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To Your Health Sprouted Flour Co.

Sproutastic Tail Waggers

Like so many pet lovers, I tend to treat my dogs more like children than pets. That includes coming up with healthy treat recipes they love. Here’s one of my “children’s” favorites.

Sproutastic Tail Waggers
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Sproutastic Tail Waggers
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Ingredients
  • 1 cup organic sprouted white wheat or oat flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in another bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter-sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake about 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or freeze for a couple of months.
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Spiced Sprouted Shortbread Cookies

Spiced Sprouted Shortbread Cookies
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Spiced Sprouted Shortbread Cookies
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Ingredients
  • 1 1/2 cups unsalted organic butter, softened
  • 1 cup organic sugar (or sweetener of choice)
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour of choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
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Instructions
  1. In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
  2. Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
  3. Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
  4. Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing

Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.

Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
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Ingredients
Spiced Applesauce Cake
  • 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
  • 1 teaspoon French sea salt or 1/2 tsp table salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened
  • 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
  • 2 eggs
  • 1 cup apple butter or applesauce
  • 1/2 cup fresh apple cider
  • 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
  • 8 ounces cream cheese, room temp
  • 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
Apple Cider Caramel Sauce
  • 1 quart fresh apple cider
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon flaked Maldon salt or good sea salt
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Instructions
Spiced Applesauce Cake
  1. Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
  2. Softly whisk all dry ingredients together.
  3. In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
  4. Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
  5. Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
  6. Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
  1. Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
  1. In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Crispy Sprouted Oat Cookies

Crispy Sprouted Oat Cookies
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Crispy Sprouted Oat Cookies
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Ingredients
  • 1 cup organic butter, softened
  • 1 cup organic sugar
  • 1 cup firmly packed organic brown sugar
  • 1 organic or pastured egg
  • 1 cup organic avocado oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups organic sprouted flour of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sprouted organic oats, uncooked
  • 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
  • 1/2 cup organic flaked coconut
  • 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
  2. Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
  3. Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
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Pear-Rosemary Pie with Cheddar Crust

Pear-Rosemary Pie with Cheddar Crust
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Pear-Rosemary Pie with Cheddar Crust
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Ingredients
  • 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic sugar, divided
  • 1 cup finely grated sharp Cheddar cheese
  • 1 cup very cold organic butter, cut into 1/2-inch cubes
  • 3 tablespoons very cold organic heavy cream
  • 4-5 tablespoons ice-cold filtered water
  • 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
  • 1/3 cup firmly packed organic light-brown sugar
  • 2 1/2 tablespoons arrowroot
  • 2 tablespoons fresh organic lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon chopped fresh resemary
  • 1/4 teaspoon sea salt
  • 1 large organic or pastured egg, lightly beaten
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Instructions
  1. Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
  2. In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
  3. Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
  4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
  5. Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
  6. Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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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)
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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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Peanut Butter Sprouted Granola Bars

Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Peanut Butter Sprouted Granola Bars
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Peanut Butter Sprouted Granola Bars
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Ingredients
  • 1 1/2 cups peanut butter
  • 3 ripe bananas
  • 1 cup butter, melted
  • 2 teaspoons vanilla extract
  • 5 cups To Your Health Sprouted Rolled Oats
  • 1/2 cup flax seed
  • few pinches of salt
  • 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
  • 1 1/2 cup raisins or cranberries
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Instructions
  1. Mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with coconut oil or oil of choice. Add the granola bar mix. Bake 350 for 35-38 minutes. Wait until completely cool to cut. Store in fridge. For leftover bars, store in freezer and pull out as needed. Enjoy!
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Sprouted Honey-Walnut Bars

Sprouted Honey-Walnut Bars
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Sprouted Honey-Walnut Bars
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Ingredients
Shortbread Ingredients:
  • 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
  • 1 1/2 cups organic sprouted flour of choice
  • 1/3 cup organic sugar
  • 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup honey
  • 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup organic heavy cream
  • 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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Instructions
  1. Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
  2. For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
  3. Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
  4. For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
  5. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
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Whole-Grain Sprouted Blondies

Whole-Grain Sprouted Blondies
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Whole-Grain Sprouted Blondies
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Ingredients
  • 1 stick organic unsalted butter
  • 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
  • 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 2 large organic or pastured eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • add-ins (see variations below)
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
  2. Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
  3. Whisk flour, baking powder and salt in a medium bowl.
  4. Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
  5. Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes

Add-In Variations:

  • PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
  • Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
  • Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
  • Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
  • Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
  • Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips

 

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Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
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Fruity Baked Sprouted Rolled Oats
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Ingredients
  • 3 large organic or pastured eggs
  • 3 1/2 cups whole organic or raw milk
  • 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • 8 cups organic sprouted rolled oats
  • 1/2 cup Organic Chia Seeds
  • 1/2 cup organic flax or sprouted sesame seeds
  • 2 1/2 cups organic blueberries, divided
  • 1 cup organic raspberries
  • 1 1/2 cup diced organic peaches, peeled
Servings:
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Instructions
  1. Preheat oven to 375◦.
  2. Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
  3. Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
  4. Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Quick and Easy Sprouted Peach Bread

Quick and Easy Sprouted Peach Bread
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Quick and Easy Sprouted Peach Bread
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Ingredients
  • 3 cups organic sprouted flour (your choice)
  • 1 tablespoons aluminum-free baking powder
  • 1 tablespoon ground cinnamon
  • 3 large organic or pastured eggs
  • 1 cup organic sugar (or 3/4 cup Lakanto)
  • 1/2 cup Avocado Oil
  • 1 tablespoon vanilla extract
  • 2 cups organic peaches peeled, pitted and chopped
  • 1 cup pecans, toasted and chopped (optional)
Servings:
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Instructions
  1. Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
  2. In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
  3. In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
  4. Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
  5. Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
  6. Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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Are You Ready to Rum-ble? Cake

Are You Ready to Rum-ble? Cake
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Are You Ready to Rum-ble? Cake
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Ingredients
Cake
  • 3 cups TYH sprouted flour (your choice)
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoons sea salt
  • 1 1/2 cups unsalted organic butter, softened
  • 1 1/2 cups organic sugar or Lakanto
  • 2 teaspoons vanilla extract
  • 3 large organic or pastured eggs
  • 1 large organic or pastured egg yolk
  • 3/4 cup (6 oz.) golden rum
  • 3/4 cup heavy cream
Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup organic sugar or Lakanto
  • 1/2 cup (4oz.) golden rum
  • 1/2 teaspoon vanilla extract
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  2. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
  4. Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
  5. Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
  6. Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
  1. Melt butter in a medium saucepan over medium heat.
  2. Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
  3. Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
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Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Sprouted Fruit and Sunflower Loaves

Sprouted Fruit and Sunflower Loaves
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Sprouted Fruit and Sunflower Loaves
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Ingredients
  • 2 cups sprouted flour of choice
  • 1 cup sprouted yellow cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 cups vanilla whole-milk, organic yogurt
  • 1/2 cup good olive oil or avocado oil
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
  • 1/2 cup sprouted sunflower seeds, toasted
  • 1 teaspoon grated organic orange rind
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and next 3 ingredients in a large bowl.
  3. Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
  4. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
  5. Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes

Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
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Ingredients
  • 1/2 cup sprouted buckwheat flour
  • 2 very ripe organic bananas
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons filtered water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • Avocado Oil
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Instructions
  1. In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
  2. Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
  3. Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
  4. Serve warm with maple syrup.
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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
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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 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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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake
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Great served with Crème Fraiche
Peggy’s Sweet Cream Pound Cake
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Great served with Crème Fraiche
Ingredients
  • 0.5 pound organic butter softened
  • 3 cups organic sugar
  • 1 teaspoon vanilla extract
  • 3 cups sprouted flour
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • 1 Pinch sea salt
  • 6 large eggs preferably organic or pastured
Servings:
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Instructions
  1. Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
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Sproutastic Tail Waggers

Sproutastic Tail Waggers
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Sproutastic Tail Waggers
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Ingredients
  • 1 cup organic sprouted white wheat or oat (gluten-free) flour
  • 2 cups organic sprouted rolled oats
  • 1/2 cup organic unsalted peanuts, chopped
  • 1 large organic ripe banana, mashed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup organic unsweetened applesauce
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
  2. Stir together first 3 ingredients in a large bowl.
  3. Stir together next 3 ingredients in a medium bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
  4. Roll dough into quarter sized balls and flatten on the baking sheet with a spoon or your fingers.
  5. Bake 15 minutes or until lightly golden. Cool on a rack before serving.
  6. Store in an air-tight container for up to a week or wrap well and freeze for a couple of months.
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Easy & Nutritious Sprouted Almond-Honey Power Bar

Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Easy & Nutritious Sprouted Almond-Honey Power Bar
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Adapted from Eating Well Magazine recipe by Maria Speck
Servings
8 Bars
Servings
8 Bars
Ingredients
  • 1 cup organic sprouted gluten-free rolled oats
  • 1/4 cup organic sprouted almonds, sliced or chopped
  • 1/4 cup organic sprouted sunflower seeds
  • 1 tablespoon organic flaxseed
  • 1 tablespoon organic sprouted sesame seeds
  • 1 cup organic unsweetened whole-grain puffed cereal* *Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
  • 1/3 cup organic currants
  • 1/3 cup organic dried apricots, chopped
  • 1/3 cup organic golden raisins, chopped
  • 1/4 cup organic creamy almond butter
  • 1/4 cup organic brown or coconut sugar
  • 1/4 cup organic honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon Celtic salt
Servings: Bars
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Instructions
  1. Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
  2. Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
  3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
  4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
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Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Coconut-Carrot Morning Glory Muffins
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Adapted from Eating Well Magazine recipe by Kate Webster
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3 cup organic honey
  • 2 teaspoons vanilla extract
  • 1/4 cup organic coconut oil, melted
  • 2 cups organic carrots, shredded
  • 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup organic raisins
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
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Banana Bread with Chocolate Chips and Chocolate Glaze

Banana Bread with Chocolate Chips and Chocolate Glaze
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Banana Bread with Chocolate Chips and Chocolate Glaze
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Rating: 4
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Ingredients
Ingredients:
  • 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
  • 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
  • 3/4 Cup organic sugar
  • 1 Teaspoons aluminum-free baking powder
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
  • 2 Large eggs Preferably pastured or organic
  • 1/2 Cups Organic Plain Yogurt or Sour Cream
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon Grated Orange Zest optional
  • 1 Cup Mashed Ripe Organic Banana
For The Glaze:
  • 1 Cup Organic Confectioners' sugar
  • 2 Tablespoons Unsweetend cocoa powder
  • 2 Tablespoons whole organic milk
  • 1/4 Teaspoons vanilla extract
  • 1 Pinch sea salt
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
  3. Spread the batter in the prepared pan. Bake about 55 minutes or until a toothpick inserted in middle comes out clean. Cool 30 minutes in the pan on a rack, then turn out onto rack to cool completely.
  4. Make the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the banana bread and let set 15-20 minutes before serving.
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Chocolate-Zucchini Cake

Chocolate-Zucchini Cake
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Chocolate-Zucchini Cake
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Ingredients
  • organic butter (For Pan)
  • 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
  • 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1 1/4 Cups organic sugar
  • 1/2 Cup plus 1 Teaspoon extra virgin olive oil
  • 2 Large eggs Preferably Pastured
  • 1/2 Teaspoon vanilla extract
  • 1 Medium Organic Zucchini Gated and Squeezed dry
  • 1 Teaspoon honey
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
  2. Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
  3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
  5. Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
Recipe Notes

Recipe provided by Food Network.

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Vegan & Gluten Free Muffins

Submitted by C. Guldan

Vegan & Gluten Free Muffins
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Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Vegan & Gluten Free Muffins
Votes: 2
Rating: 4.5
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Servings
12 Large muffins
Cook Time
30 minutes
Servings
12 Large muffins
Cook Time
30 minutes
Ingredients
  • 2 1/2 Cups Oat milk
  • 1 1/2 Cups Sprouted Oates
  • 1 1/2 Cups sprouted sorghum flour
  • 2 Teaspoons apple cider vinegar
  • 3 Tablespoons Oil (grape seed or avocado)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup coconut sugar
  • 1 Tablespoon chia seeds
  • 1 Teaspoon salt
  • 1 Teaspoon aluminum-free baking powder
  • 1 Teaspoon baking soda This is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
Units:
Instructions
  1. I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.* * Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. * Bake for 30 minutes at 350 degrees.
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Peanut Butter Pie Filling

peanut butter

Peanut Butter Pie Filling
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Peanut Butter Pie Filling