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To Your Health Sprouted Flour Co.

Sprouted Slice-N-Bake Cookies

Sprouted Slice-N-Bake Cookies
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Sprouted Slice-N-Bake Cookies
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Ingredients
  • 2 cups raw or organic butter, softened
  • 3/4 cup organic sucanat or sugar
  • 1/4 cup maple syrup or honey
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons vanilla extract
  • 4 cups sprouted white wheat or sorghum (g-f) flour
  • 1 large organic or pastured egg, lightly beaten
  • 1/2 cup organic sugar or coconut palm sugar
Servings:
Units:
Instructions
  1. Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
  2. Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
  3. Wrap each in plastic wrap and refrigerate at least 1 hour.
  4. Whisk together egg and 1 tablespoon water.
  5. Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere.
  6. Rewrap and chill logs at least 30 more minutes.
  7. Preheat oven to 350 degrees.
  8. Cut logs into 1/4" thick slices.
  9. Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time.
  10. Cool on baking sheets 5 minutes. Transfer to wire rack.
  11. Great with ice cream.
Recipe Notes

Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.

Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.

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Sprouted Praline Rugelach

Sprouted Praline Rugelach

Sprouted Praline Rugelach
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Sprouted Praline Rugelach
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Ingredients
  • 8 ounces organic or raw cream cheese, softened
  • 1 cup raw or organic butter, softened
  • 3/4 cup organic sugar
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon sea salt, divided
  • 2 cups sprouted white wheat or sorghum (g-f) flour
  • 1/4 cup raw or organic butter, melted and cooled
  • 2 tablespoons cane or maple syrup
  • 2 tablespoons heavy raw or organic cream
  • 1/2 teaspoon ground cinnamon
  • 2 cups finely chopped pecans or walnuts, toasted
  • 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
  1. Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy.
  2. Gradually add flour, blending well.
  3. Divide dough into 4 equal portions flattening each into a disc.
  4. Wrap in plastic wrap and chill at least 2 hours.
  5. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  6. Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too).
  7. Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges.
  8. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end.
  9. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour.
  10. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
  11. Preheat oven to 350 degrees.
  12. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture.
  13. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time.
  14. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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Sprouted Praline Rugelach

Sprouted Praline Rugelach
Votes: 0
Rating: 0
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Rate this recipe!
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Great rolled cookies. Best to chill before baking to keep filling from melting out of dough. Makes about 4 dozen cookies.
Sprouted Praline Rugelach
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Great rolled cookies. Best to chill before baking to keep filling from melting out of dough. Makes about 4 dozen cookies.
Ingredients
  • 1 8oz raw or organic butter, softened
  • 1 cup raw or
  • 3 tsp vanilla extract, divided
  • 1 tsp sea salt, divided
  • 2 cups sprouted white wheat or sorghum (g-f) flour
  • 1/4 cup raw or organic butter, melted and cooled
  • 2 tsp cane or maple syrup
  • 2 tsp heavy raw or organic cream
  • 1/2 tsp cinnamon
  • 2 cups finely chopped pecans or walnuts, toasted
  • 1 large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
  1. Beat cream cheese, softened butter, 1/4 cup sucanat, 1 teaspoon vanilla, and 1/2 teaspoon salt at medium speed in electric stand mixer 2-3 minutes until creamy. Gradually add flour, blending well. Divide dough into 4 equal portions flattening each into a disc. Wrap in plastic wrap and chill at least 2 hours.
  2. Stir together melted butter, next 3 ingredients, and remaining 1/2 cup sucanat, 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  3. Remove from refrigerator and unwrap 1 dough disk and roll into a 10" circle (about 1/4" thick) on a lightly floured surface (silpats make great surfaces, too). Spread about 3 1/2 tablespoons butter mixture in a thin layer on dough circle, leaving a 1/2" border around edges. Sprinkle 1/2 cup pecans over butter mixture, pressing to adhere. Cut circle into 12 wedges and roll up wedges, starting at wide end. Place point sides down on a parchment-lined baking sheet. Chill at least 1/2 hour. Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.
  4. Preheat oven to 350 degrees. Whisk together egg and 1 tablespoon water. Brush each roll with egg mixture. Bake for 15-20 minutes or until golden brown, switching baking sheets halfway through if baking 2 pans at a time. Cool cookies on baking sheets 10 minutes. Transfer to wire racks.
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