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Maple-Date Bars

Maple-Date Bars
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Maple-Date Bars
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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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Beat sugar and butter at medium mixer speed until smooth.
  4. 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.
  5. 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.
  6. 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

Lemon-Buttermilk Scones
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Lemon-Buttermilk Scones
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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
  1. Preheat oven to 350 degrees.
  2. 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).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. 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.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. 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

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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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
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. 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.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. 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

Peanut Butter Dog Treats

Peanut Butter Dog Treats
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Peanut Butter Dog Treats
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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
  1. Preheat oven to 350 degrees.
  2. Combine oil, peanut butter, and water.
  3. Add flour, one cup at a time, forming a dough.
  4. Knead dough about 3 minutes.
  5. Flour a flat surface and roll dough out to ¼ inch thickness.
  6. 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).
  7. Place on a parchment lined cookie sheet.
  8. Bake for 20 minutes. Cool completely.
  9. Watch that tail wag!
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Cranberry Apple Casserole

Cranberry Apple Casserole

Cranberry Apple Casserole
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Cranberry Apple Casserole
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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
Servings:
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Instructions
  1. Combine cranberries, apples and maple sugar in an ovenproof baking dish.
  2. 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.
  3. Bake at 350 degrees for 45 minutes or until browned and bubbly.
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Hush Puppies

Hush Puppies

Sprouted Hush Puppies
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Sprouted Hush Puppies
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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
Servings:
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Instructions
  1. Heat beef tallow to 375 degrees.
  2. Combine sprouted corn flour and next 5 ingredients.
  3. Add egg and buttermilk; stir just until moistened.
  4. If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
  5. 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

My Spring Onion Pie

My Spring Onion Pie
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My Spring Onion Pie
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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
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a 10–inch cast–iron skillet in oven.
  3. Trim roots from onions; discard roots. Chop half of the onions.
  4. Whisk together eggs and milk.
  5. Sift together flour and next 3 ingredients.
  6. Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
  7. Stir in chopped onions. Let stand 5 minutes.
  8. Carefully remove hot skillet from oven.
  9. Add butter, and let stand until butter is melted.
  10. Place skillet over medium–high heat (stove top), and pour batter into skillet.
  11. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
  12. 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.)
  13. Serve immediately.
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Peach Bread

Peach Bread

Peach Bread
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Peach Bread
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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
  1. Preheat oven to 350 degrees.
  2. Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
  3. Process the peach mixture in a blender until smooth.
  4. Combine flour and next 7 ingredients in a large bowl.
  5. Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
  6. Pour into a greased and floured ceramic or glass loaf pan.
  7. Bake at 350 degrees for 30 minutes.
  8. 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.
  9. Cool on a wire rack 10-15 minutes.
  10. Remove from pan and cool completely on wire rack.
  11. 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

Chicken & Cornbread dressing

Chicken & Cornbread Dressing
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Chicken & Cornbread Dressing
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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
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. 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

Sour Cream Apple Pie

Sour Cream Apple Pie
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Sour Cream Apple Pie
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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
  1. Mix sour cream, flour, salt, vanilla, egg and apples together.
  2. Pour into pie crust; bake at 400 degrees for 25 minutes.
  3. Mix topping ingredients well.
  4. Will be crumbly.
  5. Remove pie from oven after 25 minutes.
  6. Cover with topping and bake an additional 20 minutes.
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Summer Berry Cobbler

Summer Berry Cobbler

Summer Berry Cobbler
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Summer Berry Cobbler
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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
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13" glass or ceramic pan with butter.
  3. In a medium bowl combine blueberries and 1/2 cup sugar. Stir and set aside.
  4. In another medium bowl combine 1 cup sugar, sprouted flour, baking powder, and pinch of salt.
  5. In large bowl beat butter with milk until smooth.
  6. Stir in flour mixture. Pour batter into greased pan. Scatter blueberries on top of batter.
  7. Bake 35-40 minutes.
  8. Serve with homemade ice cream or freshly whipped cream.
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Carrot Poppy Seed Muffins

Carrot Poppy Seed Muffins
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Carrot Poppy Seed Muffins
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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
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.
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Pecan Pockets

Pecan Pockets
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Pecan Pockets
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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
  1. Cream together butter and cheese.
  2. In a separate bowl stir together flour, baking powder, pepper, and salt.
  3. Add to butter and cheese mixture and blend together until creamy.
  4. Place mixture on wax paper and form a ball.
  5. Cover and chill in refrigerator for at least 1 hour.
  6. Preheat your oven to 350°.
  7. Roll out refrigerated dough until thin.
  8. Cut out 1-inch circles using a bottle cap or very small cookie cutter.
  9. Put 1 pecan half on the left or right edge of each dough circle.
  10. Fold dough over and seal edges with a fork.
  11. Bake about 15 minutes until browned.
  12. Let cool slightly on pan.
  13. Transfer to wire rack to cool completely.
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Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread
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Pumpkin-Date Corn Bread
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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
  1. Heat oven to 350°.
  2. Lightly grease a 5"x9" loaf pan with butter.
  3. Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
  5. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool on a wire rack for 15 minutes.
  7. Remove from pan and cool completely on rack.
  8. *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

Fried Chicken Skins
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Fried Chicken Skins
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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
Servings:
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Instructions
  1. With a butter knife, scrape off excess fat from the skins.
  2. Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
  3. Marinate overnight.
  4. Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
  5. Place fat in a Dutch oven. Heat slowly to 375°.
  6. Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
  7. Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
  8. Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
  9. Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
  10. Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
  11. Serve remaining glaze on the side for dipping.
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Gingerbread Muffins

Gingerbread Muffins

Gingerbread Muffins
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Gingerbread Muffins
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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
  1. Beat lard and sugar together in electric mixer until creamy.
  2. Add molasses and beat until blended.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Add buttermilk and beat until blended.
  5. Combine flour and next 5 ingredients.
  6. Gradually add to buttermilk mixture and beat until blended.
  7. Spoon batter into greased muffin pans, filling two-thirds full.
  8. Bake at 350 degrees for 20-23 minutes.
  9. Remove from pans immediately.
  10. Makes about 2 ½ dozen muffins.
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