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Sprouted Chocolate Chunk Cookies

Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Sprouted Chocolate Chunk Cookies
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Sprouted Chocolate Chunk Cookies
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Ingredients
  • 2 cups sprouted brown rice flour
  • 1 tablespoons baking powder
  • 1/2 cup monkfruit sweetener
  • 1/2 cup + 2 tablespoons sunflower seed butter
  • 1/4 cup + 1 tablespoon coconut oil
  • 1 cup coconut milk
  • 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
  • dash of Celtic sea salt
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Instructions
  1. Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Gluten-Free Fresh Sprouted Pasta

Gluten-Free Fresh Sprouted Pasta
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Gluten-Free Fresh Sprouted Pasta
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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
Servings:
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Instructions
  1. Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
  2. 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.
  3. Make small balls out of the dough.
  4. 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).
  5. 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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Gluten-Free Sprouted Cheese Snacks

Gluten-Free Sprouted Cheese Snacks
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Gluten-Free Sprouted Cheese Snacks
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Ingredients
  • 100 grams sharp cheddar cheese, finely grated
  • 50 grams sprouted brown rice flour
  • 1/4 teaspoon aluminum-free baking powder
  • 1 tablespoon organic chia seeds soaked in 3 tablespoons of water for 3 minutes
Servings:
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Instructions
  1. Preheat oven to 200°. Line a baking sheet with parchment paper or grease with coconut oil.
  2. Place all ingredients in a large bowl and use your hands to bind it into a dough. Wrap in plastic wrap and chill in refrigerator for 20-30 minutes.
  3. Place chilled dough between 2 sheets of plastic wrap and roll out to 1/8” thickness. Remove top wrap and cut dough into small squares using a pizza wheel. Place on baking sheet.
  4. Bake for 10-12 minutes. Let cool slightly before removing from sheet to cooling rack. Enjoy!
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
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Gluten-Free Pumpkin Streusel Muffins
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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
  1. Preheat oven to 350°.
  2. Beat butter and cream cheese (I use an electric stand mixer) until creamy.
  3. Gradually add sugars, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed.
  6. Stir in pumpkin and next 3 ingredients.
  7. Spoon batter into 2 lightly greased or lined (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  8. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  9. 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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Maria’s Multigrain Hot Cereal

Maria's Multigrain Hot Cereal
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Maria's Multigrain Hot Cereal
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 2 tablespoons whole sprouted buckwheat
  • 1 tablespoon whole sprouted millet
  • 1 tablespoon sprouted seasame seeds
  • 1 tablespoon flax seeds or chia seeds
  • 1 tablespoon sprouted spelt flour
  • 1 tablespoon sprouted barley flour
  • 1 tablespoon sprouted brown rice flour
  • 1/4-1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon cinnamon
  • salt to taste
  • fresh fruit and milk
Servings:
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Instructions
  1. The night before, mix the grains, seeds and flours together in a bowl.
  2. Stir in 1 cup of water and let sit at room temperature overnight.
  3. The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
  4. Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
  5. Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
  6. The longer you cook it, the thicker it will become.
  7. Remove from heat, pour into bowl or bowls, top with your favorite fruit and milk if desired (for a sweeter cereal, add some honey or maple syrup) and enjoy!
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Pie Crust

Pie Crust

Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
Pie Crust
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(from Suicide By Sugar by Nancy Appleton) Yield: 9–inch pie crust
Ingredients
  • 1/3 cup sprouted barley flour (can substitute millet flour for a non-gluten version)
  • 1/3 cup sprouted brown rice flour
  • 1/3 cup sprouted quinoa flour
  • 1/2 cup melted butter
Servings:
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Instructions
  1. In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
  2. Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
  3. If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
Recipe Notes

*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes

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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
You:
Rate this recipe!
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Servings
2 dozen
Servings
2 dozen
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
  1. 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.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. 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
  1. 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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