Combine the milk, sugar, butter, salt, and yeast in the bowl of a stand mixer fitted with the hook attachment and mix to combine well.
Add the eggs and mix until well blended.
Add the flour and mix until the dough pulls together well (not more than 1 minute). NOTE: It’s important not to over mix sprouted flour or the gluten bonds that form quickly will break down and your dough won’t rise.
Flour your hands and remove the dough from the mixer. Stretch and fold it inward 3-4 times in your hands. Place back into bowl that has been greased with olive oil. Flip to coat both sides and cover with plastic wrap. Allow to rise in a warm spot until doubled in size. About 1-1 ½ hours.
Generously grease a loaf pan with soft butter. Punch down dough slightly, then lift out of bowl. Stretch and fold dough inward 3-4 times in your hands, shaping it for your loaf pan. Place in pan, cover with plastic wrap and let rise again. About 1 hour.
Place loaf pan in preheated 375-degree oven and bake for about 30 minutes being careful not to burn top. Remove from oven and let bread sit for 10 minutes before removing from pan to wire rack to cool completely.
Slices beautifully and makes great sandwich bread and toast.
In a small bowl, whisk water and eggs together and set aside.
In the bowl of a food processor equipped with a steel blade, add flour, cheese, and oil. Pulsate for 5 seconds. Scrape sides of the bowl and pulsate for another 5 seconds. The mixture should have the texture of coarse meal.
With the machine running, slowly pour in the egg mixture until the dough forms a ball.
Divide dough into 2 balls so it’s easy to handle. Knead each dough ball on a floured surface a couple of minutes. Roll dough to ¼” thickness on a floured surface using a rolling pin. Cut with pizza wheel or dog biscuit cookie cutter.
Place biscuits on foil-lined cookie sheets. Repeat process with 2nd dough ball.
Bake biscuits for 12 minutes. Remove from oven and turn biscuits over. Continue baking another 6 minutes until golden.
Bake biscuits for 12 minutes. Remove from oven and turn biscuits over. Continue baking another 6 minutes until golden.
1tablespoonraw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
Stir all dry ingredients together in a medium bowl.
Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
1cupsprouted organic brown rice or white wheat flour
1cupsprouted organic yellow corn meal
2 1/2teaspoonsaluminum-free baking powder
1teaspoonsea salt
2largepastured or organic eggs
3/4cupraw or organic whole fat buttermilk(can substitute coconut milk)
1/4cupfiltered water
1/2cuprendered lard, bacon grease, or avocado oil
2tablespoonsraw or organic butter
Servings: cakes
Units:
Instructions
Place flour, cornmeal, baking powder and salt in a medium bowl and stir to combine.
Lightly beat the eggs in a small bowl. Add buttermilk and water. Whisk until all liquid is combined well.
Pour wet ingredients into dry ingredients and stir just to combine well.
Heat fat and butter in a cast-iron over medium-high heat until melted and hot. Using a ladle or ¼ cup measure, drop batter into pan (like pancakes) and cook until crisp and golden brown, about 4-5 minutes per side. Place on a plate and keep warm while repeating cooking step with the remainder of batter.
1organic red bell pepper, diced(roasted red pepper works well, too)
1mediumorganic sweet potato, diced
115-oz.can organic crushed tomatoes
1poundcooked and drained sprouted organic garbanzo beans(chickpeas)
2cupsorganic vegetable broth
salt and pepper to taste
Servings:
Units:
Instructions
In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
1/3cuporganic sprouted white wheat or sorghum flour
1teaspoonFreshly ground black pepper
2teaspoonssea salt
2tablespoonsolive oil
2mediumorganic onions, diced
8ouncesbacon, diced(nitrate/nitrite free)
6clovesorganic garlic, diced
1poundorganic mushrooms, quartered
1cupdry red wine
4cupsbeef broth
3tablespoonsorganic tomato paste
1bunchFresh Thyme
1sprigfresh rosemary
2bay leaves
1/2cupfresh parsley chopped
Servings:
Units:
Instructions
Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
Place a 12” cast iron skillet in middle rack of oven and heat oven to 350 degrees.
Place 2 tablespoons of butter in the skillet while in oven.
In a large bowl combine cornmeal, flour, baking soda, and salt.
In a separate bowl, whisk egg then add sour cream and buttermilk. Stir well until all is incorporated.
Add the egg mixture to the dry ingredients and stir just until mixed. Add 6 tablespoons of melted butter and stir again just until mixed thoroughly.
Remove skillet from oven and swirl the melted butter to evenly distribute in pan. Pour batter in skillet and spread evenly. Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
Let cool for 10 minutes, slice and serve. Great with soups and stews and lots of butter.
Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
Add remaining ingredients and blend well with a large spoon or spatula.
Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
Marathon Variation
4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well.
Stir in flour slowly. If the dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a pizza wheel or knife. Place shortbread pieces 1” apart on a parchment-lined baking sheet. Bake 12-14 minutes.
Remove pan from oven and cool for 3 minutes. Remove shortbread from pan to a wire rack to cool completely. Store in a cookie tin or zipper bag.
Like so many pet lovers, I tend to treat my dogs more like children than pets. That includes coming up with healthy treat recipes they love. Here’s one of my “children’s” favorites.
2cupssprouted white wheat flourplus more for rolling out
2teaspoonsbaking powder
1/4teaspoonbaking soda
1pinchof salt
1stickbutterchilled and cut into small pieces, divided
3/4cupbuttermilk
Servings:
Units:
Instructions
Preheat the oven to 435ºF.
Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
When the potato is cool enough to handle, remove the skins and mash the potato.
Line a baking sheet with parchment paper or a Silpat liner. Set aside.
In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
Add butter and mix by hand just until it resembles coarse crumbs.
Add sweet potato and buttermilk. Stir just until the mixture comes together.
Lightly flour a counter and turn the dough out. Gently knead the dough a few times.
Roll the dough into a rectangle about 2 inches thick. Fold one side of the dough over to by 1/2 then fold the other side over the first side. Flatten the dough into another rectangle. Fold the dough again.
Roll the dough one last time to about 1 1/2 inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Be sure to cook any dough that is leftover too. End pieces are fun for kids!
Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
grated parmesan or romano cheese, for serving(optional)
Servings: people
Units:
Instructions
Heat the fat in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season well with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn’t bubbling too vigorously. Transfer the chicken to a plate.
Using 2 forks, shred the chicken and return it to the pot. Taste and season as needed. Serve with cheese sprinkled over the top.
In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes
This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!
In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
Flip over once bubbles have formed and the bottom is golden brown.
Repeat until all pancakes are made.
To Freeze
Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
Let defrost at room temperature and then microwave or toast in the oven or toaster.
3/4cupchocolate chunks(I used a Lakanto Sweetener cho bar chopped into pieces)
dash of Celtic sea salt
Servings:
Units:
Instructions
Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
Place flour and buttermilk in stand mixer with dough blade and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring of choice (see notes below). Blend well.
Take a fourth of the dough at a time and 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 (can touch) on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-170 degrees) and dry the dough until crisp (overnight). For a baked version, place crackers in 300-degree oven for 30 minutes. Reduce heat to 200 degrees for 2-2 ½ hours. Either method, crackers will be crispy and full of flavor.
NOTE: For a rich fermented flavor mix flour and buttermilk. Cover and let stand on counter overnight. Then add rest of ingredients.
Recipe Notes
My favorite variations: Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves and ¼ teaspoon of walnut oil. Sesame/Poppy Seed – add 2 tablespoons each of sesame and poppy seeds Cinnamon – add 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar or maple sugar. Cracked Pepper – add 2 tablespoons of cracked black, green, or pink peppercorns. Herbed – Add 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
In the bowl of a stand mixer, blend butter and sugar until just combined. Mix in the vanilla.
Blend together flour, salt, and spices in a separate bowl. With the mixer on low, add the flour mixture to the butter, mixing until a dough starts to form.
Divide and roll dough into 2 8-inch logs. Wrap in plastic wrap or waxed paper and freeze.
Preheat oven to 375 degrees. Unwrap frozen dough and cut into ½-inch rounds. Place on parchment-lined baking sheet and bake for 15-18 minutes until the edges begin to brown. Cool slightly before removing from pan to wire rack. Makes about 3 ½ dozen cookies.
1 1/2cupssprouted navy beans, soaked in filtered water overnight
sea salt
2-3tablespoonsgood olive oil
1teaspoon ground cumin
1/4teaspoonGround Turmeric
1/2cuporganic crushed tomatoes
1dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
• Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
Servings:
Units:
Instructions
Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
Discard the lime and season the beans with salt to taste.
Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes
Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).
Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.
Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
Softly whisk all dry ingredients together.
In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
1 1/4cupsplus 1 tablespoon organic sprouted flour of choice
1 1/2teaspoons aluminum-free baking powder
1 1/2teaspoonground cinnamon
1/2teaspoon sea salt
1/2cuporganic golden raisins
1/2cupwalnuts, coarsely chopped
3large organic or pastured eggs
1cuporganic sugar(can substitute Lakanto or reduced sugar to 3/4 cup)
8 oz. organic carrots, coarsely grated(about 2 cups)
2teaspoonsorganic light brown sugar
Servings:
Units:
Instructions
Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.
2 1/2cupsorganic sprouted flour of choice(Kamut works very well)
1/8teaspoonsea salt
3tablespoonsorganic sugar, divided
1cupfinely grated sharp Cheddar cheese
1cupvery cold organic butter, cut into 1/2-inch cubes
3tablespoonsvery cold organic heavy cream
4-5tablespoonsice-cold filtered water
3 1/5poundsorganic or pesticide-free Bartlett pears, peeled and sliced
1/3cupfirmly packed organic light-brown sugar
2 1/2tablespoonsarrowroot
2tablespoons fresh organic lemon juice
1 1/2teaspoons vanilla extract
1 teaspoon chopped fresh resemary
1/4teaspoonsea salt
1large organic or pastured egg, lightly beaten
Servings:
Units:
Instructions
Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
Preheat oven to 350 degrees. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and side of the pan and dust with flour.
In a large bowl using a mixer, beat the eggs with the sugar, orange zest and salt.
In a medium bowl combine the orange juice and olive oil. At a low speed, gradually beat the orange juice mixture into the egg mixture. Gradually beat in the 2 cups of flour (maybe 3 additions) until a smooth batter forms.
Scrape the batter into the prepared pan and bake for 45-50 minutes until a toothpick test comes out clean. Let the cake cool completely in pan on a wire rack. Unmold and discard parchment. Dust with confectioners’ sugar and serve.
Congratulations to our August 2019 Instagram Recipe Winner @iamcharlottefaith! Charlotte created a Sproutastically Sprouted Fruit Bar that makes for the perfect Back to School Sprouted Snack.
3/4cupTYH Sprouted Oat Flour(or TYH Sprouted Spelt Flour)
1cupalmond flour
1/2cupsprouted rolled oats
1/2teaspooncinnamon
1/2teaspoonsalt
1egg(or 3 tablespoons of Aquafaba for vegan)
1teaspoonvanilla extract
1/4cupapplesauce
1/4cupcoconut oil
1/4 cupmaple syrup
1/3cupstrawberry jam(for filling)
Servings:
Units:
Instructions
Preheat oven to 350.F
Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)
After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.
Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).
Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.
Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.
Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.
Recipe Notes
Make these on the weekend then have them during the school week!
2cupssprouted organic lentils, cooked(or canned, rinsed and drained)
2cupsfiltered water
4 cupsorganic chicken or vegetable broth
1bay leaf
1sprig fresh thyme or 1/2 teaspoon dried
1teaspoonbalsamic or sherry vinegar
Ingredients for vinaigrette:
1/4cupgood olive oil
2tablespoons balsamic or sherry vinegar
1clove organic garlic, minced
1/2teaspoonsea salt
Servings:
Units:
Instructions
Directions for soup:
Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
Whisk together all vinaigrette ingredients until well blended.
Serve soup with a drizzle of vinaigrette over each bowl.
1 1/2cupssprouted organic garbanzo beans, cooked(or 1 can organic, rinsed and drained)
1tablespoongood olive oil
1/2teaspoon sea salt
1/2teaspoonsmoked paprika
1/2teaspoon chili powder
1/2 teaspoonturmeric
1/2teaspoonoregano
1organic red bell pepper, thinly sliced(can use a roasted red pepper if fresh not available)
2tablespoonsgood olive oil
1/2teaspoon eachSea salt and pepper
1/2teaspoon paprika
1/4cupfresh organic cilantro, chopped
1cupfresh organic mixed greens of choice
1organic avocado, sliced
1tablespoonsprouted organic sesame seeds
Servings:
Units:
Instructions
Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
Mix all wet ingredients in a bowl. In a separate bowl, mix all dry
ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with
coconut oil or oil of choice. Add the granola bar mix. Bake 350 for
35-38 minutes. Wait until completely cool to cut. Store in fridge.
For leftover bars, store in freezer and pull out as needed. Enjoy!
Melt ½ stick organic butter with 2 tablespoons each organic brown sugar and granulated sugar, 1 teaspoon rum extract (substitute 2 tablespoon dark rum for an adult version), ½ teaspoon banana extract and a pinch each of salt, nutmeg and cinnamon. Toss with 8 cups of sprouted popped popcorn. Spread on a baking sheet and let cool completely.
1 1/2sticks cold unsalted organic butter, cut into 1/2" dice
1 1/2cupsorganic sprouted flour of choice
1/3cuporganic sugar
1/2teaspoonflaky sea salt
Walnut Caramel Ingredients:
1 1/2sticksunsalted butter, softened
1/2cuphoney
1/2cuporganic light brown sugar(can substitute coconut sap sugar)
1/4cuporganic dark brown sugar
1teaspoonsea salt
1teaspoonflaky sea salt
1teaspoon vanilla extract
1/2cup organic heavy cream
1cupwalnut halves plus 1 cup coarsely chopped walnuts
Servings:
Units:
Instructions
Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
1cuppacked organic light brown sugar(can substitute coconut palm sugar)
1 1/2cupssprouted white wheat flour(can substitute sprouted sorghum flour for g-f)
1teaspoonaluminum-free baking powder
1/2teaspoonsea salt
2largeorganic or pastured eggs, lightly beaten
2tablespoonsvanilla extract
add-ins(see variations below)
Servings:
Units:
Instructions
Preheat oven to 350 degrees. Line a 9x13” glass or ceramic baking pan with parchment paper, allowing it to slightly overhang opposite edges. Coat lightly with cooking spray.
Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown (4-5 minutes). Remove from heat. Whisk in brown sugar. Let cool for 15 minutes.
Whisk flour, baking powder and salt in a medium bowl.
Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in 2 additions, gently folding until just combined. Reserve 2 tablespoon of each Add-In. Fold the rest into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved Add-Ins on top.
Bake the blondies until light brown around the edges (18-22 minutes). They will appear slightly under-baked in the center, but will firm up as they cool. Let cool completely in the pan on a wire rack. Cut into 24 bars.
Recipe Notes
Add-In Variations:
PB&J– ¾ cup coarsely chopped salted, roasted peanuts & ½ cup organic strawberry all-fruit preserves
Bacon-Date– 2/3 cup coarsely chopped cooked bacon & 2/3 cup chopped pitted dates
Coconut-Almond– ¾ cup sweetened coconut flakes & ¾ cup toasted sliced sprouted almonds
Hazelnut-Espresso– ¾ cup chopped toasted hazelnuts & 2/3 cup coarsely chopped chocolate-covered espresso beans
Pretzel & White Chocolate– ¾ cup coarsely chopped thin pretzel sticks & ¾ cup white chocolate chips
Pecan-Chocolate Chip– 34 cup chopped toasted pecans & ¾ cup semisweet chocolate chips
Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.
3tablespoonsfresh dill(you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
1tablespoonfresh parsley
1tablespoonDijon mustard
1teaspoonraw honey
1tablespoonslemon juice
1/3cup+ 3 tablespoons of mayo
1/4teaspoonsea salt
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Instructions
Soak TYH Organic Sprouted Garbanzo Beans for 24 hours. Drain and cover with fresh water. Bring to a boil then reduce temperature to low and allow to cook for 4 hours. Let cool.
With a potato masher or your hands mash your Garbanzo Beans. Add your green onion, carrots, celery, dill pickle, grapes , & Sprouted Sunflower Seeds. Stir a few times.
Add mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to stir until all ingredients are combine through. Taste and adjust. Enjoy!
1cuporganic sprouted white wheat flour(can substitute g-f sprouted flour*)
3/4cuporganic sprouted red wheat flour(can substitute g-f sprouted flour*)
3tablespoons organic sugar or sweetener of choice
2teaspoonsaluminum-free baking powder
1/4teaspoonbaking soda
1/4teaspoon sea salt
6tablespoonsvery cold unsalted organic butter,cut into small pieces
1cuporganic whole buttermilkplus more for brushing
2teaspoons coarse sugar for sprinkling
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Instructions
Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.
Peel and thinly slice golden beets. Chop up Brussels sprouts (the thinner you cut them, the crispier they’ll get!) and place on parchment paper lined baking sheet.
Drizzle with avocado oil and spread the veggies out on the tray (space also allows them to crisp up), bake for 20-25 min.
Put over chopped lettuce and curly endive, toss with squeezed lemon juice and salt, top with sprouted pumpkin seeds.
1/4cupfreshly squeezed organic lemon juice(2 large lemons)
1/4cupgood olive oil
1cuporganic scallions, thinly sliced(white & green parts)
1cupfresh organic mint leaves, chopped
1cupfresh organic flat-leaf parsley, chopped
1organic English cucumber, unpeeled, seeded and diced
2cupsorganic cherry tomatoes, halved
2cupscrumbled feta (8 oz.)
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Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
1cupreal honey(can use as little as 1/2 cup or sweetener of choice)
2teaspoons vanilla extract
1teaspoonsea salt
1teaspoonaluminum-free baking powder
8cupsorganic sprouted rolled oats
1/2cupOrganic Chia Seeds
1/2cuporganic flax or sprouted sesame seeds
2 1/2cupsorganic blueberries, divided
1cuporganic raspberries
1 1/2cupdiced organic peaches, peeled
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Instructions
Preheat oven to 375◦.
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.
Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
2cupsTo Your Health organic sprouted garbanzo beans
1/2teaspoonbaking soda
1/2lemon (juice only)
4clovesraw garlic(add more or less for personal preference)
1/2teaspoon Himalayan Pink Salt(add more or less for personal preference)
1/2cupObour tahini(other brands are also acceptable)
1cupcold water(more or less if needed)
1teaspooncumin(add additional for topping)
1tablespoonquality extra-virgin olive oil
2sprigschopped parsley
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Soak garbanzo beans in filtered water overnight, lightly cover and store in the fridge.
Drain garbanzo beans and rinse.
Place garbanzo beans and baking soda in a small pot, bring the water to a boil on stovetop.
Monitor the boiling process to avoid the water from boiling over. Lower the heat if necessary and stir occasionally.
Cook for about an hour, garbanzo beans should be thoroughly cooked with skins coming off and having a soft texture.
Drain the garbanzo beans with a strainer and give them a good rinse.
Place garbanzo beans, lemon juice, garlic, salt, tahini, and cumin into a food processor and blend until smooth – pulse if needed to make sure the ingredients are well incorporated, pause and scrape the sides of the container too if necessary.
Once the mixture is well blended gradually add cold water, pausing to check consistency – add more water until you achieve desired texture.
Taste the hummus and adjust seasoning if needed.
Plate the hummus and top with more olive oil, cumin, and parsley.
Can be stored in fridge for about 1 week. Serve with crackers, fresh vegetables, or pita bread.
Recipe Notes
Garnish additions per preference: roasted garlic, seasonings, pine nuts, etc
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy (3-4 minutes). Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low. Gradually blend in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.
Pour batter into bundt pan, smoothing the top. Bake 50-55 minutes or until a toothpick inserted in middle comes out clean.
Using a wooden skewer, poke warm cake all over in pan. Spoon ¾ cup of the rum sauce evenly over cake. Let stand 10 minutes. Invert cake onto a cake stand or plate.
Spoon remaining rum sauce evenly over the top of cake. Let cool at least 20 minutes before serving.
During final 10 minutes of bake time prepare the Rum Sauce:
Melt butter in a medium saucepan over medium heat.
Add sugar and ¼ cup filtered water. Bring mixture to a boil, stirring occasionally, until mixture becomes syrupy (about 5 minutes).
Remove pan from heat and carefully add rum and vanilla (mixture will bubble up). Blend well and return to heat. Return mixture to a boil, stirring constantly for 1 minute. Remove from heat.
Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
Drain lentils well and spread on tray to cool.
Preheat oven to 300 degrees.
Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
16ozTYH sprouted organic garbanzo beans,cooked and drained
4tablespoons organic lemon juice
1/4cupOlive or avocado oil
2teaspoons grated lemon zest
2organic or pastured egg yolks
2/3cupTYH sprouted organic flour(your choice)
1cuporganic sugar or Lakanto
2teaspoonsaluminum-free baking powder
1/2teaspoon sea salt
2organic or pastured egg whites
1/8 teaspooncream of tartar
2tablespoons freshly squeezed organic lemon juice
organic powdered sugar or Lakanto
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Instructions
Preheat oven to 350 degrees.
Grease and lightly flour 2 8-inch round cake pans.
In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
Fold beaten egg whites into chickpea mixture.
Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
Congratulations to Cortney Bruce @sweetashoney.desserts for her Sprouted Irish Soda Bread made with our Sprouted Ancient Grains Baking Mix, winner of our March 2019 recipe contest!
3 1/2cupsSprouted Ancient Baking Mix, Sprouted Red Wheat Flour, Sprouted White Wheat Flour, or Sprouted Spelt Flour
2teaspoonssalt
1teaspoonbaking soda
1 1/2cupsbuttermilk(For a dairy-free/vegan option, add 1 tablespoon lemon juice or vinegar to your choice of nondairy milk and let sit for 5 minutes.)
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Instructions
Preheat oven to 425 degrees Fahrenheit.
Whisk together flour, baking soda, and salt in a large bowl.
Add the buttermilk and stir until just combined.
Turn out dough onto a lightly floured surface and knead until everything comes together and form into a smooth ball.
Lightly flour the surface and score in a cross pattern about 1 inch deep. Baked on ungreased baking sheet about 35 minutes. The bread is done when the bottom sounds hollow when tapped.
Recipe Notes
The bread is best eaten the same day. Wrap tightly and store for 2-3 days. I find the bread is the best toasted if served after the first day.
6medium organic tomatillos, husked, rinsed, and divided
1cuporganic chicken or vegetable broth
3/4cupcoarsely chopped organic cilantro, divided
1/2cupcoarsely chopped organic onion
1medium organic jalapeño, halved and seeded(optional)
1clove organic garlic
1cupsprouted organic quinoa
1/2teaspoonsugar(or sweetener of choice)
1/2teaspoon sea salt
1cuporganic corn kernels, fresh or frozen (thawed)
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Instructions
Cut 4 tomatillos in half and puree in blender or food processor with ¾ cup broth, ½ cup cilantro, onion, jalapeno, and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15-20 minutes. Let stand, covered, for 10 minutes.
Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.
Add all the ingredients to your blender and blend until well blended (about 1 minute).
Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes
Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.
your sweetener of choice(honey, monk fruit, maple syrup, etc.)
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Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
Sweeten to taste.
Recipe Notes
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).
Congratulations to our February 2019 Instagram Winner @the.fit.peach! What a perfectly Sproutastic Snack for a movie night!
Sweet & Savory Sprouted Popcorn
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Sweet & Savory Sprouted Popcorn
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Ingredients
1/2cupsprouted popcorn
3tablespoonsvanilla bean ghee
2 tablespoonschocolate ghee
2 tablespoonspecan butter
sea salt
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Instructions
In a large pot over medium heat, cook popcorn kernels in vanilla bean ghee until ghee begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
Transfer to a large bowl. Melt chocolate ghee and pecan butter and drizzle on top of popcorn. Then sprinkle with sea salt and enjoy!
Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
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Ingredients
1/2cup(2 ounces) cheddar cheese, shredded
1/4cupwhole organic buttermilk
110-oz. package frozen organic cream-style corn, thawed(can used canned corn)
2cupssprouted yellow corn flour or meal
1teaspoonbaking soda
1/2teaspoonsea salt
14.5 oz. can chopped green chilis, drained
organic butter to grease pan
1/4 cupsprouted pumpkin seeds (pepitas)
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Instructions
Preheat oven to 400 degrees.
Combine all ingredients but the pumpkin seeds in a large bowl, stirring until blended and moistened. Spoon into an 8-inch square baking dish that’s been lightly greased with butter. Sprinkle the top of the batter with pumpkin seeds.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack and cut into small squares for serving.
Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!
Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
680grams Sprouted Ancient Grain Baking Mix(or sprouted red or white wheat flour)
25grams sea salt
1/4teaspoon ground cayenne
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Instructions
Preheat oven to 325 degrees.
In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes
Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
2cupssprouted ancient grain mix(See recipe notes below for alternative flours)
1teaspoonaluminum-free baking powder
1teaspoonsea salt
1/4cupnaturally rendered lard, cold
3/4-1cuphot water(115-130 degrees)
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Instructions
Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
Mix until you get a coarse cornmeal texture. Replace paddle with dough hook.
Add ¾ cup of hot water to mixture. Mix for 4-6 minutes. If dough is dry add water 1 tablespoon at a time. You want the dough to be thick but easily pliable.
Remove dough from bowl and onto a floured surface (preferably sprouted corn meal). Divide the dough into 1-ounce portions.
Roll into balls, cover with a clean towel and let rest for 20 minutes.
Press the dough balls using a tortilla press or roll them very thin using a well-floured rolling pin. I place a piece of plastic wrap between the top and bottom of my press to keep dough from sticking and tearing. When using my rolling pin I place a piece of plastic wrap over the dough ball before rolling out.
Heat a cast iron skillet to medium high. Place a tortilla in the dry pan and let cook until speckled golden brown; then flip and cook the other side (about 1 minute each side).
Recipe Notes
For a great flavor variation substitute 1/2 cup of Ancient Grain Baking Mix with Sprouted Black Bean Flour. Or you can use our Sprouted Gluten-Free Baking Mix.
1poundspicy Italian pork sausage, casings removed(can substitute sweet Italian sausage)
1cuporganic yellow onion, chopped
1/2cupOrganic celery, chopped
1/2 cuporganic carrots, chopped
4cupsorganic chicken broth or bone broth
115 oz. can organic diced tomatoes
2cupscooked sprouted organic garbanzo beans(or 1 15-oz. can drained)
1/2teaspooneach of sea salt and black pepper
4cupsorganic kale, chopped
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Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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.
Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
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.
Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.
Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
Add pumpkin mixture and stir gently to combine. Serve warm.
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
Beat sugar and butter at medium mixer speed until smooth.
Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
Congratulations to our October 2018 Recipe Contest Instagram Winner @erinborbet with her Pumpkin Banana Chocolate Chip Sprouted Bread. Follow her on Instagram for the recipe and other sproutastic bites!
Beat eggs just until mixed well. Add sugar and stir to blend.
Add milk, vanilla and salt. Beat lightly.
Pour mixture into unbaked pie crust. Bake on bottom shelf of oven for 10 minutes. Move to center of oven, reduce heat to 325 degrees and bake for 30-40 minutes longer or until set in middle.
12ouncesorganic roasted red bell peppers, drained and chopped
1 1/2 cupsorganic whole milk
5large organic or pastured eggs
1 1/2cupscrumbled goat cheese, divided
8ounces1 inch cubed day-old sprouted Sourdough bread
butter for greasing casserole
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Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
3cups1/2 inch cubed peeled organic butternut squash
Butter to grease casserole
1/2teaspoon sea salt, divided
2tablespoonsgood olive oil
1cupchopped organic onion
1cloveminced organic garlic
2cupsorganic whole milk
1cupgrated Parmigiano-Reggiano cheese, divided
1/4teaspoonblack pepper
1/8 teaspoon ground nutmeg
5 large organic or pastured egg
8ounces1 inch cubed day-old sprouted Sourdough bread
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Instructions
Preheat oven to 400 degrees.
Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
In a large bowl add all ingredients. Toss well to combine.
Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
12tablespoonvery cold organic butter, cut into small pieces
2tablespoonsraw honey
1 1/4cups cold organic whole buttermilk
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Instructions
Preheat oven to 450 degrees.
Place dry ingredients in the bowl of a food processor and pulse to blend.
Drop in the butter pieces and pulse about 10 times to incorporate the butter.
Mix in the honey and buttermilk while processor is running, just until a dough forms.
Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
In a large bowl combine dry ingredients and whisk to blend well. Set aside.
In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
Spoon mixture evenly into the 9 lined muffin cups
Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.
3/4cupsprouted white wheat flour(or sprouted flour of choice)
1/2teaspoonssea salt
1/2teaspoonaluminum-free baking powder
1/4teaspoon arrowroot
1cuporganic semi-sweet chocolate chips
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Instructions
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
Add vanilla and egg, blending well.
In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
Fold in the chocolate chips.
Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
2 1/2cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1 1/2teaspoonsorganic sugar
1teaspoonsea salt
1/2cupeach organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
5tablespoonsice water, maybe more
Apple Filling
4 cupsapples, peeled, cored and diced
2tablespoonunsalted butter
1/2cuppacked brown sugar
1teaspoonground cinnamon
1/4 teaspoon ground nutmeg
1organic egg, mixed with 1 teaspoon of water
Servings: pies
Units:
Instructions
Pie Crust
Blend flour, sugar, and salt in food processor.
Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
Apple Filling
Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To Bake Pies
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Set aside.
On a well-floured work surface roll the pie dough disks into 2 rounds about 12” in diameter and 1/8” thick. Using a 3” to 4” star shaped cookie cutter, cut out 12 stars total and place on a parchment-lined baking sheet.
Add 2 to 3 tablespoons of the cooled pie filling to the center of one star, then gently place another star on top. Using a fork, crimp the edges to seal in the filling. Using the tip of a knife, cut a ½” long slit in the top of the stars. Repeat with remaining stars
Brush each of the stars with egg wash then bake for 20 to 25 minutes or until the crust is golden brown. Let stars cool for at least 30 minutes before serving.
Place the flours, sugar, baking powder and salt into a food processor. Pulse a couple of times to combine. Add butter. Pulse until mixture resembles coarse meal (about 8-10 times).
Add buttermilk, rind, and lemon juice. Pulse until just combined.
Scrape dough onto a lightly floured surface. Sprinkle top of dough lightly with flour (dough will be soft). Pat dough into an 8-inch circle.
Cut dough into 10 wedges. Brush wedges with egg white and sprinkle with a teaspoon of sugar.
Bake for 25 minutes or until golden. Cool on a wire rack. Great with lemon curd or your favorite jam and lots of butter.
Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
Add sprouted rolled oats to the blender and pulse until it becomes a powder.
Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately
1/4cuporganic red kidney beans, cooked(or canned, rinsed)
salt and pepper to taste
Feta Cheese
Servings:
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Instructions
Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
Halve, pit, and peel the avocado, then thinly slice.
Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
1cupcooked sprouted organic green peas, chilled (or frozen peas, thawed)
1/2cuporganic raisins
1/4of a medium organic sweet onion, chopped
1/4cupKalamata olives, chopped
1/2 cuporganic olive oil
1/4cup organic balsamic vinegar
1 1/4teaspoon Dijon mustard
sea salt and ground black pepper to taste
1/4-1/2cupfeta cheese, crumbled
Servings:
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Instructions
Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
1cupcooked sprouted black beans (or canned), drained and rinsed
1cupcanned organic kidney beans, drained and rinsed
1cupcooked organic corn kernels, divided
1/2cuporganic green onions, chopped
1organic red bell pepper, chopped
1/4cupfresh organic cilantro, chopped
8leaves organic lettuce, preferably Romaine
1/4cupred wine vinegar
1clove organic garlic, minced
1teaspoonschili powder
1/2teaspoonsea salt
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground black pepper
1/2 cuporganic olive oil
Servings:
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Instructions
Soak barley in filtered water overnight to rehydrate. Drain.
In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
1cupred and yellow organic cherry tomatoes, halves
3/4cupwalnuts, chopped
3/4cupdried organic cranberries
1/2 cupFresh organic parsley, chopped
1/3cupfresh organic chives, chopped
1/4 cuporganic balsamic vinaigrette, or to taste
1 cupfreshly grated Parmesan cheese, divided
Servings:
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Instructions
Soak sprouted barley in filtered water overnight to rehydrate. Drain.
Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!
Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
Make small balls out of the dough.
Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.
1tablespoon organic chia seeds soaked in 3 tablespoons of water for 3 minutes
Servings:
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Instructions
Preheat oven to 200°. Line a baking sheet with parchment paper or grease with coconut oil.
Place all ingredients in a large bowl and use your hands to bind it into a dough. Wrap in plastic wrap and chill in refrigerator for 20-30 minutes.
Place chilled dough between 2 sheets of plastic wrap and roll out to 1/8” thickness. Remove top wrap and cut dough into small squares using a pizza wheel. Place on baking sheet.
Bake for 10-12 minutes. Let cool slightly before removing from sheet to cooling rack. Enjoy!
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.
Add rolled oats. Remove from heat and stir to coat oats well.
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.
Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
Blend in vanilla.
In a separate bowl stir together sprouted flour, baking powder and sea salt.
Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.
Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
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.
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.
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
Preheat Oven to 350. Use coconut oil to grease your loaf pan. Set Aside.
Spread sprouted sunflower seeds and sprouted pumpkin seeds on a baking sheet and toast for roughly 15 minutes until they are golden brown. Stir them halfway.
Dump all dry ingredients into large bowl, then add all wet ingredients.
Mix all ingredients really well until incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once it is well mixed, dump mixture into oiled loaf pan.
Cover and set in fridge for a minimum of 4 hours. I typically do 12 hours.
Remove from fridge and allow to come to room temperature, roughly 2 hours.
Preheat oven to 400.
Bake for 55-60 minutes.
Remove from oven and take out of pan. Allow to cool on a cooling rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool.
Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Ingredients
2.25teaspoonsactive dry yeast
1.12cupswarm waterabout 110°F)
0.5cuporganic sugar
1teaspoonsea salt
2eggspreferably organic or pastured
1cupOrganic evaporated milk
6cupssprouted white wheat flourplus more for rolling dough
0.25cupnaturally rendered lardmelted
1quartcoconut oil, avocado oil, beef tallow, or lard for frying
Organic confectioner’s sugar for dusting
Servings:
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Instructions
In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
*You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
Bring your 3.5 cups of stock and 1 cup of heavy whipping cream to a boil. Add in your grits and stir for a couple minutes then lower the heat to low and cover.
Place 6 strips of bacon on a sheet pan and place in a 400 degree oven for 16 mins to crisp up.
In a sauté pan cook sliced sausage until done over medium her. Remove from pan.
Coat shrimp in blackening seasoning and blackened shrimp in pan until pink and done.
Once the grits are done, season with salt, pepper, and truffle at the end. Spoon grits into a bowl, add shrimp and sausage on top! Then garnish with bacon and jalapeños
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.
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, if desired. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
Mix together flour, salt and baking powder in a large bowl.
Cut or rub in the butter or lard until it’s a small seed-like consistency.
Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt and stir well – until you can see the bubbles on the top which means that the soda and liquid have begun to react with each other.
Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
Bake on middle oven rack for 15-20 minutes or until lightly browned on top. Enjoy with lots of butter!
Delicious variations or make up your own. For extra flavor richness mix the sprouted flour with buttermilk, cover tightly and let ferment on counter overnight.
Quick and Easy Sprouted Crackers
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Delicious variations or make up your own. For extra flavor richness mix the sprouted flour with buttermilk, cover tightly and let ferment on counter overnight.
Ingredients
5cupsorganic sprouted red wheat flour(organic Sprouted Sorghum Flour makes great gluten-free version)
2 1/4cupsorganic whole buttermilk, thin yogurt, or kefir
1/2 cuporganic unsalted butter, melted(plus extra for greasing sheet pans)
1tablespoonaluminum-free baking powder
2 teaspoonssea salt
Servings:
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Instructions
Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. (For fermented crackers, place dough in bowl and tightly cover. Leave on counter overnight to add richness to the flavor. Return to stand mixer and proceed with directions.)
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 very close together on the buttered baking sheets.
For DRIED crackers place in oven on lowest possible temperature (150-170°). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
For BAKED crackers place in oven preheated to 300°. Bake until lightly browned on top, about 35-45 minutes. Reduce heat to 200° and let crackers continued to bake until completely dried and crispy (2-2 ½ hours).
Peggy's Favorite Variations (add to basic recipe):
•Rosemary/Walnut – 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves, and ¼ teaspoon of walnut oil or flavoring.
•Sesame/Poppy Seed – 2 tablespoons each of sesame and poppy seeds.
•Cinnamon – 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar.
•Cracked Pepper – 2 tablespoons of cracked peppercorns.
•Herbed – 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
1cuporganic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
1/3cuporganic currants
1/3cuporganic dried apricots, chopped
1/3cuporganic golden raisins, chopped
1/4cuporganic creamy almond butter
1/4cuporganic brown or coconut sugar
1/4cuporganic honey
1/2teaspoonvanilla extract
1/8teaspoonCeltic salt
Servings: Bars
Units:
Instructions
Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.
1cuporganic sprouted red or white wheat flour(substitute organic sprouted sorghum flour for a gluten-free version)
1/2cuporganic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
2 teaspoonsaluminum-free baking powder
2teaspoons ground cinnamon
1/2teaspoonCeltic spoon
1/4 teaspoonground allspice
2 large organic or pastured eggs
1 cuporganic unsweetened applesauce
1/3cuporganic honey
2teaspoonsvanilla extract
1/4cuporganic coconut oil, melted
2cupsorganic carrots, shredded
1/2cuporganic unsweetened shredded coconut, plus 2 tablespoons for garnish
1/2cuporganic raisins
Servings: muffins
Units:
Instructions
Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.
1 1/2 cups cooked organic sprouted garbanzo beansor 1 15- ounce can organic garbanzo beans, rinsed and drained
1 medium organic cucumber, seeded and chopped
1medium organic red or orange bell pepper, chopped
3/4cuporganic red onion, chopped
1/4cuporganic olive oil
1/4cuporganic lemon juice2 large lemons
1tablespoonred wine vinegar
2clovesorganic garlic, finely minced
1/2 teaspoonCeltic salt
ground black pepper to taste
Servings:
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Instructions
1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
Add the eggs, one at a time, mixing for about 30 seconds each.
Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes.
Remove from oven to cool. Turn oven down to 325°.
In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
Add milk, stir and set aside to soak for 30 min.
In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
After soaking period, mix remaining wet ingredients into oat mixture.
Spread into casserole with apples. Sprinkle with remaining walnuts and
syrup, then a few shakes of cinnamon sugar, if desired.
Bake uncovered
at 325° for 35-45 minutes, or until the middle of the baked oatmeal
springs back to light touch and is lightly browned. Serve with a dollop of
fresh cream.
Add sprouted rolled oats, milk and salt to a soup pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until tender and fluffy. Stir in one teaspoon cinnamon to cooked oats. Remove from heat and spoon into serving bowls.
Add sprouted pumpkin seeds, chia seeds, sugar or honey, sliced banana and apple on top of the oatmeal. Add and sprinkle of cinnamon and orange zest over top, if desired.
Sprinkle of cinnamon and fresh orange zest (optional)
Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
Core and cut the apples finely.
Mince the ginger.
Put the eggs into a medium bowl and slightly beat them.
Add the apples, ginger, water and coconut oil and mix well.
Pour the wet ingredients into the dry and stir until well combined.
Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
2OuncesPecorino Romano CheeseShaved with a vegetable peeler
Servings:
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Instructions
Preheat oven to 375F.
To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
Prep the fruit and combine all of the filling in a large mixing bowl.
Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
Grease an 8x8 dish or pie pan with coconut oil.
Spread fruit evenly in dish.
Using your hands, flatten the topping and cover the fruit completely.
Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes
Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!
In a large bowl, beat butter and sugar until fluffy. Add Garam Masala and combine well.
Stir in flour slowly. If dough ends up too crumbly, add more butter 1 tablespoon at a time.
On a lightly floured surface, roll out dough and make cookies using a cookie cutter or make squares with a pizza wheel. Bake on an un-greased cookie sheet for 12-14 minutes.
Remove from pan and cool on wire rack. Pairs nicely with eggnog, spiced chai, or hot apple cider.
1StickUnsalted Organic ButterMelted and cooled (save some to grease pan)
1 1/4Cupssprouted oat flourCan substitute sprouted flour of choice
3/4Cuporganic sugar
1Teaspoonsaluminum-free baking powder
1/2Teaspoonsea salt
1/2Teaspoonbaking soda
1/2Teaspoonground cinnamon
1CupOrganic Semisweet chocolate chipsor chopped dark chocolate
2LargeeggsPreferably pastured or organic
1/2CupsOrganic Plain Yogurt or Sour Cream
1Teaspoonvanilla extract
1TeaspoonGrated Orange Zestoptional
1CupMashed Ripe Organic Banana
For The Glaze:
1CupOrganic Confectioners' sugar
2TablespoonsUnsweetend cocoa powder
2Tablespoonswhole organic milk
1/4Teaspoonsvanilla extract
1Pinchsea salt
Servings:
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Instructions
Preheat oven to 350 degrees. Lightly butter one 9x5” loaf pan.
Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips and stir.
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.
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.
1PoundSprouted Green PeasSoaked overnight to rehydrate (drain well)
1LargeLeekWhite and light green party only, halved lengthwise and thinly sliced crosswise
2StalksCeleryChopped
2CarrotsChopped
Sea Salt and Ground Pepper
1SmokedTurkey Leg1-1 1/2 Pounds
1/4CupWhole Milk Plain Yogurt
1/2CupFrozen green peasthawed
Crusty Sprouted BreadFor serving (optional)
Servings:
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Instructions
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the peas, leek, celery, carrots, 1 teaspoon salt and ½ teaspoon pepper. Stir to combine.
Add the turkey leg and 7 cups filtered water. Cover and cook on low until the peas and meat are tender, 6-8 hours.
Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Stir in the chopped parsley and about ¾ of the turkey meat. Season with salt and pepper to taste.
Ladle the soup into bowls. Spoon yogurt onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread if desired.
Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Remove from heat and cover to keep warm.
Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.
1MediumBunch Organic BroccoliFlorets and Tender stems chopped (about 2 ½ cups)
1SmallEar of Organic CornKernels Cut Off (of 1/2 cup frozen organic corn kernels)
2ClovesOrganic GarlicMinced
15 ounce packageOrganic Baby Spinach
2Organic ScallionsThinly Sliced
4Largeeggspreferably pastured
Servings:
Units:
Instructions
Cook the sprouted quinoa as the label directs. Set aside
Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
Preheat oven to 350 degrees. Butter bottom and sides of a 9-inch square cake pan. Dust the pan with sprouted flour, tapping out the excess.
Toss ½ cup chocolate chips with 1 tablespoon sprouted flour in a small bowl. Whisk the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl and set aside.
Beat the sugar, ½ cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat on low speed until combined (the batter will be thick). Add the zucchini and combine well. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a small saucepan. Heat just until the chocolate is melted. Stir and spread over the cake, then cut into pieces.
3Cupsorganic sprouted flour(we suggest sprouted white wheat or sorghum flour)
2TeaspoonsOrganic Cinnamon
1/2TeaspoonGround Nutmeg or Allspice
1CupWalnuts
1Cupraisins or dried cranberries(Optional)
Servings:
Units:
Instructions
Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
2CupsShredded Chicken thighs or breastpreferably organic or pastured
1/2Cupshredded organic carrots
1/3CupSliced Organic Green Onions
1/4CupDry-roasted organic peanutsdivided
1TablespoonChopped fresh organic cilantrodivided
1/2Teaspoonsea salt
2TablespoonsFresh organic lime juice
2Tablespoonsorganic olive oil
2TeaspoonsToasted sesame oil
2garlic clovesminced
Servings:
Units:
Instructions
1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl and fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice. Toss to combine.
1. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over the rice mixture. Toss to combine. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with 1 ½ teaspoons remaining peanuts and ¼ teaspoon remaining cilantro.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
1Organic Lemon, Juicedor 2 Tablespoons of lemon juice
1/2Teaspoonground cinnamon
1/2TeaspoonGround Turmeric
1/2 Teaspoonsea salt
1Pinchground nutmeg
Servings:
Units:
Instructions
1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
3/4CupDried CranberriesOrganic and naturally sweetend
1/2CupChopped Fresh Organic Parsley
1/3CupChopped fresh organic chives
1/4CupOrganic balsamic vinaigretteor to taste
1CupShaved or shredded Parmesan Cheesedivided
Servings:
Units:
Instructions
Soak spelt berries in a large bowl of filtered water for 10-12 hours to rehydrate. Drain.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the drained spelt and return to a boil.
Reduce heat to medium and cook the berries uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 additional minutes. Drain and allow to cool.
Bring a large pot of lightly salted water to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
Place spelt berries, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle with about ¾ cup Parmesan cheese. Toss well. Top with remaining ¼ cup of cheese. Serve at room temperature.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
1Teaspoonbaking sodaThis is the base muffin. Add ingredients you like such as, fruit, chocolate chips, cinnamon or nuts.
Servings: Large muffins
Units:
Instructions
I use a vitamix to blend the ingredients. If you do not have a high powered blender, you may want to grind the oats and chia beforehand. Add oat milk, apple cider vinegar, oil, vanilla, oats, chia, and sugar into the vitamix and blend until smooth. Separately, mix the sorghum flour, salt, baking powder and baking soda and stir into the blended mixture. Pour into a greased muffin tin. *I use stoneware but muffin liners work too.*
* Stir in the additional ingredients you like before pouring into the muffin cups or add the additional ingredients after pouring the batter into the muffin cups. That customizes the muffins for family members. *
Bake for 30 minutes at 350 degrees.
This Sprouted Gluten-Free Apple Crostata Pie is made with To Your Health Sprouted Flour Co.'s Gluten-Free Baking Mix, and our delicious Best Ever Pie Crust recipe. The pie crust recipe makes enough for two pie crusts, so cut that recipe in half unless you want to make two!
1Teaspoonbaking soda, ground ginger, allspice, and lemon zesteach
1/2BatchTYH's Best Ever Pie Crust
1Organic egglightly beaten
1TablespoonOrganic Turbinado Sugar
Servings:
Units:
Instructions
Preheat the oven to 425 F.
In a large bowl, combine the apples with the brown sugar, the cornstarch, lemon zest and cinnamon.
Roll your pie dough into a 10" circle, and place on a baking sheet lined with parchment paper. Place the apples in an overlapping spiral pattern in the middle of the pie dough, leaving about a 1-inch border. Then, fold the pie dough edge over the filling.
Brush the exposed dough with the egg and sprinkle with turbinado sugar.
Bake about 30 minutes, or until the crust is golden brown and the apples are tender.
Recipe Notes
This pie is delicious served warm with vanilla ice cream.
Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious!
Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside.
Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk.
Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended.
To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy!
You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
Lightly grease a 9" X 5" loaf pan. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast & salt. Mix well and set aside. In a separate bowl, using a heavy duty electric mixer with paddle attachment, combine the eggs, egg white, water, oil and vinegar until well blended. With the mixer on it's lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes. Pour the batter into the prepared loaf pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
If using the standard method, add water to a 3-quart saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).
3.
Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for pre-soaked cornmeal and 50 minutes for dry cornmeal. Season with salt.
4.
Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain.
5.
Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.
Add stock and wine to a large stock pot and bring to a boil. Whisk in cornmeal, whisking well to ensure there are no lumps.
Bring to a boil, stirring frequently. Reduce heat to a simmer and stir frequently with a wooden spoon, scraping the bottom to make sure it doesn't scorch. Simmer and stir until polenta thickens. Add butter, heavy cream and salt and pepper. Continue stirring until desired thickness is reached.
Serve with your favorite stew or roasted vegetables.
Method:
- Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares
- While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside.
- Prepare millet according to package instructions (here is another great resource for millet cooking instructions!)
- In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
Punch the dough down to release the air.
Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
Prepare your favorite toppings.
After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
Cook grains in separate pots, using a 3:1 ratio of water to grains. Cooking time will vary; cook till desired doneness. Strain water off grains and cool completely.
Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.
*Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.
*Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
1cupsprouted brown rice or sorghum flour (or 50/50)
2/3cupamaranth flour
1/2cupsprouted yellow corn flour or cornmeal
1/4cupquinoa flour
1/3cuptapioca starch
1/3cupbrown sugar, packed
1Tbspxanthan gum
1Tbspbread machine or instant yeast
1-1/2tspsalt
2eaomega-3 eggs
1eaomega-3 egg white
1cupwater
2Tbspcanola oil
1tspapple cider vinegar
Servings: loaf
Units:
Instructions
Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.
Put all ingredients in blender. Blend well until smooth.
Pour onto hot griddle greased with a brush of oil.
Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
Serve!
Recipe Notes
Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!
Chill a metal bowl and beaters at least 15 minutes before starting.
Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
Raise speed to high and beat until soft peaks form. Beat in vanilla. Gradually beat in sugar. Continue beating until whipped completely, but do not over-whip.
In a second bowl, beat the peanut butter with the cream cheese until smooth.
Add the powdered sugar and beat until smooth.
Add in the whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
2tablespoonsEach, fresh organic thyme and rosemary, chopped
Servings:
Units:
Instructions
Preheat oven to 350 degrees F.
Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
8cupsbread (about 12 ounces) cubed into 1/2-inch pieces
1poundItalian sausage
Olive or avocado oil
5cupsOrganic onion, chopped (about 2 pounds)
2cupsOrganic celery, chopped
1cupOrganic carrot, chopped
8ouncesOrganic mushrooms, sliced
2cupsOrganic pears, peeled and cubed (about 2 large pears)
1 1/2tablespoons Fresh basil, chopped (halve if using dried)
2teaspoonsFresh tarragon, chopped (halve if using dried)
1teaspoonsea salt
1 1/2cupsHome-made or organic chicken broth
1/2teaspoonFreshly ground black pepper
Servings:
Units:
Instructions
Preheat oven to 425 degrees F.
Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
3 1/4cupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1tablespoonaluminum-free baking powder
1/4teaspoonground cinnamon
1/4teaspoonsea salt
Organic coconut or avocado oil, naturally rendered lard or beef tallowEnough for 2-inch depth in Dutch oven.
Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
Units:
Instructions
Combine apple cider and grated apple in a small saucepan over medium-high heat and cook, stirring occasionally, until reduced to about 1/2 cup (about 25 minutes). Transfer to a bowl and cool to room temperature. Stir in apple butter, vinegar, and vanilla.
Beat butter and sugar with an electric stand mixer on medium speed until light and fluffy, about 1 minute. Add egg and beat until combined.
Whisk together flour, baking powder, cinnamon, and salt. Add to butter mixture alternately with apple cider mixture, beginning and ending with flour mixture. Beat on low just until blended after each addition.
Turn dough out onto a floured surface and roll into a 12- x 9-inch rectangle, about 1/2-inch thick.
Heat preferred fat up to 2 inches into a large Dutch oven to 350 degrees F.
Cut dough using a 2 1/2-inch round doughnut cutter. Use a 1-inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes. Re-roll scraps once (any more may result in dense doughnuts).
Fry in batches until golden brown, about 1 minute per side for doughnuts and 45 seconds per side for holes. Transfer with a slotted spoon to paper towel-lined plate. Toss warm doughnuts in Pumpkin-Cinnamon Spice. Or cool to room temperature and dip in Buttermilk Glaze or Maple-Vanilla icing.
Recipe Notes
Pumpkin-Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie spice.
Buttermilk Glaze - In a large bowl whisk together 1 1/2 cups organic powdered sugar (make your own in blender or processor: blend 1 cup organic sugar with 2 tablespoons arrowroot until powdery fine), 3 tablespoons organic whole buttermilk, and 1/8 teaspoon sea salt.
Maple-Vanilla Icing - In a large bowl whisk together 2 cups organic powdered sugar, 3 tablespoons maple syrup, 1 tablespoon whole organic or raw milk, and 1/8 teaspoon sea salt.
2 1/2CupsTYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
1 1/2teaspoonsorganic sugar
1teaspoonsea salt
1/2cupeach organic unsalted butter and lardcut into small cubes and freeze for 15-20 minutes
5tablespoonsice water, maybe more
Servings:
Units:
Instructions
Blend flour, sugar, and salt in food processor.
Add butter and lard. Pulsing the processor, blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons of ice water and mix with a fork until dough begins to clump together, adding more water by teaspoons if dry.
Gather dough together. Divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can make the dough ahead and refrigerate up to 3 days.
When ready to roll out, remove 1 disk from frig at a time. Dust counter, rolling pin and disk with extra flour and gently roll out.
Follow the remaining directions for your favorite pie filling and bake according to filling recipe.
2poundsorganic butternut squash, peeled and chopped (see instructions below)
1ham bone or ½ pound ham, chopped
1 - 14ozcandiced tomatoes
4cupshomemade or organic chicken stock
1/2tspground allspice
1/4tspground mace
1pinchground nutmeg
2Tbspcurry powder
Sea salt and pepper to taste
Servings:
Units:
Instructions
Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
Add garlic and red bell pepper and saute for additional 3 minutes.
Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
2Tbsporganic butter or bacon greasemelted – plus extra to grease pan
Servings:
Units:
Instructions
Preheat oven to 450 degrees. Generously grease a 10” cast iron skillet with bacon grease or butter.
In a small bowl whisk together the cornmeal, baking powder, and salt.
In a medium bowl whisk together the eggs, honey, buttermilk, and melted butter or bacon grease.
Pour the dry ingredients into the wet ingredients and mix until combined, careful not to overwork the batter. Pour batter into greased cast iron and place in oven.
Bake 20-25 minutes or until a knife inserted in middle comes out clean. Let cool slightly before serving with butter.
Great accompaniment to hearty soups and stews as the days get shorter and cooler.
Recipe Notes
Variations:
Mix your favorite chopped fresh herbs into the batter for a dinner bread.
Try making these in muffin pans for a brunch item or to pack in a lunchbox. (Note: cooking time will be shorter for muffins, depending on the size of the muffin tin used. Set timer for 8 minutes, and if they're not quite done, check in 1-2 minute increments for doneness.)
2cupssprouted red or white wheat flourplus 1/4 - 1/2 cup for dusting
1tablespoonorganic sugar
1tablespoonaluminum-free baking powder
1/4teaspoonbaking soda
1/2teasspoonCeltic salt
10tablespoonscold, unsalted organic buttercut in pieces
1 1/4cupswhole organic buttermilk
1teaspoonorganic olive oil
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Instructions
Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
Position a rack in the upper third of oven; preheat to 500 degrees F.
Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
4pastured or organic eggs, yolks separated from whites
1teaspoonvanilla
2 1/2cupssprouted white wheat flour
1teaspoonbaking soda
1/2teaspoonsea salt
1cup+ 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
1cuplight organic or raw cream
1cupcoconut sap sugar or muscavado
3pastured or organic egg yolks, beaten
1/2cupraw or organic butter
1teaspoonvanilla
1 1/3cupsflaked organic coconut
1cuppecans, toasted and chopped
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Instructions
Cake:
Preheat your oven to 350 degrees.
Butter and flour 3 round cake pans.
Line each with wax paper or natural parchment.
Place chopped or grated chocolate in a small glass or ceramic bowl.
Add boiling water and stir until melted. Set aside to cool.
In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
Add melted chocolate and vanilla and blend well.
In a separate bowl mix flour, baking soda and salt together.
Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
Blend until batter is smooth.
In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
Divide your batter between your prepared cake pans.
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Cool layers 15 minutes before removing to cooling rack.
Slowly remove the wax paper from each inverted layer.
Frosting:
In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
Stir until melted and continue stirring for 12 minutes.
Stir in the coconut and toasted pecans.
Remove frosting from heat and let cool until firm and easy to spread.
Frost a layer and place another on top.
Frost top of cake (and sides if frosting recipe doubled).
You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
1cupchopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
2quartshomemade or organic chicken stock
1/2teaspoonground coriander
1/2teaspoonground cumin
Pinch of ground cloves (optional)
1/4cupchopped fresh parsley
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Instructions
Place lard or oil in a large Dutch oven and set over medium heat.
Add the onion, carrot, celery, and salt.
Stir until onions are translucent, about 5–7 minutes.
Add lentils and rest of ingredients.
Stir to blend.
Bring soup to a boil.
Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
Serve chunky or puree with a stick blender.
Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
1 1/2cupssprouted flour, siftedgluten or gluten-free flour
2eggs, lightly beaten
2teaspoonsaluminum-free baking powder
6tablespoonscoconut oil
1/4teaspoonsea salt
2tablespoonswhole fat milk
1teaspoonground nutmeg
1cupcooked sweet potatoes, mashed
1/2teaspoonground cinnamon
1cuppecans, chopped
1cupmaple sugar (or sweetener of choice)
1/2cupgolden organic raisins or chopped dates
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Instructions
Preheat oven to 325 degrees.
Grease a standard ceramic or glass loaf pan.
Stir together flour, baking powder, salt and spices in a mixing bowl.
With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
Stir in sweet potatoes, pecans and raisins.
Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
Cool in pan for 15 minutes. Remove from pan.
Let cool another 15 minutes before slicing.
Recipe Notes
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.
Dump the flours, sourdough starter, water and salt into the basin of a stand mixer equipped with a dough hook .
Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
Oil a 4-quart glass mixing bowl (I use these because they come with airtight lids.), and dump the ball of dough into the mixing bowl.
Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
Place a 6-quart cast iron or enameled cast iron Dutch oven in a cold oven, and then heat the oven to 450 F.
Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule.
Cover it with the empty glass mixing bowl, and allow it to rise for 30 minutes.
Remove the bowl, and if the dough has spread, reform it.
Working quickly, open the oven and remove the lid from the preheated Dutch oven.
Dump the dough into the Dutch oven, cover once more, and bake, covered, for 30 minutes.
Remove the lid to the Dutch oven, and continue baking a further 15 minutes until the bread is fragrant and a light amber brown.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Recipe Notes
You can substitute bread flour or all-purpose flour for high-extraction flour. If you do not have einkorn flour, substitute spelt or wheat.
Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log.
Wrap each in plastic wrap and refrigerate at least 1 hour.
Whisk together egg and 1 tablespoon water.
Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere.
Rewrap and chill logs at least 30 more minutes.
Preheat oven to 350 degrees.
Cut logs into 1/4" thick slices.
Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time.
Cool on baking sheets 5 minutes. Transfer to wire rack.
Great with ice cream.
Recipe Notes
Add food coloring to the mix for holiday fun! These cookies are ideal for sugar cookie-style cut outs. Decorate with sprinkles and colored sugar. Use in any of your favorite sugar cookie based recipes.
Add a hint of lemon by adding in a dash of lemon zest and a few drops of lemon oil or lemon extract in step one.
2cupsorganic whole buttermilk or kefir (possibly more)
3organic eggs, slightly beaten
1teaspoonsea salt
1/3cuphoney
2teaspoonsbaking soda
1/4cuporganic butter, melted
• Herbs, spices, or fruit of choice
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Instructions
Mix flour and buttermilk into a batter in a large bowl.
Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly and remove from loaf pan. Cool completely on a wire rack.
Great for slicing and toasting.
Recipe Notes
MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.
9gramsCeltic sea salt (1 ¾ teaspoon of this particular type of salt)
2teaspoonsinstant yeast
2cupsplus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
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I make the dough in a bread machine.
Once all of the flour is incorporated in the bread machine I add 2 tablespoons of softened organic unsalted butter and let that mix in and let the dough knead, but take it out before it rises.
I put the dough into an oiled bowl and flip it oiled side up.
Cover with a piece of wax paper and then foil lightly enough so it can breathe.
Let it rise in the refrigerator overnight which improves the texture dramatically.
Then I bring it to room temperature, dump it out of the bowl onto a very lightly floured board, press it down gently to remove bubbles, then form it into a loaf by rolling it onto itself, pinching as I go.
I place it in a greased 11 ¾ by 4 ½ inch loaf pan.
Cover with a damp towel, let rise until 1 ¼” above the top of the pan, and bake at 375 degrees in a preheated oven until internal temp reaches 190 degrees, about 40 minutes at our high altitude.
2-3tablespoonsvital gluten (optional)Only add if you're using a low protein flour such as barley or rye
4cupssprouted red wheat or spelt flour
1packetdry active yeast (don't use rapid rise yeast)
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Instructions
Add all ingredients in the order listed to your bread machine.
Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Recipe Notes
Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house
Cut in lard with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
Roll dough to ½ inch thickness; cut with a biscuit cutter.
This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
This recipe is taken from my church’s cookbook that I think was published 30 years ago. So simple and oh so wonderful, and a much healthier version than the original.
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.