Sprouted Flour Sugar Cookies
- 3/4 cup organic butter softened
- 1 cup maple sugar
- 2 eggs, organic or pastured
- 1 teaspoon vanilla extract
- 2 1/2 cups sprouted spelt, wheat, or brown rice flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- water
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. If dough is dry add 1 tablespoon of water at a time and blend well until you get a dough that holds together well, but is not wet or sticky.
- Chill dough at least one hour or overnight.
- Preheat oven to 400°F.
- Roll out dough on floured surface 1/4 to 1/2-inch thick. Cut into shapes or rounds. Place cookies 1 inch apart on ungreased parchment-lined baking sheets.
- Bake 6-8 minutes. Cool on pan for 5 minutes, then transfer to cooling racks.
Super Easy Sprouted Flour Cocoa Brownies
- 1/2 cup organic butter
- 3/4 cup organic sugar
- 1/2 cup sprouted flour (Your choice)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs, organic or pastured beaten in separate bowl
- Preheat oven to 325°F.
- Melt butter over low heat. Pour into a medium bowl and cool a few minutes.
- Beat eggs separately in a small bowl.
- Stir sugar into melted butter, followed by flour, cocoa powder, vanilla, and eggs. Mix just to combine.
- Pour into buttered 8x8-inch pan and bake in preheated oven for 20-25 minutes. For a fudgier brownie, keep the baking time at the lower end of the range. For a cakier consistency, add 1 teaspoon of aluminum-free baking powder to batter along with flour.
Buttermilk-Poppy Seed Muffins
- 2 cups sprouted flour (your choice)
- 1 cup maple sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole buttermilk, preferably organic
- 3 large eggs, preferably pastured
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/2 cup organic butter, melted
- Orange Glaze
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
Amaretto–Almond Pound Cake
- 1 1/4 cups organic butter, softened
- 3 ounces organic cream cheese, softened
- 2 1/2 cups maple sugar (or sweetener of choice)
- 3 tablespoons almond-flavored liqueur (Amaretto)
- 1 tablespoon vanilla extract
- 2 1/2 cups sprouted wheat or brown rice flour
- 6 large organic or pastured eggs
- 1/3 cup sliced almonds
- 3/4 cup organic sugar
- 6 tablespoons organic butter
- 1/4 cup Amaretto (almond liqueur)*
- 2 tbsp water
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat butter and cream cheese at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- Add eggs, 1 at a time, beating at low speed just until blended after each addition.
- Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
- Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test.
- I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
- During last 10 minutes of baking prepare Amaretto Glaze.
- Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan.
- Use all of glaze, allowing it to soak into cake after each addition.
- Cool cake completely in pan on a wire rack. Invert cake onto large plate.
- Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often.
- Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.
Amaretto Glaze:
* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.
Sauvignon Blanc Pound Cake
- 2/3 cup organic whole milk
- 1/3 cup Sauvignon Blanc*
- 1 cup organic butter, softened
- 2 cups maple sugar (or sweetener of choice)
- 4 large organic or pastured eggs
- 3 cups sprouted wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic salt
- 1 teaspoon vanilla extract
- * If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.
- 1 1/2 cups Powdered rapadura
- 2 tablespoons Sauvignon Blanc*
- 1 ablespoon organic milk
- * Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.
- Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
- In a large bowl, beat butter at medium speed until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt.
- Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
- Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake.
- Cool completely.
Key Lime Pound Cake
- 1 cup organic butter, softened
- 1/2 cup lard, softened*
- 3 cups maple sugar (or sweetener of choice)
- 6 large organic or pastured eggs
- 3 cups sprouted white wheat, brown rice, or sorghum flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon Celtic salt
- 1 cup organic whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
- 1/4 cup fresh Key lime juice
- * If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon
- 1 cup Powdered rapadura
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth. Pour over cooled cake immediately.
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together sprouted flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack. Cool completely.
Blueberry-Orange Bread
- 1 cup sprouted oats, crushed in food processor or spice grinder Can substitute sprouted rolled oats
- 1 cup filtered water
- 1 tablespoon grated orange rind, preferably organic
- 1/4 cup fresh orange juice (from grated orange)
- 1/2 teaspoon vanilla extract
- 2 cups sprouted wheat, spelt, or brown rice flour
- 1 cup sucanat or date sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg, preferably pastured
- 2 tablespoons coconut oil, melted
- 1 cup fresh organic blueberries (can use frozen)
- Preheat oven to 350 degrees.
- Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until oats soften.
- Stir in flour and next 6 ingredients just until dry ingredients are moistened (Add water, 1 tablespoon at a time, if batter is too dry).
- Gently fold in blueberries. Pour batter into a greased 9"x5" ceramic or glass loaf pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 10–15 minutes.
- Remove from pan and cool completely.
- Yummy served with homemade lemon sorbet.
Peach Bread
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
Gluten-Free Sprouted Waffles
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 1/2 cup sprouted yellow cornmeal
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, preferably pastured or organic
- 1/4 cup coconut sap sugar (or brown sugar)
- 2 cups whole organic buttermilk
- 1 tablespoon olive oil or 2 teaspoons coconut oil
- 2 teaspoons vanilla extract
- Preheat oven to 200 degrees.
- Place a large baking sheet on middle rack.
- Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
- Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Preheat your waffle iron.
- Lightly coat it with olive or coconut oil.
- Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
- Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
- Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
Delicious Banana Pudding
- 12 oz. heavy cream
- 12 oz. raw milk
- 5 pastured egg yolks (save the whites for meringue)
- 1-1/2 cups coconut sap sugar (you can use your own choice of sweetener)
- 5 tbsp sprouted wheat or spelt flour
- 2 tsp vanilla extract
- 5 tbsp raw organic butter
- 4-5 ripe bananas, sliced
- Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
- Cover the tea cakes with sliced bananas.
- In a heavy sauce pan whisk together cream, milk and egg yolks.
- Stir the flour into the sugar and add to liquid in pan.
- Blend well with whisk.
- Add vanilla.
- Cook on medium heat, stirring often until thickened (pudding consistency).
- Remove from heat and stir in butter until melted and blended.
- Pour pudding over bananas.
- Preheat oven to 425 degrees.
- Place egg whites in a clean bowl.
- Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
- Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in
Maria’s Coconut Lemon Cupcakes
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
Julie’s Apple Cake
- 1/2 cup sprouted wheat flour
- 1/4 cup sprouted spelt flour
- 3/4 teaspoon baking powder
- 1 Pinch of sea salt
- 4 large appes
- 2 large eggs at room temperature, preferably pastured
- 3/4 cup palm, date, or maple sugar
- 1/2 teaspoon vanilla extract
- 4 tbsp each melted butter and coconut oil cooled to room temperature
- Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
- Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
- In a small bowl, whisk together the flours, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
- Stir in the remaining flour mixture, then the rest of the butter mixture.
- Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
- Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
- Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Old Fashioned Tea Cakes
This recipe has got to be a couple hundred years old. My copy says to bake in hot oven until edges are brown. You may need to experiment, but start with a 350 degree oven and bake for 11–13 minutes. Be sure to line your baking pan with parchment to prevent sticking. Any of our sprouted flours will work, even the gluten–free flours. If using spelt or rye flour you may need to add water, 1 tablespoon at a time to get a good dough consistency for rolling out.
- 3 eggs
- 1 cup butter softened
- 1 cup maple or date sugar
- 3 cups to your health sprouted flour
- 1 tsp aluminum-free baking powder
- 1 tsp vanilla extract
- Cream butter and sugar.
- Add eggs and vanilla, blending well.
- Stir baking powder into flour and add slowly until a nice dough forms.
- Roll dough on a floured surface to 1/4–inch thickness.
- Cut dough into circles or use a cookie cutter.
- Place on lined baking sheet and bake at 350 degrees for about 11–13 minutes, or until edges brown. Simple and delicious.
Maria’s Cherry Pie
- 3 medium russet potatoes
- 1 1/2 cups sprouted spelt flour
- 1/2 tsp salt
- 1/2 cup honey
- 3 tbsp sprouted corn flour
- 1/4 tsp salt
- 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
- 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
- 1/2 tsp vanilla extract
- Boil potatoes until soft, skin and mash.
- Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
- Stir all ingredients together.
- Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
- Pour in filling and dot with 2 tablespoons cubed butter.
- Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
- Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
Cane Syrup Sprouted Slice-N-Bakes
- 2 cups raw or organic butter, softened
- 3/4 cups organic sucanat or organic sugar
- 1/4 cup maple syrup or honey
- 1 1/2 tsp sea salt
- 2 tsp vanilla extract
- 4 cups sprouted white wheat, buckwheat (g-f), or sorghum (g-f) flour (try buckwheat and sorghum 50/50)
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup muscovado or coconut palm sugar
- Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
- Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log. Wrap each in plastic wrap and refrigerate at least 1 hour.
- Whisk together egg and 1 tablespoon water. 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. Rewrap and chill logs at least 30 more minutes.
- Preheat oven to 350 degrees. Cut logs into 1/4" thick slices. 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. Cool on baking sheets 5 minutes. Transfer to wire rack. Great with ice cream.