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To Your Health Sprouted Flour Co.

Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Ingredients
  • 4 organic or pasteurized eggs slightly beaten
  • 2 cups organic sugar
  • 1 cup organic olive oil
  • 2 cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2 cups organic sprouted flour of choice
  • 5 cups organic oat bran
  • 1 cup organic flax meal
  • 2 teaspoon baking soda
  • 2 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
  1. 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
  1. 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
  1. 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Sprouted Red Wheat Lavash Crackers

(Simple way to keep crackers on hand at all times)

Sprouted Red Wheat Lavash Crackers
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Sprouted Red Wheat Lavash Crackers
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Ingredients
  • 1 teaspoon instant yeast
  • 1 1/2 cups warm filtered water
  • 3 1/2 tablespoons good olive oil
  • 5 1/2 cups organic sprouted red wheat flour
  • 3 1/2 teaspoons sea salt
  • 1/4 teaspoon ground cayenne
Servings:
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Instructions
  1. Preheat oven to 325 degrees.
  2. In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
  3. Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
  4. Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
  5. Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
  6. Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes

This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.

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Peggy’s Sprouted Crackers

Peggy’s Sprouted Crackers
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Peggy’s Sprouted Crackers
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Ingredients
  • 5 cups sprouted flour of choice
  • 2 1/4 cups organic whole buttermilk or yogurt
  • 1/2 cup organic unsalted butter, melted
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons sea salt
Servings:
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Instructions
  1. Place flour and buttermilk in stand mixer with dough blade and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring of choice (see notes below). Blend well.
  2. Take a fourth of the dough at a time and roll out to about 1/8-inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares.
  3. Place close together (can touch) on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-170 degrees) and dry the dough until crisp (overnight). For a baked version, place crackers in 300-degree oven for 30 minutes. Reduce heat to 200 degrees for 2-2 ½ hours. Either method, crackers will be crispy and full of flavor.
  4. NOTE: For a rich fermented flavor mix flour and buttermilk. Cover and let stand on counter overnight. Then add rest of ingredients.
Recipe Notes

My favorite variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves and ¼ teaspoon of walnut oil.
Sesame/Poppy Seed – add 2 tablespoons each of sesame and poppy seeds
Cinnamon – add 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked black, green, or pink peppercorns.
Herbed – Add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.

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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
Servings:
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Sprouted Navy Beans with Tomatoes and Dried Lime

Adapted from Food and Wine, May 2015

Sprouted Navy Beans with Tomatoes and Dried Lime
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Sprouted Navy Beans with Tomatoes and Dried Lime
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Ingredients
  • 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
  • sea salt
  • 2-3 tablespoons good olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Ground Turmeric
  • 1/2 cup organic crushed tomatoes
  • 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
  • • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Servings:
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Instructions
  1. Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
  2. Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
  3. Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
  4. Discard the lime and season the beans with salt to taste.
  5. Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes

Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).

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Carrot-Walnut Sprouted Loaf Cake

Carrot-Walnut Sprouted Loaf Cake
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Carrot-Walnut Sprouted Loaf Cake
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Ingredients
  • 1 cup organic avocado oil
  • 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup organic golden raisins
  • 1/2 cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated (about 2 cups)
  • 2 teaspoons organic light brown sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
  2. In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
  3. Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
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Pear-Rosemary Pie with Cheddar Crust

Pear-Rosemary Pie with Cheddar Crust
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Pear-Rosemary Pie with Cheddar Crust
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Ingredients
  • 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic sugar, divided
  • 1 cup finely grated sharp Cheddar cheese
  • 1 cup very cold organic butter, cut into 1/2-inch cubes
  • 3 tablespoons very cold organic heavy cream
  • 4-5 tablespoons ice-cold filtered water
  • 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
  • 1/3 cup firmly packed organic light-brown sugar
  • 2 1/2 tablespoons arrowroot
  • 2 tablespoons fresh organic lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon chopped fresh resemary
  • 1/4 teaspoon sea salt
  • 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
  1. Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
  2. In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
  3. Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
  4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
  5. Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
  6. Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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Super Easy and Irresistible Sprouted Irish Soda Bread

Super Easy and Irresistible Sprouted Irish Soda Bread
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Super Easy and Irresistible Sprouted Irish Soda Bread
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Ingredients
  • 3 cups sprouted organic flour of choice
  • 1 tablespoons aluminum-free baking powder
  • 1/3 cup organic sugar (or sweetener of choice)
  • 1 teaspoon sea salt
  • 1 organic or pastured egg, lightly beaten
  • 2 cups whole organic buttermilk
  • 1/4 cup organic butter, melted
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
  2. Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
  3. Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
  4. Stir in butter and pour dough into prepared pan.
  5. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  6. Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
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Ingredients
Ingredients for Soup:
  • 2 tablespoons good olive oil
  • 1 medium organic onion, chopped (about 1 cup)
  • 2 stalks organic celery, diced (about 3/4 cup)
  • 2 organic carrots, diced (about 3/4 cup)
  • 2 cloves organic garlic, finely chopped
  • 2 teaspoons sea salt
  • 3/4 cup organic tomato sauce
  • 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
  • 2 cups filtered water
  • 4 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
  • 1/4 cup good olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove organic garlic, minced
  • 1/2 teaspoon sea salt
Servings:
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Instructions
Directions for soup:
  1. Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
  2. Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
  1. Whisk together all vinaigrette ingredients until well blended.
  2. Serve soup with a drizzle of vinaigrette over each bowl.
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Quinoa Buddha Bowl

Quinoa Buddha Bowl
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Quinoa Buddha Bowl
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Ingredients
  • 1 cup sprouted organic quinoa
  • 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
  • 1 tablespoon good olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon oregano
  • 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon each Sea salt and pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh organic cilantro, chopped
  • 1 cup fresh organic mixed greens of choice
  • 1 organic avocado, sliced
  • 1 tablespoon sprouted organic sesame seeds
Servings:
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Instructions
  1. Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
  2. Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
  3. Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
  4. In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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Ingredients
Shortbread Ingredients:
  • 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2 cups organic sprouted flour of choice
  • 1/3 cup organic sugar
  • 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup honey
  • 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup organic heavy cream
  • 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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Instructions
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Whole-Grain Sprouted Blondies

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
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Ingredients
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips

 

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No Chick Sprouted Chickpea Salad

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

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

Sprouted Bourbon Peach Cobbler
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Sprouted Bourbon Peach Cobbler
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Ingredients
Fruit
  • 12 cups peach slices (about 3 pounds)
  • 1/2 cup packed organic light brown sugar (or coconut sap sugar)
  • 3 tablespoons organic sprouted flour of choice
  • Pinch of sea salt
  • 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
  • 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
  • 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
  • 3 tablespoons organic sugar or sweetener of choice
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 6 tablespoons very cold unsalted organic butter, cut into small pieces
  • 1 cup organic whole buttermilk plus more for brushing
  • 2 teaspoons coarse sugar for sprinkling
Servings:
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Instructions
  1. Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
  2. Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
  3. Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
  4. When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
  5. Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes

*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.

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Sprouted Corn Muffins with Honey Mascarpone

Sprouted Corn Muffins with Honey Mascarpone
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Sprouted Corn Muffins with Honey Mascarpone
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Ingredients
  • 1 cup organic sprouted flour of choice
  • 1 cup organic sprouted yellow corn meal
  • 1/2 cup organic sugar or sweetener of choice
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 2 large organic or pastured eggs
  • 1 cup organic whole buttermilk at room temperature
  • 1 stick organic unsalted butter, melted
  • 1 cup organic corn kernels (fresh or frozen)
  • 1/2 cup mascarpone cheese
  • 1 1/2 tablespoons honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
  4. Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
  5. In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
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Quick & Easy Sprouted Apricot Clafoutis

Quick & Easy Sprouted Apricot Clafoutis
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Quick & Easy Sprouted Apricot Clafoutis
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Ingredients
  • 3 large organic or pastured eggs
  • 1/2 cup organic sugar
  • 1/2 cup organic half-and-half
  • 3 tablespoons organic sprouted flour of choice
  • 1 1/2 tablespoons organic lemon zest
  • 3/4 teaspoon sea salt
  • 4 organic apricots cut in wedges
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
  3. Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
  4. Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Dust the top with confectioners’ sugar and enjoy!
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Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
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Fruity Baked Sprouted Rolled Oats
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Ingredients
  • 3 large organic or pastured eggs
  • 3 1/2 cups whole organic or raw milk
  • 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • 8 cups organic sprouted rolled oats
  • 1/2 cup Organic Chia Seeds
  • 1/2 cup organic flax or sprouted sesame seeds
  • 2 1/2 cups organic blueberries, divided
  • 1 cup organic raspberries
  • 1 1/2 cup diced organic peaches, peeled
Servings:
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Instructions
  1. Preheat oven to 375◦.
  2. Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
  3. Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
  4. Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Are You Ready to Rum-ble? Cake

Are You Ready to Rum-ble? Cake
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Are You Ready to Rum-ble? Cake
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Ingredients
Cake
  • 3 cups TYH sprouted flour (your choice)
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoons sea salt
  • 1 1/2 cups unsalted organic butter, softened
  • 1 1/2 cups organic sugar or Lakanto
  • 2 teaspoons vanilla extract
  • 3 large organic or pastured eggs
  • 1 large organic or pastured egg yolk
  • 3/4 cup (6 oz.) golden rum
  • 3/4 cup heavy cream
Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup organic sugar or Lakanto
  • 1/2 cup (4oz.) golden rum
  • 1/2 teaspoon vanilla extract
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  2. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
  4. Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
  5. Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
  6. Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
  1. Melt butter in a medium saucepan over medium heat.
  2. Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
  3. Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
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Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake

Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
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Ingredients
  • 16 oz TYH sprouted organic garbanzo beans, cooked and drained
  • 4 tablespoons organic lemon juice
  • 1/4 cup Olive or avocado oil
  • 2 teaspoons grated lemon zest
  • 2 organic or pastured egg yolks
  • 2/3 cup TYH sprouted organic flour (your choice)
  • 1 cup organic sugar or Lakanto
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 organic or pastured egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons freshly squeezed organic lemon juice
  • organic powdered sugar or Lakanto
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour 2 8-inch round cake pans.
  3. In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
  4. In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
  5. In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
  6. Fold beaten egg whites into chickpea mixture.
  7. Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  8. Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
  9. Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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Spicy Tomatillo Quinoa

Spicy Tomatillo Quinoa
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Spicy Tomatillo Quinoa
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Ingredients
  • 6 medium organic tomatillos, husked, rinsed, and divided
  • 1 cup organic chicken or vegetable broth
  • 3/4 cup coarsely chopped organic cilantro, divided
  • 1/2 cup coarsely chopped organic onion
  • 1 medium organic jalapeño, halved and seeded (optional)
  • 1 clove organic garlic
  • 1 cup sprouted organic quinoa
  • 1/2 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon sea salt
  • 1 cup organic corn kernels, fresh or frozen (thawed)
Servings:
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Instructions
  1. Cut 4 tomatillos in half and puree in blender or food processor with ¾ cup broth, ½ cup cilantro, onion, jalapeno, and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  2. Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15-20 minutes. Let stand, covered, for 10 minutes.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.
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Homemade Sprouted Oat Milk

Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Ingredients
  • 1 cup sprouted organic rolled oats
  • 4 cups filtered water
  • 1/4 teaspoons sea salt
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
Servings:
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Instructions
  1. Add all the ingredients to your blender and blend until well blended (about 1 minute).
  2. Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
  3. Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes

Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.

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Sweet & Savory Sprouted Popcorn

Congratulations to our February 2019 Instagram Winner @the.fit.peach! What a perfectly Sproutastic Snack for a movie night!

Sweet & Savory Sprouted Popcorn
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Sweet & Savory Sprouted Popcorn
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Ingredients
  • 1/2 cup sprouted popcorn
  • 3 tablespoons vanilla bean ghee
  • 2 tablespoons chocolate ghee
  • 2 tablespoons pecan butter
  • sea salt
Servings:
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Instructions
  1. In a large pot over medium heat, cook popcorn kernels in vanilla bean ghee until ghee begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  2. Transfer to a large bowl. Melt chocolate ghee and pecan butter and drizzle on top of popcorn. Then sprinkle with sea salt and enjoy!
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Springtime Pilaf with Salmon and Asparagus

Springtime Pilaf with Salmon and Asparagus
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Springtime Pilaf with Salmon and Asparagus
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Ingredients
  • 4 cups filtered water
  • 4 6-oz. wild salmon fillets (about 1 inch thick)
  • 2 tablespoons organic or raw butter
  • 2 cups diagonally cut organic asparagus (1 inch pieces)
  • 3 cups Hot cooked sprouted brown rice
  • 1 cup sprouted or frozen organic green peas, thawed
  • 1/2 cup organic vegetable broth
  • 2 tablespoons fresh flat-leaf organic parsley, chopped
  • 2 tablespoons fresh organic lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Freshly ground black pepper
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Instructions
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds

Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Ingredients
  • 1/2 cup (2 ounces) cheddar cheese, shredded
  • 1/4 cup whole organic buttermilk
  • 1 10-oz. package frozen organic cream-style corn, thawed (can used canned corn)
  • 2 cups sprouted yellow corn flour or meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 4.5 oz. can chopped green chilis, drained
  • organic butter to grease pan
  • 1/4 cup sprouted pumpkin seeds (pepitas)
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.
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Sprouted Lavash

Sprouted Lavash
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(Simple way to keep crackers on hand at all times)
Sprouted Lavash
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(Simple way to keep crackers on hand at all times)