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To Your Health Sprouted Flour Co.

Sweet Potato Pecan Bread


Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
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Sweet Potato Pecan Bread
Votes: 37
Rating: 3.14
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
  • 2 eggs, lightly beaten
  • 2 teaspoons aluminum-free baking powder
  • 6 tablespoons coconut oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons whole fat milk
  • 1 teaspoon ground nutmeg
  • 1 cup cooked sweet potatoes, mashed
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, chopped
  • 1 cup maple sugar (or sweetener of choice)
  • 1/2 cup golden organic raisins or chopped dates
Servings:
Units:
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a standard ceramic or glass loaf pan.
  3. Stir together flour, baking powder, salt and spices in a mixing bowl.
  4. With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
  5. Stir in sweet potatoes, pecans and raisins.
  6. Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
  7. Cool in pan for 15 minutes. Remove from pan.
  8. Let cool another 15 minutes before slicing.
Recipe Notes

With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.

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Melt–In–Your–Mouth Banana Pancakes

Melt–In–Your–Mouth Ban. pancakes

Melt–In–Your–Mouth Banana Pancakes
Votes: 0
Rating: 0
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Melt–In–Your–Mouth Banana Pancakes
Votes: 0
Rating: 0
You:
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Ingredients
  • 1 1/2 cup organic sprouted rolled oats
  • 1 1/2 cups whole fat milk
  • 1 cup TYH organic sprouted flour of choice
  • 2 tbsp maple sugar or sucanat
  • 2 large eggs lightly beaten
  • 5 tbsp coconut oil, melted
  • 2 very ripe bananas
Servings:
Units:
Instructions
  1. Mix rolled oats and milk.
  2. Stir in dry ingredients.
  3. Stir in eggs and coconut oil.
  4. Mash bananas with a fork and add to pancake batter.
  5. Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
  6. Heat skillet on medium low heat.
  7. Lightly brush with coconut oil or melted butter.
  8. Pour ¼ cup batter per pancake into skillet.
  9. Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
  10. Serve with warm maple syrup.
  11. Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.
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