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To Your Health Sprouted Flour Co.

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
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Rating: 4.06
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Sprouted Rolled Oat Blender Pancakes
Votes: 31
Rating: 4.06
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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:
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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.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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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:
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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.
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Sprouted Chocolate Gingersnap Cookies

Sprouted Chocolate Gingersnap Cookies
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Sprouted Chocolate Gingersnap Cookies
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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:
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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.
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Orange and Olive Oil Fragrant Cake

Orange and Olive Oil Fragrant Cake
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Rating: 5
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Orange and Olive Oil Fragrant Cake
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Rating: 5
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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:
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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.
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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
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Sprouted Fruit Bars
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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:
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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! 

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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: 11
Rating: 3.18
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Sprouted Irish Soda Bread
Votes: 11
Rating: 3.18
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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:
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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.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes

Sprouted Quinoa with Garbanzo Beans and Tomatoes
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
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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:
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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.
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Black Truffle Sprouted Grits

Recipe from contest winner Eric Bern (@bernfarms).

Black Truffle Sprouted Grits
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Black Truffle Sprouted Grits
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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:
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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
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Simple Rustic Sourdough Flatbread

Simple Rustic Sourdough Flatbread
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Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Simple Rustic Sourdough Flatbread
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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:
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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!
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Naturally Sweetened Chewy Molasses Cookies

Naturally Sweetened Chewy Molasses Cookies
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Naturally Sweetened Chewy Molasses Cookies
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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:
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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.
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Happy Harvest Oat Power Bowl

Happy Harvest Oat Power Bowl
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Happy Harvest Oat Power Bowl
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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:
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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)
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
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Sprouted Pumpkin Seed Apple Muffins
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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:
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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.
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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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:
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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.
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Summer Sprouted Barley Salad

Summer Sprouted Barley Salad
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Servings
4 Serving Size 1 cup
Servings
4 Serving Size 1 cup
Summer Sprouted Barley Salad
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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

 

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Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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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
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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
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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.
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Strawberry Shortcake

submitted by M. Smolinski

Strawberry Shortcake
Votes: 4
Rating: 4.75
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Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Strawberry Shortcake
Votes: 4
Rating: 4.75
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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:
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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.
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TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
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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
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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.
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Gluten-Free Ancient Grains submitted by V. Reed

 

 

 

Gluten-Free Ancient Grains submitted by V. Reed
Votes: 13
Rating: 3.15
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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: 13
Rating: 3.15
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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.
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TYH Sprouted White Wheat Pizza

TYH Sprouted White Wheat Pizza
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TYH Sprouted White Wheat Pizza
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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:
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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.
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Black Bean Tortillas

Black Bean Tortillas
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Black Bean Tortillas
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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:
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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.
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Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 3
Rating: 4.67
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Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 3
Rating: 4.67
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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:
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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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Gluten-Free Ancient Grains Bread

Gluten-Free Ancient Grains Bread
Votes: 239
Rating: 2.89
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Servings
1 loaf
Servings
1 loaf
Gluten-Free Ancient Grains Bread
Votes: 239
Rating: 2.89
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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.

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Quick & Easy Fruit Crisp

Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
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Servings
6 people
Servings
6 people
Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
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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.
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Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
Votes: 23
Rating: 2.91
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Power Packed Oatmeal Cookies
Votes: 23
Rating: 2.91
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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:
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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. 
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Sprouted Lemon Cookies

lemon-cookies

Sprouted Lemon Cookies
Votes: 6
Rating: 4.17
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Sprouted Lemon Cookies
Votes: 6
Rating: 4.17
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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.

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The Kendrick Family Biscuit Recipe

The Kendrick Family

The Kendrick Family Biscuit Recipe
Votes: 2
Rating: 4
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The Kendrick Family Biscuit Recipe
Votes: 2
Rating: 4
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Ingredients
  • 3 cups sprouted einkorn flour
  • 3 teaspoon baking powder
  • 2 teaspoon salt
  • 4 tablespoons butter or lard
  • 1/8 teaspoon baking soda
  • 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
  3. Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
  4. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
  5. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
  6. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
  7. Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
  8. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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French Ice Cream Cookies

ice cream cookies

French Ice Cream Cookies
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This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
French Ice Cream Cookies
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This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
Ingredients
  • 1/2 cup raw organic butter softened
  • 1/2 cup maple sugar
  • 1 pastured egg, lightly beaten
  • 1/2 tsp salt
  • 1 cup sprouted wheat or sifted sprouted spelt flour (lightly measured, not tamped down
  • 1 tsp vanilla extract
Servings:
Units:
Instructions
  1. Cream butter and sugar.
  2. Add the flour and salt. Beat vigorously.
  3. Add vanilla.
  4. Drop onto a parchment lined cookie sheet like small marbles, spaced well apart.
  5. Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
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Maria’s Coconut Lemon Cupcakes

Maria's Cocunut Lemon Cupcakes

Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Maria's Coconut Lemon Cupcakes
Votes: 2
Rating: 4
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Ingredients
  • 1 cup tyh sprouted wheat flour
  • 1/3 cup tyh sprouted corn flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup maple syrup
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 2 lemons peeled and blended in a food processor
  • 1 tbsp lemon zest
Servings:
Units:
Instructions
  1. Pre–heat oven to 350.
  2. Combine and mix dry ingredients.
  3. Combine and mix liquid ingredients.
  4. Pour liquid ingredients into dry and mix only until completely moistened.
  5. Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
  6. They are done when a tooth pick inserted in the center comes out clean.
  7. Cool and frost with your favorite vanilla frosting. Enjoy
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Emily’s Mom’s Sticky Buns

sticky buns

Emily's Mom's Sticky Buns
Votes: 19
Rating: 3.11
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Emily's Mom's Sticky Buns
Votes: 19
Rating: 3.11
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Ingredients
Preparing the topping
  • 1/2 butter, melted
  • 1 cup muscovado sugar
  • 1/2 cup maple sugar
  • 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
  • 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
  • 3/4 cup muscovado sugar
  • 1 tsp salt
  • 6 3/4 tsp dry active yeast (3 packets)
  • 1/2 cup butter softened
  • 1 cup warm filtered water
  • 3 pastured eggs
  • 2 tbsp extra butter
  • 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
  1. Butter 2 9" square or round pans
  2. Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
  3. Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
  4. Add remaining flour to dough; knead 8-10 minutes. Half dough.
  5. Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
  6. Brush on half of extra butter and sprinkle on coconut sap sugar.
  7. Roll from short end to get tube 9" long. Cut into 1" buns.
  8. Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
  9. Bake at 375 degrees for 20–25 minutes.
  10. Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes

Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.

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Basic French Bread

sour dough

Basic French Bread
Votes: 54
Rating: 3.65
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Basic French Bread
Votes: 54
Rating: 3.65
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 3/4 cups sprouted wheat flour
  • 1 1/4 cups water
  • 1 pinch yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl) . Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible (Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you've placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing
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Maria’s Cherry Pie

Maria's Cherry Pie

Maria's Cherry Pie
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Maria's Cherry Pie
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Ingredients
Crust
  • 3 medium russet potatoes
  • 1 1/2 cups sprouted spelt flour
  • 1/2 tsp salt
Filling
  • 1/2 cup honey
  • 3 tbsp sprouted corn flour
  • 1/4 tsp salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
  • 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
  • 1/2 tsp vanilla extract
Servings:
Units:
Instructions
Crust
  1. Boil potatoes until soft, skin and mash.
  2. Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
  1. Stir all ingredients together.
  2. Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
  3. Pour in filling and dot with 2 tablespoons cubed butter.
  4. Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
  5. Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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Yeasted Buttermilk Bread

Yeasted Buttermilk Bread
Votes: 10
Rating: 3.6
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Yeasted Buttermilk Bread
Votes: 10
Rating: 3.6
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Ingredients
  • 4 cups spelt, kamut® or hard winter wheat flour
  • 1 1/2 cup butter, melted
  • 1/4 cup warm water
  • 1 package dry yeast
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup unbleached white flour
Servings:
Units:
Instructions
  1. Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
  2. Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
  3. Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
  4. Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
  5. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
  6. Bake for 30 minutes at 350 degrees.
  7. Cool on racks.
Recipe Notes

This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.

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The Kendrick Family Einkorn Biscuit Recipe

The Kendrick Family Einkorn Biscuit Recipe
Votes: 13
Rating: 3.62
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The Kendrick Family Einkorn Biscuit Recipe
Votes: 13
Rating: 3.62
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Ingredients
  • 3 cups sprouted einkorn flour
  • 3 tsp baking powder
  • 2 tsp salt
  • 4 tbsp butter or lard
  • 1/8 tsp baking soda
  • 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
  1. Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
  2. Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
  3. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
  4. Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
  5. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
  6. Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes

This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:

Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn

In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s.  It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every  move.  Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough.  Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.

Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter.  As far as I know, the roots of this recipe probably go back before the 1800′s.

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Simple Guide To Bake Your French Bread

Simple Guide To Bake Your French Bread
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Simple Guide To Bake Your French Bread
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 ¾ cups sprouted wheat flour
  • 1 ¼ cups cups water
  • 1/4 tsp yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl). 1. Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible(Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing.
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Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits
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Einkorn Shortbread Biscuits
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Ingredients
  • 1 cup Sprouted Einkorn
  • 7 tablespoons butter
  • 1/3 cup coconut sugar
  • 1/3 cup + 1 tablespoon coconut flour
  • 1 tablespoon ground vanilla
  • 1 dash salt
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Instructions
  1. Combine dry ingredients.
  2. Cut butter into inch cubes.
  3. Rub or Cut the butter into the dry ingredients.
  4. Knead briefly into a dough (Don’t over mix.)
  5. Roll out 1/2 inch thick.
  6. Use biscuit cutter or cut into shortbread fingers.
  7. Bake at 325 for 15 minutes or until they are a pale golden brown.
  8. Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
  9. Enjoy!
Recipe Notes

Recipe from Rosie at Culture Club 101, Pasadena, CA  www.cultureclub101.com

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Amber’s Sprouted Flour Sandwich Bread Recipe

Amber’s Sprouted Flour Sandwich Bread Recipe
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Simple and GREAT Recipe for Bread Machine!
Amber’s Sprouted Flour Sandwich Bread Recipe
Votes: 120
Rating: 3.02
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Simple and GREAT Recipe for Bread Machine!
Ingredients
  • 1 1/2 cups warm water
  • 1 1/2 teaspoons salt
  • 1/4 - 1/2 cup honey can use as little as 1 tablespoon
  • 3 tablespoons vital gluten (optional)
  • 4 cups sprouted flour
  • 1 packet dry active yeast
Servings:
Units:
Instructions
  1. Add all ingredients to bread machine in order listed.
  2. Set machine on wheat/light/1.5-lb loaf.
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