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To Your Health Sprouted Flour Co.

Peggy’s Sprouted Muffins

Makes 2-2 ½ dozen super moist muffins

 

 

Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Peggy’s Sprouted Muffins
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Servings
2 1/2 dozen
Servings
2 1/2 dozen
Ingredients
  • 4 organic or pasteurized eggs slightly beaten
  • 2 cups organic sugar
  • 1 cup organic olive oil
  • 2 cups whole organic buttermilk
  • preferred flavor variation ingredients
  • 2 cups organic sprouted flour of choice
  • 5 cups organic oat bran
  • 1 cup organic flax meal
  • 2 teaspoon baking soda
  • 2 tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
  3. Add remaining ingredients and blend well with a large spoon or spatula.
  4. Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
  1. 4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
  1. 4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Sunshine Variation
  1. 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Super Easy and Irresistible Sprouted Irish Soda Bread

Super Easy and Irresistible Sprouted Irish Soda Bread
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Super Easy and Irresistible Sprouted Irish Soda Bread
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Ingredients
  • 3 cups sprouted organic flour of choice
  • 1 tablespoons aluminum-free baking powder
  • 1/3 cup organic sugar (or sweetener of choice)
  • 1 teaspoon sea salt
  • 1 organic or pastured egg, lightly beaten
  • 2 cups whole organic buttermilk
  • 1/4 cup organic butter, melted
Servings:
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Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
  2. Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
  3. Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
  4. Stir in butter and pour dough into prepared pan.
  5. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  6. Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds

Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Ingredients
  • 1/2 cup (2 ounces) cheddar cheese, shredded
  • 1/4 cup whole organic buttermilk
  • 1 10-oz. package frozen organic cream-style corn, thawed (can used canned corn)
  • 2 cups sprouted yellow corn flour or meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 4.5 oz. can chopped green chilis, drained
  • organic butter to grease pan
  • 1/4 cup sprouted pumpkin seeds (pepitas)
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
  3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.
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Lemon-Buttermilk Scones

Lemon-Buttermilk Scones
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Lemon-Buttermilk Scones
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2 tablespoons organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup whole organic buttermilk
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon Fresh Lemon Juice
  • 1 organic egg white, lightly beaten
  • 1 teaspoon sugar
Servings:
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
  3. Add buttermilk, rind, and lemon juice. Pulse until just combined.
  4. Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
  5. Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
  6. Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
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Sprouted Wheat Biscuits

Sprouted-Wheat Biscuits
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Sprouted-Wheat Biscuits
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Ingredients
  • 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
  • 1 tablespoon organic sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teasspoon Celtic salt
  • 10 tablespoons cold, unsalted organic butter cut in pieces
  • 1 1/4 cups whole organic buttermilk
  • 1 teaspoon organic olive oil
Servings:
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Instructions
  1. Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
  2. Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
  3. Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
  4. Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
  5. Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
  6. Position a rack in the upper third of oven; preheat to 500 degrees F.
  7. Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
  • 2 cups whole organic buttermilk
  • 3 organic or pastured eggs, lightly beaten
  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • 1 1/2 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
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Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.

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Buttermilk Yeast Rolls

Buttermilk Yeast Rolls

Buttermilk Yeast Rolls
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Buttermilk Yeast Rolls
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Ingredients
  • 1 package Active Dry yeast
  • 1/4 cup + 3 tablespoons warm water (105-115 degrees)
  • 3 tablespoons maple sugar (or sugar of choice)
  • 1/2 cup melted lard
  • 4 cups sprouted red or white wheat flour Can also use sprouted Kamut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon Celtic salt
  • 1 cup whole organic buttermilk + 1 tablespoon, as necessary
Servings:
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Instructions
  1. Dissolve yeast in warm water in a mixing bowl.
  2. Add buttermilk, sugar, and lard. Mix well.
  3. Combine flour, baking soda, and salt.
  4. Gradually add to yeast mixture, mixing well.
  5. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
  6. Let rest 10 minutes.
  7. Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
  8. Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
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Hush Puppies

Hush Puppies

Sprouted Hush Puppies
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Sprouted Hush Puppies
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Ingredients
  • 1 quart Beef tallow or lard, naturally rendered
  • 1 1/2 cups sprouted yellow corn flour or cornmeal
  • 3/4 cup sprouted flour (your choice)
  • 1/2 teaspoon Celtic salt
  • 2 teaspoons aluminum-free baking powder
  • 3/4 cup diced sweet onion
  • 1 1/2 tablespoons maple sugar (or sweetener of choice)
  • 1 large organic or pastured egg, lightly beaten
  • 1 1/4 cups whole organic buttermilk
Servings:
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Instructions
  1. Heat beef tallow to 375 degrees.
  2. Combine sprouted corn flour and next 5 ingredients.
  3. Add egg and buttermilk; stir just until moistened.
  4. If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
  5. Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes

Tasty Variations:

A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.

B. Add ½ cup chopped green pepper to batter.

C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.

D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.

E. The possibilities are endless and delicious!

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Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles

Gluten-Free Sprouted Waffles
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Gluten-Free Sprouted Waffles
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 200 degrees.
  2. Place a large baking sheet on middle rack.
  3. Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
  4. Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
  5. Add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Preheat your waffle iron.
  7. Lightly coat it with olive or coconut oil.
  8. 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.
  9. Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
  10. Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.
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Fried Chicken Skins

Fried Chicken Skins
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Fried Chicken Skins
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Ingredients
  • 12 chicken skins (breast skins are easiest to work with). Thighs work well, too.
  • 1 cup whole organic buttermilk
  • 3 tablespoons hot sauce, divided
  • 1/2 cup good local honey
  • 6 cups lard, beef tallow, or coconut oil
  • 1 cup sprouted flour (your choice)
  • 1 arrowroot
  • • Sea salt and pepper to taste
Servings:
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Instructions
  1. With a butter knife, scrape off excess fat from the skins.
  2. Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
  3. Marinate overnight.
  4. Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
  5. Place fat in a Dutch oven. Heat slowly to 375°.
  6. Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
  7. Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
  8. Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
  9. Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
  10. Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
  11. Serve remaining glaze on the side for dipping.
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