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Buckwheat Salad with Fresh Herbs & Vegetables

Buckwheat Salad with Fresh Herbs & Vegetables
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Buckwheat Salad with Fresh Herbs & Vegetables
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Ingredients
  • 1 cup sprouted organic buckwheat groats
  • 2 cups filtered water
  • 1/2 teaspoon sea salt
  • 1 medium organic tomatillo, diced
  • 12 large green olives, pitted and roughly chopped
  • 1 small organic yellow bell pepper, diced
  • 1 cup organic broccoli florets, chopped
  • 1/4 cup organic red onion, finely chopped
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • juice of one lime
  • 2 tablespoons White Wine Vinegar
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
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Instructions
  1. In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
  2. In a large bowl add all ingredients. Toss well to combine.
  3. Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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Tasty Fresh Pear and Fig Muffins

Tasty Fresh Pear and Fig Muffins
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Tasty Fresh Pear and Fig Muffins
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Ingredients
Dry Ingredients
  • 1 1/2 cups organic wheat bran
  • 1 cup sprouted organic red wheat flour
  • 1/2 cup sprouted organic buckwheat groats
  • 1/4 cup organic black chia seeds
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
Wet Ingredients
  • 1 large organic ripe banana, mashed
  • 1 cup organic unsweetened apple sauce
  • 1/2 cup organic whole buttermilk
  • 4 egg whites, pastured or organic
  • 1/4 cup molasses
  • 1 large organic pear, diced
  • 5-6 fresh organic figs, chopped
Servings:
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Instructions
  1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
  2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.
  3. In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
  4. Spoon mixture evenly into the 9 lined muffin cups
  5. Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
  6. Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
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