Delicious & Easy to Make Sprouted Sandwich Bread
Ingredients
- 1 cup warm whole fat milk
- 1 tablespoon organic sugar
- 6 tablespoons organic butter, melted
- 1 teaspoon sea salt
- 1 packet active dry yeast (or 2 1/2 teaspoons)
- 2 large organic eggs
- 4 cups (gluten-containing) sprouted flour of choice
- olive oil for bowl
Servings: slices
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Instructions
- 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.
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Sproutastic Brownies
Ingredients
- 3 cups sprouted flour of choice
- 2 cups organic whole fat buttermilk
- 4 large organic eggs
- 1 teaspoon sea salt
- 1 1/2 cups organic sugar
- 1 1/2 sticks organic butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract (optional)
- 1 tablespoon baking powder
- 3/4 cup cocoa
Servings: brownies
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Instructions
- Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar until fluffy (about 2 minutes).
- Add eggs, one at a time, blending well. Add extracts and blend well.
- Add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients.
- Pour batter into a well-greased 9x13 baking dish and bake for about 1 hour.
- Remove from oven and let cool about 10 minutes before slicing.
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Fruit Crumble
Ingredients
- 6 large Peaches sliced or 5 cups blueberries
- 1/4 cup granulated Sugar
- 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
For the crumble topping:
- 1 1/2 cups sprouted flour of choice
- 1 cup packed brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup melted organic butter
Servings:
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Instructions
- Preheat oven to 375 degrees. In a large bowl, combine fruit, sugar, lemon juice, cinnamon, ginger, and sea salt.
- In a separate medium bowl, combine flour, brown sugar, salt, and cinnamon for topping. Pour in melted butter and stir until mixture is crumbly.
- Place fruit mixture in a lightly greased baking dish. Sprinkle topping evenly over fruit. Bake until topping is golden, about 45-50 minutes.
- Serve warm with vanilla ice cream or freshly whipped cream.
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Skillet Cornbread with Sprouted Lentil Flour
Ingredients
- 1 1/2 cups sprouted cornmeal
- 1 cup sprouted lentil flour (or sprouted flour of choice)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups goat milk kefir
- 2 large eggs
- 6 tablespoons melted butter
- 2 tablespoons melted butter (for the skillet)
Servings: Skillet
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Instructions
- In a large mixing bowl combine the sprouted cornmeal, sprouted lentil flour, baking soda, and salt.
- Whisk the eggs and kefir till combined, add to the dry ingredients, and mix thoroughly.
- Add the melted butter to the mix.
- Pour the mixture into greased eight-inch skillet.
- Place in a 350-degree preheated oven and cook for 30 minutes.
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Sproutastically Healthy Dog Biscuits
Ingredients
- 1/4 cup filtered water
- 2 large pastured or organic eggs
- 2 cups sprouted brown rice or lentil flour
- 1 1/3 cups sharp cheddar cheese, shredded
- 1/4 cup Avocado Oil
Servings: treats
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Instructions
- Preheat oven to 400 degrees.
- 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.
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Sproutastic Buckwheat Pancakes
Ingredients
- 1 cup sprouted organic buckwheat flour
- 1 1/2 teaspoons organic sugar
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cups organic whole fat buttermilk
- 1 large pastured or organic egg, lightly beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
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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!
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Sprouted Johnny Cakes
Ingredients
- 1 cup sprouted organic brown rice or white wheat flour
- 1 cup sprouted organic yellow corn meal
- 2 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large pastured or organic eggs
- 3/4 cup raw or organic whole fat buttermilk (can substitute coconut milk)
- 1/4 cup filtered water
- 1/2 cup rendered lard, bacon grease, or avocado oil
- 2 tablespoons raw or organic butter
Servings: cakes
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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.
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Sprouted Garbanzo Bean (Chickpea) Stew
Ingredients
- 3 tablespoons coconut oil
- 1 medium organic onion, chopped
- 2-3 cloves organic garlic, chopped
- 1 small fresno or jalapeno pepper, chopped
- 4 tablespoons harissa paste
- 1 organic red bell pepper, diced (roasted red pepper works well, too)
- 1 medium organic sweet potato, diced
- 1 15-oz. can organic crushed tomatoes
- 1 pound cooked and drained sprouted organic garbanzo beans (chickpeas)
- 2 cups organic vegetable broth
- salt and pepper to taste
Servings:
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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.
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Winter Stew
Ingredients
- 1 pound venison, beef, or bison, cubed
- 1/3 cup organic sprouted white wheat or sorghum flour
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 medium organic onions, diced
- 8 ounces bacon, diced (nitrate/nitrite free)
- 6 cloves organic garlic, diced
- 1 pound organic mushrooms, quartered
- 1 cup dry red wine
- 4 cups beef broth
- 3 tablespoons organic tomato paste
- 1 bunch Fresh Thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 cup fresh parsley chopped
Servings:
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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.
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Banjo’s Cast Iron Sprouted Cornbread
Ingredients
- 1 1/2 cups organic sprouted yellow corn meal
- 1 cup organic sprouted white wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup whole fat sour cream
- 3/4 cup whole fat buttermilk
- 2 large eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter to grease cast iron
Servings:
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Instructions
- 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.
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Peggy’s Sprouted Muffins
Makes 2-2 ½ dozen super moist muffins
Ingredients
- 4 organic or pasteurized eggs slightly beaten
- 2 cups organic sugar
- 1 cup organic olive oil
- 2 cups whole organic buttermilk
- preferred flavor variation ingredients
- 2 cups organic sprouted flour of choice
- 5 cups organic oat bran
- 1 cup organic flax meal
- 2 teaspoon baking soda
- 2 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
Servings: dozen
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Instructions
- Preheat oven to 350 degrees.
- 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.
Sunshine Variation
- 1 15-oz. can organic crushed pineapple undrained, 2 cups grated organic carrots, and 2 tablespoons ground ginger. Optional – 1 teaspoon pineapple flavor.
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Sprouted Shortbread with Garam Masala
Pairs perfectly with eggnog or hot apple cider.
Ingredients
- 3/4 cup organic butter, softened
- 1/4 cup organic coconut sap or brown sugar
- 1 3/4 cups sprouted white wheat or oat flour
- 1/2 tsp Garam Masala
Servings:
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Instructions
- Preheat oven to 350 degrees.
- 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.
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Sproutastic Tail Waggers
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.
Ingredients
- 1 cup organic sprouted white wheat or oat flour
- 2 cups organic sprouted rolled oats
- 1/2 cup organic unsalted peanuts, chopped
- 1 large organic ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 1/4 cup organic unsweetened applesauce
Servings:
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Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- Stir together first 3 ingredients in a large bowl.
- Stir together next 3 ingredients in another bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
- Roll dough into quarter-sized balls and flatten on the baking sheet with a spoon or your fingers.
- Bake about 15 minutes or until lightly golden. Cool on a rack before serving.
- Store in an air-tight container for up to a week or freeze for a couple of months.
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Sprouted Sweet Potato Biscuits
Ingredients
- 1 medium sweet potato
- 2 cups sprouted white wheat flour plus more for rolling out
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 1 stick butter chilled and cut into small pieces, divided
- 3/4 cup buttermilk
Servings:
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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.
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Banjo’s Cast Iron Sprouted Cornbread with Honey-Hot Butter
Ingredients
- 12 inch cast iron skillet
- 1 1/2 cups sprouted yellow cornmeal
- 1 cup sprouted white wheat flour OR all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 3/4 cup buttermilk
- 2 whole eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter - for cast iron skillet
Gluten-Free Option
- 12 inch cast iron skillet
- 1 1/2 cups sprouted yellow cornmeal
- 1 cup sprouted oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup greek yogurt
- 3/4 cup almond milk
- 2 whole eggs
- 6 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter - for cast iron skillet
Honey-Hot Sauce Butter
- 2 stilks butter room temperature
- 1 tablespoon honey
- 1 tablespoon Louisiana hot sauce (or your hot sauce of choice)
- 1 teaspoon kosher salt
Servings:
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Instructions
- Place cast-iron skillet in oven and set to 350
- Add 2 tablespoons of butter to skillet, place in a 350-degree oven until butter is melted
- In a bowl, combine cornmeal, flour, baking soda, and salt
- In a separate bowl, whip egg, add sour cream and buttermilk, stir until everything is incorporated
- Combine egg/buttermilk mixture and dry cornmeal/flour
- Add 6 tablespoons of melted butter
- Fold or stir until all ingredients are mixed together. Do Not Over Mix
- Remove skillet from oven, distribute butter evenly in the pan
- Add butter to the skillet, spread evenly
- Bake at 350° for 25-30 minutes, or until a toothpick comes out clean
- Let cool for 10 minutes, slice, and serve
Honey-Hot Sauce Butter
- Use a stand mixer with the paddle attachment or a heavy bowl with a handheld mixer
- Combine all the ingredients
- Whip it real good until all of the ingredients are incorporated and the butter mixture is light and fluffy
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Sprouted Lentil Chicken Soup
Ingredients
- 4 tablespoons bacon fat, butter, or olive oil
- 1 large onion, diced
- 2 medium stalks Celery diced
- 2 medium carrots, diced
- 4 cloves garlic thinly sliced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 12 cups chicken broth
- 2 cups TYH Sprouted Lentils
- 1 pound boneless, skinless chicken thighs
- grated parmesan or romano cheese, for serving (optional)
Servings: people
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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.
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Sprouted Red Wheat Lavash Crackers
(Simple way to keep crackers on hand at all times)
Ingredients
- 1 teaspoon instant yeast
- 1 1/2 cups warm filtered water
- 3 1/2 tablespoons good olive oil
- 5 1/2 cups organic sprouted red wheat flour
- 3 1/2 teaspoons sea salt
- 1/4 teaspoon ground cayenne
Servings:
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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 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.
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Sprouted Rolled Oat Blender Pancakes
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!
Ingredients
- 2 heaping cups TYH sprouted rolled oats
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Servings:
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Instructions
- 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.
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Sprouted Chocolate Chunk Cookies
Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Ingredients
- 2 cups sprouted brown rice flour
- 1 tablespoons baking powder
- 1/2 cup monkfruit sweetener
- 1/2 cup + 2 tablespoons sunflower seed butter
- 1/4 cup + 1 tablespoon coconut oil
- 1 cup coconut milk
- 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
- dash of Celtic sea salt
Servings:
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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!
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Peggy’s Sprouted Crackers
Ingredients
- 5 cups sprouted flour of choice
- 2 1/4 cups organic whole buttermilk or yogurt
- 1/2 cup organic unsalted butter, melted
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
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Instructions
- 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.
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Spiced Sprouted Shortbread Cookies
Ingredients
- 1 1/2 cups unsalted organic butter, softened
- 1 cup organic sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
- 3 cups sprouted flour of choice
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
Servings:
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Instructions
- 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.
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Sprouted Navy Beans with Tomatoes and Dried Lime
Adapted from Food and Wine, May 2015
Ingredients
- 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
- sea salt
- 2-3 tablespoons good olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon Ground Turmeric
- 1/2 cup organic crushed tomatoes
- 1 dried 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:
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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).
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.
Ingredients
Spiced Applesauce Cake
- 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
- 1 teaspoon French sea salt or 1/2 tsp table salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
- 2 eggs
- 1 cup apple butter or applesauce
- 1/2 cup fresh apple cider
- 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
- 8 ounces cream cheese, room temp
- 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Apple Cider Caramel Sauce
- 1 quart fresh apple cider
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
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Instructions
Spiced Applesauce Cake
- 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.
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Crispy Sprouted Oat Cookies
Ingredients
- 1 cup organic butter, softened
- 1 cup organic sugar
- 1 cup firmly packed organic brown sugar
- 1 organic or pastured egg
- 1 cup organic avocado oil
- 1 teaspoon vanilla extract
- 3 1/2 cups organic sprouted flour of choice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sprouted organic oats, uncooked
- 1 cup crushed organic sprouted corn flakes cereal (Arrowhead Mills)
- 1/2 cup organic flaked coconut
- 1/2 cup chopped pecans or walnuts
Servings:
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Instructions
- 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.
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Sprouted Chocolate Gingersnap Cookies
Ingredients
- 1/2 cup your choice sprouted flour
- 2 tablespoons unsweetened organic cocoa, sifted
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup packed organic brown sugar
- 2 tablespoons organic butter, softened
- 2 tablespoons molasses
- 1 large organic or pastured egg
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Instructions
- Preheat oven to 350 degrees.
- 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.
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Sprouted Raisin-Almond Butter Cookies
Ingredients
- 1 1/4 cups your choice organic sprouted flour
- 1/2 teaspoon baking soda
- 1/3 cup organic almond butter
- 2 tablespoons organic butter, softened
- 1/2 cup plus 1 1/2 tablespoons organic sugar, divided
- 1/2 cup packed organic brown sugar
- 1 1/2 teaspoons freshly grated organic orange zest
- 1 organic or pastured egg
- 1/2 cup organic golden raisins, chopped
Servings:
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Instructions
- 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.
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Sprouted Lentil Lasagna with Grass-fed Meat Sauce
Congratulations to our October Instagram Winner Caroline Rose (@moodymadeyefoodie ) for her sproutastic take on lasagna with TYH Sprouted Lentils.
Ingredients
- 1 1/2 cups TYH Organic Sprouted Lentils
- 1 sweet onion, diced
- 1 head of garlic
- 2 cups shiitake mushrooms, chopped
- 1 pound pasture-raised ground beef
- 1 jar favorite tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon local honey
- dash of Ceylon cinnamon
- Cheeses of choice (such as ricotta, Buffalo milk mozzarella, and Parmesan)
- Jovial Foods gluten-free lasagna sheets
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Instructions
- Cook lentils and set aside.
- Sauté diced sweet onion, garlic, and chopped shiitake mushrooms.
- Add ground beef, cook until done.
- Set aside with the lentils.
To Make Sauce:
- Bring tomato sauce to a boil along with tomato paste, local honey, and spices of choice including a dash of Ceylon cinnamon.
- Once it boils, turn the heat down to simmer and add your lentil mixture with all your veggies and meat to the sauce and simmer for a couple of hours.
To Make Lasagna:
- Add boiling water to a glass casserole dish with Jovial foods gluten-free lasagna sheets for 5-10 minutes and drained before assembling the lasagna.
- First, add sauce to the bottom, then noodles on top, then cheese of choice, then another layer of lasagna noodles and repeat these steps.
- Top lasagna with buffalo milk mozzarella, place on a baking sheet lined with foil, and stick into a 350-degree oven for 45-55 minutes.
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Carrot-Walnut Sprouted Loaf Cake
Ingredients
- 1 cup organic avocado oil
- 1 1/4 cups plus 1 tablespoon organic sprouted flour of choice
- 1 1/2 teaspoons aluminum-free baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup organic golden raisins
- 1/2 cup walnuts, coarsely chopped
- 3 large organic or pastured eggs
- 1 cup organic sugar (can substitute Lakanto or reduced sugar to 3/4 cup)
- 8 oz. organic carrots, coarsely grated (about 2 cups)
- 2 teaspoons organic light brown sugar
Servings:
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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.
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Pear-Rosemary Pie with Cheddar Crust
Ingredients
- 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
- 1/8 teaspoon sea salt
- 3 tablespoons organic sugar, divided
- 1 cup finely grated sharp Cheddar cheese
- 1 cup very cold organic butter, cut into 1/2-inch cubes
- 3 tablespoons very cold organic heavy cream
- 4-5 tablespoons ice-cold filtered water
- 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
- 1/3 cup firmly packed organic light-brown sugar
- 2 1/2 tablespoons arrowroot
- 2 tablespoons fresh organic lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon chopped fresh resemary
- 1/4 teaspoon sea salt
- 1 large organic or pastured egg, lightly beaten
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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.
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Orange and Olive Oil Fragrant Cake
Ingredients
- 2 cups oragainc sprouted flour of choice (great with sorghum flour), plus more for dusting pan
- 1/2 teaspoon salt
- 2 teaspoons aluminum-free baking powder
- 4 large organic or pastured eggs
- 1 cup organic sugar (can substitute Lakanto or reduce sugar to 3/4 cup)
- 2 tablespoons Grated Orange Zest
- 1 cup fresh organic orange juice
- 1 cup organic extra-virgin olive oil
- Confectioners’ sugar (can substitute Lakanto powdered sugar)
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Instructions
- 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.
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Sprouted Fruit Bars
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.
Ingredients
- 3/4 cup TYH Sprouted Oat Flour (or TYH Sprouted Spelt Flour)
- 1 cup almond flour
- 1/2 cup sprouted rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg (or 3 tablespoons of Aquafaba for vegan)
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/3 cup strawberry jam (for filling)
Servings:
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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!
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Super Easy and Irresistible Sprouted Irish Soda Bread
Ingredients
- 3 cups sprouted organic flour of choice
- 1 tablespoons aluminum-free baking powder
- 1/3 cup organic sugar (or sweetener of choice)
- 1 teaspoon sea salt
- 1 organic or pastured egg, lightly beaten
- 2 cups whole organic buttermilk
- 1/4 cup organic butter, melted
Servings:
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Instructions
- Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
- Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
- Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
- Stir in butter and pour dough into prepared pan.
- Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
- Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
Ingredients
Ingredients for Soup:
- 2 tablespoons good olive oil
- 1 medium organic onion, chopped (about 1 cup)
- 2 stalks organic celery, diced (about 3/4 cup)
- 2 organic carrots, diced (about 3/4 cup)
- 2 cloves organic garlic, finely chopped
- 2 teaspoons sea salt
- 3/4 cup organic tomato sauce
- 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
- 2 cups filtered water
- 4 cups organic chicken or vegetable broth
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
- 1/4 cup good olive oil
- 2 tablespoons balsamic or sherry vinegar
- 1 clove organic garlic, minced
- 1/2 teaspoon sea salt
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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.
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Quinoa Buddha Bowl
Ingredients
- 1 cup sprouted organic quinoa
- 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
- 1 tablespoon good olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon oregano
- 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
- 2 tablespoons good olive oil
- 1/2 teaspoon each Sea salt and pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh organic cilantro, chopped
- 1 cup fresh organic mixed greens of choice
- 1 organic avocado, sliced
- 1 tablespoon sprouted organic sesame seeds
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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!
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Peanut Butter Sprouted Granola Bars
Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Ingredients
- 1 1/2 cups peanut butter
- 3 ripe bananas
- 1 cup butter, melted
- 2 teaspoons vanilla extract
- 5 cups To Your Health Sprouted Rolled Oats
- 1/2 cup flax seed
- few pinches of salt
- 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
- 1 1/2 cup raisins or cranberries
Servings:
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Instructions
- 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!
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Super Easy Bananas Foster Sprouted Popcorn
Ingredients
- 1/2 stick organic butter
- 1 teaspoon rum extract (or 2 tablespoons dark rum)
- 1/2 teaspoon banana extract
- pinch salt, nutmeg and cinnamon
- 8 cups sprouted popped corn, prepared
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Instructions
- 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.
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Sprouted Honey-Walnut Bars
Ingredients
Shortbread Ingredients:
- 1 1/2 sticks cold unsalted organic butter, cut into 1/2" dice
- 1 1/2 cups organic sprouted flour of choice
- 1/3 cup organic sugar
- 1/2 teaspoon flaky sea salt
Walnut Caramel Ingredients:
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup honey
- 1/2 cup organic light brown sugar (can substitute coconut sap sugar)
- 1/4 cup organic dark brown sugar
- 1 teaspoon sea salt
- 1 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
- 1/2 cup organic heavy cream
- 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Servings:
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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.
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Whole-Grain Sprouted Blondies
Ingredients
- 1 stick organic unsalted butter
- 1 cup packed organic light brown sugar (can substitute coconut palm sugar)
- 1 1/2 cups sprouted white wheat flour (can substitute sprouted sorghum flour for g-f)
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 large organic or pastured eggs, lightly beaten
- 2 tablespoons vanilla extract
- add-ins (see variations below)
Servings:
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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
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No Chick Sprouted Chickpea Salad
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.
Ingredients
- 2 cups TYH organic sprouted garbanzo beans
- 1/3 cup green onion
- 1/2 cup carrots, diced small
- 1/2 cup celery, diced
- 1/2 cup dill pickle, diced
- 1/2 cup grapes, halved
- 1/3 cup TYH organic sprouted sunflower seeds
- 3 tablespoons fresh dill (you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
- 1 tablespoon fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon raw honey
- 1 tablespoons lemon juice
- 1/3 cup + 3 tablespoons of mayo
- 1/4 teaspoon sea salt
Servings:
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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!
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Sprouted Bourbon Peach Cobbler
Ingredients
Fruit
- 12 cups peach slices (about 3 pounds)
- 1/2 cup packed organic light brown sugar (or coconut sap sugar)
- 3 tablespoons organic sprouted flour of choice
- Pinch of sea salt
- 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
- 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
- 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
- 3 tablespoons organic sugar or sweetener of choice
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons very cold unsalted organic butter, cut into small pieces
- 1 cup organic whole buttermilk plus more for brushing
- 2 teaspoons coarse sugar for sprinkling
Servings:
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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.
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Sprouted Corn Muffins with Honey Mascarpone
Ingredients
- 1 cup organic sprouted flour of choice
- 1 cup organic sprouted yellow corn meal
- 1/2 cup organic sugar or sweetener of choice
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon sea salt
- 2 large organic or pastured eggs
- 1 cup organic whole buttermilk at room temperature
- 1 stick organic unsalted butter, melted
- 1 cup organic corn kernels (fresh or frozen)
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons honey
Servings:
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Instructions
- 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.
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Quick & Easy Sprouted Apricot Clafoutis
Ingredients
- 3 large organic or pastured eggs
- 1/2 cup organic sugar
- 1/2 cup organic half-and-half
- 3 tablespoons organic sprouted flour of choice
- 1 1/2 tablespoons organic lemon zest
- 3/4 teaspoon sea salt
- 4 organic apricots cut in wedges
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat together eggs with sugar, half-and-half, flour, zest, and salt.
- Pour into a greased 1-quart gratin dish and arrange apricot wedges on top.
- Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Dust the top with confectioners’ sugar and enjoy!
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All the Plants Sprouted Summer Salad
Congratulations to @wellcreature, winner of our May 2019 recipe contest!
Ingredients
- Sprouted Pumpkin Seeds
- 1/2 cup golden beets
- 1/2 cup brussels sprouts
- 1/4 cup curly endive
- 1/2 cup lettuce
- 2 tablespoons Avocado Oil
- 1/2 fresh lemon
- pink Himalayan salt to taste
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Instructions
- Preheat oven to 450F
- 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.
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Sprouted Quinoa Tabbouleh with Feta
Ingredients
- 1 cup Organic Sprouted Quinoa
- sea salt and black pepper
- 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
- 1/4 cup good olive oil
- 1 cup organic scallions, thinly sliced (white & green parts)
- 1 cup fresh organic mint leaves, chopped
- 1 cup fresh organic flat-leaf parsley, chopped
- 1 organic English cucumber, unpeeled, seeded and diced
- 2 cups organic cherry tomatoes, halved
- 2 cups crumbled feta (8 oz.)
Servings:
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Instructions
- 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.
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Fruity Baked Sprouted Rolled Oats
(Adapted from Baked Oatmeal recipe in Garden & Gun)
Ingredients
- 3 large organic or pastured eggs
- 3 1/2 cups whole organic or raw milk
- 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon aluminum-free baking powder
- 8 cups organic sprouted rolled oats
- 1/2 cup Organic Chia Seeds
- 1/2 cup organic flax or sprouted sesame seeds
- 2 1/2 cups organic blueberries, divided
- 1 cup organic raspberries
- 1 1/2 cup diced organic peaches, peeled
Servings:
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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.
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Quick and Easy Sprouted Peach Bread
Ingredients
- 3 cups organic sprouted flour (your choice)
- 1 tablespoons aluminum-free baking powder
- 1 tablespoon ground cinnamon
- 3 large organic or pastured eggs
- 1 cup organic sugar (or 3/4 cup Lakanto)
- 1/2 cup Avocado Oil
- 1 tablespoon vanilla extract
- 2 cups organic peaches peeled, pitted and chopped
- 1 cup pecans, toasted and chopped (optional)
Servings:
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Instructions
- Preheat oven to 325◦. Lightly grease 2 ceramic or glass loaf pans with organic butter and set aside.
- In a large mixing bowl stir together flour, baking powder, cinnamon and salt.
- In a medium bowl lightly beat eggs. Stir sugar, oil, and vanilla into eggs.
- Add egg mixture to dry ingredients, stirring until just moistened. Fold in the peaches and nuts.
- Divide batter evenly between pans. Bake for 55-60 minutes or until a toothpick inserted in middle comes out clean.
- Cool in pans on wire rack for 10 minutes. Loosen edges and remove loaves from pans. Cool completely on rack. Enjoy!
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Are You Ready to Rum-ble? Cake
Ingredients
Cake
- 3 cups TYH sprouted flour (your choice)
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoons sea salt
- 1 1/2 cups unsalted organic butter, softened
- 1 1/2 cups organic sugar or Lakanto
- 2 teaspoons vanilla extract
- 3 large organic or pastured eggs
- 1 large organic or pastured egg yolk
- 3/4 cup (6 oz.) golden rum
- 3/4 cup heavy cream
Rum Sauce
- 1/2 cup unsalted butter
- 1 cup organic sugar or Lakanto
- 1/2 cup (4oz.) golden rum
- 1/2 teaspoon vanilla extract
Servings:
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Instructions
- 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.
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Sprouted Lentil Granola
Ingredients
- 2 cups filtered water
- 1 cup TYH sprouted organic lentils
- 2/3 cup honey
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons Olive or avocado oil
- 2 cups TYH sprouted organic rolled oats
- 3/4 cup TYH sprouted organic sunflower seeds
- 1/4 cup ground organic flaxseeds
- 1/2 cup chopped TYH sprouted organic almonds
- 1/2 cup unsweetened shredded organic coconut
- 4 tablespoons Organic peanut or almond butter
- 1/2 teaspoon sea salt
- 1 cup organic dried cranberries
Servings:
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Instructions
- 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.
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Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Ingredients
- 16 oz TYH sprouted organic garbanzo beans, cooked and drained
- 4 tablespoons organic lemon juice
- 1/4 cup Olive or avocado oil
- 2 teaspoons grated lemon zest
- 2 organic or pastured egg yolks
- 2/3 cup TYH sprouted organic flour (your choice)
- 1 cup organic sugar or Lakanto
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 organic or pastured egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons freshly squeezed organic lemon juice
- organic powdered sugar or Lakanto
Servings:
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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.
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Spicy Tomatillo Quinoa
Ingredients
- 6 medium organic tomatillos, husked, rinsed, and divided
- 1 cup organic chicken or vegetable broth
- 3/4 cup coarsely chopped organic cilantro, divided
- 1/2 cup coarsely chopped organic onion
- 1 medium organic jalapeño, halved and seeded (optional)
- 1 clove organic garlic
- 1 cup sprouted organic quinoa
- 1/2 teaspoon sugar (or sweetener of choice)
- 1/2 teaspoon sea salt
- 1 cup organic corn kernels, fresh or frozen (thawed)
Servings:
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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.
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Healthy Sprouted Banana Oatmeal Smoothie
Ingredients
- 1/4 cup sprouted organic rolled oats
- 1/2 cup organic whole milk plain yogurt
- 1 ripe organic banana
- 1/4 cup organic almond butter
- 2/3 cup sprouted organic almond milk
- 2 teaspoons honey (or sweetener of choice)
- 1/4 teaspoon ground cinnamon or nutmeg
Servings:
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Instructions
- Place all ingredients in your blender.
- Blend until smooth.
- Drink immediately. Oatmeal smoothies thicken as they sit.
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Homemade Sprouted Oat Milk
Ingredients
- 1 cup sprouted organic rolled oats
- 4 cups filtered water
- 1/4 teaspoons sea salt
- 2 tablespoons maple syrup (or sweetener of choice)
- 1 teaspoon vanilla
Servings:
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Instructions
- 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.
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Sprouted Almond Milk
Ingredients
- 1 cups sprouted organic raw almonds
- 2 cups filtered water (plus more for soaking)
- your sweetener of choice (honey, monk fruit, maple syrup, etc.)
Servings:
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Instructions
- 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).
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Sweet & Savory Sprouted Popcorn
Congratulations to our February 2019 Instagram Winner @the.fit.peach! What a perfectly Sproutastic Snack for a movie night!
Ingredients
- 1/2 cup sprouted popcorn
- 3 tablespoons vanilla bean ghee
- 2 tablespoons chocolate ghee
- 2 tablespoons pecan butter
- sea salt
Servings:
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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!
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Springtime Pilaf with Salmon and Asparagus
Ingredients
- 4 cups filtered water
- 4 6-oz. wild salmon fillets (about 1 inch thick)
- 2 tablespoons organic or raw butter
- 2 cups diagonally cut organic asparagus (1 inch pieces)
- 3 cups Hot cooked sprouted brown rice
- 1 cup sprouted or frozen organic green peas, thawed
- 1/2 cup organic vegetable broth
- 2 tablespoons fresh flat-leaf organic parsley, chopped
- 2 tablespoons fresh organic lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Freshly ground black pepper
Servings:
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Instructions
- 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.
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Sprouted Fruit and Sunflower Loaves
Ingredients
- 2 cups sprouted flour of choice
- 1 cup sprouted yellow cornmeal
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 2 cups vanilla whole-milk, organic yogurt
- 1/2 cup good olive oil or avocado oil
- 1/2 cup maple syrup
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup dried organic fruit, chopped (I like golden currants, apricots, and figs)
- 1/2 cup sprouted sunflower seeds, toasted
- 1 teaspoon grated organic orange rind
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Combine flour and next 3 ingredients in a large bowl.
- Combine yogurt, oil, syrup, honey, and vanilla in a smaller bowl.
- Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
- Spoon batter into a lightly greased loaf pan (or 4 mini loaf pans). Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool on wire rack 10 minutes before removing from pan. Cool completely before slicing.
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Sprouted Cheddar Cornbread with Sprouted Pumpkin Seeds
Ingredients
- 1/2 cup (2 ounces) cheddar cheese, shredded
- 1/4 cup whole organic buttermilk
- 1 10-oz. package frozen organic cream-style corn, thawed (can used canned corn)
- 2 cups sprouted yellow corn flour or meal
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 4.5 oz. can chopped green chilis, drained
- organic butter to grease pan
- 1/4 cup sprouted pumpkin seeds (pepitas)
Servings:
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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.
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Sprouted Rolled Oats and Goodness
Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!
Ingredients
- 1/2 cup sprouted rolled oats
- 1 cup filtered water
- 2 teaspoon ghee, divided
- 1/2 cup Flax Meal
- 1 persimmon, cubed
- 3 tablespoons plain yogurt
- 1 teaspoon natural peanut butter
- 1 teaspoon chia seeds
- cardamom (to season oats and persimmons)
- cinnamon (to season oats and persimmons)
Servings:
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Instructions
- 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.
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Sprouted Lavash
Ingredients
1 teaspoon
instant yeast
350 grams
warm filtered water (about 90 degrees)
50 grams
olive oil
680 grams
Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)
25 grams
sea salt
1/4 teaspoon
ground cayenne
Servings:
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Instructions
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Preheat oven to 325 degrees.
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In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
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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.
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Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
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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.
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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.
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Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Ingredients
- 1/2 cup sprouted buckwheat flour
- 2 very ripe organic bananas
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons filtered water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Avocado Oil
Servings:
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Instructions
- 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.
- Serve warm with maple syrup.
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Banjo’s Easy Sprouted Tortillas
Ingredients
- 2 cups sprouted ancient grain mix (See recipe notes below for alternative flours)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard, cold
- 3/4-1 cup hot water (115-130 degrees)
Servings:
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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.
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
Ingredients
- 1/4 cup good olive oil
- 6 organic garlic cloves, sliced
- 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
- 1 cup organic yellow onion, chopped
- 1/2 cup Organic celery, chopped
- 1/2 cup organic carrots, chopped
- 4 cups organic chicken broth or bone broth
- 1 15 oz. can organic diced tomatoes
- 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
- 1/2 teaspoon each of sea salt and black pepper
- 4 cups organic kale, chopped
Servings:
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Instructions
- 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.
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Herbed Cracker Bread
Ingredients
- 2 cups sprouted organic gluten-free flour (your choice)
- 1/3 cup grated parmesan cheese
- 2 teaspoons dried herbes de Provence
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon organic sugar
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon sea salt
- 1/2 cup organic sour cream
- 2 tablespoons organic butter, melted
- 1 large organic or pastured egg
- 3 tablespoons sprouted organic yellow cornmeal
Servings:
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Instructions
- Preheat oven to 350 degrees.
- 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.
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Fresh Rosemary Muffins
Ingredients
- 3/4 cup whole organic milk
- 1/2 cup organic golden raisins
- 1/4 cup organic raisins
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup organic butter
- 1 1/2 cups sprouted organic sorghum flour
- 1/2 cup organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1 large organic egg, lightly beaten
- 4 ounces goat cheese
Servings: muffins
Units:
Instructions
- Preheat oven to 350 degrees.
- 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.
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Roasted Pumpkin and Sweet Potato Pilau
Ingredients
- 2 cups peeled organic pumpkin, cubed (about 12 ounces)
- 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
- 2 tablespoons olive oil
- 1 cup organic sweet onion, diced
- 1/3 cup organic celery, diced
- 2 teaspoons organic garlic, minced
- 4 cups organic chicken stock or bone broth
- 1 cup sprouted organic brown rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 bay leaf
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- 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.
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper
Ingredients
- 2 tablespoons olive oil
- 1 cup peeled organic butternut squash, coarsely chopped
- 2/3 cup organic red bell pepper, chopped
- 1/2 cup sweet organic onion, finely diced
- 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
- 1 organic garlic clove, minced
- 1 1/3 cups organic chicken stock or bone broth
- 1 cup sprouted organic quinoa, uncooked
- 1/2 teaspoon sea salt
- 2 tablespoons organic green onion, thinly sliced
Servings:
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
- Stir in broth, quinoa, and salt. Bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
- Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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Maple-Date Bars
Ingredients
- 1 3/4 cups finely chopped pitted dates (about 12 ounces)
- 3/4 cup filtered water
- 1/3 cup maple syrup
- 1 teaspoon grated lemon zest
- 2/3 cup organic sugar
- 1/2 cup organic butter, softened
- 1 cup sprouted flour (your choice)
- 1 cup sprouted rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- 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.
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Super Simple Rice Pudding
Ingredients
- 3 cups cooked sprouted brown rice
- 1 1/2 cups organic sugar
- 2 teaspoons vanilla
- 1/2 cup sprouted brown rice flour
- 3 large organic or pastured eggs, lightly beaten
- 1/2 cup organic butter, melted
- 2 1/4 cups whole organic milk, divided
Servings:
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Instructions
- Preheat oven to 350 degrees F.
- Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
- Add eggs and blend well
- Add butter and 2 cups of milk. Mix well.
- Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
- Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Pumpkin Banana Chocolate Chip Sprouted Bread
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!
Ingredients
- 2 cups sprouted oat flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon aluminum-free baking soda
- 1/2 teaspoon sea salt
- 2 medium ripe bananas, mashed
- 3/4 cup organic pumpkin puree
- 1/4 cup organic coconut milk (or almond milk)
- 1/4 cup organic coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup dairy free mini chocolate chips
Servings:
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Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8×4 inch loaf pan
- In a large bowl mix the the oat flour, baking powder, baking soda, and salt, until well combined then set aside
- In another large bowl, whisk the bananas, pumpkin, almond/coconut milk, sugar, vanilla extract, and pumpkin pie spice
- Pour the wet ingredients into the dry and whisk until batter is formed
- Fold in chocolate chips
- Pour batter into loaf pan and bake for 45-50 minutes.
- Let cool 10 minutes in pan, then remove from pan and let cool on wire rack for 20 minutes. Slice and enjoy!
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Easy Egg Custard Pie
Ingredients
- 1 sprouted pie crust
- 3 large organic or pastured eggs
- 2 cups organic whole milk
- 1 teaspoons vanilla
- 1/2 cup organic sugar
- Pinch of sea salt
Servings:
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Instructions
- Preheat oven to 350 degrees.
- 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.
Recipe Notes
Try our delicious Sprouted Flour Pie Crust recipe here.
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Ingredients
- 1/4 cup chopped fresh parsley (2 tablespoons dried)
- 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
- 2 organic garlic cloves, minced
- 2 tablespoons good olive oil
- 2 tablespoons organic butter
- 3 cups sliced cremini mushrooms (6 ounces)
- 3 cups sliced button mushrooms (6 ounces)
- 2 cups sliced shiitake mushroom caps (4 ounces)
- 1 cup organic leek, thinly sliced
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoons black pepper, divided
- 12 ounces organic roasted red bell peppers, drained and chopped
- 1 1/2 cups organic whole milk
- 5 large organic or pastured eggs
- 1 1/2 cups crumbled goat cheese, divided
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
- butter for greasing casserole
Servings:
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Instructions
- 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.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
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Butternut Squash and Parmesan Bread Pudding
Ingredients
- 3 cups 1/2 inch cubed peeled organic butternut squash
- Butter to grease casserole
- 1/2 teaspoon sea salt, divided
- 2 tablespoons good olive oil
- 1 cup chopped organic onion
- 1 clove minced organic garlic
- 2 cups organic whole milk
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 5 large organic or pastured egg
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
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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.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.
Ingredients
Sprouted Lemon Blueberry Muffins
- 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
- 1 teaspoon aluminum-free baking soda
- 1 teaspoon aluminum-free baking powder
- 1/3 cup organic sugar
- 1/4 cup melted, then cooled coconut oil
- 1 1/4 cup organic applesauce
- 3 organic or pasteurized eggs
- 1 1/4 cup milk or nut milk
- 1 teaspoon vanilla extract
- 1 1/4 cup organic blueberries
- 1 tablespoon organic lemon zest
Sprouted Crumb Topping
- 1 1/4 cups sprouted rolled oats
- 1/2 cup organic sugar
- 1 teaspoon organic Ceylon cinnamon
- pinch of pink Himalayan sea salt
- 3 tablespoons roughly chopped butter
Servings:
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Instructions
- Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
- Fold in blueberries.
- Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
- To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
- Bake at 325 degrees for 20-22 minutes, and enjoy!
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Sprouted Veggie Bowl
Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.
Ingredients
- 1/2 cup sprouted quinoa
- 1/2 cup sprouted lentils
- 1/2 cup eggplant
- 1/2 cup organic broccoli florets
- 1/2 cup swiss chard
- 1 large organic onion, chopped
- 1/2 organic avocado, cubed
- 1/2 cup super sweet sun gold tomatoes
- 1 tablespoon miso
- 1 tablespoon aminos
- 1 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 1/2 teaspoon fish sauce
- 1 1/5 tablespoon sunflower butter
Servings:
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Instructions
- Cook sprouted quinoa and sprouted lentils according to package directions.
- Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
- Fry the egg according to preference, dice avocado, and cut tomatoes in half.
- Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
- Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
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Buckwheat Salad with Fresh Herbs & Vegetables
Ingredients
- 1 cup sprouted organic buckwheat groats
- 2 cups filtered water
- 1/2 teaspoon sea salt
- 1 medium organic tomatillo, diced
- 12 large green olives, pitted and roughly chopped
- 1 small organic yellow bell pepper, diced
- 1 cup organic broccoli florets, chopped
- 1/4 cup organic red onion, finely chopped
- 1/4 cup chopped toasted pecans (or walnuts)
- 1/2 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- juice of one lime
- 2 tablespoons White Wine Vinegar
- 2-3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Servings:
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Instructions
- 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.
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Bodacious Buckwheat Biscuits
Ingredients
- 1 cup sprouted organic buckwheat flour
- 2 cups sprouted organic gluten-free baking mix
- 1 tablespoon aluminum-free baking powder
- 1 teaspoons sea salt
- 12 tablespoon very cold organic butter, cut into small pieces
- 2 tablespoons raw honey
- 1 1/4 cups cold organic whole buttermilk
Servings:
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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.
- Serve with lots of butter and your favorite jam.
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Tasty Fresh Pear and Fig Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups organic wheat bran
- 1 cup sprouted organic red wheat flour
- 1/2 cup sprouted organic buckwheat groats
- 1/4 cup organic black chia seeds
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 1 large organic ripe banana, mashed
- 1 cup organic unsweetened apple sauce
- 1/2 cup organic whole buttermilk
- 4 egg whites, pastured or organic
- 1/4 cup molasses
- 1 large organic pear, diced
- 5-6 fresh organic figs, chopped
Servings:
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Instructions
- 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.
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Buckwheat Chocolate Chip Cookies
Ingredients
- 1/2 cup organic butter, softened
- 1/4 cup organic sugar
- 1/4 cup organic brown sugar
- 1 tablespoons vanilla
- 1 large egg, pastured or organic
- 1 cup sprouted organic buckwheat flour
- 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
- 1/2 teaspoons sea salt
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon arrowroot
- 1 cup organic semi-sweet chocolate chips
Servings:
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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.
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Peanut Butter Banana Baked Sprouted Oats
Congratulations to our August Instagram winner @emmys.yummys!
Ingredients
- 1/2 cup sprouted rolled oats
- 1/2 cup water
- 3 tablespoons free-range egg whites or 1 large free-range egg
- 1/2 mashed banana
- 1/2 teaspoon Organic Cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon organic peanut butter
- your preferred toppings
Servings:
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Instructions
- Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
- Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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Sprouted Chaga Cacao Energy Bars
Congratulations to our June Instagram Winner @themindbodyblueprint with her SPROUTASTIC Sprouted Chaga Cocoa Energy Bars!
Ingredients
- 1 1/3 cup sprouted rolled oats
- 1 cup pitted medjool dates if not soft, soak in water for 5 mins
- 3 tablespons nut milk of your choice may need more
- 1/3 cup raw cacao
- chaga powder (optional)
Servings:
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Instructions
- Add sprouted rolled oats, medjool dates to a blender or food processor and blend.
- Add nut milk and raw cacao and blend again until it forms a sticky dough, adding extra splashes of nut milk as needed.
- Test taste and add more cacao if needed. Once blended, you can add chaga powder if desired or any other ingredient you wish according to directions.
- Line a brownie pan with parchment paper and spread evenly. Refrigerate until hard, cut into bars and keep stored in fridge.
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Star Spangled Sprouted Apple Pie Bites
Ingredients
Pie Crust
- 2 1/2 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Apple Filling
- 4 cups apples, peeled, cored and diced
- 2 tablespoon unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 organic 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.
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SUPER EASY & FAST Sprouted Cornmeal Biscuits
Ingredients
- 1 1/3 cups sprouted flour (I like sorghum)
- 1/3 cup sprouted corn meal
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoons sea salt
- pinch of cayenne pepper
- 6 tablespoons cold organic butter, diced
- 2/3 cup organic half & half
- 1 tablespoon honey
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
- Stir in half-&-half and honey. Let sit 5 minutes.
- Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
- Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
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Lemon-Buttermilk Scones
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup sprouted yellow corn flour
- 2 tablespoons organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup whole organic buttermilk
- 1 1/2 teaspoons grated lemon rind
- 1 tablespoon Fresh Lemon Juice
- 1 organic egg white, lightly beaten
- 1 teaspoon sugar
Servings:
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Instructions
- Preheat oven to 350 degrees.
- 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.
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Mimi’s Mexican Cornbread
Ingredients
- 1 1/2 cups Sprouted Yellow Corn Meal
- 1 cup organic cream-style corn
- 1/2 cups cheddar cheese, grated
- 1/4 cup Monterrey Jack cheese, shredded
- 1 medium organic onion, chopped
- 2 large eggs, preferably pastured
- 1/2 cup olive oil
- 1/4 cup organic whole milk
- 1 4 oz. can organic chopped green chilis
- sea salt to taste
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
- Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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Delicious Shrimp & Sprouted Grits
Ingredients
Ingredients for Shrimp
- 2 pounds large wild-caught shrimp, peeled and deveined
- 2 4 oz cans organic mushrooms, undrained
- 1/2 teaspoons sea salt
- 1/2 teaspoon organic lemon pepper
- 1/2 cup organic butter, melted
- 1 tablespoon fresh organic lemon juice
- 3/4 cup organic bottled chili sauce
- 1/3 tablespoon dried oregano
Ingredients for Grits
- 2 cups sprouted yellow corn grits
- 1 quart filtered water
- 1 quart organic heavy cream
- salt and pepper to taste
Servings:
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Instructions
- Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
- Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
- Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
- Mix all other shrimp ingredients well and pour over shrimp.
- Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
Ingredients
- 1 cup Organic Sprouted Quinoa
- 1/8 teaspoon salt
- 1 3/4 cups filtered water
- 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
- 1 organic tomato, chopped
- 1 organic clove garlic, minced
- 3 tablespoons organic lime juice
- 2 tablespoons organic olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon Chopped Fresh Organic Parsley
Servings:
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Instructions
- 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.
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
Ingredients
- 1/2 cup organic sprouted rolled oats
- 1 cup almond milk (more as needed)
- 1/2 cup frozen berries of your choice
- 3 tablespoons honey
- 1/3 cup vanilla yogurt or greek yogurt
- 1/4 cup ice
Servings:
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Instructions
- 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
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans
Ingredients
- 2 cups sprouted quinoa
- 1 tablespoon organic olive oil
- 1/3 cup fresh red bell peppers
- 1/3 cup fresh yellow pepper
- 1/3 cup fresh orange pepper
- 1/2 cup chopped carrots
- 1/4 cup green onions, chopped
- 1/4 cup red onions, chopped
- 1 cup sprouted black beans
- salt and peper to taste
- organic garlic powder to taste
Servings:
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Instructions
- In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
- In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
- Cook black beans as instructed.
- Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Sprouted Quinoa Salad with Sweet Potato and Avacado
Ingredients
- 3/4 cup sprouted organic quinoa
- 1 jar Dijon mustard
- 1 organic orange
- 1/2 cup feta cheese, crumbled
- 1 organic avocado, sliced
- 2 1/2 cups organic sweet potatoes, peeled and cubed
- 2 organic lemon
- 1/2 cup organic arugula
- 1 tablespoon organic olive oil
- 1/4 cup organic 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!
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Mediterranean Sprouted Brown Rice Salad
Ingredients
- 1 1/2 cups Sprouted Brown Rice
- 3 cups filtered water
- 1 organic red bell pepper, thinly sliced
- 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
- 1/2 cup organic raisins
- 1/4 of a medium organic sweet onion, chopped
- 1/4 cup Kalamata olives, chopped
- 1/2 cup organic olive oil
- 1/4 cup organic balsamic vinegar
- 1 1/4 teaspoon Dijon mustard
- sea salt and ground black pepper to taste
- 1/4-1/2 cup feta 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.
- Top salad with feta cheese just before serving.
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A Very Beany Sprouted Salad
Ingredients
- 1/2 cup organic sprouted barley
- 1/2 cup organic sprouted brown rice
- 1 cup cooked sprouted black beans (or canned), drained and rinsed
- 1 cup canned organic kidney beans, drained and rinsed
- 1 cup cooked organic corn kernels, divided
- 1/2 cup organic green onions, chopped
- 1 organic red bell pepper, chopped
- 1/4 cup fresh organic cilantro, chopped
- 8 leaves organic lettuce, preferably Romaine
- 1/4 cup red wine vinegar
- 1 clove organic garlic, minced
- 1 teaspoons chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup organic 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.
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Sprouted Barley Salad with Asparagus and Parmesan
Ingredients
- 2 cups organic sprouted barley
- 3/4 pound fresh organic asparagus, trimmed
- 1 cup red and yellow organic cherry tomatoes, halves
- 3/4 cup walnuts, chopped
- 3/4 cup dried organic cranberries
- 1/2 cup Fresh organic parsley, chopped
- 1/3 cup fresh organic chives, chopped
- 1/4 cup organic balsamic vinaigrette, or to taste
- 1 cup freshly 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.
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Sprouted Nice Cream Bars
Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!
Ingredients
Crust:
- 1/2 - 3/4 cup sprouted rolled oats
- 12-14 pitted dates
Filling:
- 4 frozen bananas
- 3-4 pitted dates
- 1 teaspoons vanilla extract
- sprinkle of cinnamon
- 1 cup diced strawberries or fruit of choice
Servings:
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Instructions
- For the crust, pulse the oats to grind them a bit then add dates.
- For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
- Press a layer of crust in a pan lined with parchment paper. Top with filling.
- Freeze for 4-5 hours. Enjoy!
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Gluten-Free Fresh Sprouted Pasta
Ingredients
- 1 1/2 cups sprouted brown rice flour
- 1/2 cup organic potato starch
- 2 teaspoons xanthum gum
- 1 teaspoons sea salt
- 4 eggs, preferably pastured or organic
Servings:
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Instructions
- 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.
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Gluten-Free Sprouted Cheese Snacks
Ingredients
- 100 grams sharp cheddar cheese, finely grated
- 50 grams sprouted brown rice flour
- 1/4 teaspoon aluminum-free baking powder
- 1 tablespoon 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!
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Sproutastic Baked Oatmeal
Ingredients
- 2 cups sprouted rolled oats
- 1/2 cups packed brown sugar or coconut sap sugar
- 1/3 cup organic raisins or dried cranberries
- 2 tablespoons Chopped Toasted Walnuts
- 1 teaspoons aluminum-free baking powder
- 1 1/2 cups whole organic or raw milk
- 1/2 cup unsweetened organic apple sauce
- 2 tablespoons organic butter, melted (plus more to grease baking dish)
- 1 large egg, preferably pastured or organic, lightly beaten
- dash of cinnamon or nutmeg (optional)
Servings:
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Instructions
- Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
- Place first 5 ingredients in a large bowl. Stir to combine.
- In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
- Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Sprouted Chocolate Oat Clusters
Ingredients
- 2 tablespoons Organic peanut or almond butter
- 2 tablespoons whole organic or raw milk
- 1/4 cup Organic Semisweet chocolate chips
- 3/4 cup sprouted rolled oats
Servings: Clusters
Units:
Instructions
- 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.
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Peggy’s Sweet Cream Pound Cake
Ingredients
- 0.5 pound organic butter softened
- 3 cups organic sugar
- 1 teaspoon vanilla extract
- 3 cups sprouted flour
- 1 cup heavy organic cream
- 2 teaspoons aluminum-free baking powder
- 1 Pinch sea salt
- 6 large eggs preferably organic or pastured
Servings:
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Instructions
- 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.
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Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked Sprouted Yellow Corn Grits
- 3 cups filtered water or chicken stock
- 3 cups whole organic milk
- 1.5 cups fresh organic corn kernels or frozen
- 6 large organic or pastured eggs lightly beaten
- 2 cups (8 oz.) sharp Cheddar cheese grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 0.5 teaspoon ground black pepper
Servings:
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Instructions
- 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
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Sprouted Adventure Bread
Ingredients
Dry
- 2.5 Cups TYH sprouted rolled oats
- 1 Cups TYH Sprouted Sunflower Seeds
- 0.5 Cups TYH Sprouted Pumpkin Seeds
- 0.75 Cups TYH Sprouted Almonds toasted and chopped
- 0.75 Cups Flax Seeds
- 0.33 Cups Psyllium Seed Husks
- 3 TBS chia seeds
- 2 TSP Himalayan Pink Salt
Wet
- 2.5 2.5 water
- 0.25 Cup Avocado Oil
- 2 TBS maple syrup
Servings:
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Instructions
- 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.
- ENJOY!
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Super Easy Beignets
Ingredients
- 2.25 teaspoons active dry yeast
- 1.12 cups warm water about 110°F)
- 0.5 cup organic sugar
- 1 teaspoon sea salt
- 2 eggs preferably organic or pastured
- 1 cup Organic evaporated milk
- 6 cups sprouted white wheat flour plus more for rolling dough
- 0.25 cup naturally rendered lard melted
- 1 quart coconut 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.
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Black Truffle Sprouted Grits
Recipe from contest winner Eric Bern (@bernfarms).
Ingredients
- 1 oz black truffle
- 12 shrimp with favorite blackening seasoning
- 1 cup sprouted organic gluten free yellow corn grits
- jalapeño pepper jack cheese sausage
- 1/2 lb crispy bacon
- 1/2 diced jalapeño paper
- 1 tsp salt
- 1 tsp black pepper
- 3 1/2 cups vegetable stock
- 1 cup heavy whipping cream
Servings:
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Instructions
- 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
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Sprouted Baked Pretzel
This recipe uses the Sprouted Flour Pizza Crust recipe. Find the recipe here.
Ingredients
- 1 TYH recipe pizza crust dough, made with sprouted red wheat flour - Get the recipe.
- 3 tbsp baking soda
- 1/4 cup organic butter, melted
- 2 tbsp sesame seeds
- coarse sea salt or Himalayan salt (optional)
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Prepare pizza dough using the recipe found here.
- 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.
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Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups organic Sprouted Einkorn Flour
- 3 teaspoons baking powder
- 2 teaspoons sea salt
- 4 tablespoons butter or lard, chilled
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute whole buttermilk, cultured milk, or kefir)
Servings:
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Instructions
- Preheat oven to 375 degrees.
- 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!
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Quick and Easy Sprouted Crackers
Ingredients
- 5 cups organic sprouted red wheat flour (organic Sprouted Sorghum Flour makes great gluten-free version)
- 2 1/4 cups organic whole buttermilk, thin yogurt, or kefir
- 1/2 cup organic unsalted butter, melted (plus extra for greasing sheet pans)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea 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.)
- Add melted butter, baking powder, salt, and variation ingredients (below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place 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.
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Simple Rustic Sourdough Flatbread
Ingredients
- 3 1/2 to 4 cups organic sprouted red wheat flour
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 tablespoons olive oil
- Additional olive oil
Servings:
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Instructions
- 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!
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Strawberry Covered Sprouted Popcorn
Ingredients
- 1/2 cup organic freeze-dried strawberries
- 1/3 cup organic sugar
- 3/4 teaspoon sea salt
- 1/2 cup organic sprouted popcorn
- 3 tablespoon coconut oil
- 3 tablespoon organic butter, melted
Servings:
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Instructions
- 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.
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Roasted Veggies and Pecans over Sprouted Brown Rice
This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.
Ingredients
- 1 whole butternut squash
- 1 cup Chopped Pecans
- 3 cups green beans
- cooked sprouted brown rice
Servings:
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Instructions
- Cook TYH Sprouted Brown Rice according to package directions.
- Rinse and cut green beans and butternut squash.
- Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
- Serve over sprouted brown rice. Enjoy!
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Chocolate Covered Sprouted Popcorn
Ingredients
Sprouted Popcorn
- 1/3 cup organic sprouted popcorn
- 1 tablespoon extra virgin olive oil or coconut oil
Chocolate Sauce
- 5 oz melting dark or milk chocolate, preferably organic
Servings:
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Instructions
- In a large pot, add oil and 3 popcorn kernels. Cover and cook until all 3 kernels pop.
- Remove 3 popped kernels from pot, and add the rest of the popcorn kernels.
- Cover and shake pot occasionally until popping slows down.
- While popcorn is popping, using a double boiler, melt the chocolate stirring constantly.
- Add popcorn to a large bowl. Pour chocolate over popcorn and stir to ensure each popcorn kernel is coated. Let chocolate cool, and enjoy!
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Sproutastic Tail Waggers
Ingredients
- 1 cup organic sprouted white wheat or oat (gluten-free) flour
- 2 cups organic sprouted rolled oats
- 1/2 cup organic unsalted peanuts, chopped
- 1 large organic ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 1/4 cup organic unsweetened applesauce
Servings:
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Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- Stir together first 3 ingredients in a large bowl.
- Stir together next 3 ingredients in a medium bowl. Add to dry ingredients and mix well until a dough forms and holds together well.
- Roll dough into quarter sized balls and flatten on the baking sheet with a spoon or your fingers.
- Bake 15 minutes or until lightly golden. Cool on a rack before serving.
- Store in an air-tight container for up to a week or wrap well and freeze for a couple of months.
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Overnight Sprouted Rolled Oats
Ingredients
- 1 1/2 cups sprouted rolled oats
- 1/2 cup yogurt
- 1 tbsp honey
- 1 orange and lemon zest
- 1/2 cup mix of blueberries, raspberries and strawberries (feel free to substitute your favorite fruit- apples, peaches, etc)
- 1 tbsp almonds
- 1 tbsp pecans
- dash of cinnamon for garnish
Servings:
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Instructions
- Soak rolled sprouted oats overnight in milk.
- Add yogurt, honey, zest, fruit, and nuts. Garnish with cinnamon.
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Easy & Nutritious Sprouted Almond-Honey Power Bar
Ingredients
- 1 cup organic sprouted gluten-free rolled oats
- 1/4 cup organic sprouted almonds, sliced or chopped
- 1/4 cup organic sprouted sunflower seeds
- 1 tablespoon organic flaxseed
- 1 tablespoon organic sprouted sesame seeds
- 1 cup organic unsweetened whole-grain puffed cereal* *Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
- 1/3 cup organic currants
- 1/3 cup organic dried apricots, chopped
- 1/3 cup organic golden raisins, chopped
- 1/4 cup organic creamy almond butter
- 1/4 cup organic brown or coconut sugar
- 1/4 cup organic honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Celtic 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.
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Coconut-Carrot Morning Glory Muffins
Ingredients
- 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
- 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon Celtic spoon
- 1/4 teaspoon ground allspice
- 2 large organic or pastured eggs
- 1 cup organic unsweetened applesauce
- 1/3 cup organic honey
- 2 teaspoons vanilla extract
- 1/4 cup organic coconut oil, melted
- 2 cups organic carrots, shredded
- 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
- 1/2 cup organic 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.
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Refreshing Quinoa Salad
Ingredients
- 1 cup uncooked organic sprouted quinoa
- 2 cups filtered water
- 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
- 1 medium organic cucumber, seeded and chopped
- 1 medium organic red or orange bell pepper, chopped
- 3/4 cup organic red onion, chopped
- 1/4 cup organic olive oil
- 1/4 cup organic lemon juice 2 large lemons
- 1 tablespoon red wine vinegar
- 2 cloves organic garlic, finely minced
- 1/2 teaspoon Celtic 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.
- Stores well in refrigerator up to 4 days.
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Sprouted Honey Cornbread
Ingredients
- 1 cup TYH Sprouted Cornmeal
- 1/2 cup tyh sprouted brown rice flour
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1/4 cup raw honey
- 1 egg
- 2 tablespoons coconut oil or ghee melted
- pinch of salt
Servings: Muffins
Units:
Instructions
- Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
- Add all remaining ingredients and stir until smooth.
- If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
- Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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Sprouted Pumpkin Oat Bread
Sprouted Pumpkin Oat Bread
by @thebalancedblend, the latest winner in our recipe contest!
Ingredients
- 1/2 cups TYH sprouted rolled oats (plus more for sprinkling on top)
- 1 tablespoon organic chai seeds
- 1 scoop vanilla protein powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 pastured eggs
- 1 handful pistachios, crushed
- TYH simply sprouted granola
- pumpkin pie spice
Servings:
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Instructions
- Preheat oven to 375 and grease bread pan,
- In a medium bowl, whisk together SRO, chia seeds, protein powder, baking soda, nutmeg, and ginger- set aside.
- In a separate bowl, add pumpkin puree, applesauce, Greek yogurt, and eggs together until well combined and smooth.
- Add wet ingredients to dry ingredients in a blender or mixer and mix until well combined.
- Pour into bread pan and let batter sit for a few minutes to thicken up.
- Before baking, sprinkle the top with SSG, SRO, crushed pistachios, and a sprinkle of pumpkin spice!
- Bake 30-40 minutes or until toothpick into center comes out clean.
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Naturally Sweetened Chewy Molasses Cookies
Ingredients
- 2 cups sprouted flour of choice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 9 tablespoons Unsalted Organic Butter softened
- 3/4 cup honey
- 1/4 cup organic black strap molasses
- 2 eggs
- organic turbinado sugar for dusting
Servings:
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Instructions
- 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.
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Hearty Sprouted Bean and Barley Soup
Ingredients
- 2 pound dried sprouted navy beans
- 2 quartz filtered water or beef broth
- 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
- 1 ham hock
- 2-3 cups coarsely chopped ham
- 1 pound ground beef cooked and drained
- 8 cloves garlic chopped
- 6-8 carrots, peeled and sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
- 1 - 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/4 cup worcestershire sauce
- 1 teaspoon hot sauce
Servings:
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Instructions
- Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
- Drain beans, then add 2 quarts water or broth and bring to a boil.
- Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
- Garnish with leaf spinach or kale for an extra nutritional boost.
- Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Baked Apple Cinnamon Oatmeal
Ingredients
- 1 pound apples
- 2 cups sprouted rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 2/3 cup Walnuts
- 2 cups milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/3 cup maple syrup
Servings:
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Instructions
- Butter a 2-quart casserole. Preheat oven to 350°.
- 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.
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Sprouted Lentil & Chickpea Curry
Ingredients
- 5 Medium Gold Potatoes
- 1 Large Red Bell Pepper
- 1/2 Medium Yellow Onion
- 2 Cups Kale (packed)
- 1 Cup Sprouted Chickpeas (cooked)
- 1/2 Cup sprouted lentils (dry)
- 2 Tablespoons curry powder
- 1 Tablespoon Fresh Tumeric
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fresh Tumeric (dry)
- 1 Teaspoon Fresh Ginger (dry)
- 4 Cloves garlic
- 1 Teaspoon black pepper
- 1/2 Teaspoon cayenne pepper
- 2 Cups coconut milk
- 3 Cups Vegtable Broth
Servings:
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Instructions
- Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
- Add all ingredients to the pressure cooker
- Cook on high pressure for 15-18 minutes.
- Allow pressure to release naturally before removing lid.
- Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes
Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!
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Happy Harvest Oat Power Bowl
Ingredients
- 4 Cups milk
- 1 Cup sprouted rolled oats
- 1/2 Teaspoon salt
- 2 Small Bananas
- 2 Medium apples Thinly Sliced or Blueberries
- 4 Teaspoons Sprouted Pumpkin Seeds
- 1 Teaspoon chia seeds
- 4 Teaspoons coconut sugar or Honey
- 1 Teaspoon cinnamon
Servings:
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Instructions
- 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)
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Sprouted Pumpkin Seed Apple Muffins
Ingredients
- 1 1/4 Cup organic sprouted flour
- 3/4 Cup organic sugar
- 1/2 Cup Sprouted Pumpkin Seeds Chopped
- 1/4 Cup Flax Meal
- 1/4 Cup sprouted rolled oats
- 1 1 /2 Tablespoons baking powder
- 1/2 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon Fresh Ginger Minced Finely
- 1/2 Teaspoon nutmeg
- 2 Whole eggs
- 2 Cups Organic Apples ChoppedLeave Skin On
- 1/2 Cup coconut oil Melted
- 2 Tablespoons water
Servings:
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Instructions
- Preheat oven to 400 degrees
- 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.
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Ingredients
Pumpkin
- 1 Medium Pumpkin To roast
- 1/2 Teaspoon salt
- 1 1/2 Tablespoon olive oil
Vinaigrette
- 1/4 Cup maple syrup
- 3 Tablespoons apple cider vinegar
- 1/3 Cup extra virgin olive oil
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
Salad
- 6 Ounces Baby Arugula
- 4 Slices (1/4 Pound) bacon Cooked and Crumbled
- 1/2 Cup Pepitas Shelled pumpkin seeds
- 2 Ounces Pecorino Romano Cheese Shaved 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.
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Gluten-Free Sprouted Fruit Cup
Ingredients
Topping
- 3/4 Cup Gluten Free Sprouted Roll Oats
- 1/2 Cup Sprouted GF Baking Mix
- 1 Tablepoon cinnamon
- 1/4 Cup tapioca starch
- 1/4 Cup coconut sugar
- 1/2 Cup Chopped Pecans Optional
Filling
- 5 Peeled Peaches
- 10 Small Plums Cored and Diced
- 1 Whole lemon juice
- 1/2 Tablespoons cinnamon
- 2 Tablespoons coconut sugar
- 2 Tablespoons tapioca starch
Servings:
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Instructions
- Pre-heat oven to 350 degrees.
- 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!
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Brown Sugar Shortbread with Garam Masala
Ingredients
- 3/4 Cup organic butter Softened
- 1/4 Cup organic brown sugar
- 1 3/4 Cups Sprouted Ancient Grain Baking Mix
- 1/2 Teaspoon Garam Masala
Servings:
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Instructions
- Preheat oven to 350 degrees.
- 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.
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Banana Bread with Chocolate Chips and Chocolate Glaze
Ingredients
Ingredients:
- 1 Stick Unsalted Organic Butter Melted and cooled (save some to grease pan)
- 1 1/4 Cups sprouted oat flour Can substitute sprouted flour of choice
- 3/4 Cup organic sugar
- 1 Teaspoons aluminum-free baking powder
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1 Cup Organic Semisweet chocolate chips or chopped dark chocolate
- 2 Large eggs Preferably pastured or organic
- 1/2 Cups Organic Plain Yogurt or Sour Cream
- 1 Teaspoon vanilla extract
- 1 Teaspoon Grated Orange Zest optional
- 1 Cup Mashed Ripe Organic Banana
For The Glaze:
- 1 Cup Organic Confectioners' sugar
- 2 Tablespoons Unsweetend cocoa powder
- 2 Tablespoons whole organic milk
- 1/4 Teaspoons vanilla extract
- 1 Pinch sea 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.
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Slow Cooker Sprouted Green Pea Soup
Ingredients
- 1/2 Cup chopped fresh parsley + 8-10 Parsley Stems
- 4 Sprigs Fresh Thyme
- 1 Pound Sprouted Green Peas Soaked overnight to rehydrate (drain well)
- 1 Large Leek White and light green party only, halved lengthwise and thinly sliced crosswise
- 2 Stalks Celery Chopped
- 2 Carrots Chopped
- Sea Salt and Ground Pepper
- 1 Smoked Turkey Leg 1-1 1/2 Pounds
- 1/4 Cup Whole Milk Plain Yogurt
- 1/2 Cup Frozen green peas thawed
- Crusty Sprouted Bread For 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.
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Tomato Grits with Fried Eggs
Ingredients
- 4 Large Organic Plum Tomatoes
- 3/4 Cup Organic Sprouted Yellow Corn Grits
- Sea salt and pepper to taste
- 4 Slices bacon
- 4 Large eggs Preferably Pastured
- 1 Cup grated cheddar cheese
Servings:
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Instructions
- 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.
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BLT Quinoa Bowls
Ingredients
- 1 1/4 Cups Organic Sprouted Quinoa
- 2 Medium Organic Tomatoses Roughly Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Tablespoon White Wine Vinegar
- Dash Sea Salt and Ground Pepper to Taste
- 4 Slices bacon Cut into 1/2-inch pieces
- 1 Medium Bunch Organic Broccoli Florets and Tender stems chopped (about 2 ½ cups)
- 1 Small Ear of Organic Corn Kernels Cut Off (of 1/2 cup frozen organic corn kernels)
- 2 Cloves Organic Garlic Minced
- 1 5 ounce package Organic Baby Spinach
- 2 Organic Scallions Thinly Sliced
- 4 Large eggs preferably pastured
Servings:
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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.
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Chocolate-Zucchini Cake
Ingredients
- organic butter (For Pan)
- 1 1/2 Cups cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 1/2 Cup plus 1/3 Cup Organic Semisweet chocolate chips
- 1/4 Cup Organic Un-sweetend Cocoa Powder (Not Dutch process)
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1 1/4 Cups organic sugar
- 1/2 Cup plus 1 Teaspoon extra virgin olive oil
- 2 Large eggs Preferably Pastured
- 1/2 Teaspoon vanilla extract
- 1 Medium Organic Zucchini Gated and Squeezed dry
- 1 Teaspoon honey
Servings:
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Instructions
- 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.
Recipe Notes
Recipe provided by Food Network.
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Organic Zucchini Muffins
Ingredients
- 3 Cups Grated Fresh Zucchini
- 2/3 Cup Organic Melted Butter
- 1 1/3 Cup sugar
- 2 eggs preferably pastured
- 2 Teaspoons vanilla
- 2 Teaspoons baking soda
- Pinch sea salt
- 3 Cups organic sprouted flour (we suggest sprouted white wheat or sorghum flour)
- 2 Teaspoons Organic Cinnamon
- 1/2 Teaspoon Ground Nutmeg or Allspice
- 1 Cup Walnuts
- 1 Cup raisins or dried cranberries (Optional)
Servings:
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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.
Recipe Notes
Recipe provided by simplyrecipe.com
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Ingredients
- 1 Cup Sprouted Brown Rice
- 2 Cups Shredded Chicken thighs or breast preferably organic or pastured
- 1/2 Cup shredded organic carrots
- 1/3 Cup Sliced Organic Green Onions
- 1/4 Cup Dry-roasted organic peanuts divided
- 1 Tablespoon Chopped fresh organic cilantro divided
- 1/2 Teaspoon sea salt
- 2 Tablespoons Fresh organic lime juice
- 2 Tablespoons organic olive oil
- 2 Teaspoons Toasted sesame oil
- 2 garlic cloves minced
Servings:
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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.
Adapted from the original recipe found on www.allrecipes.com
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Summer Sprouted Barley Salad
Ingredients
- 1 1/2 Cups Uncooked Pearl Barley
- 1 Cup Fresh Corn Kernels About 2 ears
- 1 Cup Diced Seeded Plum Tomato About 2 small tomatos
- 1/2 Cup Chopped Green Onions
- 1/4 Cup Chopped Fresh Flat-Leaf Parsley
- 20 Kalamata Olives Pitted and Coarsely Chopped
- 3 Tablespoons Fresh Lemon Juice
- 1/4 Teaspoon salt
- 1/4 Teaspoon Freshly ground black pepper
- 1 Garlic Clove Minced
- 3/4 Cup (3 ounces) Crumbled Feta Cheese
Servings: Serving Size 1 cup
Units:
Instructions
- Cook barley according to package directions, omitting salt.
- Drain and rinse with cold water; drain. Cool completely.
- Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl.
- Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture.
- Toss to coat. Sprinkle with cheese.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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Sprouted Barley Salad with Almonds and Apricots
Ingredients
- 1 1/2 Cups Sprouted Barley
- 4 1/2 Cups filtered water
- 1-2 Tablespoons organic olive oil
- 1 Organic Red Onion Thinly Sliced
- 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
- 1/2 Cup Sprouted Almonds Sliced or Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Cup Plain Organic Full-Fat Yogurt
- 2 Tablespoons honey
- 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon sea salt
- 1 Pinch ground nutmeg
Servings:
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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.
Adapted from the original recipe found on www.allrecipes.com
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Sprouted Spelt Salad with Asparagus and Parmesan
Ingredients
- 2 Cups Sprouted Spelt Berries Can substitute Einkorn
- 3/4 Pound Fresh Organic Asparagus Trimmed
- 1 Cup Red and Yellow Organic Cherry Tomatoes Halved
- 3/4 Cup Chopped Toasted Walnuts
- 3/4 Cup Dried Cranberries Organic and naturally sweetend
- 1/2 Cup Chopped Fresh Organic Parsley
- 1/3 Cup Chopped fresh organic chives
- 1/4 Cup Organic balsamic vinaigrette or to taste
- 1 Cup Shaved or shredded Parmesan Cheese divided
Servings:
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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.
Adapted from the original recipe found on www.allrecipes.com
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Apple Crostata Pie
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!
Ingredients
- 6 Macintosh Apples peeled, cored, sliced 1/8" thick
- 1/2 Cup light brown sugar
- 2 Tablespoons arrowroot or non-GMO cornstarch
- 1 Teaspoon baking soda, ground ginger, allspice, and lemon zest each
- 1/2 Batch TYH's Best Ever Pie Crust
- 1 Organic egg lightly beaten
- 1 Tablespoon Organic Turbinado Sugar
Servings:
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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.
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Strawberry Shortcake
submitted by M. Smolinski
Ingredients
- 1 cup Einkorn flour
- 1 cup White whole wheat flour
- 2 teaspoons Coconut crystals (sugar)
- 1/4 teaspoon salt
- 1/2 cup organic butter
- 2 Farm fresh eggs
- 1/2 cup Whole raw milk
Servings:
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Instructions
- 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.
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Gluten-Free Ancient Grains submitted by V. Reed
Ingredients
- 1 cup organic sprouted sorghum flour
- 2/3 cup Organic sprouted amaranth flour
- 1/2 cup organic sprouted cornmeal
- 1/4 cup Organic sprouted quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 tbsp xanthan gum
- 1 tbsp instant yeast
- 1 &1/2 tsp salt
- 2 omega-3 eggs
- 1 omega-3 egg white
- 1 cup water
- 2 tbsp organic olive oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- 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.
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Creamy Sprouted Polenta
Ingredients
- 4 cups Stock (chicken or vegetable)
- 1/2 cup White cooking wine
- 1 cup Sprouted Yellow Corn Meal
- Sea salt and pepper
- 2 Tbsp Organic unsalted butter, divided
- 1/2 cup organic heavy cream
Servings:
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Instructions
- 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.
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Millet Arugula Salad with Almonds and Beets
Ingredients
- 4 cups arugula
- 1 cup Millet, cooked
- 2 Beets
- 1/2 cup Almonds, chopped
- 1/3 cup Parmesan cheese, grated
- 1/2 cup + 4 Tbsp extra virgin olive oil
- 1/4 cup lemon juice
- Grated zest of 1/2 lemon
- • Sea salt and pepper to taste
Servings:
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Instructions
- 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.
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TYH Sprouted White Wheat Pizza
Ingredients
- 1 packet yeast
- 1 1/3 cups warm water
- 3 1/2 cups TYH White Wheat Flour plus more as needed
- 2 Tablespoon olive oil
- 3/4 teaspoon salt
- 1 Tablespoon granulated Sugar
- TYH Sprouted Cornmeal for dusting pan
Servings:
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Instructions
- 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.
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Whole Grain Salad
Ingredients
- 1 cup Sprouted Kamut
- 1 cup Sprouted Millet
- 1 cup Sprouted Sorghum
- 1 bunch Kale (stems removed and chopped)
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 cup olive oil
- Salt & Pepper to taste
Servings:
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Instructions
- 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.
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Black Bean Tortillas
Ingredients
- 1 1/2 cups sprouted white wheat flour
- 1/2 cup Sprouted Black Bean Flour
- 1 teaspoon aluminum-free baking powder
- 1 cup lard
- 1/2 teaspoon salt
- 3/4 to 1 cup hot water (115-130 degrees)
Servings:
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Instructions
- In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
- With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
- Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
- Roll balls out to desired thickness on a lightly dusted surface.
- heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
- Serve immediately.
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Sprouted Black Bean Salsa
Ingredients
- 1 Cups cooked and cooled TYH Sprouted Black Beans
- 1 Can organic corn, drained
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 1/2 Cup red onion, diced
- 1 clove garlic, minced
- 2 Tbsp fresh cilantro, chopped
- 1/4 Cup olive oil
- 1/4 Cup red wine vinegar
- 2 Tbsp fresh lime juice
- Salt and freshly ground black pepper
Servings:
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Instructions
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
- In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
- Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir to combine.
- Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
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Sprouted Black Bean Soup
Ingredients
- 1 Pound TYH Sprouted Black Beans
- 4 Cups Low Sodium Chicken Broth
- 2 Cups water
- 3 Cloves garlic
- 1 Medium Onion, Diced
- 1 Red Bell Pepper, Seeded And Diced
- 1 Green Bell Pepper, Seeded And Diced
- 1 Yellow Bell Pepper, Seeded And Diced
- 1 tsp Kosher Salt (more To Taste)
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
Toppings
- sour cream
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
Servings:
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Instructions
- *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.
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Sprouted Quinoa & Sprouted Black Bean Burgers
Ingredients
- 2 eggs
- coconut or olive oil for cooking
- 1/2 Cup uncooked TYH Sprouted Quinoa
- 1 small yellow onion, finely chopped
- 1 orange bell pepper, finely chopped
- 1 jalapeño pepper, seeds removed, finely chopped
- 1 Tbsp garlic, minced
- 1 Cup packed spinach, chopped
- 1 1/2 Cup cooked TYH Sprouted Black Beans
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/8 tsp ground cayenne pepper
- 1/2 Cup sprouted oat flour
Servings:
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Instructions
- *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.
- Serve in a wrap, on a bun, or as a salad topper
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Gluten-Free Ancient Grains Bread
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 2/3 cup amaranth flour
- 1/2 cup sprouted yellow corn flour or cornmeal
- 1/4 cup quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 Tbsp xanthan gum
- 1 Tbsp bread machine or instant yeast
- 1-1/2 tsp salt
- 2 ea omega-3 eggs
- 1 ea omega-3 egg white
- 1 cup water
- 2 Tbsp canola oil
- 1 tsp apple 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.
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Quick & Easy Fruit Crisp
Ingredients
- 1/2 cup sprouted rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup sprouted white wheat flour
- 1/2 tsp cinnamon, ground
- 1/4 tsp salt
- 1/4 cups butter
- 1 quart canned apples, peaches, or cherries
Servings: people
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Instructions
- Combine dry ingredients.
- Cut in butter until mixture looks like coarse crumbs.
- Open jar of fruit and drain. Pour fruit into a glass baking dish.
- Sprinkle crumb mixture on top. Bake at 350°F for 45 minutes.
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Organic Sprouted Oat Flour Pancakes
Ingredients
- 1 cup Organic Sprouted Oat Flour
- 1 cup cottage cheese
- 3 whole eggs
- 3 egg whites
- 2 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp stevia (optional)
- 1/2 tsp cinnamon
Servings: servings
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Instructions
- 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!
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Peanut Butter Pie Filling
Ingredients
- 1 cup organic peanut butter
- 8 ounces organic cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping (see below)
Whipped Topping
- 1 pint organic heavy whipping cream, chilled
- 1 tsp vanilla extract
- 3-4 tsp sugar
Servings:
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Instructions
- 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.
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Mushroom & Walnut Stuffing
Ingredients
- 14 cups Sprouted bread, cubed (1/2-inch cube)
- 8 tablespoons Organic unsalted butter, divided
- 1 pound Organic mushrooms, sliced
- 1/3 cup Sherry
- 2 Medium organic yellow onions, chopped
- 5 Ribs organic celery, chopped
- 4 Cloves organic garlic, shopped
- 2-3 cups Home-made or organic chicken broth
- 4 large eggs, preferably organic or pastured
- 1/4 teaspoon Each, sea salt and black pepper
- 1 1/2 teaspoons sea salt
- 1 cup Walnuts, lightly toasted and chopped
- 6 ounces Swiss cheese, grated
- 1/2 cup Fresh organic parsley, chopped
- 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
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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.
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Bread Stuffing with Pears and Sausage
Bread Stuffing with Pears and Sausage
Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.
Ingredients
- 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
- 1 pound Italian sausage
- Olive or avocado oil
- 5 cups Organic onion, chopped (about 2 pounds)
- 2 cups Organic celery, chopped
- 1 cup Organic carrot, chopped
- 8 ounces Organic mushrooms, sliced
- 2 cups Organic pears, peeled and cubed (about 2 large pears)
- 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
- 2 teaspoons Fresh tarragon, chopped (halve if using dried)
- 1 teaspoon sea salt
- 1 1/2 cups Home-made or organic chicken broth
- 1/2 teaspoon Freshly ground black pepper
Servings:
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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.
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Apple Cider Donuts
Ingredients
- 2 1/2 cups Organic raw apple cider
- 1/2 cup Organic apple, peeled and grated
- 1/2 cup Organic apple butter
- 1 1/2 tablespoons raw apple cider vinegar
- 1/2 teaspoon vanilla extract
- 4 ounces Organic unsalted butter, softened
- 1/2 cup Organic or maple sugar
- 1 large egg, preferably pastured or organic
- 3 1/4 cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Organic coconut or avocado oil, naturally rendered lard or beef tallow Enough for 2-inch depth in Dutch oven.
- Pumpkin-Cinnamon Spice, Buttermilk Glaze, or Maple-Vanilla Glaze
Servings:
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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.
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Best-Ever Pie Crust
Ingredients
- 2 1/2 Cups TYH Sprouted White Wheat Flour or Gluten-Free Baking Mix
- 1 1/2 teaspoons organic sugar
- 1 teaspoon sea salt
- 1/2 cup each organic unsalted butter and lard cut into small cubes and freeze for 15-20 minutes
- 5 tablespoons ice water, maybe more
Servings:
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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.
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Wilmington Squash Soup
Ingredients
- 4 Tbsp organic butter
- 12 green onions, chopped (white and green parts)
- 1 clove garlic, minced
- 1 organic red bell pepper, chopped
- 1/4 cup fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 2 pounds organic butternut squash, peeled and chopped (see instructions below)
- 1 ham bone or ½ pound ham, chopped
- 1 - 14oz can diced tomatoes
- 4 cups homemade or organic chicken stock
- 1/2 tsp ground allspice
- 1/4 tsp ground mace
- 1 pinch ground nutmeg
- 2 Tbsp curry powder
- Sea salt and pepper to taste
Servings:
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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.
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Hearty Bean and Barley Soup
Ingredients
- 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
- 2 quarts homemade or organic beef stock
- 1 quart homemade or organic pork stock can substitute chicken stock
- 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
- 1 ham hock
- 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
- 1 pound organic ground beef, cooked and drained
- 1 large organic onion, chopped
- 8 cloves garlic, chopped
- 6 organic carrots, sliced
- 1 1/2 tsp sea salt
- 1 tsp pepper
- 1/2 cup worcestershire sauce
- 1 tsp hot sauce
Servings:
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Instructions
- Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
- Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
Recipe Notes
This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.
Great served with cornbread covered with melted cheddar cheese.
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Sprouted Cornmeal Cornbread
Ingredients
- 1 3/4 cups organic sprouted cornmeal
- 2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 2 large eggs, organic or pastured
- 1 Tbsp honey
- 2 cups whole fat organic buttermilk
- 2 Tbsp organic butter or bacon grease melted – plus extra to grease pan
Servings:
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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.)
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Sprouted Wheat Biscuits
Ingredients
- 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
- 1 tablespoon organic sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teasspoon Celtic salt
- 10 tablespoons cold, unsalted organic butter cut in pieces
- 1 1/4 cups whole organic buttermilk
- 1 teaspoon organic olive oil
Servings:
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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.
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German Chocolate Cake
Ingredients
Cake:
- 4 ounces chopped or grated organic chocolate
- 1/2 cup boiling water
- 1 cup raw or organic butter, softened
- 2 cups maple sugar
- 4 pastured or organic eggs, yolks separated from whites
- 1 teaspoon vanilla
- 2 1/2 cups sprouted white wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
- 1 cup light organic or raw cream
- 1 cup coconut sap sugar or muscavado
- 3 pastured or organic egg yolks, beaten
- 1/2 cup raw or organic butter
- 1 teaspoon vanilla
- 1 1/3 cups flaked organic coconut
- 1 cup pecans, toasted and chopped
Servings:
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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!!
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Lentil Soup
Ingredients
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped organic onion
- 1 cup finely chopped organic carrot
- 1 cup finely chopped organic celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts homemade or organic chicken stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of ground cloves (optional)
- 1/4 cup chopped fresh parsley
Servings:
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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.
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Sweet Potato Pecan Bread
Ingredients
- 1 1/2 cups sprouted flour, sifted gluten or gluten-free flour
- 2 eggs, lightly beaten
- 2 teaspoons aluminum-free baking powder
- 6 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 2 tablespoons whole fat milk
- 1 teaspoon ground nutmeg
- 1 cup cooked sweet potatoes, mashed
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup maple sugar (or sweetener of choice)
- 1/2 cup golden organic raisins or chopped dates
Servings:
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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.
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No-Knead Sourdough Bread
Ingredients
- 2 cups high-extraction einkorn flour or sprouted einkorn flour
- 1 1/2 cups whole-grain einkorn flour, preferably freshly ground or sprouted einkorn flour
- 1/4 cup bubbly sourdough starter
- 1 1/2 cups room temperature water
- 2 teaspoons finely ground unrefined sea salt
- olive oil, for oiling the bowl
Servings:
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Instructions
- 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.
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Sprouted Slice-N-Bake Cookies
Ingredients
- 2 cups raw or organic butter, softened
- 3/4 cup organic sucanat or sugar
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 4 cups sprouted white wheat or sorghum (g-f) flour
- 1 large organic or pastured egg, lightly beaten
- 1/2 cup organic sugar or coconut palm sugar
Servings:
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Instructions
- 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.
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Homemade Sprouted Pasta
Ingredients
- 2/3 cup sprouted KAMUT flour
- 2/3 cup sprouted red wheat flour
- 2/3 cup almond or coconut flour
- 1/2 teaspoon fine sea salt
- 2 eggs, preferably pastured or organic
- 1 tbsp olive oil
Servings:
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Instructions
- In a bowl, stir together dry ingredients. Add eggs and olive oil.
- Mix dough until a ball is formed.
- Place dough on a floured surface and knead about 2 minutes.
- Don't overwork the dough. Cover with plastic wrap or towel and let dough rest 15-20 minutes.
- Roll dough out thin (1/4" or thinner), cut strips of pasta 1/4" wide with a pizza wheel.
- Bring 8 quarts of water to boil in a large pot. Season with sea salt to taste.
- Add pasta to boiling water and cook 3-4 minutes.
- Remove to bowl or platter and add your favorite sauce, butter, or olive oil and enjoy!
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Peggy’s Best Batter Bread Recipe
Ingredients
- 3 cups organic sprouted flour (your choice)
- 2 cups organic whole buttermilk or kefir (possibly more)
- 3 organic eggs, slightly beaten
- 1 teaspoon sea salt
- 1/3 cup honey
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- • Herbs, spices, or fruit of choice
Servings:
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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.
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Rosemary Olive Oil Bread
Ingredients
- 2 1/2 cups sprouted white wheat flour
- 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
- 1/2 cup chopped walnuts
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
- 1/4 teaspoon sea salt
- Grated zest of 1 lemon
- 2 large organic or pastured eggs, lightly beaten
- 3/4 cup sweet white wine (can substitute apple juice)
- 1/2 cup extra virgin olive oil
Servings:
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Instructions
- Preheat oven to 350°.
- Lightly coat a 9.5" x 5" loaf pan with butter.
- In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another medium bowl, blend the eggs, wine, and olive oil.
- Stir into the dry ingredients.
- Transfer the batter into loaf pan and smooth the surface.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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French Market Beignets
Ingredients
- 1 cup whole organic or raw milk
- 2 tablespoons organic butter or lard
- 1 tablespoon muscavado or coconut sap sugar
- 1 tablespoon organic sugar
- 1 package active dry yeast
- 1 large egg, preferably pastured or organic
- 3 cups sprouted red wheat flour
- 1 teaspoon sea salt
- 1 teaspoon ground nutmeg
- Coconut oil, beef tallow, or lard
- Powdered rapadura
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Instructions
- Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
- Cool to about 105°.
- Transfer mixture to a large bowl.
- Stir in yeast; let stand 5 minutes. Stir in egg.
- Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
- Beat at medium speed with electric mixer until smooth (about 1 minute).
- Stir in enough of remaining flour mixture to make a soft dough.
- Place dough in a well-greased bowl,turning to grease top.
- Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
- Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
- Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
- Cut each square in half diagonally, forming triangles.
- Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
- Melt oil or fat to a depth of 3" in a Dutch oven.
- Heat to 375°.
- Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
- Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
- Serve warm. Yield: 40 beignets.
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Lori’s Sprouted Wheat Bread
Ingredients
- 19 ounces sprouted red wheat flour
- 9 grams Celtic sea salt (1 ¾ teaspoon of this particular type of salt)
- 2 teaspoons instant yeast
- 2 cups plus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
Servings:
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Instructions
- 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.
- Amazing bread!
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Peggy’s Apple Cake
Ingredients
- 6 granny smith apples, peeled and cubed
- 1/2 cup maple sugar or organic sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup coconut oil
- 1 tablespoon vanilla
- 3 cups sprouted flour (gluten or non-gluten)
- 3 teaspoons aluminum-free baking powder
- 2 cups maple sugar or organic sugar
- 3/4 teaspoon sea salt
- 4 eggs, lightly beaten - organic or pastured
- 1/2 teaspoon baking soda
- 1 cup plus 2 tablespoons full fat milk
Servings:
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Instructions
- Peel and chop apples (this cake would be great using pears as well) into a bowl.
- Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
- Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
- Stir to blend well.
- Add coconut oil and eggs and stir.
- Add milk and blend well.
- Stir in vanilla.
- Pour batter into a greased 9x13“ baking dish.
- Spoon the chopped apples over the batter.
- Sprinkle with extra maple or coconut sap sugar.
- Bake at 350 degrees for one hour or until done.
- Great by itself or with whipped cream.
Recipe Notes
Jeff and I even enjoy it warm with butter and honey for breakfast.
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Amber’s Bread Machine Recipe
Ingredients
- 1 3/4 cups warm filtered water
- 1 tablespoon to 1/4 cup molasses or honey
- 1 tablespoon sea salt
- 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
- 4 cups sprouted red wheat or spelt flour
- 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
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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
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Breakfast Bread Pudding
Ingredients
- 1 1/2 pounds pork or turkey sausage, crumbled and cooked
- 5 organic or pastured eggs, lightly beaten
- 8 slices sprouted bread, cubed (see bread machine recipe).
- 1 1/2 cups full fat milk (see baking tips for substitutes)
- 3 green onions including greens, chopped
- 1 1/2 cups shredded cheddar or cheese of choice
Servings:
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Instructions
- Cook and drain sausage.
- Mix with cubed bread and pour into a greased 9x13“ baking dish.
- Mix milk, eggs and green onions.
- Pour over bread mixture.
- Top with cheese.
- Refrigerate overnight.
- Bake uncovered for 30 minutes at 350 degrees.
- Cover and bake an additional 15 minutes.
- Remove from oven and let sit 5 minutes.
- To serve, cut in generous squares.
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Rye Biscuits
Ingredients
- 1 1/2 cup sprouted white wheat flour
- 1 1/2 cup sprouted rye flour
- 2 tbsp aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon caraway seeds
- 3/4 cup lard
- 1 cup plus 5 tablespoons (full fat) milk
Servings:
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Instructions
- Combine first 5 ingredients and mix well.
- 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.
- Place biscuits on an ungreased baking sheet.
- Bake at 450 degrees for 12-15 minutes.
- Yield about 15 biscuits.
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French Ice Cream Cookies
Ingredients
- 1/2 cup raw organic butter softened
- 1/2 cup maple sugar
- 1 pastured egg, lightly beaten
- 1/2 tsp salt
- 1 cup sprouted wheat or sifted sprouted spelt flour (lightly measured, not tamped down
- 1 tsp vanilla extract
Servings:
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Instructions
- Cream butter and sugar.
- Add the flour and salt. Beat vigorously.
- Add vanilla.
- Drop onto a parchment lined cookie sheet like small marbles, spaced well apart.
- Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
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Warm Lentil-and-Potato Salad
Ingredients
- 1/2 cup dried sprouted lentils
- 2 lbs small red potatoes, halved
- 6-8 bacon slices
- 3 tbsp olive oil
- 2 large shallots, finely chopped
- 1 celery rib, sliced
- 2 garlic cloves
- 2-3 tbsp whole grain Dijon mustard
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- basil leaves for garnish
Servings:
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Instructions
- 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.
- Garnish with basil leaves, if desired.
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Roasted Sweet Potato & Onion Tart
Ingredients
- 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
- 1 cup red onion, chopped
- 2-3 tbsp olive oil or coconut oil
- 1 teaspoon coarsely ground black pepper
- 6 cooked bacon slices, crumbled
- 1/4 cup chopped fresh parsley
- 1 TYH pie crust dough
- 2 cups shredded Gruyere cheese
- 1 1/2 cups light cream, preferably raw (or organic half-n-half)
- 4 large eggs, preferably pastured
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Toss together first 4 ingredients in a large bowl.
- Arrange mixture in a single layer in a parchment-paper lined baking pan.
- Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
- Roll out pie-crust dough into a 12-inch circle.
- Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
- Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
- Bake at 425 degrees for 12 minutes.
- Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
- Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
- Whisk together light cream and next 3 ingredients. Pour over cheese.
- Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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