Sprouted Flour Recipes


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FREE! Download a PDF of 16 delicious recipes that are the perfect complement to your favorite Flour of Life™ sprouted flours, including; Protein Pancakes, Black Bean Soup, Almond Raspberry Bars, Gluten-Free Coconut Pancakes, Cranberry Orange Bread, Velvet Chocolate Cupcakes and more! Click here!

Irish Soda Bread

Gregg Carroll - Monday, November 05, 2012
1 cup Flour of Life™ Sprouted 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:

Flour of Life™ Sprouted Oat Flour

No-Bake Macaroons

Gregg Carroll - Monday, November 05, 2012

(Makes 3-4 dozen)

5 cups Love Raw Foods™ Shredded Coconut *
1 cup Love Raw Foods™ Almond Meal *
½ cup Better Than Roasted® Almond Butter *
1 cup honey
Love Raw Foods™ Vanilla Extract to taste *
cocolate sauce to dip or drizzle

Mix all ingredients together in a bowl, adding just enough water until the mixture sticks together and you can form a ball.

Use a small ice cream scoop or teaspoon to form balls. Press onto a baking sheet (bottom of macaroons should be flat).

Dip in chocolate if desired and enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Shredded Coconut

Love Raw Foods™ Almond Meal

Better Than Roasted® Almond Butter

Love Raw Foods™ Vanilla Extract

Protein Pancakes (submitted by Terri Turner)

Gregg Carroll - Monday, October 01, 2012

Makes 2 servings (recipe makes 4 medium size pancakes, a serving is 2). About 18 grams of protein per serving.

½ cup sprouted brown rice flour *

2 heaping Tbsp nutribiotic berry protein
¼ tsp baking soda
1/8 tsp salt
1 egg replacer (I use ener-g)
1 Tbsp coconut oil *
1/8 tsp unbuffered Vitamin C powder or 3/4 tsp lemon juice
7 Tbsp water

Lightly oil and heat skillet; drop batter on heated skillet in 4" circles and cook on one side up until bubbles appear. Flip to brown on both sides and enjoy!

* Top with coconut oil, almond butter, agave, etc.

* Optional add-ins... blueberries, cinnamon, etc.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Bro Rice Flour

Love Raw Foods™ Coconut Oil

Velvet Chocolate Cupcakes with Black Bean Flour (Gluten Free!)

Gregg Carroll - Monday, October 01, 2012
1 cup of sprouted black bean flour *
4 large eggs
1 Tbsp pure vanilla extract *
¼ tsp salt *
6 Tbsp butter or extra virgin coconut oil *
1 ¾ cup coconut sugar
12 Tbsp cocoa powder *
1 tsp baking powder
½ tsp baking soda
½ cup water
¾ teaspoon xanthan gum (optional - adds "springiness")

Preheat oven to 350°F. Line a muffin pan with 12 paper muffin cup liners or grease one 9" cake pan. Mix eggs, vanilla, oil, sugar and salt in blender or food processor. Mix all dry ingredients in a separate bowl. Add the dry ingredients to the egg mixture. Add water. Mix well for one minute.

TIP: Many experts say that it is best to combine xanthan gum with oil first to aid in mixing and activation of the gum.

Place in prepared pan and bake until done. Approx. 18 minutes for muffins and longer for a cake – toothpick stuck in center should come out dry, but do not overbake or it will be dry!


* Suggested Blue Mountain Organics Products:

Flour of Life™ Black Bean Flour

Love Raw Foods™ Vanilla Extract

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Cacao Powder

Almond Raspberry Bars

Gregg Carroll - Friday, March 09, 2012

(makes about 20 bars)

CRUST
3 cups almond flour
¼ cup Love Raw Foods™ coconut oil *
1 tablespoon Love Raw Foods™
vanilla extract *
½ teaspoon Love Raw Foods™
Himalayan salt *
TOPPING
1 ¾ cups almond flour
½ teaspoon ground cinnamon
¼ teaspoon Love Raw Foods™
Himalayan salt *
1 large egg
2 tablespoons honey
1 cup slivered or chopped Better Than
Roasted® almonds *
FILLING
1 cup sugar-free raspberry jam

Heat oven to 350°F. Grease a 13x9 inch pan.

In a food processor fitted with a metal blade, combine all crust ingredients until smooth. Using clean hands, press dough evenly into prepared baking pan. Bake crust 15 minutes, or until golden.

While the crust bakes, prepare the topping. In a medium bowl, using a spoon or whisk combine almond flour, cinnamon and salt. In a medium bowl beat the egg. Add honey and coconut oil beat until well combined. Stir in flour mixture until well mixed. Add almonds and mix again.

When the crust finishes baking, using a rubber spatula or spoon, spread raspberry jam evenly over the crust. Crumble the topping over the raspberry spread. Return baking dish to oven, bake 15 – 20 minutes or until top is golden. Let cool for 1 hour. Cut into squares and serve and enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Vanilla Extract

Love Raw Foods™ Himalayan Salt

Better Than Roasted® Almonds


Dark Chocolate Chunk Nut Cookies

Gregg Carroll - Friday, March 09, 2012

(makes about 2 dozen cookies)

1 cup sprouted Flour of Life™ quinoa flour *
¼ teaspoon baking soda
½ cup softened butter or Love Raw Foods™ coconut Oil *
½ cup packed Love Raw Foods™ coconut sugar *
½ teaspoon Love Raw Foods™ vanilla extract *
1 large egg, beaten
¾ cup roughly chopped Better Than Roasted® nuts (Macadamia, Walnut, Pecan, etc.) *
1 cup dark chocolate chunks

Heat the oven to 350°F

In a medium bowl, combine quinoa and baking soda. In a separate bowl, using a blender, combine butter or coconut oil and sugar until creamy and light. Add the egg and vanilla, mix well to combine. Using a spatula or spoon, add flour mix to creamed butter, mix until flour is well incorporated. Add the chocolate chunks and nuts, mixing all ingredients together.

Place tablespoon-full of dough about 2 inches apart onto ungreased baking sheets. Place in the center or top of oven and bake for 10-12 minutes. Enjoy warm out of the oven or allow to cool a few minutes. If there are leftovers, store in air tight containers in the fridge.


* Suggested Blue Mountain Organics Products:

Flour of Life™ Quinoa Flour

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Vanilla Extract

Better Than Roasted® Nuts


Pumpkin Nut Muffins (w/Coconut Flour)

Gregg Carroll - Friday, March 09, 2012

(makes 6 muffins)

¼ cup mashed pumpkin
½ cup Love Raw Foods™ coconut sugar *
2 tablespoons Love Raw Foods™ melted coconut oil (measure 2 tablespoons solid, then melt the oil) *
3 large eggs
½ teaspoon Love Raw Foods™ cinnamon *
½ teaspoon Love Raw Foods™ vanilla extract *
½ teaspoon Love Raw Foods™ Himalayan salt *
¼ Love Raw Foods™ cup coconut flour
¼ teaspoon baking powder
¼ cup chopped Better Than Roasted® nuts ( pecans, walnuts, etc) *

Heat oven to 400°F. Line a muffin tray with cupcake liners, or grease lightly with a paper towel moistened with coconut oil.

In a medium bowl, using a blender combine pumpkin, sugar, oil, eggs, cinnamon, vanilla and salt, blend well. In a separate small bowl, using a fork or a whisk, combine coconut flour and baking powder until lumps are gone. Add flour mixture to wet ingredients. Mix well to combine. Add nuts and stir just to combine. Pour evenly into muffin tray. Place in center rack of oven and bake 14-18 minutes until toothpick inserted in center comes out clean.


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Sugar

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Himalayan Salt

Love Raw Foods™ Vanilla Extract

Better Than Roasted® Nuts



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