To Your Health Sprouted Flour Co. is about to launch a new look on our web site. We've compiled loads of recipes by category so you can choose the ones you'd like and print them individually. We're especially proud of the fact that our web site be user-friendly for mobile devices. Shopping and checkout have been simplified. It's also easier to navigate and more aesthetically pleasing with beautiful photographs. We'd love to hear from you about the new look. Should be up and running soon. In the meantime you can continue to order from our current site.
April is my birthday month. While I've always been thankful for every birthday, this year I plan to celebrate with some favorites from the past. Momma always made me a chocolate pound cake and slathered it with 7-minute frosting. I'll pass on the frosting today, but have included a sprouted version of my favorite birthday cake.
To Your Health is expanding again to meet the growing demand for sprouted organic grains, flours, legumes, and seeds. Our goal is to make our products conveniently available to all of our customers in their communities and neighborhoods. We're also working on a new initiative to help establish a state-wide organic farmers' co-op to assist and encourage young farmers to grow organically here in Alabama. We would love to purchase some of our grains from our own backyard and are excited about the enthusiam we've received from government, universities, farmers, and other skilled participants.
A delicious grain-free, gluten-free, dairy-free bread adapted from recipe as posted by Jenny at www.nourishedkitchen.com.
Place the sprouted chickpea flour into a medium bowl. Stir in the lemon juice and water. Cover and allow to rest at room temperature for 12-24 hours.
Set a 10" cast iron skillet in the oven on the middle rack and turn on the broiler.
Uncover bowl of chickpea mixture and whisk in olive oil and salt until it forms a thin, smooth batter.
When the skillet is hot, remove it from the oven, being careful to use a mitt. Swirl a generous amount of olive oil (about 2 tablespoons) in the bottom of the skillet until it's completely coated. Pour in half the batter, swirling the pan if necessary so that it coats the bottom of the skillet. Return the skillet to the oven and broil the socca until its edges turn crisp and it begins to blister - about 7-8 minutes.
Remove pan from oven. Gently remove the socca from the pan and place on serving plate. Immediately re-oil the pan and add remaining batter, swirling to cover bottom of pan. Return to oven and cook for 7-8 minutes. Remove from oven and repeat removal process.
Great cut into squares and served with greens or basil and tomatoes drizzled with olive oil and sprinkled with sea salt.
Preheat your oven to 325 degrees. Place butter and sugar or honey in bowl of a stand mixer. Blend well until light and fluffy. Add eggs, one at a time, blending well before adding another one. Add vanilla and blend.
In separate bowl, mix flour, baking powder, sea salt, and cocoa. Whisk to blend the dry ingredients.
Add 1/3 of dry ingredients to butter mixture and blend on low until just mixed. Add 1/2 cup of heavy cream and blend on low until just mixed. Repeat the process ending with the last 1/3 of dry ingredients. It's important not to over mix your cake batter to keep it light and airy.
Generously butter and flour a glass or ceramic bundt pan. Even spoon cake batter into the pan and bake for 1 hour and 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let rest on a wire rack for 10 minutes before removing from pan. Enjoy!