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To Your Health Sprouted Flour Co.

Sprouted Fruit Bars

Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.

Sprouted Fruit Bars
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Sprouted Fruit Bars
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Ingredients
  • 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
  • 1 cup almond flour
  • 1/2 cup sprouted rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg (or 3 tablespoons of Aquafaba for vegan)
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup strawberry jam (for filling)
Servings:
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Instructions
  1. Preheat oven to 350.F
  2. Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
  3. After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
  4. Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
  5. Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
  6. Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
  7. Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes

Make these on the weekend then have them during the school week! 

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Sprouted Rolled Oats and Goodness

Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!

Sprouted Rolled Oats and Goodness
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Sprouted Rolled Oats and Goodness
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 1 cup filtered water
  • 2 teaspoon ghee, divided
  • 1/2 cup Flax Meal
  • 1 persimmon, cubed
  • 3 tablespoons plain yogurt
  • 1 teaspoon natural peanut butter
  • 1 teaspoon chia seeds
  • cardamom (to season oats and persimmons)
  • cinnamon (to season oats and persimmons)
Servings:
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Instructions
  1. Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
  2. Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
  3. Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
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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


Servings:

Units:

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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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping

Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
Rating: 3.25
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
Rating: 3.25
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Ingredients
Sprouted Lemon Blueberry Muffins
  • 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/3 cup organic sugar
  • 1/4 cup melted, then cooled coconut oil
  • 1 1/4 cup organic applesauce
  • 3 organic or pasteurized eggs
  • 1 1/4 cup milk or nut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup organic blueberries
  • 1 tablespoon organic lemon zest
Sprouted Crumb Topping
  • 1 1/4 cups sprouted rolled oats
  • 1/2 cup organic sugar
  • 1 teaspoon organic Ceylon cinnamon
  • pinch of pink Himalayan sea salt
  • 3 tablespoons roughly chopped butter
Servings:
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Instructions
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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Peanut Butter Banana Baked Sprouted Oats

Congratulations to our August Instagram winner @emmys.yummys!

Peanut Butter Banana Baked Sprouted Oats
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Peanut Butter Banana Baked Sprouted Oats
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 1/2 cup water
  • 3 tablespoons free-range egg whites or 1 large free-range egg
  • 1/2 mashed banana
  • 1/2 teaspoon Organic Cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 tablespoon organic peanut butter
  • your preferred toppings
Servings:
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Instructions
  1. Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
  2. Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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Sprouted Chaga Cacao Energy Bars

Congratulations to our June Instagram Winner @themindbodyblueprint with her SPROUTASTIC Sprouted Chaga Cocoa Energy Bars!

Sprouted Chaga Cacao Energy Bars
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Sprouted Chaga Cacao Energy Bars
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Ingredients
  • 1 1/3 cup sprouted rolled oats
  • 1 cup pitted medjool dates if not soft, soak in water for 5 mins
  • 3 tablespons nut milk of your choice may need more
  • 1/3 cup raw cacao
  • chaga powder (optional)
Servings:
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Instructions
  1. Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
  2. Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
  3. Test taste and add more cacao if needed. Once blended, you can add chaga powder if desired or any other ingredient you wish according to directions.
  4. Line a brownie pan with parchment paper and spread evenly. Refrigerate until hard, cut into bars and keep stored in fridge.
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Sprouted Nice Cream Bars

Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!

Sprouted Nice Cream Bars
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Sprouted Nice Cream Bars
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Ingredients
Crust:
  • 1/2 - 3/4 cup sprouted rolled oats
  • 12-14 pitted dates
Filling:
  • 4 frozen bananas
  • 3-4 pitted dates
  • 1 teaspoons vanilla extract
  • sprinkle of cinnamon
  • 1 cup diced strawberries or fruit of choice
Servings:
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Instructions
  1. For the crust, pulse the oats to grind them a bit then add dates.
  2. For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
  3. Press a layer of crust in a pan lined with parchment paper. Top with filling.
  4. Freeze for 4-5 hours. Enjoy!
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Sproutastic Baked Oatmeal

Sproutastic Baked Oatmeal
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Sproutastic Baked Oatmeal
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Ingredients
  • 2 cups sprouted rolled oats
  • 1/2 cups packed brown sugar or coconut sap sugar
  • 1/3 cup organic raisins or dried cranberries
  • 2 tablespoons Chopped Toasted Walnuts
  • 1 teaspoons aluminum-free baking powder
  • 1 1/2 cups whole organic or raw milk
  • 1/2 cup unsweetened organic apple sauce
  • 2 tablespoons organic butter, melted (plus more to grease baking dish)
  • 1 large egg, preferably pastured or organic, lightly beaten
  • dash of cinnamon or nutmeg (optional)
Servings:
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Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Sprouted Chocolate Oat Clusters

Sprouted Chocolate Oat Clusters
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Servings
8 Clusters
Servings
8 Clusters
Sprouted Chocolate Oat Clusters
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Servings
8 Clusters
Servings
8 Clusters
Ingredients
  • 2 tablespoons Organic peanut or almond butter
  • 2 tablespoons whole organic or raw milk
  • 1/4 cup Organic Semisweet chocolate chips
  • 3/4 cup sprouted rolled oats
Servings: Clusters
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Instructions
  1. Place nut butter, milk, and chocolate chips in a medium sized heavy saucepan. Cook over low heat until chips melt. Stir well to incorporate ingredients.
  2. Add rolled oats. Remove from heat and stir to coat oats well.
  3. Using a spoon, drop 8 ball-shaped portions of the mixture on a wax paper or parchment-lined baking sheet. Refrigerate for 20-30 minutes to set before serving.
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Sprouted Adventure Bread

Ingredients

Sprouted Adventure Bread
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Sprouted Adventure Bread
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Ingredients
Dry
  • 2.5 Cups TYH sprouted rolled oats
  • 1 Cups TYH Sprouted Sunflower Seeds
  • 0.5 Cups TYH Sprouted Pumpkin Seeds
  • 0.75 Cups TYH Sprouted Almonds toasted and chopped
  • 0.75 Cups Flax Seeds
  • 0.33 Cups Psyllium Seed Husks
  • 3 TBS chia seeds
  • 2 TSP Himalayan Pink Salt
Wet
  • 2.5 2.5 water
  • 0.25 Cup Avocado Oil
  • 2 TBS maple syrup
Servings:
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Instructions
  1. Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
  2. Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
  3. Dump all dry ingredients into large bowl, then add all wet ingredients.
  4. Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
  5. Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
  6. Remove from fridge and allow to come to room temperature, roughly 2 hours.
  7. Preheat oven to 400.
  8. Bake for 55-60 minutes.
  9. Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
  10. ENJOY!
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Overnight Sprouted Rolled Oats

Overnight Sprouted Rolled Oats
Votes: 31
Rating: 2.19
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Overnight Sprouted Rolled Oats
Votes: 31
Rating: 2.19
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Ingredients
  • 1 1/2 cups sprouted rolled oats
  • 1/2 cup yogurt
  • 1 tbsp honey
  • 1 orange and lemon zest
  • 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
  • 1 tbsp almonds
  • 1 tbsp pecans
  • dash of cinnamon for garnish
Servings:
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Instructions
  1. Soak rolled sprouted oats overnight in milk.
  2. Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
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Baked Apple Cinnamon Oatmeal
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Ingredients
  • 1 pound apples
  • 2 cups sprouted rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup Walnuts
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/3 cup maple syrup
Servings:
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Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
  7. Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
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Happy Harvest Oat Power Bowl

Happy Harvest Oat Power Bowl
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Happy Harvest Oat Power Bowl
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Ingredients
  • 4 Cups milk
  • 1 Cup sprouted rolled oats
  • 1/2 Teaspoon salt
  • 2 Small Bananas
  • 2 Medium apples Thinly Sliced or Blueberries
  • 4 Teaspoons Sprouted Pumpkin Seeds
  • 1 Teaspoon chia seeds
  • 4 Teaspoons coconut sugar or Honey
  • 1 Teaspoon cinnamon
Servings:
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Instructions
  1. Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
  2. Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
  3. Sprinkle of cinnamon and fresh orange zest (optional)
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Sprouted Pumpkin Seed Apple Muffins

Sprouted Pumpkin Seed Apple Muffins
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Sprouted Pumpkin Seed Apple Muffins
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Ingredients
  • 1 1/4 Cup organic sprouted flour
  • 3/4 Cup organic sugar
  • 1/2 Cup Sprouted Pumpkin Seeds Chopped
  • 1/4 Cup Flax Meal
  • 1/4 Cup sprouted rolled oats
  • 1 1 /2 Tablespoons baking powder
  • 1/2 Teaspoon salt
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon Fresh Ginger Minced Finely
  • 1/2 Teaspoon nutmeg
  • 2 Whole eggs
  • 2 Cups Organic Apples ChoppedLeave Skin On
  • 1/2 Cup coconut oil Melted
  • 2 Tablespoons water
Servings:
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Instructions
  1. Preheat oven to 400 degrees
  2. Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
  3. Core and cut the apples finely.
  4. Mince the ginger.
  5. Put the eggs into a medium bowl and slightly beat them.
  6. Add the apples, ginger, water and coconut oil and mix well.
  7. Pour the wet ingredients into the dry and stir until well combined.
  8. Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
  9. Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Quick & Easy Fruit Crisp

Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
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Servings
6 people
Servings
6 people
Quick & Easy Fruit Crisp
Votes: 5
Rating: 1.6
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Servings
6 people
Servings
6 people
Ingredients
  • 1/2 cup sprouted rolled oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup sprouted white wheat flour
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp salt
  • 1/4 cups butter
  • 1 quart canned apples, peaches, or cherries
Servings: people
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut in butter until mixture looks like coarse crumbs.
  3. Open jar of fruit and drain. Pour fruit into a glass baking dish.
  4. Sprinkle crumb mixture on top. Bake at 350°F for 45 minutes.
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Cranberry Apple Casserole

Cranberry Apple Casserole

Cranberry Apple Casserole
Votes: 3
Rating: 2.67
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Cranberry Apple Casserole
Votes: 3
Rating: 2.67
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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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Maria’s Multigrain Hot Cereal

Maria's Multigrain Hot Cereal
Votes: 6
Rating: 4
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Maria's Multigrain Hot Cereal
Votes: 6
Rating: 4
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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
  1. The night before, mix the grains, seeds and flours together in a bowl.
  2. Stir in 1 cup of water and let sit at room temperature overnight.
  3. The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
  4. Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
  5. Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
  6. The longer you cook it, the thicker it will become.
  7. 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!
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