Tried and True Recipes
Sprouted Rye Chocolate Chip Cookies
Prep Time: 15 minutes
Bake Time 8-10 minutes
Yield 12 cookies
- 1 ½ c HGG Sprouted Rye Flour
- ½ c packed brown sugar
- ½ c melted butter (we use grass-fed)
- 1 egg
- 2 tsp Ghee Well Vanilla Macca Ghee (optional)
- 1 tsp vanilla extract
- ½ t sea salt
- ½ t baking soda
- ½ c semi sweet chocolate chips
- Pinch of Maldon flaked sea salt
- Preheat oven to 350℉. Line baking sheet with parchment paper
- In a large bowl, combine melted butter and sugar until well mixed. Add egg, ghee, and vanilla; beat until mixture is smooth
- Add flour, baking soda and salt and mix with a wooden spoon until just combined. Fold in chocolate chips and nuts. Allow dough to rest for 10 minutes
- Scoop 12 tbsps of dough onto parchment
- Bake for 8-10 minutes
- Remove from oven; sprinkle a pinch of flaked sea salt on each cookie.
Allow batter to rest for ten minutes at room temperature before baking; sprouted and/or freshly milled flour needs a little time to fully absorb the liquid ingredients. Be Brave, experiment! Change out the brown sugar for your go-to sweetener. But most of all, enjoy!
Sprouted Quinoa Pancakes
adapted from simplyquinoa.com
- 1 3/4 c HGG Sprouted Quinoa Flour 2 eggs
- 1 ½ t baking powder 2 T maple syrup
- ½ t baking soda 1 T oil
- 1 ¼ c almond milk 1 T apple cider vinegar
Whisk together dry ingredients.
In seperate bowl, whisk together wet ingredients. Allow to sit for 3 minutes for absorption, then combine wet and dry ingredients and stir til smooth.
Heat cast iron pan on medium heat, coat with cooking spray.
Spoon ¼ c batter into pan, spread out with the back of a wooden spoon. Cook until you see bubbles in the batter (approx 1-2 mins), then flip pancake and cook for another 1-2 minutes. Do this until you use all the batter. Top with berries, yogurt, nuts or your favorite pancake dressings!
Find our quinoa and our other sprouted flours at the Arcata Coop!
Sprouted Quinoa Choco-Chip Cookies
Prep Time 15 minutes
Bake Time 10 minutes
Ready in 25 minutes
Yield 14 -16 cookies
- ½ c Nuttzo nut butter (or other nut butter)
- ½ c maple syrup
- 1 egg
- ¾ c Sprouted Quinoa Flour
- ½ t baking soda
- ¼ t sea salt
- ⅓ c dark chocolate chips
- Preheat oven to 350℉. Line baking sheet with parchment and set aside.
- Beat until creamy: nut butter, maple syrup and egg. Add flour, baking soda and salt and mix until just combined. Add chocolate chips and mix in with spatula.
- Let mixture sit for 10 minutes to allow sprouted flour to fully absorb wet ingredients.
- Using a tablespoon, dollop cookie mix onto baking sheet, allowing some room for expansion between cookies.
- Bake for 10-12 minutes.
- Remove from oven and transfer cookies to wire rack to cool completely.
- Serve to friends or eat them yourself!
Quinoa is naturally Gluten Free (GF) and sprouting means it’s more nutritious! Make this recipe vegan by substituting 1 flax egg for regular egg.
Sprouted Flour Peach Blueberry CrumblePrep Time 15 minute
Serves 6-8 people
Ingredients for Filling
- 2 pounds peaches (6 c), cut into 1/2-inch wedges
- ¾ c fresh blueberries
- 3/4 c. granulated sugar (I use monkfruite sugar)
- 1 T lemon juice
- 4 t cornstarch
- 1/2 t coarse salt
Ingredients for Crust
- 6 T unsalted butter, room temp
- 1/4 c brown sugar, packed
- 1 c (spooned and leveled) soft or hard white sprouted flour
- 1/2 t coarse salt
- Preheat oven to 375 degrees.
- Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
- Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt, mix with your hands until large pieces form. Allow ti sit for 10 minutes for sprouted flour to absorb liquid. Scatter over filling.
- Bake until center is bubbling, approximately 45 minutes. Check after 30 minutes and tent with aluminium foil if beginning to brown.
- Cool for 20 minutes before serving.
Sprouted flour does best if allowed to sit a few minutes to soak up all of the liquid ingredients.
The topping freezes well. You can make ahead and freeze and/or make several batches and freeze some for later!
We’re so lucky to have fresh local ingredients to use in our recipes. Here we used Red Haven peaches from Neukom Family Farm in Willow Creek. You can find them when in season at the Arcata Farmer’s Market every Saturday.
Adapted from: https://www.marthastewart.com/907424/peach-crumble
Buttermilk Corn Biscuits
Recipe from James and Abigail
Preheat oven to 400 degrees F
- ¾ cup cornmeal or white sprouted cornflour
- 1 ¼ cup sprouted flour (we used the Rouge de Bordeaux)
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 5 tablespoons cold butter, margarine or solid fat, cut in small pieces
- ¾ cup buttermilk (or milk with 1 tablespoon of lemon juice).
- Mix dry ingredients together in a large bowl by hand.
- Cut chilled butter or margarine into small cubes
- Rub fat into the dry ingredients with fingers until crumbly.
- Add liquid and mix lightly until the dough is soft.
- Pat dough on a lightly floured board.
- Cut out biscuits with a cutter, glass, pizza cutter and place on parchment covered baking sheet or cast iron pan.
- Place in oven and bake 20-30 minutes.
Biscuits are done when the biscuits are firm and browning on the edges. The whole wheat flour makes browning less obvious than baking with typical white flour.
- 2 cups all purpose flour [substitute in 1 cup sprouted whole wheat flour]
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter or margarine. Chopped in small pieces. Chop in half lengthwise, then cut in 1/4 inch slices
- 1 egg
- 2/3 cup milk
- Put flour, sugar, baking powder and salt in a bowl.
- Using hands blend shortening with flour mixture breaking up the pieces of butter or margarine until the texture is crumbly. (One can use a pastry cutter, and I have been successful with a stand mixer to blend the flour and shortening.)
- Mix egg and milk together.
- Add and beat into flour mix until barely incorporated. (Since I find sprouted flour often requires less liquid, I will add extra flour in order to get my dough less sticky.)
- Sprinkle a board liberally with regular flour to deal with dough which will be sticky.
- Place dough on board and add flour to the top sufficient to allow patting the dough down to about 1/2 inch. Handle dough as little as possible.
- Cut in 12 rounds/squares and put on an ungreased baking sheet (I use a cast iron griddle).
- Bake 15-20 minutes until golden brown.
- Serve warm.
Sprouted Quinoa Socca or Farinata(adapted from Mark Bitman's How to Bake Everything)
- 1 cup sprouted quinoa flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-2 teaspoons cayenne pepper [batter is very bland but other seasonings are possible]
- Pour a cup of water in bowl and sift in sprouted quinoa flour. Sifting eliminates lumps or just rub lumps with fingers as you shake in flour.
- Add olive oil and seasonings. The batter should be like a thin pancake consistency. Whisk until smooth.
- Add water as needed.
- Cover bowl with towel and let sit for an hour (up to twelve hours) on the counter.
- Whisk smooth again.
- Heat large cast iron skillet and grease with light coating of olive oil.
- Pour in enough batter to form a thin sheet the diameter you desire.
- Lift a corner of cake as it dries to check for browning. When edges and center are set flip cake as a whole.
- Brown other side.