Facebook icon Forward icon

Message From Peggy

Summer is upon us once again and that means To Your Health's annual Independence Month FREE SHIPPING Campaign is right around the corner. From 7:00 a.m. CDT July 1st through 4:00 p.m. CDT July 31st, you get free shipping on any of our products if your total order weight is 15 pounds or more. (Restrictions: Domestic orders only, one address per order, no discounted orders, USPS Priority Mail and UPS Ground only). www.toyourhealthsproutedflour.com

Recipes this month include a sprouted lentil flour cookie recipe I recently developed over a rainy weekend and a sourdough biscuit recipe for a great way to use any of the wonderful sweet onion varieties that are in season. Dr. Sylvia Zook, author of Eatin' After Eden, has contributed an informative article on the nutritional benefits of our sprouted rolled oats and shares her great recipe for Sugar-Free, Gluten-Free, Sprouted Oatmeal Creme Brulee.

Happy Baking!

FREE SHIPPING July 1-31, 2013

Caramelized Onion Sourdough Biscuits

Tangy sourdough and sweet onions make a perfect taste combination in these delicious biscuits. Makes about 8 2 1/2" biscuits.


  • 1-2 tablespoons organic butter
  • 1 medium sweet onion, sliced thinly
  • 1 tablespoon muscavado sugar (or other brown sugar)
  • 1 cup sprouted red or white wheat flour (if using sprouted einkorn flour, increase flour amount by 2 tablespoons)
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup cold, unsalted organic butter
  • 2-3 tablespoons chives, chopped
  • 1 cup (9 oz.) sourdough starter, unfed
  1. Combine the butter, onion, and sugar in a pan set over medium-low heat. Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
  2. Preheat oven to 425 degrees. Line a baking sheet with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
  3. Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness. Using a sharp biscuit cutter, cut biscuits. Gather scraps, pat out again and cut more biscuits. Bake biscuits for 15-18 minutes until just turning golden brown.

Click here to download a PDF version of this recipe.

Sprouted Lentil Flour Lemon Cookies

These cookies are very tasty and light for a summer afternoon snack. Makes about 30 cookies.


  • 3/4 cup organic butter, softened
  • 1 cup coconut sap sugar (or sweetener of choice)
  • 2 tablespoons honey
  • 1 egg
  • 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
  • 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
  • Pinch of salt
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment.
  2. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  3. Gradually sift the flour, salt, baking soda, ginger and allspice into the creamed mixture, stirring continuously. Add the lemon zest and mix thoroughly.
  4. Form the dough into 30 or so balls (about 1 rounded T. each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top. Bake for 10 minutes until the cookies are light brown. Cool on wire rack. Sprinkle with cinnamon (optional) for an extra zing.

Click here to download a PDF version of this recipe.

What's So Great About TYH's Gluten-Free Rolled Oats?

By Sylvia Zook, MS, PhD

Dr. Zook has contributed a great article and Gluten-Free Oatmeal Creme Brulee recipe featuring our organic sprouted rolled oats. Dr. Zook is a practicing nutritionist and researcher for more than 40 years, and is the author of Eatin'After Eden - 288 pages of riveting reading revealing the Creator's super health plan for building, restoring, and maintaining optimum health through nutritious, whole foods, and delicious eating today!