Delicious & Easy to Make Sprouted Sandwich Bread
Ingredients
- 1 cup warm whole fat milk
- 1 tablespoon organic sugar
- 6 tablespoons organic butter, melted
- 1 teaspoon sea salt
- 1 packet active dry yeast (or 2 1/2 teaspoons)
- 2 large organic eggs
- 4 cups (gluten-containing) sprouted flour of choice
- olive oil for bowl
Servings: slices
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Instructions
- Combine the milk, sugar, butter, salt, and yeast in the bowl of a stand mixer fitted with the hook attachment and mix to combine well.
- Add the eggs and mix until well blended.
- Add the flour and mix until the dough pulls together well (not more than 1 minute). NOTE: It’s important not to over mix sprouted flour or the gluten bonds that form quickly will break down and your dough won’t rise.
- Flour your hands and remove the dough from the mixer. Stretch and fold it inward 3-4 times in your hands. Place back into bowl that has been greased with olive oil. Flip to coat both sides and cover with plastic wrap. Allow to rise in a warm spot until doubled in size. About 1-1 ½ hours.
- Generously grease a loaf pan with soft butter. Punch down dough slightly, then lift out of bowl. Stretch and fold dough inward 3-4 times in your hands, shaping it for your loaf pan. Place in pan, cover with plastic wrap and let rise again. About 1 hour.
- Place loaf pan in preheated 375-degree oven and bake for about 30 minutes being careful not to burn top. Remove from oven and let bread sit for 10 minutes before removing from pan to wire rack to cool completely.
- Slices beautifully and makes great sandwich bread and toast.
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Sproutastic Brownies
Ingredients
- 3 cups sprouted flour of choice
- 2 cups organic whole fat buttermilk
- 4 large organic eggs
- 1 teaspoon sea salt
- 1 1/2 cups organic sugar
- 1 1/2 sticks organic butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract (optional)
- 1 tablespoon baking powder
- 3/4 cup cocoa
Servings: brownies
Units:
Instructions
- Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar until fluffy (about 2 minutes).
- Add eggs, one at a time, blending well. Add extracts and blend well.
- Add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients.
- Pour batter into a well-greased 9x13 baking dish and bake for about 1 hour.
- Remove from oven and let cool about 10 minutes before slicing.
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Fruit Crumble
Ingredients
- 6 large Peaches sliced or 5 cups blueberries
- 1/4 cup granulated Sugar
- 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
For the crumble topping:
- 1 1/2 cups sprouted flour of choice
- 1 cup packed brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup melted organic butter
Servings:
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Instructions
- Preheat oven to 375 degrees. In a large bowl, combine fruit, sugar, lemon juice, cinnamon, ginger, and sea salt.
- In a separate medium bowl, combine flour, brown sugar, salt, and cinnamon for topping. Pour in melted butter and stir until mixture is crumbly.
- Place fruit mixture in a lightly greased baking dish. Sprinkle topping evenly over fruit. Bake until topping is golden, about 45-50 minutes.
- Serve warm with vanilla ice cream or freshly whipped cream.
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Sproutastic Buckwheat Pancakes
Ingredients
- 1 cup sprouted organic buckwheat flour
- 1 1/2 teaspoons organic sugar
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cups organic whole fat buttermilk
- 1 large pastured or organic egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
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Instructions
- Stir all dry ingredients together in a medium bowl.
- Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
- Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Sprouted Johnny Cakes
Ingredients
- 1 cup sprouted organic brown rice or white wheat flour
- 1 cup sprouted organic yellow corn meal
- 2 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large pastured or organic eggs
- 3/4 cup raw or organic whole fat buttermilk (can substitute coconut milk)
- 1/4 cup filtered water
- 1/2 cup rendered lard, bacon grease, or avocado oil
- 2 tablespoons raw or organic butter
Servings: cakes
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Instructions
- Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
- Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
- Pour wet ingredients into dry ingredients and stir just to combine well.
- Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.
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Winter Stew
Ingredients
- 1 pound venison, beef, or bison, cubed
- 1/3 cup organic sprouted white wheat or sorghum flour
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 medium organic onions, diced
- 8 ounces bacon, diced (nitrate/nitrite free)
- 6 cloves organic garlic, diced
- 1 pound organic mushrooms, quartered
- 1 cup dry red wine
- 4 cups beef broth
- 3 tablespoons organic tomato paste
- 1 bunch Fresh Thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 cup fresh parsley chopped
Servings:
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Instructions
- Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
- Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
- Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
- Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
- Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
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Peggy’s Sprouted Muffins
Makes 2-2 ½ dozen super moist muffins
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
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Instructions
- Preheat oven to 350 degrees.
- 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.
- Add remaining ingredients and blend well with a large spoon or spatula.
- 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
- 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
- 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 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)
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
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- 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.
- Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
- 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.
- 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
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
- 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.
- 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.
- 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.
- 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
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
- In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
- 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.
- Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
- 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
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
- 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.
- Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
- 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.
- Discard the lime and season the beans with salt to taste.
- 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
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
- 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.
- 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.
- 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
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
- 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.
- In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
- 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.
- 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.)
- Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
- 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
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
- Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
- Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
- Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
- Stir in butter and pour dough into prepared pan.
- Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
- 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
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:
- 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).
- Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
- Whisk together all vinaigrette ingredients until well blended.
- Serve soup with a drizzle of vinaigrette over each bowl.
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Quinoa Buddha Bowl
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
- 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.
- 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.
- Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
- 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
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
- Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
- 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.
- 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.
- 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).
- 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
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
- 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.
- 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.
- Whisk flour, baking powder and salt in a medium bowl.
- 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.
- 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.
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
- 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.
- 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.
- 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
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
- Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
- 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.
- 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.
- 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.
- 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
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
- Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
- In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
- 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.
- 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
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
- Preheat oven to 350 degrees.
- In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
- Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
- 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)
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
- Preheat oven to 375◦.
- 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.
- Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
- 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
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
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
- Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- 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.
- Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
- 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.
- 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:
- Melt butter in a medium saucepan over medium heat.
- Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
- 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
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
- Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
- Drain lentils well and spread on tray to cool.
- Preheat oven to 300 degrees.
- 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.
- 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.
- 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.
- 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.
- 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
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
- Preheat oven to 350 degrees.
- Grease and lightly flour 2 8-inch round cake pans.
- 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.
- In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
- 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.
- Fold beaten egg whites into chickpea mixture.
- Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
- Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
- 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
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
- 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.
- 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.
- 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
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
- Add all the ingredients to your blender and blend until well blended (about 1 minute).
- 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.
- 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!
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
- 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.
- 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
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
Servings:
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Instructions
- 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.
- 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
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
- Preheat oven to 350 degrees.
- Combine flour and next 3 ingredients in a large bowl.
- Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
- Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
- 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.
- 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
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
- Preheat oven to 400 degrees.
- 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.
- 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
Ingredients
- 1 teaspoon instant yeast
- 350 grams warm filtered water (about 90 degrees)
- 50 grams olive oil
- 680 grams Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)
- 25 grams sea salt
- 1/4 teaspoon ground cayenne
Servings:
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Instructions
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- 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.
- Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
- 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.
- 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
Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
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Banjo’s Easy Sprouted Tortillas
Ingredients
- 2 cups sprouted ancient grain mix (See recipe notes below for alternative flours)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard, cold
- 3/4-1 cup hot water (115-130 degrees)
Servings:
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Instructions
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until you get a coarse cornmeal texture. Replace paddle with dough hook.
- Add ¾ cup of hot water to mixture. Mix for 4-6 minutes. If dough is dry add water 1 tablespoon at a time. You want the dough to be thick but easily pliable.
- Remove dough from bowl and onto a floured surface (preferably sprouted corn meal). Divide the dough into 1-ounce portions.
- Roll into balls, cover with a clean towel and let rest for 20 minutes.
- Press the dough balls using a tortilla press or roll them very thin using a well-floured rolling pin. I place a piece of plastic wrap between the top and bottom of my press to keep dough from sticking and tearing. When using my rolling pin I place a piece of plastic wrap over the dough ball before rolling out.
- Heat a cast iron skillet to medium high. Place a tortilla in the dry pan and let cook until speckled golden brown; then flip and cook the other side (about 1 minute each side).
Recipe Notes
For a great flavor variation substitute 1/2 cup of Ancient Grain Baking Mix with Sprouted Black Bean Flour. Or you can use our Sprouted Gluten-Free Baking Mix.
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Herbed Cracker Bread
Ingredients
- 2 cups sprouted organic gluten-free flour (your choice)
- 1/3 cup grated parmesan cheese
- 2 teaspoons dried herbes de Provence
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon organic sugar
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon sea salt
- 1/2 cup organic sour cream
- 2 tablespoons organic butter, melted
- 1 large organic or pastured egg
- 3 tablespoons sprouted organic yellow cornmeal
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
- Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
- Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
- Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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Fresh Rosemary Muffins
Ingredients
- 3/4 cup whole organic milk
- 1/2 cup organic golden raisins
- 1/4 cup organic raisins
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup organic butter
- 1 1/2 cups sprouted organic sorghum flour
- 1/2 cup organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1 large organic egg, lightly beaten
- 4 ounces goat cheese
Servings: muffins
Units:
Instructions
- Preheat oven to 350 degrees.
- Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
- Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
- Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
- Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
- Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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Roasted Pumpkin and Sweet Potato Pilau
Ingredients
- 2 cups peeled organic pumpkin, cubed (about 12 ounces)
- 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
- 2 tablespoons olive oil
- 1 cup organic sweet onion, diced
- 1/3 cup organic celery, diced
- 2 teaspoons organic garlic, minced
- 4 cups organic chicken stock or bone broth
- 1 cup sprouted organic brown rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 bay leaf
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
- Add pumpkin mixture and stir gently to combine. Serve warm.
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper
Ingredients
- 2 tablespoons olive oil
- 1 cup peeled organic butternut squash, coarsely chopped
- 2/3 cup organic red bell pepper, chopped
- 1/2 cup sweet organic onion, finely diced
- 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
- 1 organic garlic clove, minced
- 1 1/3 cups organic chicken stock or bone broth
- 1 cup sprouted organic quinoa, uncooked
- 1/2 teaspoon sea salt
- 2 tablespoons organic green onion, thinly sliced
Servings:
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
- Stir in broth, quinoa, and salt. Bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
- Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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Maple-Date Bars
Ingredients
- 1 3/4 cups finely chopped pitted dates (about 12 ounces)
- 3/4 cup filtered water
- 1/3 cup maple syrup
- 1 teaspoon grated lemon zest
- 2/3 cup organic sugar
- 1/2 cup organic butter, softened
- 1 cup sprouted flour (your choice)
- 1 cup sprouted rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
- Beat sugar and butter at medium mixer speed until smooth.
- Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
- Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
- Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Pumpkin Banana Chocolate Chip Sprouted Bread
Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!
Ingredients
- 2 cups sprouted oat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon aluminum-free baking soda
- 1/2 teaspoon sea salt
- 2 medium ripe bananas, mashed
- 3/4 cup organic pumpkin puree
- 1/4 cup organic coconut milk (or almond milk)
- 1/4 cup organic coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup dairy free mini chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
- In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
- In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
- Pour the wet ingredients into the dry and whisk until batter is formed
- Fold in chocolate chips
- Pour batter into loaf pan and bake for 45-50 minutes.
- Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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Buckwheat Salad with Fresh Herbs & Vegetables
Ingredients
- 1 cup sprouted organic buckwheat groats
- 2 cups filtered water
- 1/2 teaspoon sea salt
- 1 medium organic tomatillo, diced
- 12 large green olives, pitted and roughly chopped
- 1 small organic yellow bell pepper, diced
- 1 cup organic broccoli florets, chopped
- 1/4 cup organic red onion, finely chopped
- 1/4 cup chopped toasted pecans (or walnuts)
- 1/2 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- juice of one lime
- 2 tablespoons White Wine Vinegar
- 2-3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Servings:
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Instructions
- In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
- In a large bowl add all ingredients. Toss well to combine.
- Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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Bodacious Buckwheat Biscuits
Ingredients
- 1 cup sprouted organic buckwheat flour
- 2 cups sprouted organic gluten-free baking mix
- 1 tablespoon aluminum-free baking powder
- 1 teaspoons sea salt
- 12 tablespoon very cold organic butter, cut into small pieces
- 2 tablespoons raw honey
- 1 1/4 cups cold organic whole buttermilk
Servings:
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Instructions
- Preheat oven to 450 degrees.
- Place dry ingredients in the bowl of a food processor and pulse to blend.
- Drop in the butter pieces and pulse about 10 times to incorporate the butter.
- Mix in the honey and buttermilk while processor is running, just until a dough forms.
- Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
- I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
- Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
- Serve with lots of butter and your favorite jam.
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Tasty Fresh Pear and Fig Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups organic wheat bran
- 1 cup sprouted organic red wheat flour
- 1/2 cup sprouted organic buckwheat groats
- 1/4 cup organic black chia seeds
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 1 large organic ripe banana, mashed
- 1 cup organic unsweetened apple sauce
- 1/2 cup organic whole buttermilk
- 4 egg whites, pastured or organic
- 1/4 cup molasses
- 1 large organic pear, diced
- 5-6 fresh organic figs, chopped
Servings:
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Instructions
- Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
- In a large bowl combine dry ingredients and whisk to blend well. Set aside.
- In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
- Spoon mixture evenly into the 9 lined muffin cups
- Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
- Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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Buckwheat Chocolate Chip Cookies
Ingredients
- 1/2 cup organic butter, softened
- 1/4 cup organic sugar
- 1/4 cup organic brown sugar
- 1 tablespoons vanilla
- 1 large egg, pastured or organic
- 1 cup sprouted organic buckwheat flour
- 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
- 1/2 teaspoons sea salt
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon arrowroot
- 1 cup organic semi-sweet chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
- Add vanilla and egg, blending well.
- In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
- Fold in the chocolate chips.
- Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
- Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Star Spangled Sprouted Apple Pie Bites
Ingredients
Pie Crust
- 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Apple Filling
- 4 cups apples, peeled, cored and diced
- 2 tablespoon unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 organic egg, mixed with 1 teaspoon of water
Servings: pies
Units:
Instructions
Pie Crust
- Blend flour, sugar, and salt in food processor.
- Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
- Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
- Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Apple Filling
- Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
- Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
- On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
- Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
- Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
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SUPER EASY & FAST Sprouted Cornmeal Biscuits
Ingredients
- 1 1/3 cups sprouted flour (I like sorghum)
- 1/3 cup sprouted corn meal
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoons sea salt
- pinch of cayenne pepper
- 6 tablespoons cold organic butter, diced
- 2/3 cup organic half & half
- 1 tablespoon honey
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
- Stir in half-&-half and honey. Let sit 5 minutes.
- Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
- Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
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Lemon-Buttermilk Scones
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup sprouted yellow corn flour
- 2 tablespoons organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup whole organic buttermilk
- 1 1/2 teaspoons grated lemon rind
- 1 tablespoon Fresh Lemon Juice
- 1 organic egg white, lightly beaten
- 1 teaspoon sugar
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Instructions
- Preheat oven to 350 degrees.
- Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
- Add buttermilk, rind, and lemon juice. Pulse until just combined.
- Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
- Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
- Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
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Delicious Shrimp & Sprouted Grits
Ingredients
Ingredients for Shrimp
- 2 pounds large wild-caught shrimp, peeled and deveined
- 2 4 oz cans organic mushrooms, undrained
- 1/2 teaspoons sea salt
- 1/2 teaspoon organic lemon pepper
- 1/2 cup organic butter, melted
- 1 tablespoon fresh organic lemon juice
- 3/4 cup organic bottled chili sauce
- 1/3 tablespoon dried oregano
Ingredients for Grits
- 2 cups sprouted yellow corn grits
- 1 quart filtered water
- 1 quart organic heavy cream
- salt and pepper to taste
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Instructions
- Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
- Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
- Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
- Mix all other shrimp ingredients well and pour over shrimp.
- Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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A Very Beany Sprouted Salad
Ingredients
- 1/2 cup organic sprouted barley
- 1/2 cup organic sprouted brown rice
- 1 cup cooked sprouted black beans (or canned), drained and rinsed
- 1 cup canned organic kidney beans, drained and rinsed
- 1 cup cooked organic corn kernels, divided
- 1/2 cup organic green onions, chopped
- 1 organic red bell pepper, chopped
- 1/4 cup fresh organic cilantro, chopped
- 8 leaves organic lettuce, preferably Romaine
- 1/4 cup red wine vinegar
- 1 clove organic garlic, minced
- 1 teaspoons chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup organic olive oil
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Instructions
- Soak barley in filtered water overnight to rehydrate. Drain.
- In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
- In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
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Gluten-Free Fresh Sprouted Pasta
Ingredients
- 1 1/2 cups sprouted brown rice flour
- 1/2 cup organic potato starch
- 2 teaspoons xanthum gum
- 1 teaspoons sea salt
- 4 eggs, preferably pastured or organic
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Instructions
- Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
- In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
- Make small balls out of the dough.
- Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
- Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.
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Peggy’s Sweet Cream Pound Cake
Ingredients
- 0.5 pound organic butter softened
- 3 cups organic sugar
- 1 teaspoon vanilla extract
- 3 cups sprouted flour
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- 1 Pinch sea salt
- 6 large eggs preferably organic or pastured
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Instructions
- Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
- Blend in vanilla.
- In a separate bowl stir together sprouted flour, baking powder and sea salt.
- Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
- Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
- Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
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Super Easy Beignets
Ingredients
- 2.25 teaspoons active dry yeast
- 1.12 cups warm water about 110°F)
- 0.5 cup organic sugar
- 1 teaspoon sea salt
- 2 eggs preferably organic or pastured
- 1 cup Organic evaporated milk
- 6 cups sprouted white wheat flour plus more for rolling dough
- 0.25 cup naturally rendered lard melted
- 1 quart coconut oil, avocado oil, beef tallow, or lard for frying
- Organic confectioner’s sugar for dusting
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Instructions
- In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
- Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
- Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
- Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
- *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
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Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups organic Sprouted Einkorn Flour
- 3 teaspoons baking powder
- 2 teaspoons sea salt
- 4 tablespoons butter or lard, chilled
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute whole buttermilk, cultured milk, or kefir)
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Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder in a large bowl.
- Cut or rub in the butter or lard until it’s a small seed-like consistency.
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt and stir well – until you can see the bubbles on the top which means that the soda and liquid have begun to react with each other.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Bake on middle oven rack for 15-20 minutes or until lightly browned on top. Enjoy with lots of butter!
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Quick and Easy Sprouted Crackers
Ingredients
- 5 cups organic sprouted red wheat flour (organic Sprouted Sorghum Flour makes great gluten-free version)
- 2 1/4 cups organic whole buttermilk, thin yogurt, or kefir
- 1/2 cup organic unsalted butter, melted (plus extra for greasing sheet pans)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
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Instructions
- Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. (For fermented crackers, place dough in bowl and tightly cover. Leave on counter overnight to add richness to the flavor. Return to stand mixer and proceed with directions.)
- Add melted butter, baking powder, salt, and variation ingredients (below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place very close together on the buttered baking sheets.
- For DRIED crackers place in oven on lowest possible temperature (150-170°). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For BAKED crackers place in oven preheated to 300°. Bake until lightly browned on top, about 35-45 minutes. Reduce heat to 200° and let crackers continued to bake until completely dried and crispy (2-2 ½ hours).
- Peggy's Favorite Variations (add to basic recipe): •Rosemary/Walnut – 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves, and ¼ teaspoon of walnut oil or flavoring. •Sesame/Poppy Seed – 2 tablespoons each of sesame and poppy seeds. •Cinnamon – 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar. •Cracked Pepper – 2 tablespoons of cracked peppercorns. •Herbed – 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Strawberry Covered Sprouted Popcorn
Ingredients
- 1/2 cup organic freeze-dried strawberries
- 1/3 cup organic sugar
- 3/4 teaspoon sea salt
- 1/2 cup organic sprouted popcorn
- 3 tablespoon coconut oil
- 3 tablespoon organic butter, melted
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Instructions
- Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
- In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
- Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Hearty Sprouted Bean and Barley Soup
Ingredients
- 2 pound dried sprouted navy beans
- 2 quartz filtered water or beef broth
- 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
- 1 ham hock
- 2-3 cups coarsely chopped ham
- 1 pound ground beef cooked and drained
- 8 cloves garlic chopped
- 6-8 carrots, peeled and sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
- 1 - 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/4 cup worcestershire sauce
- 1 teaspoon hot sauce
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Instructions
- Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
- Drain beans, then add 2 quarts water or broth and bring to a boil.
- Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
- Garnish with leaf spinach or kale for an extra nutritional boost.
- Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Baked Apple Cinnamon Oatmeal
Ingredients
- 1 pound apples
- 2 cups sprouted rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup Walnuts
- 2 cups milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup maple syrup
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Instructions
- Butter a 2-quart casserole. Preheat oven to 350°.
- Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
- In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
- Add milk, stir and set aside to soak for 30 min.
- In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
- After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
- Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea salt
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Instructions
- Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
- Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Chocolate-Zucchini Cake
Ingredients
- organic butter (For Pan)
- 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
- 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1 1/4 Cups organic sugar
- 1/2 Cup plus 1 Teaspoon extra virgin olive oil
- 2 Large eggs Preferably Pastured
- 1/2 Teaspoon vanilla extract
- 1 Medium Organic Zucchini Gated and Squeezed dry
- 1 Teaspoon honey
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Instructions
- Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
- Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
- Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes
Recipe provided by Food Network.
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Organic Zucchini Muffins
Ingredients
- 3 Cups Grated Fresh Zucchini
- 2/3 Cup Organic Melted Butter
- 1 1/3 Cup sugar
- 2 eggs preferably pastured
- 2 Teaspoons vanilla
- 2 Teaspoons baking soda
- Pinch sea salt
- 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 2 Teaspoons Organic Cinnamon
- 1/2 Teaspoon Ground Nutmeg or Allspice
- 1 Cup Walnuts
- 1 Cup raisins or dried cranberries (Optional)
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Instructions
- Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
- Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes
Recipe provided by simplyrecipe.com
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Ingredients
- 1 Cup Sprouted Brown Rice
- 2 Cups Shredded Chicken thighs or breast preferably organic or pastured
- 1/2 Cup shredded organic carrots
- 1/3 Cup Sliced Organic Green Onions
- 1/4 Cup Dry-roasted organic peanuts divided
- 1 Tablespoon Chopped fresh organic cilantro divided
- 1/2 Teaspoon sea salt
- 2 Tablespoons Fresh organic lime juice
- 2 Tablespoons organic olive oil
- 2 Teaspoons Toasted sesame oil
- 2 garlic cloves minced
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Instructions
- 1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl and fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice. Toss to combine.
- 1. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over the rice mixture. Toss to combine. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with 1 ½ teaspoons remaining peanuts and ¼ teaspoon remaining cilantro.
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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Sprouted Barley Salad with Almonds and Apricots
Ingredients
- 1 1/2 Cups Sprouted Barley
- 4 1/2 Cups filtered water
- 1-2 Tablespoons organic olive oil
- 1 Organic Red Onion Thinly Sliced
- 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
- 1/2 Cup Sprouted Almonds Sliced or Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Cup Plain Organic Full-Fat Yogurt
- 2 Tablespoons honey
- 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon sea salt
- 1 Pinch ground nutmeg
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Instructions
- 1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
- Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
- In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
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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Mushroom & Walnut Stuffing
Ingredients
- 14 cups Sprouted bread, cubed (1/2-inch cube)
- 8 tablespoons Organic unsalted butter, divided
- 1 pound Organic mushrooms, sliced
- 1/3 cup Sherry
- 2 Medium organic yellow onions, chopped
- 5 Ribs organic celery, chopped
- 4 Cloves organic garlic, shopped
- 2-3 cups Home-made or organic chicken broth
- 4 large eggs, preferably organic or pastured
- 1/4 teaspoon Each, sea salt and black pepper
- 1 1/2 teaspoons sea salt
- 1 cup Walnuts, lightly toasted and chopped
- 6 ounces Swiss cheese, grated
- 1/2 cup Fresh organic parsley, chopped
- 2 tablespoons Each, fresh organic thyme and rosemary, chopped
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Instructions
- Preheat oven to 350 degrees F.
- Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
- Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
- Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
- In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
- In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
- Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
- Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Bread Stuffing with Pears and Sausage
Bread Stuffing with Pears and Sausage
Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.
Ingredients
- 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
- 1 pound Italian sausage
- Olive or avocado oil
- 5 cups Organic onion, chopped (about 2 pounds)
- 2 cups Organic celery, chopped
- 1 cup Organic carrot, chopped
- 8 ounces Organic mushrooms, sliced
- 2 cups Organic pears, peeled and cubed (about 2 large pears)
- 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
- 2 teaspoons Fresh tarragon, chopped (halve if using dried)
- 1 teaspoon sea salt
- 1 1/2 cups Home-made or organic chicken broth
- 1/2 teaspoon Freshly ground black pepper
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Instructions
- Preheat oven to 425 degrees F.
- Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
- Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
- Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
- Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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Apple Cider Donuts
Ingredients
- 2 1/2 cups Organic raw apple cider
- 1/2 cup Organic apple, peeled and grated
- 1/2 cup Organic apple butter
- 1 1/2 tablespoons raw apple cider vinegar
- 1/2 teaspoon vanilla extract
- 4 ounces Organic unsalted butter, softened
- 1/2 cup Organic or maple sugar
- 1 large egg, preferably pastured or organic
- 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
- Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
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Instructions
- Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
- Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
- Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
- Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
- Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
- Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
- Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Recipe Notes
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
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Best-Ever Pie Crust
Ingredients
- 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
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Instructions
- Blend flour, sugar, and salt in food processor.
- Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
- Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
- Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
- When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
- Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
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Hearty Bean and Barley Soup
Ingredients
- 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
- 2 quarts homemade or organic beef stock
- 1 quart homemade or organic pork stock can substitute chicken stock
- 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
- 1 ham hock
- 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
- 1 pound organic ground beef, cooked and drained
- 1 large organic onion, chopped
- 8 cloves garlic, chopped
- 6 organic carrots, sliced
- 1 1/2 tsp sea salt
- 1 tsp pepper
- 1/2 cup worcestershire sauce
- 1 tsp hot sauce
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Instructions
- Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
- Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
Recipe Notes
This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.
Great served with cornbread covered with melted cheddar cheese.
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Sprouted Cornmeal Cornbread
Ingredients
- 1 3/4 cups organic sprouted cornmeal
- 2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 2 large eggs, organic or pastured
- 1 Tbsp honey
- 2 cups whole fat organic buttermilk
- 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
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Instructions
- Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
- In a small bowl whisk together the cornmeal, baking powder, and salt.
- In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
- Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
- Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
- Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes
Variations:
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
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Peggy’s Fresh Goat Cheese
Ingredients
- 2 quarts fresh raw goat milk
- 2 teaspoons vegetable or animal rennet
- 1 tablespoon sea salt
Servings:
Units:
Instructions
- Pour goat milk in clean bowl. Add rennet and stir thoroughly (about 1-2 minutes).
- Cover bowl with lid or large plate. Place on counter away from direct heat for 24 hours.
- After 24 hours remove plate.
- Spoon off whey from milk that has now separated and thickened, (I use the whey for lacto–fermented canning and mayonnaise) leaving only the milk solids in the bowl.
- Place large piece of cheesecloth or thin tea towel inside colander.
- Place colander inside small bucket or bowl. Pour milk solids into the colander. Sprinkle with 1 tablespoon sea salt and stir well.
- Place plate on top of colander to cover. Place colander in bucket on counter away from direct heat for 24 hours.
- After 24 hours remove plate. Scrape cheese from sides of colander into center of cheesecloth or tea towel.
- Gather ends of cheesecloth and tie into a knot, leaving thickened cheese in a ball in bottom of cheesecloth.
- Hang cheesecloth on a hook above your sink or run a large dowel through the knotted cheesecloth and hang it over the top of a pitcher and let your cheese continue to drain for 12 to 24 hours, depending on how dry or creamy you prefer your cheese to be.
- Remove cheese from cheesecloth and store in refrigerator in glass container. Will keep for up to 2 weeks.
Recipe Notes
Utensils needed: large glass or plastic bowl, large plate to cover bowl, large piece of cheesecloth or thin tea towel, large mesh colander, and a small bucket or large bowl that colander will fit in but leave lots of room in bottom for draining the cheese, long–handled spoon or dowel and pitcher.
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Buttermilk-Poppy Seed Muffins
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup maple sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole buttermilk, preferably organic
- 3 large eggs, preferably pastured
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/2 cup organic butter, melted
- Orange Glaze
Orange Glaze
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
Servings:
Units:
Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Improved Pizza Crust
Ingredients
- 1 cup plus 3 tablespoons water
- 3 tablespoons olive oil
- 3 cups sprouted flour (red wheat or spelt works best)
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons honey
- 1 packet dry active yeast
- 2 tablespoons dried herbs of choice (optional)
Servings:
Units:
Instructions
- Place all ingredients in a food processor and mix well.
- Continue to blend for about 2 minutes.
- Let dough rise in processor bowl for about 1 hour.
- Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
- Let dough rest for 15–20 minutes. Load with favorite toppings.
- Bake at 450 degrees for 12–15 minutes.
- Let pizza rest for about 5 minutes before cutting.
Recipe Notes
I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.
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Sour Dough English Muffins
Ingredients
Preferment:
- 3/4 - 1 cup of sourdough starter
- 1 teaspoon maple sugar
- 1 1/4 cups filtered water
- 2 cups sprouted red wheat flour
Dough:
- 2 cups sprouted wheat or spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- All of preferment
Servings:
Units:
Instructions
- Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
- Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
- Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
- Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
- Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
- Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
- Preheat frying pan on medium low. When you add butter it should sizzle.
- Butter your pan MINIMALLY.
- Cook muffins 4 minutes – down side should get brown.
- Flip muffins and depress SLIGHTLY if needed to flatten down side.
- Cook 4 minutes on other side.
- Adjust stove heat if muffins cook too fast/slow.
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German Chocolate Cake
Ingredients
Cake:
- 4 ounces chopped or grated organic chocolate
- 1/2 cup boiling water
- 1 cup raw or organic butter, softened
- 2 cups maple sugar
- 4 pastured or organic eggs, yolks separated from whites
- 1 teaspoon vanilla
- 2 1/2 cups sprouted white wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
- 1 cup light organic or raw cream
- 1 cup coconut sap sugar or muscavado
- 3 pastured or organic egg yolks, beaten
- 1/2 cup raw or organic butter
- 1 teaspoon vanilla
- 1 1/3 cups flaked organic coconut
- 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
- Preheat your oven to 350 degrees.
- Butter and flour 3 round cake pans.
- Line each with wax paper or natural parchment.
- Place chopped or grated chocolate in a small glass or ceramic bowl.
- Add boiling water and stir until melted. Set aside to cool.
- In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
- Add melted chocolate and vanilla and blend well.
- In a separate bowl mix flour, baking soda and salt together.
- Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
- Blend until batter is smooth.
- In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
- Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
- Divide your batter between your prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool layers 15 minutes before removing to cooling rack.
- Slowly remove the wax paper from each inverted layer.
Frosting:
- In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
- Stir until melted and continue stirring for 12 minutes.
- Stir in the coconut and toasted pecans.
- Remove frosting from heat and let cool until firm and easy to spread.
- Frost a layer and place another on top.
- Frost top of cake (and sides if frosting recipe doubled).
- You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
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Candace’s Sprouted Spelt Bread
Ingredients
- 3 cups sprouted spelt flour
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon dry active yeast
- 1 1/2 cups filtered water
Servings:
Units:
Instructions
- Mix all ingredients in a glass or ceramic bowl.
- Stir until all is moist.
- Cover and leave on the counter for 12, 24, or up to 36 hours to allow it to ferment.
- Place a Dutch oven with cover or cloche in your oven and preheat to 500 degrees.
- While oven is heating, place a linen cloth on the counter and sprinkle with flour; scoop wet dough from bowl and let it plop onto the floured cloth.
- Sprinkle the top with flour and pat into a rectangle.
- Fold in all sides and turn over.
- When the oven is hot, drop dough into Dutch oven or cloche, cover and bake 30 minutes.
- Remove the Dutch oven or cloche cover and bake an additional 15 minutes.
- This is amazing crusty, soft on the inside, NY deli bread.
- Keeps well on the counter with cut side down.
- Marvelous toasted.
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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
Units:
Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Sprouted Millet Herbed Muffins
Ingredients
- 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
- 2 cups whole organic buttermilk
- 3 organic or pastured eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried tarragon
- 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
Units:
Instructions
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.
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Carrot Cake
Ingredients
Carrot Cake:
- 4 pastured or organic eggs
- 2 cups maple sugar (or sugar of your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted white wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
Icing:
- 1 8- oz. package cream cheese
- 5 tablespoons organic butter, softened
- 1/3 cup rapadura or maple sugar
- 1 teaspoon vanilla
Servings:
Units:
Instructions
- Beat eggs until fluffy; add sugar gradually.
- Pour oil into sugar mixture slowly; beat well.
- Sift dry ingredients together.
- Add to batter in 3 additions; beat well after each.
- Fold in carrots.
- Pour into 3 well-buttered 9–inch layer pans.
- Bake at 350 degrees for 35 minutes.
- Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
- Using an electric mixer beat the cream cheese and butter together until light and creamy.
- Add the vanilla and blend.
- Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
- Spread between cooled cake layers and on top and sides.
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Sprouted Crackers
Ingredients
- 5 cups of organic sprouted flour (see below for varieties)
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted melted butter (plus extra for greasing pan and brushing tops of crackers)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
Units:
Instructions
- Lightly butter 2 large baking sheets.
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet. Brush tops lightly with extra melted butter.
- For dried crackers place in oven on lowest possible temperature (around 150 degrees).
- Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For baked crackers place in oven preheated to 300 degrees.
- Bake for 30 minutes until lightly browned on top.
- Reduce heat to 200 degrees and let crackers continue to bake until completely dried and crispy (about 2 – 2 ½ additional hours).
Recipe Notes
Sprouted Flour Combinations:
all wheat, spelt (will be very crumbley), barley, kamut or mix. All sprouted sorghum flour w/¼ cup sprouted amaranth, equal amounts of sprouted oat and sorghum flour. Be creative.
Variations:
Rosemary/Walnut – to basic recipe add 2 tablespoons of ground rosemary, 1 tbsp. 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 tsp. cinnamon oil, and ¾ cup organic or maple sugar.
Cracked Pepper – add 2 tablespoons of cracked peppercorns. Sprinkle tops with pink Himalayan salt.
Herbed – add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Lentil Soup
Ingredients
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped organic onion
- 1 cup finely chopped organic carrot
- 1 cup finely chopped organic celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts homemade or organic chicken stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of ground cloves (optional)
- 1/4 cup chopped fresh parsley
Servings:
Units:
Instructions
- Place lard or oil in a large Dutch oven and set over medium heat.
- Add the onion, carrot, celery, and salt.
- Stir until onions are translucent, about 5–7 minutes.
- Add lentils and rest of ingredients.
- Stir to blend.
- Bring soup to a boil.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
- Serve chunky or puree with a stick blender.
- Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
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Sprouted Wheat Breakfast Muffins
Ingredients
In a large bowl mix dry ingredients together:
- 1 1/2 cups TYH Sprouted Red or White Wheat Flour
- 1/2 cup organic sugar or maple sugar
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic raisins
- 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
- 3/4 cup organic canned coconut milk
- 1/2 cup filtered water
- 1 teaspoon vanilla
- 1/3 cup coconut oil, melted
- 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
- Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
- Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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Sweet Potato Pecan Bread
Ingredients
- 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
- 2 eggs, lightly beaten
- 2 teaspoons aluminum-free baking powder
- 6 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup maple sugar (or sweetener of choice)
- 1/2 cup golden organic raisins or chopped dates
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- Grease a standard ceramic or glass loaf pan.
- Stir together flour, baking powder, salt and spices in a mixing bowl.
- With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
- Stir in sweet potatoes, pecans and raisins.
- Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
- Cool in pan for 15 minutes. Remove from pan.
- Let cool another 15 minutes before slicing.
Recipe Notes
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.
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My Favorite Mexican Cornbread
Ingredients
- 2 organic or pastured eggs, lightly beaten
- 1/4 cup lard, melted
- 1 cup sprouted yellow corn flour
- 1 cup grated cheddar cheese
- 1 cup sour cream (whole fat)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 3-5 jalapeno peppers, chopped
- 1 cup fresh or frozen organic corn kernels
Servings:
Units:
Instructions
- Mix all ingredients in a large bowl.
- Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
- Bake for 1 hour @ 350 degrees until lightly browned on top.
- Let sit for 5 minutes before cutting into squares for serving.
- This cornbread is simply the best!
- I serve it with hardy soups or chili in the fall and winter months.
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Corn Tortillas
Ingredients
- 2 cups sprouted yellow corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/8 cups water
- 3-4 tablespoons lard
Servings:
Units:
Instructions
- Mix all ingredients well until a dough ball forms (about 3 minutes).
- If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
- Let dough sit, covered, for about 2 hours.
- Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
- Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
- Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
- You can also use a tortilla press in place of the rolling pin.
- Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
- Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
- Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
- Once the second side is a little browned, remove it from the skillet and place on a plate.
- Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
- I refrigerate mine if not using them all.
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Spiced Pumpkin Biscuits
Ingredients
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
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Flour Tortillas
Ingredients
- 4 cups sprouted white wheat flour
- 2 teaspoons sea salt
- 1/4 teaspoon aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 1/4 cup plus 3 tablespoons hot water
Servings:
Units:
Instructions
- Combine flour, salt, and baking powder; stir well.
- Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
- Gradually stir in 1 ¼ cups of water, mixing well.
- Add remaining water one tablespoon at a time only if dough is too dry to handle.
- Let dough sit on counter, covered, for about an hour before pressing.
- Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
- Circles should be about 6 inches in diameter.
- Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
- Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
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Blueberry-Orange Bread
Ingredients
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
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Peach Bread
Ingredients
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
Recipe Notes
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
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Sweet Potato Cornbread
Ingredients
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
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Bacon and Cheddar Corn Muffins
Ingredients
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
- Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
- Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
- Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
- Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
- Spoon batter into hot muffin pan, filling almost completely full.
- Bake at 425 degrees for 15 to 20 minutes or until golden.
- Remove from pan to a wire rack, and let cool 10 minutes.
Recipe Notes
NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.
VARIATIONS:
Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.
Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.
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Sour Cream Apple Pie
Ingredients
- 1 unbaked sprouted pie crust
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons sprouted flour (your choice)
- 1 slightly beaten egg, organic or pastured
- 1/4 teaspoon sea salt
- 3-4 cups chopped organic apples
Topping
- 1/2 cup organic sugar
- 1/4 cup organic butter, softened
- 1/3 cup sprouted flour (your choice)
- 1/2 teaspoon ground cinnamon
Servings:
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Instructions
- Mix sour cream, flour, salt, vanilla, egg and apples together.
- Pour into pie crust; bake at 400 degrees for 25 minutes.
- Mix topping ingredients well.
- Will be crumbly.
- Remove pie from oven after 25 minutes.
- Cover with topping and bake an additional 20 minutes.
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Sprouted Slice-N-Bake Cookies
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cup organic sucanat or sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 4 cups sprouted white wheat or sorghum (g-f) flour
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup organic sugar or coconut palm sugar
Servings:
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Instructions
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
- Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water.
- Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere.
- Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees.
- Cut logs into 1/4" thick slices.
- Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time.
- Cool on baking sheets 5 minutes. Transfer to wire rack.
- Great with ice cream.
Recipe Notes
Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.
Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.
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Chef Banjo’s Sprouted Tortillas Two Ways
Ingredients
- 2 cups sprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard
- 3/4 - 1 cup hot filtered water (115-130 degrees)
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Instructions
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until it resembles a coarse cornmeal mixture.
- With a dough hook add water to mixture. Mix for 4-6 minutes.
- Remove dough from bowl onto a floured surface.
- Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
- Heat a cast iron pan to medium high (dry).
- Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
- Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
Second version:
- Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper
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Sprouted Yeasted Waffles
Ingredients
- 1 packet (or 2 1/2 teaspoons) active dry yeast
- 3/4 cup warm water (about 80 degrees)
- 3 eggs, pastured or organic
- 3 cups whole organic milk
- 1 cup sprouted yellow cornmeal
- 2 cups sprouted red wheat flour
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
- 3/4 cup organic butter, melted
- 1/2 teaspoon baking soda
- • Olive or coconut oil for greasing waffle iron
Cider Syrup:
- 1 1/2 cups coconut sugar (or brown sugar)
- 1 1/2 teaspoons apple cider vinegar
- 2 cups organic apple cider
- 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
- 2 tablespoons organic butter
Servings:
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Instructions
- In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
- In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
- Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
- Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
- Stir baking soda into batter.
- Preheat waffle iron and brush lightly with coconut or olive oil.
- Cook waffles until golden brown - about 4-5 minutes.
- Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
- Combine all syrup ingredients in a medium saucepan.
- Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
- To serve - butter up your waffles, drizzle with cider syrup and dig in!
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Gluten-Free Sprouted Waffles
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 1/2 cup sprouted yellow cornmeal
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, preferably pastured or organic
- 1/4 cup coconut sap sugar (or brown sugar)
- 2 cups whole organic buttermilk
- 1 tablespoon olive oil or 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
Servings:
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Instructions
- Preheat oven to 200 degrees.
- Place a large baking sheet on middle rack.
- Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
- Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Preheat your waffle iron.
- Lightly coat it with olive or coconut oil.
- Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
- Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
- Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
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Best Beans Ever
Ingredients
- 3 cups of TYH Sprouted Black Beans
- 3 cups organic apple cider or juice
- 8 ounces thick-sliced bacon
- 2 small organic yellow onions, peeled
- 1 tablespoon dry mustard
- 1 cup sorghum or cane syrup
- 1 teaspoon sea salt
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Instructions
- Place sprouted black beans in large bowl and cover with filtered water at least 3 inches above beans.
- Let beans soak at least 24 hours to reduce cooking time.
- Drain beans and transfer to a large Dutch oven.
- Add 3 cups of cider or juice.
- Bring to a boil over medium heat.
- Gently boil, uncovered, stirring occasionally, for 1 hour. Remove from heat. Drain, reserving liquid.
- Layer half of thick-sliced bacon on the bottom of Dutch oven or bean pot. Spoon beans on top. Nestle onions in beans.
- Heat syrup, mustard and salt until salt dissolves. Pour mixture over beans. Top with remaining bacon.
- Add reserved cider liquid. If necessary add water or additional cider (I add more cider) to cover all.
- Cover bean mixture and bake at 300 degrees for 3 hours, adding cider as needed.
- Bake 2 more hours until beans are tender.
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Carrot Poppy Seed Muffins
Ingredients
- 1 1/2 cups sprouted flour (your choice)
- 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
- 1 tablespoon poppy seeds
- 1 1/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
- 1 tablespoon firmly packed orange zest
- 2 cups shredded organic carrots
- 3/4 cup whole organic buttermilk or kefir
Servings:
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Instructions
- Preheat oven to 375°.
- In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
- Stir in eggs, olive or coconut oil, and orange zest.
- Fold in shredded carrots and buttermilk.
- If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
- Place paper liners in a 12-cup muffin pan.
- Spoon batter into cups, filling two-thirds full.
- Bake for 20-23 minutes or until golden brown. Cool slightly.
- Great with butter or cream cheese.
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Sprouted Skillet Cornbread
Ingredients
- 2 cups sprouted yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 1 cup whole fat organic buttermilk or kefir
- 1/4 cup bacon grease
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Instructions
- Preheat oven to 450°.
- In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
- Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
- In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
- Scrape the batter into the hot skillet, place the skillet in the oven, and bake until the cornbread is golden brown, about 20-25 minutes.
- Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
- Bring out the butter! Lots of butter!
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Paula’s Tomato Grits
Ingredients
- 2 cups filtered water
- 1 1/2 cups whole organic milk
- 1 teaspoon sea salt
- 1 cup sprouted yellow corn grits
- 9 tablespoons organic butter
- 3-4 scallions, thinly sliced
- 1/4 teaspoon garlic powder
- 2 1/2 cups shredded sharp cheddar cheese
- • One can organic diced tomatoes with green chiles, drained
Servings:
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Instructions
- Preheat oven to 350°.
- In a large saucepan, combine the water, milk, and salt. Bring to a boil.
- Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
- Add 8 tablespoons of butter stirring until melted.
- Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
- In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
- Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
- Add the tomatoes with chiles, stirring until well blended.
- Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
- Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
- Serve it up hot. Great with spicy grilled or boiled shrimp.
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Peggy’s Best Batter Bread Recipe
Ingredients
- 3 cups organic sprouted flour (your choice)
- 2 cups organic whole buttermilk or kefir (possibly more)
- 3 organic eggs, slightly beaten
- 1 teaspoon sea salt
- 1/3 cup honey
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- • Herbs, spices, or fruit of choice
Servings:
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Instructions
- Mix flour and buttermilk into a batter in a large bowl.
- Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
- Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
- Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool slightly and remove from loaf pan. Cool completely on a wire rack.
- Great for slicing and toasting.
Recipe Notes
MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.
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Brandied Apricot Teacakes
Ingredients
- 6 ounces dried apricots, finely chopped (I use unsulfured)
- 1/2 cup organic currants
- 1/2 cup boiling filtered water
- 1/2 cup organic butter, softened
- 1 1/2 cups coconut sap sugar
- 3 eggs, organic or pastured
- 2 cups sprouted white wheat or brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup apricot brandy
- Powdered rapadura sugar (optional)
Servings:
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Instructions
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
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Maria Lamb’s Sprouted Pinole
Ingredients
- 1 cup sprouted purple or yellow corn flour
- 1/4 cup chopped dates
- 2/3 cup filtered water
- 1 tablespoon coconut oil
- 3 tablespoons brown rice syrup
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- Dash of cinnamon
Servings:
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Instructions
- Preheat oven to 350°
- Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
- This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
- Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
- If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
- Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
- Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
- Remove from oven and let cool.
- They can be eaten immediately or saved in the refrigerator for several days.
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Pecan Pockets
Ingredients
- 1 cup organic butter, softened
- 8 ounces extra-sharp cheddar cheese, grated
- 2 cups sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 pound pecan halves
Servings:
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Instructions
- Cream together butter and cheese.
- In a separate bowl stir together flour, baking powder, pepper, and salt.
- Add to butter and cheese mixture and blend together until creamy.
- Place mixture on wax paper and form a ball.
- Cover and chill in refrigerator for at least 1 hour.
- Preheat your oven to 350°.
- Roll out refrigerated dough until thin.
- Cut out 1-inch circles using a bottle cap or very small cookie cutter.
- Put 1 pecan half on the left or right edge of each dough circle.
- Fold dough over and seal edges with a fork.
- Bake about 15 minutes until browned.
- Let cool slightly on pan.
- Transfer to wire rack to cool completely.
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Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 teaspoons sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted red wheat flour
- 1 tablespoon active dry yeast
- • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
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Instructions
- Preheat oven to 350°.
- Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand.
- Then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired.
- If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
- Let cool on a wire rack.
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup organic butter, softened
- 8 ounces organic cream cheese, softened
- 1 cup organic brown or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large organic or pastured eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon free baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups cups canned organic pumpkin (or freshly cooked and mashed)
- 1/2 cup toasted pecans, chopped
- 1/2 cup cup sweetened organic dried cranberries
- 1/2 teaspoon teaspoon vanilla extract
Servings:
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Instructions
- Preheat oven to 350°.
- Beat butter and cream cheese (I use an electric stand mixer) until creamy.
- Gradually add sugars, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
- Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Recipe Notes
Pumpkin Pie Streusel - Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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Rosemary Olive Oil Bread
Ingredients
- 2 1/2 cups sprouted white wheat flour
- 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
- 1/2 cup chopped walnuts
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
- 1/4 teaspoon sea salt
- Grated zest of 1 lemon
- 2 large organic or pastured eggs, lightly beaten
- 3/4 cup sweet white wine (can substitute apple juice)
- 1/2 cup extra virgin olive oil
Servings:
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Instructions
- Preheat oven to 350°.
- Lightly coat a 9.5" x 5" loaf pan with butter.
- In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another medium bowl, blend the eggs, wine, and olive oil.
- Stir into the dry ingredients.
- Transfer the batter into loaf pan and smooth the surface.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Sprouted Sally Lunn
Ingredients
- 1 cup warm organic whole milk (100-110°)
- 1 envelope Active Dry yeast
- 1 teaspoon organic sugar
- 4 cups sprouted red wheat flour
- 1/4 cup organic sugar
- 1 teaspoon sea salt
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup warm water (100-110°)
- 1/2 teaspoon baking soda
- 1/2 cup organic butter, melted
Servings:
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Instructions
- Preheat oven to 400°.
- Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
- Stir together flour and next 2 ingredients in a large bowl.
- Stir in eggs until well blended (Dough will look shaggy.)
- Stir together warm water and baking soda.
- Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
- Spoon batter into a well-buttered tube pan.
- Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
- Carefully place pan in preheated oven. Try not to agitate dough.
- Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pan to a wire rack, and cool 30 minutes before slicing.
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Pumpkin-Date Corn Bread
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup sprouted yellow corn flour
- 2/3 cup organic brown sugar
- 2 teaspoons each aluminum-free baking powder AND baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup chopped dates
- 1 cup mashed organic pumpkin (or canned)
- 1 cup whole organic or raw milk
- 1 cup olive oil or 3 tablespoons coconut oil
- 2 organic or pastured eggs, beaten
Servings:
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Instructions
- Heat oven to 350°.
- Lightly grease a 5"x9" loaf pan with butter.
- Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
- Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
- Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool on a wire rack for 15 minutes.
- Remove from pan and cool completely on rack.
- *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes
*Can substitute 1 cup water w/1 teaspoon lemon juice
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French Market Beignets
Ingredients
- 1 cup whole organic or raw milk
- 2 tablespoons organic butter or lard
- 1 tablespoon muscavado or coconut sap sugar
- 1 tablespoon organic sugar
- 1 package active dry yeast
- 1 large egg, preferably pastured or organic
- 3 cups sprouted red wheat flour
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- Coconut oil, beef tallow, or lard
- Powdered rapadura
Servings:
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Instructions
- Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
- Cool to about 105°.
- Transfer mixture to a large bowl.
- Stir in yeast; let stand 5 minutes. Stir in egg.
- Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
- Beat at medium speed with electric mixer until smooth (about 1 minute).
- Stir in enough of remaining flour mixture to make a soft dough.
- Place dough in a well-greased bowl,turning to grease top.
- Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
- Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
- Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
- Cut each square in half diagonally, forming triangles.
- Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
- Melt oil or fat to a depth of 3" in a Dutch oven.
- Heat to 375°.
- Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
- Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
- Serve warm. Yield: 40 beignets.
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Bacon Scallion Hoecakes
Ingredients
- 1 cup sprouted spelt or sorghum flour
- 1 cup sprouted yellow corn flour
- 2 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1 tablespoon organic sugar or sucanat
- 2/3 cup whole organic buttermilk, plus more
- 1/3 cup filtered water
- 1/4 cup bacon fat
- 1/3 cup creme fraiche or sour cream
- 2 large eggs, preferably pastured or organic
- 1/3 cup scallions, thinly sliced
- 1/4 cup crisp bacon, finely chopped
- Lard or beef tallow
Servings:
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Instructions
- In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
- In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
- Add eggs, and mix until just combined.
- Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
- To keep the hoecakes tender, avoid over-mixing.
- Let batter sit, covered, on counter for 30 minutes.
- If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
- Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
- Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
- Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
- Flip and cook for another few minutes.
- Replenish fat as needed, to maintain a generous film in the pan.
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Firecracker Fried Chicken
Ingredients
- 8 chicken drumsticks, 16 wings cut in half or 8 thick breast slices
- 1/4 cup hot sauce (I love Pete's)
- 1/3 cup sprouted white wheat flour
- 3 tablespoon sprouted yellow corn flour
- 1/2 teaspoon sea salt
- 3 cups lard or beef tallow for fying (I prefer beef tallow)
Servings:
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Instructions
- Place chicken in a resealable plastic bag. Pour hot sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.
- Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
- Heat lard or tallow in a large, deep skillet to medium high heat.
- Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
- Turn occasionally to brown evenly.
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Zucchini Cake
Ingredients
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
Servings:
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Instructions
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
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Caramelized Onion Sourdough Biscuits
Ingredients
- 1-2 tablespoons organic butter
- 1 medium organic sweet onion, sliced thinly
- 1 tablespoon muscavado sugar (or other brown sugar)
- 1 cup sprouted red or white wheat flour
- 2 teaspoons aluminum-free baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cold, unsalted organic butter
- 2-3 tablespoons chives, chopped
- 1 cup sourdough starter, unfed
Servings:
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Instructions
- Combine the butter, onion, and sugar in a pan set over medium-low heat.
- Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment. Combine the flour, baking powder, and salt.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
- Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness.
- Using a sharp biscuit cutter, cut biscuits.
- Bake biscuits for 15-18 minutes until just turning golden brown.
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Peggy’s Apple Cake
Ingredients
- 6 granny smith apples, peeled and cubed
- 1/2 cup maple sugar or organic sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- 3 cups sprouted flour (gluten or non-gluten)
- 3 teaspoons aluminum-free baking powder
- 2 cups maple sugar or organic sugar
- 3/4 teaspoon sea salt
- 4 eggs, lightly beaten - organic or pastured
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
- Peel and chop apples (this cake would be great using pears as well) into a bowl.
- Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
- Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
- Stir to blend well.
- Add coconut oil and eggs and stir.
- Add milk and blend well.
- Stir in vanilla.
- Pour batter into a greased 9x13“ baking dish.
- Spoon the chopped apples over the batter.
- Sprinkle with extra maple or coconut sap sugar.
- Bake at 350 degrees for one hour or until done.
- Great by itself or with whipped cream.
Recipe Notes
Jeff and I even enjoy it warm with butter and honey for breakfast.
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Amber’s Bread Machine Recipe
Ingredients
- 1 3/4 cups warm filtered water
- 1 tablespoon to 1/4 cup molasses or honey
- 1 tablespoon sea salt
- 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
- 4 cups sprouted red wheat or spelt flour
- 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
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Instructions
- Add all ingredients in the order listed to your bread machine.
- Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Recipe Notes
Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house
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Gluten–Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
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Poppy Seed-Swiss Cheese Batter Bread
Ingredients
- 3 1/2 cups sprouted white wheat flour
- 1 1/2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 tbsp maple sugar
- 1/3 cup cup cold butter, cut in pieces
- 2 cups (8 oz.) grated Swiss cheese
- 1 tbsp poppy seeds
- 2 eggs, slightly beaten
- 1 1/2 cups plus 3 tablespoons (whole fat) milk
- 2 teasoons prepared mustard
Servings:
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Instructions
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and poppy seeds.
- Make a well in the center of mixture.
- Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened.
- Spoon batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.)
- Cool bread in pan for 10 minutes before removing.
- Yield one loaf.
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Cheddar-Raisin Muffins
Ingredients
- 2 cups sprouted wheat or white wheat flour
- 3 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 1/4 cup cold butter, cut into pieces
- 1 cup (4 oz.) grated Cheddar cheese
- 2/3 cup raisins
- 1 large egg, beaten
- 1 cup plus 2 tablespoons (whole fat) milk
Servings:
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Instructions
- Combine first 4 ingredients in a large bowl.
- Cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and raisins. Make a well in the center of mixture.
- Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
- Spoon batter into greased and floured muffin pans.
- Bake at 425 degrees for 20-25 minutes.
- Yield about 14 muffins.
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Rye Biscuits
Ingredients
- 1 1/2 cup sprouted white wheat flour
- 1 1/2 cup sprouted rye flour
- 2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon caraway seeds
- 3/4 cup lard
- 1 cup plus 5 tablespoons (full fat) milk
Servings:
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Instructions
- Combine first 5 ingredients and mix well.
- Cut in lard with a pastry blender until mixture resembles coarse meal.
- Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
- Roll dough to ½ inch thickness; cut with a biscuit cutter.
- Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees for 12-15 minutes.
- Yield about 15 biscuits.
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Ana Sofia’s Pizza
So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
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Ingredients
- 3 oz. mozzarella cheese (whole milk fresh), sliced
- 1/2 cup organic tomato sauce (or homemade)
- 3 oz. feta cheese, crumbled
- 1 zucchini, sliced thin
- 1 red pepper, sliced thin or chopped
- fresh basil and oregano, chopped
Base (for 2 pizzas)
- 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
- 1 tbsp sea salt
- 3 tbsp olive oil
- 1 tbsp sugar
- 10 oz. plus 4 tbsp warm filtered water (80 degrees)
- 1 package or 1/2 tsp dry active yeast
Servings:
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Instructions
- Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
- In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
- After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
- Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
- Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
- Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
- Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
- If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
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Herbed Roquefort Biscuits
Ingredients
- 3 oz. Roquefort cheese, crumbled
- 2 tbsp minced green onion tops
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cups sprouted white wheat flour
- 1 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 6 tbsp cold unsalted butter, cut in pieces
- 3/4 cup plus 2 tablespoons (whole fat) buttermilk
Servings:
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Instructions
- Combine first 4 ingredients in a small bowl and set aside.
- Combine flour, baking powder, salt, and baking soda in a medium bowl.
- Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
- Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
- Turn dough out onto a floured surface and knead lightly 7 or 8 times.
- Roll dough to ½ inch thickness.
- Cut with a biscuit cutter.
- Place biscuits on a lightly greased baking sheet.
- Bake at 450 degrees for 13-15 minutes.
- Yield about 14 biscuits.
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Gingerbread Muffins
Ingredients
- 1 cup lard
- 1 cup sugar
- 1 cup molasses
- 3 large eggs
- 1 cup + 2 tablespoons (whole fat) buttermilk
- 3 cups sprouted flour (your choice)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 tbsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Servings:
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Instructions
- Beat lard and sugar together in electric mixer until creamy.
- Add molasses and beat until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add buttermilk and beat until blended.
- Combine flour and next 5 ingredients.
- Gradually add to buttermilk mixture and beat until blended.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake at 350 degrees for 20-23 minutes.
- Remove from pans immediately.
- Makes about 2 ½ dozen muffins.
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Caraway Puffs
Ingredients
- 2 packets of Dry Active yeast
- 1/2 cup + 3-4 tablespoons warm water (105-115 degrees)
- 2 cups small-curd (whole fat) cottage cheese
- 1/4 cup date or maple sugar
- 2 tbsp sea salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 4 1/2 sprouted wheat flour
- melted butter
Servings:
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Instructions
- Combine yeast and warm water in a large mixing bowl; stir and set aside.
- Heat cottage cheese over low heat until lukewarm.
- Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
- Gradually add sprouted flour, stirring until dough leaves the sides of the mixing bowl. I like to use my hands or my Kitchen Aide stand mixer.
- Cover and let rise in a warm place, free from drafts, 1 hour.
- Stir dough down. Spoon into two well-greased muffin pans.
- Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
- Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
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Sprouted Honey Whole Wheat Bread
Ingredients
- 2 cups warm filtered water
- 1/4 cup olive oil
- 2-4 tsp honey
- 1 1/2 tsp sea salt
- 6-7 cups sprouted whole wheat flour
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp vinegar
Servings:
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Instructions
- Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
- Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
- Knead according to your machine directions (8–10 minutes if kneading by hand).
- Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
- Divide dough into portions and deflate
- Shape into loaves or rolls and place in greased pans.
- Let rise until doubled or 1" above pan.
- Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
- Cool on racks.
- Slice after 15 minutes, store or freeze after 3–5 hours.
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Roasted Sweet Potato & Onion Tart
Ingredients
- 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
- 1 cup red onion, chopped
- 2-3 tbsp olive oil or coconut oil
- 1 teaspoon coarsely ground black pepper
- 6 cooked bacon slices, crumbled
- 1/4 cup chopped fresh parsley
- 1 TYH pie crust dough
- 2 cups shredded Gruyere cheese
- 1 1/2 cups light cream, preferably raw (or organic half-n-half)
- 4 large eggs, preferably pastured
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Toss together first 4 ingredients in a large bowl.
- Arrange mixture in a single layer in a parchment-paper lined baking pan.
- Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
- Roll out pie-crust dough into a 12-inch circle.
- Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
- Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
- Bake at 425 degrees for 12 minutes.
- Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
- Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
- Whisk together light cream and next 3 ingredients. Pour over cheese.
- Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted whole wheat flour or any other flour
- 1 tbsp active dry yeast
- optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
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Instructions
- Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Preheat oven to 350 degrees.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
- Let cool on a wire rack
Recipe Notes
from: www.realfoodddigest.com by: Lisa Rose
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To Your Health’s Sprouted Brownies
Ingredients
- 3 cups to your health sprouted flour
- 2 cups whole buttermilk
- 12 tbsp butter softened
- 1 1/2 cups date or maple sugar
- 4 eggs, lightly beaten
- 1 tbsp vanilla
- 1 tbsp chocolate extract
- 1 tbsp baking powder
- 1 tsp sea salt
- 3/4 cup cocoa powder (or carob powder)
- crispy pecans or walnuts chopped
Servings:
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Instructions
- Place softened butter and sugar into a large bowl or stand mixer and cream.
- Add eggs, vanilla and chocolate extract.
- Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
- Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
- Sprinkle top generously with chopped nuts.
- Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
Recipe Notes
NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net
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Portuguese Mountain Rye Bread
Ingredients
- 1 cup sourdough starter
- 5 cups water
- 5 cups sprouted rye flour
- 4-6 cups sprouted spelt or wheat flour
- 1 tbsp sea salt
Servings:
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Instructions
- 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
- Cover with a towel and set aside for 12–24 hours, longer is better.
- When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
- Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
- Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
- Place a baking stone (if you have one) in the oven and pre-heat to 500.
- When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
- Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
- With lightly floured hands take one piece and transfer to the floured bowl.
- Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
- Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
- After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
- When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
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Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tsp sea salt
Servings:
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Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms.
- Add melted butter, baking powder, salt, and flavoring (see below).
- Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours).
- Will be crispy and yummy.
Recipe Notes
For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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Sprouted Biscuits
Ingredients
- 3 1/2 cups sprouted organic flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 tbsp organic butter or lard
- 1 1/2 tsps sea salt
- 2 tsps aluminum-free baking soda
Servings:
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Instructions
- Mix flour with buttermilk by hand, in electric stand mixer or food processor.
- Add remaining ingredients and blend until smooth dough forms.
- Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
- Flour rolling pin.
- Roll dough to about ¾-1 inch thickness.
- Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
- Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
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Sprouted Pumpkin Spice Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup rapadura
- 1/2 cup organic sugar
- 1 large egg
- 2 tbsp pure maple syrup
- 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 cup organic raisins
Cream Cheese Frosting Recipe
- 1 8-oz. package of cream cheese
- 1/4 cup butter softened
- 1/3 cup maple sugar
- 1 tsp vanilla extract
Servings:
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Instructions
- Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
- Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
- Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
- Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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Sprouted Gluten-Free Lemon Blueberry Bread
Ingredients
Dry Ingredients
- 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
- 1/2 cup arrowroot powder or tapioca flour
- 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons finely grated lemon zest
- 6 tablespoons organic palm shortening
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 2 tablespoons ground chia seeds
- 2 tablespoons boiling water
- 2 tablespoons lemon juice
- 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
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Instructions
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- Enjoy hot out of the oven or at room temp.
Recipe Notes
From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition
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Cane Syrup Sprouted Slice-N-Bakes
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cups organic sucanat or organic sugar
- 1/4 cup maple syrup or honey
- 1 1/2 tsp sea salt
- 2 tsp vanilla extract
- 4 cups sprouted white wheat, buckwheat (g-f), or sorghum (g-f) flour (try buckwheat and sorghum 50/50)
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup muscovado or coconut palm sugar
Servings:
Units:
Instructions
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log. Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water. Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere. Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees. Cut logs into 1/4" thick slices. Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time. Cool on baking sheets 5 minutes. Transfer to wire rack. Great with ice cream.
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Gluten-Free Pumpkin Streusel Muffins
Ingredients
- 3/4 cup butter softened
- 1 8oz package cream cheese, softened
- 1 cup sucanat or coconut sap sugar
- 1 cup maple or organic sugar
- 2 large eggs
- 1 1/2 cups sprouted brown rice flour
- 1 1/2 cups sprouted sorghum flour
- 1 tsp pumpkin pie spice
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp aluminum-free baking soda
- 1/2 tsp sea salt
- 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
- 1 1/2 cup toasted pecans, chopped
- 1/2 cup sweetened organic dried cranberries
- 1/2 teaspoon vanilla extract
Servings: dozen
Units:
Instructions
- Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
- Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
- Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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Yummy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups sprouted wheat or spelt flour
- 1 tsp aluminum-free baking soda
- 1 tsp sea salt
- 1 cup raw or organic butter, softened
- 3/4 cup date or maple sugar
- 3/4 cup rapadura or coconut sap sugar
- 1 tsp vanilla extract
- 2 large pastured eggs
- 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
- 1 cup walnuts, chopped if desired
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate or carob and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
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TYH’s Sprouted Crackers
Ingredients
- 5 cups organic sprouted flour
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tbsp aluminum-free baking powder
- 2 tso sea salt
Servings:
Units:
Instructions
- Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
- Using a knife or pizza wheel, cut crackers into squares.
- Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees).
- Leave in until completely dried (several hours). Will be crispy and yummy.
- For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night.
- Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Recipe Notes
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary,
1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.
Cinnamon – add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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TYH’s Bread Recipe
(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
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(Makes 1 large, or 2 small loaves)
This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
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Ingredients
- 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
- 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
- 3 eggs, lightly beaten
- 1 tsp sea salt
- 1/3 cup raw honey
- 2 tsp aluminum-free baking soda
- 1/4 cup organic butter, melted
Servings:
Units:
Instructions
- Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
- Thoroughly blend in remaining ingredients.
- Pour into a well-buttered and floured loaf pan.
- Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Recipe Notes
NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.
Our favorite flavors:
Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.
Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins
Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds
Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.
Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.
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Sprouted Flour Pizza Crust
Ingredients
- 1 1/8 cups water
- 3 tbsp olive oil
- 3 cups sprouted flour
- 2 tbsp vital gluten (optional)
- 1 1/2 tsp sea salt
- 1 1/2 tsp honey
- 1 packet dry active yeast
- 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
- Place all ingredients in a large bowl or food processor and mix well.
- Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
- Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
- Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
- Place it on a greased baking pan and add your toppings.
- Bake 8-12 minutes at 500 degrees.
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Sprouted Flour Pie Crust
Ingredients
- 1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust)
- 1/4 tsp sea salt
- 1/3 cup cold organic butter
- 1 tbsp whole organic or raw milk
- 2 tbsp filtered water
Servings:
Units:
Instructions
- In a bowl, stir together sprouted flour and salt.
- Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs.
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Sprouted Flour Muffins
Ingredients
- 4 organic or free-range eggs, lightly beaten
- 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
- 2 tsp aluminum-free baking soda
- 1 cup cold-pressed extra virgin olive oil
- 2 cups organic whole buttermilk
- 2 cups organic sprouted flour
Preferred variation ingredients (see below)
- 2 cups organic sprouted flour
- 3 cups organic oat bran
- 2 cups organic wheat bran
- 1 cup organic flax meal
- 2 tbsp aluminum-free baking powder
- 1 tsp sea salt
Servings:
Units:
Instructions
- Place eggs in large bowl and lightly beat.
- Add sucanat and baking soda and mix well.
- Add olive oil and mix well.
- Add buttermilk and variation ingredients. Mix well.
- Add remaining ingredients and blend well.
- Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
- Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes
NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.
Our favorite variations:
Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.
Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.
Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.
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Sprouted Flour Biscuits
Ingredients
- 3 1/2 cups organic sprouted flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 tbsp organic butter or lard, melted
- 1 1/2 tsp sea salt
- 2 tsp aluminum-free baking soda
Servings:
Units:
Instructions
- Mix sprouted flour with buttermilk by hand, in electric stand mixer or food processor.
- Add remaining ingredients and blend until smooth dough forms. Do not overwork the dough.
- Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking.
- Flour rolling pin. Roll dough to about 3/4-1 inch thickness.
- Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet.
- Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.
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Gluten-Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sorghum flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
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