Sourdough Flatbread

Simple Rustic Sourdough Flatbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Simple Rustic Sourdough Flatbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Ingredients
  • 3 1/2 to 4 cups organic sprouted red wheat flour
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1 tablespoons olive oil
  • Additional olive oil
Servings:
Units:
Instructions
  1. In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
  2. In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
  3. With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
  4. Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
  5. Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
  6. After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
  7. Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
  8. Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
  9. Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
Share this Recipe

Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Naturally Sweetened Chewy Molasses Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted flour of choice
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 9 tablespoons Unsalted Organic Butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • organic turbinado sugar for dusting
Servings:
Units:
Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  3. Add the eggs, one at a time, mixing for about 30 seconds each.
  4. Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  5. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  6. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  7. Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  8. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Share this Recipe

Happy Harvest Oat Power Bowl

Happy Harvest Oat Power Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Happy Harvest Oat Power Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 Cups milk
  • 1 Cup sprouted rolled oats
  • 1/2 Teaspoon salt
  • 2 Small Bananas
  • 2 Medium apples Thinly Sliced or Blueberries
  • 4 Teaspoons Sprouted Pumpkin Seeds
  • 1 Teaspoon chia seeds
  • 4 Teaspoons coconut sugar or Honey
  • 1 Teaspoon cinnamon
Servings:
Units:
Instructions
  1. Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
  2. Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
  3. Sprinkle of cinnamon and fresh orange zest (optional)
Share this Recipe

Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Pumpkin Seed Apple Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/4 Cup organic sprouted flour
  • 3/4 Cup organic sugar
  • 1/2 Cup Sprouted Pumpkin Seeds Chopped
  • 1/4 Cup Flax Meal
  • 1/4 Cup sprouted rolled oats
  • 1 1 /2 Tablespoons baking powder
  • 1/2 Teaspoon salt
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon Fresh Ginger Minced Finely
  • 1/2 Teaspoon nutmeg
  • 2 Whole eggs
  • 2 Cups Organic Apples ChoppedLeave Skin On
  • 1/2 Cup coconut oil Melted
  • 2 Tablespoons water
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
Share this Recipe

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Pumpkin
  • 1 Medium Pumpkin To roast
  • 1/2 Teaspoon salt
  • 1 1/2 Tablespoon olive oil
Vinaigrette
  • 1/4 Cup maple syrup
  • 3 Tablespoons apple cider vinegar
  • 1/3 Cup extra virgin olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
Salad
  • 6 Ounces Baby Arugula
  • 4 Slices (1/4 Pound) bacon Cooked and Crumbled
  • 1/2 Cup Pepitas Shelled pumpkin seeds
  • 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
Units:
Instructions
  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
Share this Recipe

Summer Sprouted Barley Salad

Summer Sprouted Barley Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 Serving Size 1 cup
Servings
4 Serving Size 1 cup
Summer Sprouted Barley Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 Serving Size 1 cup
Servings
4 Serving Size 1 cup
Ingredients
  • 1 1/2 Cups Uncooked Pearl Barley
  • 1 Cup Fresh Corn Kernels About 2 ears
  • 1 Cup Diced Seeded Plum Tomato About 2 small tomatos
  • 1/2 Cup Chopped Green Onions
  • 1/4 Cup Chopped Fresh Flat-Leaf Parsley
  • 20 Kalamata Olives Pitted and Coarsely Chopped
  • 3 Tablespoons Fresh Lemon Juice
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon Freshly ground black pepper
  • 1 Garlic Clove Minced
  • 3/4 Cup (3 ounces) Crumbled Feta Cheese
Servings: Serving Size 1 cup
Units:
Instructions
  1. Cook barley according to package directions, omitting salt.
  2. Drain and rinse with cold water; drain. Cool completely.
  3. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl.
  4. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture.
  5. Toss to coat. Sprinkle with cheese.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

Share this Recipe

Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
Units:
Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
Share this Recipe
 

Strawberry Shortcake

submitted by M. Smolinski

Strawberry Shortcake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Strawberry Shortcake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
  • 1 cup Einkorn flour
  • 1 cup White whole wheat flour
  • 2 teaspoons Coconut crystals (sugar)
  • 1/4 teaspoon salt
  • 1/2 cup organic butter
  • 2 Farm fresh eggs
  • 1/2 cup Whole raw milk
Servings:
Units:
Instructions
  1. Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious! Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside. Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
Share this Recipe

TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
Ingredients
  • 2 cups Unprocessed bran flakes
  • 1 cup boiling water
  • 1 cup Dark muscovado sugar
  • 1/2 cup organic butter
  • 1 cup sprouted einkorn flour
  • 1 1/4 cup Sprouted white whole flour
  • 2 teaspoons aluminum-free baking soda
  • 1 teaspoon salt
  • 4 Farm fresh eggs
  • 2 cups organic buttermilk
Servings: muffins
Units:
Instructions
  1. Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk. Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended. To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy! You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
Share this Recipe
 

Gluten-Free Ancient Grains submitted by V. Reed

 

 

 

Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Gluten-Free Ancient Grains submitted by V. Reed
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Cook Time
35-45 minutes
Servings
1 loaf
Cook Time
35-45 minutes
Ingredients
  • 1 cup organic sprouted sorghum flour
  • 2/3 cup Organic sprouted amaranth flour
  • 1/2 cup organic sprouted cornmeal
  • 1/4 cup Organic sprouted quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 tbsp xanthan gum
  • 1 tbsp instant yeast
  • 1 &1/2 tsp salt
  • 2 omega-3 eggs
  • 1 omega-3 egg white
  • 1 cup water
  • 2 tbsp organic olive oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Share this Recipe

TYH Sprouted White Wheat Pizza

TYH Sprouted White Wheat Pizza
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
TYH Sprouted White Wheat Pizza
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 packet yeast
  • 1 1/3 cups warm water
  • 3 1/2 cups TYH White Wheat Flour plus more as needed
  • 2 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon granulated Sugar
  • TYH Sprouted Cornmeal for dusting pan
Servings:
Units:
Instructions
  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
  2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
  4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
  5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
  6. Punch the dough down to release the air.
  7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
  8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
  9. Prepare your favorite toppings.
  10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
  12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
Share this Recipe

Black Bean Tortillas

Black Bean Tortillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Black Bean Tortillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 cups sprouted white wheat flour
  • 1/2 cup Sprouted Black Bean Flour
  • 1 teaspoon aluminum-free baking powder
  • 1 cup lard
  • 1/2 teaspoon salt
  • 3/4 to 1 cup hot water (115-130 degrees)
Servings:
Units:
Instructions
  1. In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
  2. With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
  3. Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
  4. Roll balls out to desired thickness on a lightly dusted surface.
  5. heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
  6. Serve immediately.
Share this Recipe

Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Share this Recipe

Gluten-Free Ancient Grains Bread

Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Servings
1 loaf
Gluten-Free Ancient Grains Bread
Votes: 43
Rating: 3.07
You:
Rate this recipe!
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 1 cup sprouted brown rice or sorghum flour (or 50/50)
  • 2/3 cup amaranth flour
  • 1/2 cup sprouted yellow corn flour or cornmeal
  • 1/4 cup quinoa flour
  • 1/3 cup tapioca starch
  • 1/3 cup brown sugar, packed
  • 1 Tbsp xanthan gum
  • 1 Tbsp bread machine or instant yeast
  • 1-1/2 tsp salt
  • 2 ea omega-3 eggs
  • 1 ea omega-3 egg white
  • 1 cup water
  • 2 Tbsp canola oil
  • 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
  1. Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
  2. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
  3. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
  4. Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes

* Never omit salt from a yeast bread recipe. It has an important function in yeast development.

Share this Recipe

Quick & Easy Fruit Crisp

Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1/2 cup sprouted rolled oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup sprouted white wheat flour
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp salt
  • 1/4 cups butter
  • 1 quart canned apples, peaches, or cherries
Servings: people
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut in butter until mixture looks like coarse crumbs.
  3. Open jar of fruit and drain. Pour fruit into a glass baking dish.
  4. Sprinkle crumb mixture on top. Bake at 350°F for 45 minutes.
Share this Recipe

Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
You:
Rate this recipe!
Print Recipe
Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cup organic butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 Tbsp organic apple juice or apple cider
  • 1 tsp vanilla
  • 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
  • 2 cups sprouted gluten free rolled oats
  • 1/4 cup organic wheat germ
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup sprouted organic sunflower seeds
  • 1/4 cup sprouted organic almonds
  • 1/4 cup sprouted organic pumpkin seeds
  • 1/4 cup raisins
Servings:
Units:
Instructions
  1. Preheat oven to 325°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
  3. In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
  4. Gently fold in seeds and raisins.
  5. Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown. 
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely. 
Share this Recipe

Sprouted Lemon Cookies

lemon-cookies

Sprouted Lemon Cookies
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Sprouted Lemon Cookies
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups organic sprouted flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1 cup butter softened
  • 1 cup organic sugar
  • 1 egg
  • Grated zest of 1 lemon
  • Juice of 1 lemon
Lemon Glaze
  • 2 cups powdered sugar
  • Grated zest of 2 lemons
  • Juice of 2 lemons
  • 1 tablespoon hot water
Garnish
  • 1/4 cup ground pistachios
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
  3. Add lemon juice and zest and mix until well blended.
  4. In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
  5. Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
  6. Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
  7. Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
Recipe Notes

You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.

Share this Recipe

The Kendrick Family Biscuit Recipe

The Kendrick Family