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To Your Health Sprouted Flour Co.

Fresh Rosemary Muffins

Fresh Rosemary Muffins
Votes: 1
Rating: 5
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Servings
12 muffins
Servings
12 muffins
Fresh Rosemary Muffins
Votes: 1
Rating: 5
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Rate this recipe!
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Servings
12 muffins
Servings
12 muffins
Ingredients
  • 3/4 cup whole organic milk
  • 1/2 cup organic golden raisins
  • 1/4 cup organic raisins
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup organic butter
  • 1 1/2 cups sprouted organic sorghum flour
  • 1/2 cup organic sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large organic egg, lightly beaten
  • 4 ounces goat cheese
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
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Cheesy Grits Souffle

Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked Sprouted Yellow Corn Grits
  • 3 cups filtered water or chicken stock
  • 3 cups whole organic milk
  • 1.5 cups fresh organic corn kernels or frozen
  • 6 large organic or pastured eggs lightly beaten
  • 2 cups (8 oz.) sharp Cheddar cheese grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and finely diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 0.5 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
  3. Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
  4. Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
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Banana Bread with Chocolate Chips and Chocolate Glaze

Banana Bread with Chocolate Chips and Chocolate Glaze
Votes: 2
Rating: 4
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Banana Bread with Chocolate Chips and Chocolate Glaze
Votes: 2
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:
Units:
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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Sprouted Yeasted Waffles

Sprouted Yeasted Waffles

Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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Ingredients
  • 1 packet (or 2 1/2 teaspoons) active dry yeast
  • 3/4 cup warm water (about 80 degrees)
  • 3 eggs, pastured or organic
  • 3 cups whole organic milk
  • 1 cup sprouted yellow cornmeal
  • 2 cups sprouted red wheat flour
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
  • 3/4 cup organic butter, melted
  • 1/2 teaspoon baking soda
  • • Olive or coconut oil for greasing waffle iron
Cider Syrup:
  • 1 1/2 cups coconut sugar (or brown sugar)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 cups organic apple cider
  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
  • 2 tablespoons organic butter
Servings:
Units:
Instructions
  1. In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
  2. In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
  3. Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
  4. Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
  5. Stir baking soda into batter.
  6. Preheat waffle iron and brush lightly with coconut or olive oil.
  7. Cook waffles until golden brown - about 4-5 minutes.
  8. Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
  9. Combine all syrup ingredients in a medium saucepan.
  10. Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
  11. To serve - butter up your waffles, drizzle with cider syrup and dig in!
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Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
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Cheesy Grits Souffle
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Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1 cup Monterrey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Paula’s Tomato Grits

Paula's Tomato Grits
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Paula's Tomato Grits
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Ingredients
  • 2 cups filtered water
  • 1 1/2 cups whole organic milk
  • 1 teaspoon sea salt
  • 1 cup sprouted yellow corn grits
  • 9 tablespoons organic butter
  • 3-4 scallions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 2 1/2 cups shredded sharp cheddar cheese
  • • One can organic diced tomatoes with green chiles, drained
Servings:
Units:
Instructions
  1. Preheat oven to 350°.
  2. In a large saucepan, combine the water, milk, and salt. Bring to a boil.
  3. Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
  4. Add 8 tablespoons of butter stirring until melted.
  5. Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
  6. In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
  7. Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
  8. Add the tomatoes with chiles, stirring until well blended.
  9. Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
  10. Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
  11. Serve it up hot. Great with spicy grilled or boiled shrimp.
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Orange Rice Salad

Orange Rice Salad

Orange Rice Salad
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Orange Rice Salad
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Ingredients
  • 2 cups cooked sprouted brown rice
  • 4 cups whole organic milk
  • 3/4 cup organic sugar
  • 1 cup heavy organic cream
  • 2 large eggs, preferably pastured or organic
  • 1 cup chopped fresh or drained canned organic pineapple
  • 1 1/2 tablspoons orange zest
  • 1 1/2 tablespoons lemon zest
  • 1 teaspoon orange or vanilla extract
Servings:
Units:
Instructions
  1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
  2. Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
  3. Whisk together cream and eggs.
  4. Whisk 2 tablespoons hot rice mixture into cream mixture.
  5. Reduce heat to low; stir cream mixture into remaining rice mixture.
  6. Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
  7. Remove from heat. Stir in pineapple and next 3 ingredients.
  8. Serve hot or cold with desired toppings.
  9. *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
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Cheesy Grits Souffle

Cheesy Grits Souffle
Votes: 0
Rating: 0
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 tsp salt divided
  • 2 cupa uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2 cups (8oz) Sharp Cheddar Cheese grated
  • 6 tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp maple sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  3. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  4. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
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