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To Your Health Sprouted Flour Co.

Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter

Banjo’s Cast Iron Sprouted Cornbread
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Servings
1
Servings
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Banjo’s Cast Iron Sprouted Cornbread
Votes: 0
Rating: 0
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Servings
1
Servings
1
Ingredients
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted white wheat flour OR all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
  • 12 inch cast iron skillet
  • 1 1/2 cups sprouted yellow cornmeal
  • 1 cup sprouted oat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup greek yogurt
  • 3/4 cup almond milk
  • 2 whole eggs
  • 6 tablespoons melted unsalted butter
  • 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
  • 2 stilks butter room temperature
  • 1 tablespoon honey
  • 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
  • 1 teaspoon kosher salt
Servings:
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Instructions
  1. Place cast-iron skillet in oven and set to 350
  2. Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
  3. In a bowl, combine cornmeal, flour, baking soda, and salt
  4. In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
  5. Combine egg/buttermilk mixture and dry cornmeal/flour
  6. Add 6 tablespoons of melted butter
  7. Fold or stir until all ingredients are mixed together. Do Not Over Mix
  8. Remove skillet from oven, distribute butter evenly in the pan
  9. Add butter to the skillet, spread evenly
  10. Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
  11. Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
  1. Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
  2. Combine all the ingredients
  3. Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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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!

Pumpkin Banana Chocolate Chip Sprouted Bread
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Pumpkin Banana Chocolate Chip Sprouted Bread
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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
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
  2. In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
  3. In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
  4. Pour the wet ingredients into the dry and whisk until batter is formed
  5. Fold in chocolate chips
  6. Pour batter into loaf pan and bake for 45-50 minutes.
  7. 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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Banana Bread with Chocolate Chips and Chocolate Glaze

Banana Bread with Chocolate Chips and Chocolate Glaze
Votes: 2
Rating: 4
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Banana Bread with Chocolate Chips and Chocolate Glaze
Votes: 2
Rating: 4
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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
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
  3. 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.
  4. 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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Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
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Sprouted Quinoa & Sprouted Black Bean Burgers
Votes: 1
Rating: 5
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Ingredients
  • 2 eggs
  • coconut or olive oil for cooking
  • 1/2 Cup uncooked TYH Sprouted Quinoa
  • 1 small yellow onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 jalapeño pepper, seeds removed, finely chopped
  • 1 Tbsp garlic, minced
  • 1 Cup packed spinach, chopped
  • 1 1/2 Cup cooked TYH Sprouted Black Beans
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp ground cayenne pepper
  • 1/2 Cup sprouted oat flour
Servings:
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Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
  3. To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
  4. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
  5. In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
  6. Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
  7. Serve in a wrap, on a bun, or as a salad topper
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