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
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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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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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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
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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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Peanut Butter Dog Treats
Ingredients
- 3 cups sprouted flour (your choice)
- 1/2 cup organic peanut butter
- 1 cup plus 3 tablespoons water
- 2 tablespoons extra virgin olive oil or coconut oil
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Instructions
- Preheat oven to 350 degrees.
- Combine oil, peanut butter, and water.
- Add flour, one cup at a time, forming a dough.
- Knead dough about 3 minutes.
- Flour a flat surface and roll dough out to ¼ inch thickness.
- Cut treats into squares of the size that will suit your dog (I use a pizza wheel, but you could also use a bone-shaped cookie cutter).
- Place on a parchment lined cookie sheet.
- Bake for 20 minutes. Cool completely.
- Watch that tail wag!
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Cranberry Apple Casserole
Ingredients
- 1 cup whole organic cranberries
- 1 1/2 cups un–peeled organic apples, chopped
- 3/4 cup maple sugar
- 1/2 cup chopped nuts
- 1/2 cup muscavado or coconut sap sugar
- 2/3 cup sprouted flour (your choice)
- 1/2 cup sprouted rolled oats
- 1/2 cup raw or organic butter, softened
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Instructions
- Combine cranberries, apples and maple sugar in an ovenproof baking dish.
- Mix nuts, muscavado sugar, butter and rolled oats with flour (will be like a moist paste. Add 1 tablespoon of water if needed) and pat on top of cranberry/apple mixture.
- Bake at 350 degrees for 45 minutes or until browned and bubbly.
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Hush Puppies
Ingredients
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
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Instructions
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
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Spring Onion Pie
Ingredients
- 10 thin spring onions
- 4 large eggs, lightly beaten, preferably pastured
- 1 cup milk, preferably raw or organic
- 3/4 cup sprouted flour (your choice)
- 1 teaspoon Celtic salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground pepper
- 2 tablespoons butter, preferably raw or organic
- 5 ounces Gruyere cheese, cubed
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Instructions
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
- Serve immediately.
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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)
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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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Chicken & Cornbread Dressing
Ingredients
- 1 cup chopped organic sweet onion
- 1 cup chopped organic celery
- 1 tablespoon dried sage (or 2 tbsp. fresh)
- 1 teaspoon each salt and pepper
- 2 tablespoons butter or lard
- 2 cups sprouted yellow corn flour or cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 2 cups whole buttermilk (organic or raw)
- 1/2 cup sprouted flour (your choice)
- 2 large organic or pastured eggs, lightly beaten
- 1/4 cup organic butter, melted
- 2 tablespoons organic sugar (optional)
- 2 cups chopped cooked chicken
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Instructions
- Preheat oven to 425 degrees.
- Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
- Remove from skillet.
- Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
- Stir in onion mixture and chicken just until blended.
- Pour batter into hot 12" skillet.
- Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes
NOTE: A fresh garden salad makes this a great springtime supper.
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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
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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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Summer Berry Cobbler
Ingredients
- 16 ounces fresh or frozen organic blueberries or blackberries
- 1 1/2 cups organic sugar
- 1 cup sprouted flour (your choice)
- 1 teaspoon aluminum-free baking powder
- 1/2 cup raw or organic butter, melted
- 3/4 cup raw or organic milk
- Pinch of sea salt
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Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13" glass or ceramic pan with butter.
- In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
- In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
- In large bowl beat butter with milk until smooth.
- Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
- Bake 35-40 minutes.
- Serve with homemade ice cream or freshly whipped cream.
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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
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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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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
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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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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
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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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Fried Chicken Skins
Ingredients
- 12 chicken skins (breast skins are easiest to work with). Thighs work well, too.
- 1 cup whole organic buttermilk
- 3 tablespoons hot sauce, divided
- 1/2 cup good local honey
- 6 cups lard, beef tallow, or coconut oil
- 1 cup sprouted flour (your choice)
- 1 arrowroot
- • Sea salt and pepper to taste
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Instructions
- With a butter knife, scrape off excess fat from the skins.
- Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
- Marinate overnight.
- Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
- Place fat in a Dutch oven. Heat slowly to 375°.
- Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
- Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
- Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
- Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
- Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
- Serve remaining glaze on the side for dipping.
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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
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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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