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!



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.



Organic Coconut Oil

Raw Organic Coconut Butter

Sprouted Organic Lentil Flour

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!



Organic Coconut Oil

Organic Vanilla Extract


(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.



Sprouted Organic Garbanzo Flour

Sprouted Organic Tahini Sesame Seed Butter

Himalayan salt

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!



Sprouted Organic Spelt Flour

Organic Coconut Oil

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!



Sprouted Organic Kamut Flour

Organic Coconut Oil

Himalayan Salt

Sprouted Organic Pecans

Sprouted Organic Walnuts

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.



Raw Organic Golden Flax Seed

Raw Organic Coconut Flour

Raw Organic Short Grain Brown Rice Flour

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.


Sprouted Organic Oat Flour


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.)


Organic Coconut Oil

Raw Organic Coconut Flour

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.


Sprouted Organic Black Bean Flour