To Your Health Sprouted Flour Co.: October 2012

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A MESSAGE FROM PEGGY

The lovely lady in this month's photo is Mary Frances Bazzell. Mary Frances is our new Administrative Assistant at To Your Health.

Change is inevitable. We’re experiencing a change in season with cooler temperatures, different foods available, colorful fauna and all the other wonderful things that are bountiful in fall. Some changes are not as welcomed. We’ve lost our beloved office manager Roxanne to a great new job opportunity closer to her home. While it was difficult to let her go, we certainly wish her well. She will be a valuable asset to her new company home. But life (and work) goes on and I believe everything happens for a reason so we will look for what is in store for us around the corner.

Okay, enough with the mourning, let’s celebrate! The lovely lady in this month’s photo is Mary Frances Bazzell. Mary Frances is our new Administrative Assistant at To Your Health. If you ever wondered what part of the country we were located in you’ll have no doubt once you’ve heard Mary Frances’ delightful southern drawl. We’re blessed to have her as our newest family member.

I’ve included plenty of recipes for you this month including apples, pumpkins, and sweet potatoes to take advantage of these popular baking ingredients that happen to be in season. You’ll also find a soft pretzel recipe and sprouted lentil dish. Bon Appetite!

Now that I’ve had a chance to read the entire book, I would be remiss not to steer you to Brandi Evan’s The Everything Sprouted Grains Book. Brandi has published whole chapters full of recipes for sprouted grains and legumes including quinoa, lentils, oats, barley, wheat and buckwheat, kamut and rye, and chickpeas (garbanzo beans). Need I say more? If you don’t own this book, you should.

I’m hoping to soon begin working with an aspiring young chef, Ban Stewart, to formulate our own compilation of mouth-watering, sure-to-become-tradition recipes. We’re both excited about the possibilities of this new working relationship and can’t wait to create a cornucopia of sprouted breads, pastries, and many other delectable dishes you’ll want to serve for a lifetime.

And last, but not least – mark your calendar! Just in time for the holidays we will run our Merry Christmas FREE SHIPPING campaign from November 23rd through December 25th. That’s right – FREE SHIPPING on all domestic orders of 15 pounds or more (any combination), one address per order, no additional discounts or coupons included. The campaign will begin at 7:00 a.m. CST and end at 4:00 p.m. CST.

Use coupon code "TYH10Kamut" for 10% off Organic Sprouted KAMUT® Flour till November 15, 2012.

Spiced Pumpkin Biscuits

9 oz. sprouted wheat, spelt, or millet flour
(about 2 cups), plus extra
1 ¼ teaspoons pumpkin pie spice
1/3 cup plus 2 tablespoons full-fat buttermilk
5 tablespoons cold organic butter, cut into
small pieces
2 ½ teaspoons aluminum-free baking powder
½ teaspoon sea salt
¾ cup organic canned pumpkin, or fresh baked pumpkin, pureed
3 tablespoons honey

Preheat oven to 400 degrees. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl. Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey with whisk
until well blended. Add canned pumpkin and blend well.
Combine buttermilk, honey and pumpkin mixture with flour mixture until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour. Fold dough crosswise into thirds. Reroll dough and repeat process. Gently roll or pat to a ¾" thickness.
Using a biscuit cutter, cut about 14 biscuits from dough. Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
Bake at 400 degrees for 14 minutes or until golden. Remove from pan. Cool 2 minutes on wire racks. Serve warm with lots of butter.

Sesame Seed Soft Pretzels

1 TYH recipe pizza crust dough, made with sprouted wheat flour
3 tablespoons baking soda
¼ cup organic butter, melted
2 tablespoons sesame seeds
2 teaspoons coarse sea salt or Himalayan salt

Preheat oven to 425 degrees. Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk. I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel. Form each rope into a U-shape on a parchment paper-lined baking sheet. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape. Cover with a damp towel; let stand 15 minutes.
Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack. Repeat procedure with remaining pretzels.
Transfer pretzels to parchment paper-lined baking sheet. Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt. Bake for 12-15 minutes or until golden brown and thoroughly cooked.

Roasted Sweet Potato-and-
Onion Tart

3 cups ¾-inch-cubed sweet potatoes
(about 1 ½ lb.)
1 cup red onion, chopped
2-3 tablespoons olive oil or coconut oil
1 teaspoon coarsely ground black pepper
6 cooked bacon slices, crumbled
¼ cup chopped fresh parsley
1 TYH pie crust dough
2 cups shredded Gruyere cheese
1 ½ cups light cream, preferably raw
(or organic half-n-half)
4 large eggs, preferably pastured
1 teaspoon chopped fresh rosemary
½ teaspoon sea salt

Preheat oven to 425 degrees. Toss together first 4 ingredients in a large bowl. Arrange mixture in a single layer in a parchment-paper lined baking pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes.
Cool completely in pan on a wire rack.
Stir in bacon and parsley.
Roll out piecrust dough into a 12-inch circle.
Fit piecrust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess piecrust along edges. Line piecrust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
Bake at 425 degrees for 12 minutes. Remove weights or beans and bake 5 more minutes.
Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
Whisk together light cream and next 3 ingredients. Pour over cheese.
Bake at 350 degrees on lowest oven rack for
35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).

Julie’s Apple Cake

We love when our customers share their recipes with us! This one is great with homemade whipped cream or vanilla ice cream and a dusting of fresh nutmeg.

½ cup sprouted wheat flour
¼ cup sprouted spelt flour
¾ teaspoon baking powder
Pinch of sea salt
4 large apples
2 large eggs at room temperature,
preferably pastured
¾ cup palm, date, or maple sugar
3 tablespoons dark rum or 1 teaspoon rum extract
½ teaspoon vanilla extract
4 tablespoons each: melted butter and coconut oil cooled to room temperature

Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
In a small bowl, whisk together the flours, baking powder, and salt.
Peel and core the apples, then dice them into
1-inch pieces.
In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
Stir in the remaining flour mixture, then the rest of the butter mixture.
Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan. Carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Warm Lentil-and-Potato Salad

This recipe is great with all the wonderful sausages served up this time of year during October Fests.

½ cup dried sprouted lentils
2 pounds small red potatoes, halved
6-8 bacon slices
3 tablespoons olive oil
2 large shallots, finely chopped
1 celery rib, sliced
2 garlic cloves
2-3 tablespoons red wine vinegar
2 teaspoons whole grain Dijon mustard
1 ½ cups loosely packed fresh flat-leaf
parsley leaves

Bring lentils and 4 cups of salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20-25 minutes or just until tender.
Cook potatoes in boiling salted water to cover, 15 minutes or just until tender. Drain the lentils
and potatoes.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet. Crumble bacon and set aside.
Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery and garlic in hot olive oil mixture 3 minutes. Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste. Gently stir in lentils, potatoes, bacon, and parsley.