Sprouted Flour Recipe

Gluten Free Traditional Pastry Pie Crust

Makes one 9-10 inch pie crust

Ingredients:

  • 1 ¼ cup Blue Mountain Organics Sprouted Brown Rice Flour
  • 1/8 cup tapioca flour or arrowroot powder
  • 2 teaspoons coconut sugar (optional)
  • ¼ teaspoon Blue Mountain Organics Sea Salt
  • ¼ teaspoon guar gum powder
  • 2 teaspoons ice water
  • 1 cold egg
  • ½ teaspoon lemon juice
  • ½ cup very cold unsalted butter, chopped

Instructions: Place first 5 ingredients in a food processor. In a small bowl mix together ice water, egg and lemon juice and set aside. Place butter in food processor on top of flour mixture and process just until butter has mixed into flour with only tiny butter pieces showing. Start processor again slowly adding in egg mixture while it is running, just until dough starts to clump.

Take dough out of processor and onto board or in a large bowl and press together by hand into a ball. Flatten ball into a disk. Wrap and chill in refrigerator for 10-15 minutes.

Place chilled crust between two sheets of parchment paper, dusting dough and parchment liberally with rice flour. Roll out slowly using a rolling pin until evenly rolled to about 11 inches in diameter. Place crust (still between parchment sheets) in the refrigerator for 10 minutes (sliding crust and parchment sheets onto a cookie sheet may make this easier).

After chilling, peel off one of the parchment layers and flip onto pie pan gently letting it fall into pan. Slowly peel off the remaining parchment and pinch top edge.

Fill with your favorite pie filling. If using a single crust at 350 degrees F for 35-45 minutes, until filling is set and crust is browned sufficiently.

If using a double crust, put at least 4 slits in the top crust. Brush top with egg or milk (dairy or non-dairy}. Bake at 375 degrees F for 55-65 minutes or until crust is browned and filling is bubbling.

Buckwheat Pancakes

(Makes about 10 4-inch pancakes)

  • 1 cup Sprouted Organic Buckwheat Flour *
  • 2 Tbsp. 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:

Sprouted Organic Buckwheat Flour

Coconut Curry Lentil Stew

(Makes 4 servings)

  • 2 tsp. Organic Coconut Oil *
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 3 cups water
  • ½ cup Raw Organic Coconut Butter (gently warmed to soften) *
  • 1 Tbsp. Coconut Sugar
  • ¼ tsp. Cinnamon Powder
  • 1 Tbsp. curry powder
  • 2 tsp. ground coriander
  • ¾ Cup Sprouted Organic 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:

Seven-Grain Low-Fat Waffles

(Makes 10 5" x 5" waffles)

  • 2 cups of buttermilk or 2 cups of milk and 1 Tbsp. lemon juice
  • 2¼ cups of Seven-Grain Flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. Ground Cinnamon (optional)
  • 2 large eggs, lightly beaten, or equivalent egg replacer
  • ¼ cup Coconut Sugar
  • 1 Tbsp. Organic Coconut Oil *
  • 2 tsp. Organic 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:

Hummus

(Makes 4-6 servings)

  • 1 Tbsp. olive oil
  • 2 cups water
  • ¾ cup Sprouted Organic Garbanzo Flour *
  • 1 tsp. minced garlic or more to taste
  • 2 Tbsp. Sprouted Organic Tahini Sesame Seed Butter *
  • 2 Tbsp. lemon juice
  • 1 or 2 Tbsp. vinegar
  • 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:

Purple Corn Bread

  • 1 cup Sprouted Organic Spelt Flour *
  • 1 cup Purple Corn Flour
  • ⅔ cup Coconut Sugar
  • 1 tap. salt
  • 3½ tap. baking powder
  • 1 egg
  • 1 cup milk
  • ⅓ cup Organic 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:

Pumpkin Nut Muffins with Kamut Flour

(Makes 12 muffins)

  • 2 eggs
  • 1 cup of canned or cooked fresh, mashed pumpkin
  • ½ cup melted Organic Coconut Oil or melted butter *
  • ⅓ cup water
  • 1¾ cups Sprouted Organic Kamut Flour *
  • 1 tsp. baking soda
  • ½ tsp. Himalayan Salt *
  • 1 tsp. Cinnamon
  • ½ tsp. nutmeg
  • ½ cup of Coconut Sugar (add 2 more tablespoons if you want sweeter muffins)
  • ½ - ¾ cup Sprouted Organic Pecans or Sprouted Organic 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:

Gluten-Free Coconut Pancakes

(Makes 8 pancackes)

  • 2 Tbsp. Raw Organic Golden Flax Seeds *
  • 6 Tbsp. water
  • 2 Tbsp. potato starch
  • ⅓ cup Raw Organic Coconut Flour *
  • 1 cup Raw Organic Short Grain 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:

Irish Soda Bread

  • 1 cup Sprouted Organic Oat Flour *
  • 3½ cups white whole wheat flour
  • 1½ tsp. baking soda
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • ¾ cup raisins
  • 2 cups low fat buttermilk or kefir
  • 2 Tbsp. honey

Heat oven to 375°F.

Mix dry ingredients in a large bowl.

Stir in the raisins. Whisk the buttermilk or kefir and the honey together in a separate bowl. Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix slightly, just until the dough comes together. Do not over-mix.

Shape into a rounded loaf and place on a greased baking sheet. Make a cross in the top of the dough. Bake for approximately 45 minutes. Cool before slicing.

SUGGESTED BLUE MOUNTAIN ORGANICS PRODUCTS:

Easy Moist and Cheezy Coconut Flour Biscuits

(Makes 8 biscuits)

  • 4 large eggs

  • ¼ cup butter or Organic Coconut Oil
*
  • ¼ teaspoon salt
  • ⅓ cup Raw Organic 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:

Black Bean Soup

(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 Sprouted Organic 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:

Black Bean Soup

(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 Sprouted Organic 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:

Walnut or Pecan Pie Crust (paleo friendly and gluten free)

Makes one 9-10 inch pie baked pie. This nutty crust can be used for any baked pie or no bake filling

  • 2 ¾ cups Blue Mountain Organics Walnuts or Blue Mountain Organics Pecans
  • 4 teaspoons Coconut sugar
  • ¼ teaspoon Blue Mountain Organics Sea Salt
  • ¼ teaspoon vanilla
  • 2 teaspoons tapioca flour or arrowroot powder
  • 2 Tablespoons melted butter or Blue Mountain Organics Coconut Oil

Place All the first six ingredients in a food processor and process until nuts are small pieces, then add in melted butter or coconut oil and process until mixture starts to stick together, using the palm of your hand press crust evenly into pie pan and up the sides, pressing firmly all over. Bake crust until toasty and brown (before adding filling} for 12-18 minutes (note let it get toastier if it won’t be baked again with filling). Cool before filling. Crust can be filled and baked again with your choice of filling or filled with a no bake filling.