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Sprouted Adventure Bread

Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Sprouted Adventure Bread
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Created by Lauren @flourishnourish. Very tasty.
Ingredients
  • 2 1/2 cups organic sprouted rolled oats
  • 1 cup organic sprouted sunflower seeds
  • 1/2 cup Organic Sprouted Pumpkin Seeds
  • 3/4 cup Organic Sprouted Almonds, toasted and chopped
  • 3/4 cup Organic Flax Seeds
  • 1/3 cup Organic Psyllium Seed Husks
  • 3 tablespoons Organic Chia Seeds
  • 2 teaspoons Himalayan Pink Salt
  • 2 1/2 cups filtered water
  • 1/4 cup Avocado Oil
  • 2 tablespoons maple syrup
  • Organic Coconut Oil to grease pan
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Grease loaf pan and set aside.
  2. Spread sunflower and pumpkin seeds on a baking sheet and toast until golden brown (about 15 minutes). Stir them halfway.
  3. Mix all ingredients in large bowl until well incorporated. You may want to use your hands to mix for several minutes, letting the chia seeds work their magic. Once well mixed, dump mixture into oiled loaf pan. Cover and set in fridge for 4-12 hours.
  4. Remove from fridge and allow to come to room temperature (about 2 hours). Preheat oven to 400 degrees. Bake loaf for 55-60 minutes.
  5. Remove from oven and let rest 5-10 minutes. Remove from pan and allow to cool on a wire rack for 2 hours. Do not cut into bread too soon. It needs the full 2 hours to cool. ENJOY!
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Portuguese Mountain Rye Bread

rye bread

Portuguese Mountain Rye Bread
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Portuguese Mountain Rye Bread
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Ingredients
  • 1 cup sourdough starter
  • 5 cups water
  • 5 cups sprouted rye flour
  • 4-6 cups sprouted spelt or wheat flour
  • 1 tbsp sea salt
Servings:
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Instructions
  1. 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
  2. Cover with a towel and set aside for 12–24 hours, longer is better.
  3. When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
  4. Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
  5. Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
  6. Place a baking stone (if you have one) in the oven and pre-heat to 500.
  7. When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
  8. Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
  9. With lightly floured hands take one piece and transfer to the floured bowl.
  10. Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
  11. Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
  12. After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
  13. When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
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Totsie and Jo’s Ginger Cookies

Totsie and Jo’s Ginger Cookies
Votes: 3
Rating: 5
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Totsie and Jo’s Ginger Cookies
Votes: 3
Rating: 5
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Ingredients
Combine in a mixing bowl
  • 1 1/2 cups light extra virgin olive oil
  • 1/2 cup molasses
  • 2 cups rapadura or sucanat
  • 2 free-range eggs
Sift together in a separate large bowl
  • 4 cups sprouted spelt or wheat flour
  • 4 tsp aluminum-free baking soda
  • 1 tsp Celtic salt
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
Servings:
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Instructions
  1. Pour the combined wet ingredients into the combined dry ingredients and blend well.
  2. Refrigerate your dough for 2–3 hours.
  3. Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets.
  4. Bake at 375 degrees for about 10–12 minutes.
Recipe Notes

Chilled dough can be rolled and cut out into desired shapes. Decorate with royal icing for beautiful Christmas cookies!

 

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Sprouted Pumpkin Spice Cookies

Pumpkin Spice Cookies

Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Sprouted Pumpkin Spice Cookies
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup rapadura
  • 1/2 cup organic sugar
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 cup canned organic pumpkinor 15oz fresh cooked and mashed pumpkin
  • 1 tsp maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 cup organic raisins
Cream Cheese Frosting Recipe
  • 1 8-oz. package of cream cheese
  • 1/4 cup butter softened
  • 1/3 cup maple sugar
  • 1 tsp vanilla extract
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Instructions
Sprouted Flour Pumpkin Spice Cookies
  1. Preheat oven to 350 degrees.
  1. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended.
  2. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.
  3. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Cream Cheese Frosting
  1. Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Gluten-Free Pumpkin Streusel Muffins
Votes: 10
Rating: 2.6
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Servings
2 dozen
Servings
2 dozen
Ingredients
  • 3/4 cup butter softened
  • 1 8oz package cream cheese, softened
  • 1 cup sucanat or coconut sap sugar
  • 1 cup maple or organic sugar
  • 2 large eggs
  • 1 1/2 cups sprouted brown rice flour
  • 1 1/2 cups sprouted sorghum flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp aluminum-free baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups canned organic pumpkin (or freshly cooked and mashed)
  • 1 1/2 cup toasted pecans, chopped
  • 1/2 cup sweetened organic dried cranberries
  • 1/2 teaspoon vanilla extract
Servings: dozen
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Instructions
  1. Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
  1. Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.
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Yummy Chocolate Chip Cookies

Yummy Chocolate Chip Cookies
Votes: 11
Rating: 3.55
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Yummy Chocolate Chip Cookies
Votes: 11
Rating: 3.55
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Ingredients
  • 2 1/4 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1 tsp sea salt
  • 1 cup raw or organic butter, softened
  • 3/4 cup date or maple sugar
  • 3/4 cup rapadura or coconut sap sugar
  • 1 tsp vanilla extract
  • 2 large pastured eggs
  • 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
  • 1 cup walnuts, chopped if desired
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in chocolate or carob and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets.
  7. Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
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Gluten-Free Banana Bread

Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
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Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
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Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sorghum flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
  4. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
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Peggy’s Sweet Cream Pound Cake

Peggy’s Sweet Cream Pound Cake

 pound-cake

Peggy’s Sweet Cream Pound Cake
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Peggy’s Sweet Cream Pound Cake
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Ingredients
  • 1/2 pound organic butter, softened
  • 3 cups sucanat, coconut sap sugar, or maple sugar
  • 1 tablespoon vanilla extract
  • 3 cups cups sprouted flour (your choice)
  • 1 cup heavy organic cream
  • 2 teaspoons aluminum-free baking powder
  • Pinch of sea salt
  • 6 large eggs, preferably organic or pastured
Servings:
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Instructions
  1. Preheat your oven to 325 degrees. 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.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325 degrees for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. 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.
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