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To Your Health Sprouted Flour Co.

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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My Favorite Mexican Cornbread

My Favorite Mexican Cornbread

My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
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My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
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Ingredients
  • 2 organic or pastured eggs, lightly beaten
  • 1/4 cup lard, melted
  • 1 cup sprouted yellow corn flour
  • 1 cup grated cheddar cheese
  • 1 cup sour cream (whole fat)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 3-5 jalapeno peppers, chopped
  • 1 cup fresh or frozen organic corn kernels
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Instructions
  1. Mix all ingredients in a large bowl.
  2. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
  3. Bake for 1 hour @ 350 degrees until lightly browned on top.
  4. Let sit for 5 minutes before cutting into squares for serving.
  5. This cornbread is simply the best!
  6. I serve it with hardy soups or chili in the fall and winter months.
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Corn Tortillas

Corn Tortillas

Corn Tortillas
Votes: 3
Rating: 5
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Corn Tortillas
Votes: 3
Rating: 5
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Ingredients
  • 2 cups sprouted yellow corn flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 1/8 cups water
  • 3-4 tablespoons lard
Servings:
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Instructions
  1. Mix all ingredients well until a dough ball forms (about 3 minutes).
  2. If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
  3. Let dough sit, covered, for about 2 hours.
  4. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  5. Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
  6. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
  7. You can also use a tortilla press in place of the rolling pin.
  8. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  9. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
  10. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
  11. Once the second side is a little browned, remove it from the skillet and place on a plate.
  12. Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
  13. I refrigerate mine if not using them all.
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Purrfect Salmon Balls for Kitty

Purrfect Salmon Balls for Kitty

Purrfect Salmon Balls for Kitty
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Purrfect Salmon Balls for Kitty
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Ingredients
  • 1 7 oz. can salmon
  • 1/2 cup sprouted yellow corn flour
  • 3/4 cup sprouted wheat or sorghum flour
  • 1 egg, lightly beaten
  • 1 tablespoon or more chicken or fish stock
Servings:
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Instructions
  1. Place all ingredients in a medium bowl. Mix well. I use my hands. Dough needs to be moist enough to hold together well.
  2. Shape into balls slightly smaller than a marble.
  3. Place on a parchment-lined baking sheet.
  4. Bake at 350 degrees for 15 minutes.
  5. Place on a parchment-lined baking sheet. Bake at 350 degrees for 15 minutes.
  6. Store in a zip lock bag in the freezer to up a month.
  7. Thaw a few at a time to serve and listen for the purring to begin!
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Southern Rice Bread

Southern Rice Bread

Southern Sprouted Rice Bread
Votes: 10
Rating: 2.8
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Southern Sprouted Rice Bread
Votes: 10
Rating: 2.8
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Ingredients
  • 1 cup sprouted yellow corn flour
  • 1 cup cooked sprouted brown rice
  • 1/2 cup sprouted brown rice flour or millet flour
  • 3 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Celtic salt
  • 1 1/4 cups whole milk, preferably raw or organic
  • 1 egg, beaten, preferably pastured
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
  3. In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
  4. Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
  5. Remove from oven; spread butter liberally on top.
  6. Cut into wedges and enjoy!
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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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Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes
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Bacon Scallion Hoecakes
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Ingredients
  • 1 cup sprouted spelt or sorghum flour
  • 1 cup sprouted yellow corn flour
  • 2 1/2 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon organic sugar or sucanat
  • 2/3 cup whole organic buttermilk, plus more
  • 1/3 cup filtered water
  • 1/4 cup bacon fat
  • 1/3 cup creme fraiche or sour cream
  • 2 large eggs, preferably pastured or organic
  • 1/3 cup scallions, thinly sliced
  • 1/4 cup crisp bacon, finely chopped
  • Lard or beef tallow
Servings:
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Instructions
  1. In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
  3. Add eggs, and mix until just combined.
  4. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
  5. To keep the hoecakes tender, avoid over-mixing.
  6. Let batter sit, covered, on counter for 30 minutes.
  7. If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
  8. Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
  9. Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
  10. Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
  11. Flip and cook for another few minutes.
  12. Replenish fat as needed, to maintain a generous film in the pan.
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Firecracker Fried Chicken

Firecracker Fried Chicken

Firecracker Fried Chicken
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Firecracker Fried Chicken
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Ingredients
  • 8 chicken drumsticks, 16 wings cut in half or 8 thick breast slices
  • 1/4 cup hot sauce (I love Pete's)
  • 1/3 cup sprouted white wheat flour
  • 3 tablespoon sprouted yellow corn flour
  • 1/2 teaspoon sea salt
  • 3 cups lard or beef tallow for fying (I prefer beef tallow)
Servings:
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Instructions
  1. Place chicken in a resealable plastic bag. Pour hot sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.
  2. Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
  3. Heat lard or tallow in a large, deep skillet to medium high heat.
  4. Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
  5. Turn occasionally to brown evenly.
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