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 15 oz. can organic diced tomatoes
- 4 cloves garlic, thinly sliced
- salt
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 12 cups low-sodium chicken broth or water
- 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 bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables 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 very 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 thighs to a plate to cool.
- Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
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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
Servings:
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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
Servings:
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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
Servings:
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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)
Servings:
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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
Servings:
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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
Servings:
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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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