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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Votes: 1
Rating: 5
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Ingredients
  • 1/4 cup chopped fresh parsley (2 tablespoons dried)
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2 tablespoons good olive oil
  • 2 tablespoons organic butter
  • 3 cups sliced cremini mushrooms (6 ounces)
  • 3 cups sliced button mushrooms (6 ounces)
  • 2 cups sliced shiitake mushroom caps (4 ounces)
  • 1 cup organic leek, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoons black pepper, divided
  • 12 ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2 cups crumbled goat cheese, divided
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
  3. Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
  4. Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
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Butternut Squash and Parmesan Bread Pudding
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Ingredients
  • 3 cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons good olive oil
  • 1 cup chopped organic onion
  • 1 clove minced organic garlic
  • 2 cups organic whole milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
  3. Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
  4. Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
  5. Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Cheesy Grits Souffle

Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked Sprouted Yellow Corn Grits
  • 3 cups filtered water or chicken stock
  • 3 cups whole organic milk
  • 1.5 cups fresh organic corn kernels or frozen
  • 6 large organic or pastured eggs lightly beaten
  • 2 cups (8 oz.) sharp Cheddar cheese grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 0.5 teaspoon ground black pepper
Servings:
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Instructions
  1. Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
  3. Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
  4. Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
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Sprouted Praline Rugelach

Sprouted Praline Rugelach

Sprouted Praline Rugelach
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Sprouted Praline Rugelach
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Ingredients
  • 8 ounces organic or raw cream cheese, softened
  • 1 cup raw or organic butter, softened
  • 3/4 cup organic sugar
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon sea salt, divided
  • 2 cups sprouted white wheat or sorghum (g-f) flour
  • 1/4 cup raw or organic butter, melted and cooled
  • 2 tablespoons cane or maple syrup
  • 2 tablespoons heavy raw or organic cream
  • 1/2 teaspoon ground cinnamon
  • 2 cups finely chopped pecans or walnuts, toasted
  • 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
  1. Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
  2. Gradually add flour, blending well.
  3. Divide dough into 4 equal portions flattening each into a disc.
  4. Wrap in plastic wrap and chill at least 2 hours.
  5. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  6. Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
  7. Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
  8. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
  9. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
  10. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
  11. Preheat oven to 350 degrees.
  12. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
  13. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
  14. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
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Cheesy Grits Souffle
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Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1 cup Monterrey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Sprouted Praline Rugelach

Sprouted Praline Rugelach
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Great rolled cookies. Best to chill before baking to keep filling from melting out of dough. Makes about 4 dozen cookies.
Sprouted Praline Rugelach
Votes: 0
Rating: 0
You:
Rate this recipe!
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Great rolled cookies. Best to chill before baking to keep filling from melting out of dough. Makes about 4 dozen cookies.
Ingredients
  • 1 8oz raw or organic butter, softened
  • 1 cup raw or
  • 3 tsp vanilla extract, divided
  • 1 tsp sea salt, divided
  • 2 cups sprouted white wheat or sorghum (g-f) flour
  • 1/4 cup raw or organic butter, melted and cooled
  • 2 tsp cane or maple syrup
  • 2 tsp heavy raw or organic cream
  • 1/2 tsp cinnamon
  • 2 cups finely chopped pecans or walnuts, toasted
  • 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
  1. Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
  2. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  3. Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
  4. Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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