Sprouted Chocolate Chunk Cookies
Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
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
Servings:
Units:
Instructions
- 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!
Share this Recipe
Super Simple Rice Pudding
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:
Units:
Instructions
- Preheat oven to 350 degrees F.
- Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
- Add eggs and blend well
- Add butter and 2 cups of milk. Mix well.
- Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
- 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.
Share this Recipe
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
Servings:
Units:
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.
Share this Recipe
Gluten-Free Sprouted Cheese Snacks
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:
Units:
Instructions
- Preheat oven to 200°. Line a baking sheet with parchment paper or grease with coconut oil.
- 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.
- 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.
- Bake for 10-12 minutes. Let cool slightly before removing from sheet to cooling rack. Enjoy!
Share this Recipe
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:
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 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.
Share this Recipe
Maria’s Multigrain Hot Cereal
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:
Units:
Instructions
- The night before, mix the grains, seeds and flours together in a bowl.
- Stir in 1 cup of water and let sit at room temperature overnight.
- The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
- Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
- Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
- The longer you cook it, the thicker it will become.
- 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!
Share this Recipe
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:
Units:
Instructions
- 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.
- 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.
- 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
Share this Recipe
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.
Share this Recipe
334-584-7875
