Cooler weather and the beautiful colors of Fall are upon us. Jeff loves this time of year because I'm in the kitchen baking whenever I have the chance. Maybe the lower temps increase my appetite. This month's recipes come from a new favorite blogger and some Food Network quick bread ingredients ideas from one of my recent bake-a-thons in the kitchen.

Renowned chef and author Peter Reinhart has published his latest book: Bread Revolution. It's full of fabulous recipes formulated for baking with sprouted flours. Peter has included one of my recipes and an interview with us during a visit last spring. We will have Peter's book available on our web site when it's released on October 21st, or you can pre-order it now on Amazon.com.

Girls On The Farm Sprouted Granola 
http://www.simplysproutedsnacks.com was picked as one of the top five products at Expo East in Baltimore last month. Max Goldberg of Living Maxwell reviews the top 5 with Food Babe Vani Hari. The Girls now offer an 8 oz. bag in addition to their 16 oz. bag.

• Bread Revolution by Peter Reinhart
• Living Maxwell for great nutritional knowledge and reviews
• For great recipes check out Sara's site
• Keep up with Olympic speed skater Maria Lamb

Sara, the organic dietitian, http://www.theorganicdietitian.com recently posted this great recipe for all of you who are going gluten, dairy, and egg-free for a while.

Ingredients:

• 2 cups sprouted millet flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea or real salt
• 1 teaspoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons coconut or almond milk
• 1 chia egg (1 tbsp. ground chia and 3 tbsp. water - let sit for 1 minute)
• 1/3 cup pumpkin puree (fresh or canned)
• 8 large dates, pitted (soak in water overnight if they are not really soft)
• 1/2 teaspoon pumpkin pie spice

1. Preheat oven to 375 degrees. In mixing bowl add flour, baking soda, salt and 1 tsp. pumpkin pie spice. Mix to combine.
    
2. Add vanilla, coconut oil, maple syrup, milk, and egg. Mix to combine. The dough will be thick and soft almost like play doh.
    
3. Scoop 1 tablespoon of dough and roll it into a ball with your hands. Place on parchment-lined cookie sheets. With your thumb lightly press down into the cookie to form a bowl for the topping. Repeat with remainder of dough. Place on sheets 1/2" apart.
    
4. In a blender add the pumpkin puree, dates, and 1/2 tsp. pumpkin pie spice. Blend until smooth and thick (add a couple tbsp. water if needed to get the blender going). Spoon 1-2 teaspoons of the pumpkin date mixture into each thumb bowl.
    
5. Bake for 15-18 minutes until firm. Remove from oven and cool on wire rack. Store in airtight container for 5-7 days. Makes about 3 dozen cookies.

Click to download a PDF version of this recipe.

This is my original sprouted bread recipe, but with a fabulous new variation. I got the inspiration from the Food Network, my go-to TV station.

Ingredients:

• 3 cups sprouted flour (use your favorite; great with gluten-free flours) 
• 2 cups organic whole buttermilk (can substitute almond or coconut milk)
• 3 eggs, lightly beaten (can substitute 3 tbsp. ground chia seed mixed with 1/2 cup plus 1 tbsp. water. Let sit 1 minute before adding to batter)
• 1 teaspoon sea or Real salt
• 1/3 cup raw honey
• 2 teaspoons aluminum-free baking soda
• 1/4 cup organic butter or 3 tablespoons coconut oil, melted
• 1/2 cup fresh sage, chopped and fried in pat of butter or coconut oil
• 2 organic tart apples, peeled, grated, and squeezed dry between 2 paper towels
• (optional) 1/2 cup crisp bacon, crumbled or toasted walnuts

1. Preheat oven to 350 degrees. In large bowl mix flour and buttermilk until blended. Thoroughly mix in remaining ingredients. If batter is dry add buttermilk, 2 tbsps. at a time, until batter is stirrable, but not thin.
    
2. Pour batter into a well buttered (use bacon grease if adding crumbled bacon) and floured 9"x5" loaf pan or 3 mini loaf pans. Bake for 1 hour and 20 minutes (about 1 hour  if using mini loaf pans) or until a toothpick inserted into center of loaf comes out clean. Remove from oven and cool for 10 minutes. Remove from pan and continue to cool on wire rack.

Click to download a PDF version of this recipe.

A great sweet treat that's fast and easy to make. I prefer them plain.

Ingredients:

• 3/4 cup organic butter, softened
• 1/2 - 3/4 cup organic sucanat or maple sugar
• 1 large egg, pastured or organic
• 1 teaspoon vanilla
• 1 1/2 cups sprouted flour (your favorite)
• 1/2 cup sprouted yellow cornmeal
• 1 teaspoon aluminum-free baking powder
• 1/4 teaspoon sea or real salt
• 1/2 cup organic raisins, currants, or chocolate chips (optional)

1. Preheat oven to 350 degrees.
    
2. In mixing bowl, cream togther butter and sugar. Add egg and vanilla. Blend well. Add remaining ingredients and blend well.
    
3. Drop by tablespoonfuls onto a parchment-lined cookie sheet. Bake about 15 minutes until lightly browned on edges. Remove from oven and cool on wire rack.

Click to download a PDF version of this recipe.