MESSAGE FROM PEGGY
Spring has sprung in Alabama! We’ve been super busy sprouting and milling but I’ve been spending my lunch hours in my lounge chair soaking up plenty of vitamin D. Sunshine is the best for chasing away the winter blues. Not to mention the nice tan I’m getting. Our wisteria was in full bloom last week and, of course, every single blossom ended up in the pool!
My new favorite lunches for now are sprouted biscuits (see recipe below) spread with pemmican and a handful of cherry tomatoes, or sprouted crackers (recipe below) with sardines and hot sauce. Yummy! Keeps me going all afternoon. You can add herbs or dried fruit to your sprouted biscuit dough, and herbs or cracked pepper (my favorite) to the sprouted cracker dough for really special bread alternatives. These recipes are simple and very easy to throw together and bake. I hope you enjoy them.
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You can save some money on your next To Your Health sprouted flour order. We’ve been able to reconfigure some of our shipping and handling charges and are passing those savings on to you!
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I’m still collecting sourdough cookbooks to continue my research and baking experiments with sourdough. Four additional books/booklets I’ve added to my collection are:
If you haven’t checked out www.realfoodmedia.com yet, you need to. It’s a great source of great nutritional information and real food bloggers. You’ll want to keep up with these gals. I also discovered www.thehealthyhomeeconomist.blogspot.com last week. Sarah has daily posts of great nutrition information, recipes, and research. I’ve begun to archive some of her posts.
In our June newsletter we’ll feature some more baking tips from a pro that has been baking with sprouted flour for over ten years. Y’all are sure to look for more good sprouted flour news in June. Enjoy your spring. It’s a wonderful time of year!
Blessings,
Peggy
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Sprouted Biscuits
- 3 ½ cups sprouted organic flour
- 2 cups whole organic buttermilk (maybe a little less)
- 4 T. organic butter or lard, melted
- 1 ½ tsps. sea salt
- 2 tsps. aluminum-free baking soda
Mix flour with buttermilk by hand, in electric stand mixer or food processor. Add remaining ingredients and blend until smooth dough forms. Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking. Flour rolling pin. Roll dough to about ¾-1 inch thickness. Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet. Bake at 350 degrees for about 40minutes or at 300 degrees for about 20 minutes if using a convection oven.
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- 5 cups organic sprouted flour
- 2 ¼ cups organic whole buttermilk or yogurt
- ½ cup organic unsalted butter, melted
- 1 Tbsp. aluminum-free baking powder
- 2 tsp. sea salt
Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below).
Blend well.
Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees). Leave in until completely dried (several hours).
Will be crispy and yummy.
For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds
Cinnamon – add 4 Tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup sucanat or rapadura.
Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
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