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To Your Health Sprouted Flour Co.

Sprouted Honey Cornbread

Sprouted Honey Cornbread
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This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Sprouted Honey Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
Servings
8 Muffins
Servings
8 Muffins
Ingredients
  • 1 cup TYH Sprouted Cornmeal
  • 1/2 cup tyh sprouted brown rice flour
  • 1 teaspoon baking powder
  • 1 cup non-dairy milk
  • 1/4 cup raw honey
  • 1 egg
  • 2 tablespoons coconut oil or ghee melted
  • pinch of salt
Servings: Muffins
Units:
Instructions
  1. Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
  2. Add all remaining ingredients and stir until smooth.
  3. If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
  4. Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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Lynn’s Sprouted Shortbread

Lynn's Sprouted Shortbread

Lynn's Sprouted Shortbread
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Rating: 0
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Lynn's Sprouted Shortbread
Votes: 0
Rating: 0
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Rate this recipe!
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Ingredients
  • 1 lb fresh organic butter
  • 3 cups tyh sprouted wheat flour
  • 1 cup tyh sprouted brown rice flour
  • 1 cup granulated maple sugar
  • 1 tsp vanilla
  • 1/2 tsp salt (optional)
Servings:
Units:
Instructions
  1. Cream butter and sugar.
  2. Add vanilla and salt.
  3. Then add the flour slowly by the cup (I use a Borsch Mixer). Mix thoroughly.
  4. Put in jelly roll pan and spread evenly.
  5. Sprinkle organic sugar on top.
  6. Cook at 350 degrees for approximately 20 minutes or until golden brown.
  7. Remove from oven and slice while hot. Cool in the pan on a rack.
Recipe Notes

Shortbread is yummy when aged, but ours never lasts long enough to mellow. This was my first batch with the sprouted grain flours and my taste buds believe this shortbread would make any Scot thrilled!! Enjoy! (Lynn is an accomplished baker and regular TYH customer from Oregon. This recipe is tops on my list to bake this month.)

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