Sprouted Flour Recipes

Buckwheat Pancakes

Gregg Carroll - Wednesday, November 28, 2012

(Makes about 10 4-inch pancakes)

1 cup sprouted Flour of Life™ Buckwheat Flour *
2 Tbsp. Love Raw Foods™ Coconut Sugar *
1 cup milk
2 Tbsp. melted butter
1 tsp. baking powder
1 egg, beaten
½ tsp. salt


Brush a griddle or cast iron frying pan with oil and heat until sizzling hot.

Sift the flour and stir together all dry ingredients using a whisk or large fork. Stir in milk, beaten eggs and butter, mix briefly to smooth out lumps. A teaspoon of vanilla can be added for extra flavor if desired.

Pour 4-inch circles of batter onto hot pan. Wait until small bubbles appear all over the surface of the pancakes and then turn them over. Enjoy!


* Suggested Blue Mountain Organics Products:

Flour of Life™ Buckwheat Flour

Love Raw Foods™ Coconut Sugar

Coconut Curry Lentil Stew

Gregg Carroll - Wednesday, November 28, 2012

(Makes 4 servings)

2 tsp. Love Raw Foods™ Coconut Oil *
1 small onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
3 cups water
½ cup Love Raw Foods™ Coconut Butter (gently warmed to soften) *
1 Tbsp. Love Raw Foods™ Coconut Sugar *
¼ tsp. Love Raw Foods™ Cinnamon Powder *
1 Tbsp. curry powder
2 tsp. ground coriander
¾ Cup Flour of Life™ Sprouted Lentil Flour *
1 Tbsp. of tamarind concentrate (can substitute tamarind paste or apple cider vinegar)
3/8 bunch fresh cilantro, chopped
salt and pepper to taste
Scoop of plain yogurt, if desired


Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic, and lower heat. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more.

Pour in the water and add the coconut sugar, coconut butter, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium heat, then whisk in the lentil flour, lower heat, cover and simmer for approximately 10 minutes. Stir frequently as the lentils cook to keep them from sticking.

Add a tablespoon of tamarind concentrate (or tamarind paste or apple cider vinegar to taste) before serving to add tartness. Season to taste with salt and pepper, and stir in the chopped cilantro.

Great topped with a dollop of plain Greek yogurt. Delicious by itself as a side dish or served over a bed of rice or quinoa. Can also thin a bit for a delicious soup.


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Coconut Butter

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Cinnamon Powder

Flour of Life™ Sprouted Lentil Flour

Seven-Grain Low-Fat Waffles

Gregg Carroll - Wednesday, November 28, 2012

(Makes 10 5" x 5" waffles)

2 cups of buttermilk or 2 cups of milk and 1 Tbsp. lemon juice
2¼ cups Flour of Life™ Seven-Grain Sprouted Flour *
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. Love Raw Foods™ Ground Cinnamon (optional) *
2 large eggs, lightly beaten, or equivalent egg replacer
¼ cup Love Raw Foods™ Coconut Sugar *
1 Tbsp. Love Raw Foods™ Coconut Oil *
2 tsp. Love Raw Foods™ Vanilla Extract *


Mix together flour, coconut sugar, baking powder, baking soda, salt, and optional cinnamon. Whisk together eggs in a separate bowl.

Add oil and vanilla extract to buttermilk or milk and lemon juice at room temperature. Whisk eggs into milk mixture and add to the dry ingredients. Mix well until there are no large lumps.

Ladle onto heated, prepared waffle iron and cook until golden brown. Because these waffles contain very little fat, it is very important to prepare your waffle iron so the batter does not stick.

Add your favorite topping––fruit, nuts, or syrup and enjoy!


* Suggested Blue Mountain Organics Products:

Flour of Life™ Seven-Grain Sprouted Flour

Love Raw Foods™ Ground Cinnamon

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Vanilla Extract

Hummus

Gregg Carroll - Wednesday, November 28, 2012

(Makes 4-6 servings)

1 Tbsp. olive oil
2 cups water
¾ cup Flour of Life™ Sprouted Garbanzo Flour *
1 tsp. minced garlic or more to taste
2 Tbsp. Better Than Roasted® Tahini Butter *
2 Tbsp. lemon juice
1 or 2 Tbsp. vinegar
Love Raw Foods™ Himalayan salt to taste *


Put olive oil in a saucepan and coat bottom of pan. Add water and whisk in flour. Mix in minced garlic and tahini and heat to a simmer over medium heat, stirring to keep from sticking.

Once hot, turn heat down as low as possible and cook covered for 10 to 15 minutes, stirring often. Remove from heat and cool. Add lemon juice and one tablespoon vinegar.

If a smoother consistency is desired, briefly blend at high speed. The hummus will be a bit thinner in consistency after blending. Taste and if desired, add one more tablespoon of vinegar and salt to taste.

If desired, top with chopped roasted red peppers or sun-dried tomatoes.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Sprouted Garbanzo Flour

Better Than Roasted® Tahini Butter

Love Raw Foods™ Himalayan salt

Purple Corn Bread

Gregg Carroll - Wednesday, November 28, 2012
1 cup Flour of Life™ Spelt Flour *
1 cup Flour of Life™ Purple Corn Flour *
⅔ cup Love Raw Foods™ Coconut Sugar *
1 tap. salt
3½ tap. baking powder
1 egg
1 cup milk
⅓ cup Love Raw Foods™ Coconut Oil *


Combine first 5 ingredients and mix well. In a separate bowl, whisk together egg, milk and coconut oil; add to dry ingredients and mix well until lumps are gone.

Pour batter into a greased pan and bake for approximately 20 to 25 minutes or until toothpick inserted in center comes out clean. Enjoy!


* Suggested Blue Mountain Organics Products:

Flour of Life™ Spelt Flour

Flour of Life™ Purple Corn Flour

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Coconut Oil

Pumpkin Nut Muffins (w/Kamut Flour)

Gregg Carroll - Wednesday, November 28, 2012

(Makes 12 muffins)

2 eggs
1 cup of canned or cooked fresh, mashed pumpkin
½ cup melted Love Raw Foods™ Coconut Oil or melted butter *
⅓ cup water
1¾ cups Flour of Life™ sprouted Kamut Flour *
1 tsp. baking soda
½ tsp. Love Raw Foods™ Himalayan Salt *
1 tsp. Love Raw Foods™ Cinnamon *
½ tsp. nutmeg
½ cup of Love Raw Foods™ Coconut Sugar (add 2 more tablespoons if you want sweeter muffins) *
½ - ¾ cup Better Than Roasted Pecans or Walnuts, chopped *
½ cup raisins (optional)


Preheat oven to 350°F and line 12 muffin cups with paper or lightly grease muffin cups. In a bowl, slightly beat eggs and then add pumpkin, oil and water. Mix well.

In a separate bowl, add and mix together all dry ingredients, including the nuts. Prepare a well in the middle of the dry ingredients and add the wet ingredients into the well. Stir to mix well.

Fill muffin cups 2/3 full; bake 15–20 minutes or until a wooden toothpick inserted into the center comes out clean. Enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Himalayan Salt

Love Raw Foods™ Cinnamon

Love Raw Foods™ Coconut Sugar

Better Than Roasted Pecans or Walnuts

Gluten-Free Coconut Pancakes

Gregg Carroll - Wednesday, November 28, 2012

(Makes 8 pancackes)

2 Tbsp. ground Love Raw Foods™ Golden Flax Seeds *
6 Tbsp. water
2 Tbsp. potato starch
⅓ cup Love Raw Foods™ Coconut Flour *
1 cup Flour of Life™ Brown Rice Flour *
1 Tbsp. baking powder
½ tsp. salt
1½ cups coconut milk
2 Tbsp. vegetable oil


In a small cup, stir together flax and water. Set aside. In a large bowl, whisk together potato starch, coconut flour, rice flour, baking powder, and salt. In a medium bowl, whisk together flax mixture, coconut milk, and vegetable oil. Add wet ingredients to dry ingredients and stir until mixture is lump-free.

Heat a large griddle to medium-high and brush griddle with oil. Pour batter onto griddle to make 8 pancakes. Cook for 2 minutes or until lightly browned on the bottom and the edges of pancakes are set. Flip and cook for 2 minutes or until lightly browned on the second side. Serve immediately with your favorite pancake toppings.


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Golden Flax Seeds

Love Raw Foods™ Coconut Flour

Flour of Life™ Brown Rice Flour

Black Bean Soup

Gregg Carroll - Monday, November 05, 2012

(Makes 4-6 servings)

1 Tbsp. olive oil
1 small onion, finely chopped
2 medium garlic cloves, minced
1 celery rib, finely chopped
1/4 large red bell pepper, finely chopped

3½ cups water
1 cup Flour of Life™ Sprouted Black Bean Flour *
1 Tbsp. coconut sap sugar
1/4 tsp. cumin
1/8 tsp. dried oregano
pinch of ground thyme
1 Tbsp. apple cider vinegar

In a pot, combine and sauté the first 5 ingredients; reduce heat and cook until tender (approximately 5 minutes). Whisk together water and black bean flour and add to pot. Combine well, cover pot and cook on low heat for 20 minutes, stirring as needed to keep from clumping. Cook uncovered over low heat if you desire a thicker soup. Remove soup from pot and puree in blender if desired (soup will appear thinner after blending). 

Add a Tbsp. of apple cider vinegar. Salt and pepper to taste. 

Enjoy as is, or top with fresh salsa, sour cream, or shredded cheese.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Sprouted Black Bean Flour

Easy, Moist and Cheezy Coconut Flour Biscuits

Gregg Carroll - Monday, November 05, 2012

(Makes 8 biscuits)

4 large eggs

¼ cup butter or Love Raw Foods™ Virgin Coconut Oil
*
¼ teaspoon salt
⅓ cup Love Raw Foods™ Coconut Flour *
¼ teaspoon baking powder
¼ cup nutritional yeast (or ½ cup sharp cheddar cheese)

Preheat oven to 400 degrees F.
Prepare a cookie sheet with oil. Blend together eggs, oil, and salt; Mix coconut flour, baking powder and nutritional yeast in a separate bowl. Add the dry ingredients to the egg mixture. (If you are using cheese, fold it in last). Mix until there are no lumps.

Using a tablespoon, drop by rounded spoonful onto the cookie sheet and bake at 400 degrees F for approximately 15 minutes. (These biscuits can brown quickly on the bottom and usually cook more evenly when placed on the top rack in the oven.)


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Virgin Coconut Oil

Love Raw Foods™ Coconut Flour

Cranberry Orange Bread

Gregg Carroll - Monday, November 05, 2012
2 cups Flour of Life™ Spelt Flour *
1 cup Love Raw Foods™ Coconut Sugar *
1 Tbsp. baking powder
¼ teaspoon allspice
¾ cup orange juice
1 slightly beaten egg
½ cup melted butter, or Love Raw Foods™ Coconut Oil *
2 Tbsp. Love Raw Foods™ Vanilla Extract *
2 cups chopped fresh cranberries

Preheat oven to 350°F. Grease pan.

Combine first four dry ingredients, mix and set aside. In another bowl, combine the rest of the ingredients and mix well.

Make a well in the center of the dry ingredients, add the wet to the well and mix until just blended.

Pour into greased loaf pan(s), and bake until a toothpick in the center comes out clean (45-50 mins).

Wait 5 minutes, remove from pans and cool on a wire rack.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Spelt Flour

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Vanilla Extract


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