334-584-7875

To Your Health Sprouted Flour Co.

Fruity Baked Sprouted Rolled Oats

(Adapted from Baked Oatmeal recipe in Garden & Gun)

Fruity Baked Sprouted Rolled Oats
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fruity Baked Sprouted Rolled Oats
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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:
Units:
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.
Share this Recipe

Sproutastic Baked Oatmeal

Sproutastic Baked Oatmeal
Votes: 4
Rating: 2
You:
Rate this recipe!
Print Recipe
Sproutastic Baked Oatmeal
Votes: 4
Rating: 2
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted rolled oats
  • 1/2 cups packed brown sugar or coconut sap sugar
  • 1/3 cup organic raisins or dried cranberries
  • 2 tablespoons Chopped Toasted Walnuts
  • 1 teaspoons aluminum-free baking powder
  • 1 1/2 cups whole organic or raw milk
  • 1/2 cup unsweetened organic apple sauce
  • 2 tablespoons organic butter, melted (plus more to grease baking dish)
  • 1 large egg, preferably pastured or organic, lightly beaten
  • dash of cinnamon or nutmeg (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
Share this Recipe

Sprouted Chocolate Oat Clusters

Sprouted Chocolate Oat Clusters
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 Clusters
Servings
8 Clusters
Sprouted Chocolate Oat Clusters
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 Clusters
Servings
8 Clusters
Ingredients
  • 2 tablespoons Organic peanut or almond butter
  • 2 tablespoons whole organic or raw milk
  • 1/4 cup Organic Semisweet chocolate chips
  • 3/4 cup sprouted rolled oats
Servings: Clusters
Units:
Instructions
  1. Place nut butter, milk, and chocolate chips in a medium sized heavy saucepan. Cook over low heat until chips melt. Stir well to incorporate ingredients.
  2. Add rolled oats. Remove from heat and stir to coat oats well.
  3. Using a spoon, drop 8 ball-shaped portions of the mixture on a wax paper or parchment-lined baking sheet. Refrigerate for 20-30 minutes to set before serving.
Share this Recipe

Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pumpkin-Date Corn Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup sprouted yellow corn flour
  • 2/3 cup organic brown sugar
  • 2 teaspoons each aluminum-free baking powder AND baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup chopped dates
  • 1 cup mashed organic pumpkin (or canned)
  • 1 cup whole organic or raw milk
  • 1 cup olive oil or 3 tablespoons coconut oil
  • 2 organic or pastured eggs, beaten
Servings:
Units:
Instructions
  1. Heat oven to 350°.
  2. Lightly grease a 5"x9" loaf pan with butter.
  3. Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
  5. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool on a wire rack for 15 minutes.
  7. Remove from pan and cool completely on rack.
  8. *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes

*Can substitute 1 cup water w/1 teaspoon lemon juice

Share this Recipe

French Market Beignets

French Market Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
French Market Beignets
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup whole organic or raw milk
  • 2 tablespoons organic butter or lard
  • 1 tablespoon muscavado or coconut sap sugar
  • 1 tablespoon organic sugar
  • 1 package active dry yeast
  • 1 large egg, preferably pastured or organic
  • 3 cups sprouted red wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground nutmeg
  • Coconut oil, beef tallow, or lard
  • Powdered rapadura
Servings:
Units:
Instructions
  1. Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
  2. Cool to about 105°.
  3. Transfer mixture to a large bowl.
  4. Stir in yeast; let stand 5 minutes. Stir in egg.
  5. Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
  6. Beat at medium speed with electric mixer until smooth (about 1 minute).
  7. Stir in enough of remaining flour mixture to make a soft dough.
  8. Place dough in a well-greased bowl,turning to grease top.
  9. Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
  10. Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
  11. Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
  12. Cut each square in half diagonally, forming triangles.
  13. Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
  14. Melt oil or fat to a depth of 3" in a Dutch oven.
  15. Heat to 375°.
  16. Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
  17. Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
  18. Serve warm. Yield: 40 beignets.
Share this Recipe

Sprouted Flour Pie Crust

Sprouted Flour Pie Crust
Votes: 64
Rating: 3.16
You:
Rate this recipe!
Print Recipe
(Makes dough enough for 1 8-inch fluted pie)
Sprouted Flour Pie Crust
Votes: 64
Rating: 3.16
You:
Rate this recipe!
Print Recipe
(Makes dough enough for 1 8-inch fluted pie)
Ingredients
  • 1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust)
  • 1/4 tsp sea salt
  • 1/3 cup cold organic butter
  • 1 tbsp whole organic or raw milk
  • 2 tbsp filtered water
Servings:
Units:
Instructions
  1. In a bowl, stir together sprouted flour and salt.
  2. Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs.
Share this Recipe

Phone 334-584-7875

Connect with us