334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Rolled Oat Blender Pancakes

An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!

Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Sprouted Rolled Oat Blender Pancakes
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 heaping cups TYH sprouted rolled oats
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
Servings:
Units:
Instructions
  1. In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
  2. Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
  3. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  4. Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
  5. Flip over once bubbles have formed and the bottom is golden brown.
  6. Repeat until all pancakes are made.
To Freeze
  1. Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
  1. Let defrost at room temperature and then microwave or toast in the oven or toaster.
Share this Recipe

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
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Servings:
Units:
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.
Share this Recipe

Homemade Sprouted Oat Milk

Homemade Sprouted Oat Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Adapted from www.lovingitvegan.com)
Homemade Sprouted Oat Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Adapted from www.lovingitvegan.com)
Ingredients
  • 1 cup sprouted organic rolled oats
  • 4 cups filtered water
  • 1/4 teaspoons sea salt
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
Servings:
Units:
Instructions
  1. Add all the ingredients to your blender and blend until well blended (about 1 minute).
  2. Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
  3. Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes

Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.

Share this Recipe

Super Simple Rice Pudding

Super Simple Rice Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Super Simple Rice Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
Share this Recipe

Easy Egg Custard Pie

Easy Egg Custard Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Easy Egg Custard Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 sprouted pie crust
  • 3 large organic or pastured eggs
  • 2 cups organic whole milk
  • 1 teaspoons vanilla
  • 1/2 cup organic sugar
  • Pinch of sea salt
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat eggs just until mixed well. Add sugar and stir to blend.
  3. Add milk, vanilla and salt. Beat lightly.
  4. Pour mixture into unbaked pie crust. Bake on bottom shelf of oven for 10 minutes. Move to center of oven, reduce heat to 325 degrees and bake for 30-40 minutes longer or until set in middle.
Recipe Notes
Share this Recipe

Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Buckwheat Chocolate Chip Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Share this Recipe

Baked Apple Cinnamon Oatmeal

Baked Apple Cinnamon Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Baked Apple Cinnamon Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 pound apples
  • 2 cups sprouted rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2/3 cup Walnuts
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1/3 cup maple syrup
Servings:
Units:
Instructions
  1. Butter a 2-quart casserole. Preheat oven to 350°.
  2. Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes. Remove from oven to cool. Turn oven down to 325°.
  3. In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
  4. Add milk, stir and set aside to soak for 30 min.
  5. In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
  6. After soaking period, mix remaining wet ingredients into oat mixture. Spread into casserole with apples. Sprinkle with remaining walnuts and syrup, then a few shakes of cinnamon sugar, if desired.
  7. Bake uncovered at 325° for 35-45 minutes, or until the middle of the baked oatmeal springs back to light touch and is lightly browned. Serve with a dollop of fresh cream.
Share this Recipe

Organic Zucchini Muffins

Organic Zucchini Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Organic Zucchini Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 Cups Grated Fresh Zucchini
  • 2/3 Cup Organic Melted Butter
  • 1 1/3 Cup sugar
  • 2 eggs preferably pastured
  • 2 Teaspoons vanilla
  • 2 Teaspoons baking soda
  • Pinch sea salt
  • 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
  • 2 Teaspoons Organic Cinnamon
  • 1/2 Teaspoon Ground Nutmeg or Allspice
  • 1 Cup Walnuts
  • 1 Cup raisins or dried cranberries (Optional)
Servings:
Units:
Instructions
  1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  2. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  3. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  5. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Recipe Notes

Recipe provided by simplyrecipe.com

Share this Recipe

Organic Sprouted Oat Flour Pancakes

Organic Sprouted Oat Flour Pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Submitted by Melissa Car
Servings
4 servings
Servings
4 servings
Organic Sprouted Oat Flour Pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Submitted by Melissa Car
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 cup Organic Sprouted Oat Flour
  • 1 cup cottage cheese
  • 3 whole eggs
  • 3 egg whites
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1/8 tsp stevia (optional)
  • 1/2 tsp cinnamon
Servings: servings
Units:
Instructions
  1. Put all ingredients in blender. Blend well until smooth.
  2. Pour onto hot griddle greased with a brush of oil.
  3. Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
  4. Serve!
Recipe Notes

Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!

Share this Recipe

Power Packed Oatmeal Cookies

oatmeal-cookies

Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
You:
Rate this recipe!
Print Recipe
Power Packed Oatmeal Cookies
Votes: 16
Rating: 3
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/2 cup organic butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 Tbsp organic apple juice or apple cider
  • 1 tsp vanilla
  • 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
  • 2 cups sprouted gluten free rolled oats
  • 1/4 cup organic wheat germ
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup sprouted organic sunflower seeds
  • 1/4 cup sprouted organic almonds
  • 1/4 cup sprouted organic pumpkin seeds
  • 1/4 cup raisins
Servings:
Units:
Instructions
  1. Preheat oven to 325°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
  3. In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
  4. Gently fold in seeds and raisins.
  5. Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown. 
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely. 
Share this Recipe

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Buttermilk-Poppy Seed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 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
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. 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.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
Share this Recipe

German Chocolate Cake

German Chocolate Cake
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
German Chocolate Cake
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
Ingredients
Cake:
  • 4 ounces chopped or grated organic chocolate
  • 1/2 cup boiling water
  • 1 cup raw or organic butter, softened
  • 2 cups maple sugar
  • 4 pastured or organic eggs, yolks separated from whites
  • 1 teaspoon vanilla
  • 2 1/2 cups sprouted white wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
  • 1 cup light organic or raw cream
  • 1 cup coconut sap sugar or muscavado
  • 3 pastured or organic egg yolks, beaten
  • 1/2 cup raw or organic butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked organic coconut
  • 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
  1. Preheat your oven to 350 degrees.
  2. Butter and flour 3 round cake pans.
  3. Line each with wax paper or natural parchment.
  4. Place chopped or grated chocolate in a small glass or ceramic bowl.
  5. Add boiling water and stir until melted. Set aside to cool.
  6. In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
  7. Add melted chocolate and vanilla and blend well.
  8. In a separate bowl mix flour, baking soda and salt together.
  9. Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
  10. Blend until batter is smooth.
  11. In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
  12. Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
  13. Divide your batter between your prepared cake pans.
  14. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool layers 15 minutes before removing to cooling rack.
  16. Slowly remove the wax paper from each inverted layer.
Frosting:
  1. In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
  2. Stir until melted and continue stirring for 12 minutes.
  3. Stir in the coconut and toasted pecans.
  4. Remove frosting from heat and let cool until firm and easy to spread.
  5. Frost a layer and place another on top.
  6. Frost top of cake (and sides if frosting recipe doubled).
  7. You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
Share this Recipe

Carrot Cake

Carrot Cake

Carrot Cake
Votes: 23
Rating: 2.87
You:
Rate this recipe!
Print Recipe
Carrot Cake
Votes: 23
Rating: 2.87
You:
Rate this recipe!
Print Recipe
Ingredients
Carrot Cake:
  • 4 pastured or organic eggs
  • 2 cups maple sugar (or sugar of your choice)
  • 1 cup coconut oil, melted
  • 2 cups sprouted white wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 2 cups organic carrots, grated
Icing:
  • 1 8- oz. package cream cheese
  • 5 tablespoons organic butter, softened
  • 1/3 cup rapadura or maple sugar
  • 1 teaspoon vanilla
Servings:
Units:
Instructions
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Icing:
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.
Share this Recipe

Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins
Votes: 18
Rating: 3.28
You:
Rate this recipe!
Print Recipe
Servings
9 muffins
Servings
9 muffins
Sprouted Wheat Breakfast Muffins
Votes: 18
Rating: 3.28
You:
Rate this recipe!
Print Recipe
Servings
9 muffins
Servings
9 muffins
Ingredients
In a large bowl mix dry ingredients together:
  • 1 1/2 cups TYH Sprouted Red or White Wheat Flour
  • 1/2 cup organic sugar or maple sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup organic raisins
  • 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
  • 3/4 cup organic canned coconut milk
  • 1/2 cup filtered water
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil, melted
  • 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
  1. Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
  2. In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
  3. Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
  4. Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
Share this Recipe

Sour Cream Apple Pie

Sour Cream Apple Pie

Sour Cream Apple Pie
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Sour Cream Apple Pie
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 unbaked sprouted pie crust
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons sprouted flour (your choice)
  • 1 slightly beaten egg, organic or pastured
  • 1/4 teaspoon sea salt
  • 3-4 cups chopped organic apples
Topping
  • 1/2 cup organic sugar
  • 1/4 cup organic butter, softened
  • 1/3 cup sprouted flour (your choice)
  • 1/2 teaspoon ground cinnamon
Servings:
Units:
Instructions
  1. Mix sour cream, flour, salt, vanilla, egg and apples together.
  2. Pour into pie crust; bake at 400 degrees for 25 minutes.
  3. Mix topping ingredients well.
  4. Will be crumbly.
  5. Remove pie from oven after 25 minutes.
  6. Cover with topping and bake an additional 20 minutes.
Share this Recipe

Zucchini Cake

Zucchini Cake

Zucchini Cake
Votes: 20
Rating: 3
You:
Rate this recipe!
Print Recipe
By customer Christine P.
Zucchini Cake
Votes: 20
Rating: 3
You:
Rate this recipe!
Print Recipe
By customer Christine P.
Ingredients
  • 3 eggs, pastured or organic
  • 1 cup coconut oil
  • 2 teaspoons vanilla
  • 2 cups organic sugar
  • 2 cups grated zucchini
  • 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 cup organic non-sweetened applesauce
  • 1 cup chopped walnuts
Servings:
Units:
Instructions
  1. Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
  2. In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
  3. Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
  4. Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
Share this Recipe

Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits

Einkorn Shortbread Biscuits
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Einkorn Shortbread Biscuits
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Ingredients
  • 100 grams (1 cup) of sprouted Einkorn flour
  • 100 grams (7 tbsp) of organic butter
  • 50 grams (1/3 cup) coconut sugar
  • 50 grams (1/3 & 1 tbsp) coconut flour
  • 1 tablespoon vanilla
  • a sprinkle of salt
Servings:
Units:
Instructions
  1. Combine dry ingredients.
  2. Cut butter into inch cubes.
  3. Rub or Cut the butter into the dry ingredients.
  4. Knead briefly into a dough (Don't over mix.)
  5. Roll out 1/2 inch thick.
  6. Use biscuit cutter or cut into shortbread fingers.
  7. Bake at 325 for 15 minutes or until they are a pale golden brown.
  8. Cool on a rack and sprinkle with coconut sugar or toasted almonds. (Optional).
  9. Enjoy!
Share this Recipe

Peggy’s Apple Cake


Peggy's Apple Cake
Votes: 13
Rating: 4.31
You:
Rate this recipe!
Print Recipe
Peggy's Apple Cake
Votes: 13
Rating: 4.31
You:
Rate this recipe!
Print Recipe
Ingredients
  • 6 granny smith apples, peeled and cubed
  • 1/2 cup maple sugar or organic sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • 3 cups sprouted flour (gluten or non-gluten)
  • 3 teaspoons aluminum-free baking powder
  • 2 cups maple sugar or organic sugar
  • 3/4 teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons full fat milk
Servings:
Units:
Instructions
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.

Share this Recipe

Sugar and Spice Coffeecake

coffeecake

Sugar and Spice Coffeecake
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Sugar and Spice Coffeecake
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup muscavado sugar (or sweetener of choice)
  • 1 tsp baking powder
  • 1/2 cup coconut oil
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup raising (optional)
  • 1/2 cup maple or coconut sap sugar
  • 1 cup crispy nuts, chopped
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup whole fat sour cream
  • 1/2 tsp nutmeg
  • 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
Units:
Instructions
  1. Mix coconut oil, muscavado sugar and eggs; beat well.
  2. Stir in vanilla and sour cream.
  3. In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
  4. Add to wet mixture and mix well.
  5. Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
  6. Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
  7. Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
  8. Bake at 350 degrees for 40 minutes or until done.
Share this Recipe

Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Gluten–Free Banana Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sprouted sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
Share this Recipe

Lynn’s Sprouted Shortbread

Lynn's Sprouted Shortbread

Lynn's Sprouted Shortbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Lynn's Sprouted Shortbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.)

Share this Recipe

To Your Health’s Sprouted Brownies

TYH Brownies

To Your Health's Sprouted Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To Your Health's Sprouted Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups to your health sprouted flour
  • 2 cups whole buttermilk
  • 12 tbsp butter softened
  • 1 1/2 cups date or maple sugar
  • 4 eggs, lightly beaten
  • 1 tbsp vanilla
  • 1 tbsp chocolate extract
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 3/4 cup cocoa powder (or carob powder)
  • crispy pecans or walnuts chopped
Servings:
Units:
Instructions
  1. Place softened butter and sugar into a large bowl or stand mixer and cream.
  2. Add eggs, vanilla and chocolate extract.
  3. Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
  4. Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
  5. Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
  6. Sprinkle top generously with chopped nuts.
  7. Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
Recipe Notes

NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net

 

Share this Recipe

Gluten-Free Banana Bread

Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sorghum flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
  4. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
Share this Recipe

Phone 334-584-7875

Connect with us