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:
Units:
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
Servings:
Units:
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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