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From our family to yours:


Sprouted Shortbread with Garam Masala

Pairs perfectly with eggnog or hot apple cider.


  1. Preheat oven to 350 degrees. In a large bowl beat butter and sugar until fluffy. Add Garam Masala and blend well. Stir in flour slowly. If dough is too crumbly add more butter, 1 tablespoon at a time, until dough holds together.
  2. On a lightly floured surface roll out dough to ¼” thickness and cut shapes with a cookie cutter or make small rectangles using a knife. Place shortbread cookies 1” apart on a parchment lined baking sheet. Bake 12-14 minutes.
  3. Remove pan from oven and cool for 3 minutes. Remove shortbread cookies from pan to a wire rack to cool completely. Store in a cookie tin.

Click here to download a PDF​ version of the recipe.

Sprouted Spoonbread Corn Muffins

Truly a Southern tradition


  • 1 ½ cups sprouted yellow corn meal
  • 1 teaspoon baking soda
  • 1 teaspoon Real or Celtic salt
  • 2 large eggs, preferably organic or pastured
  • 2 ¼ cups whole organic buttermilk
  • ¼ cup sharp Cheddar cheese, grated
  • 1 tablespoon fresh chives, chopped
  • Organic butter, softened
  1. Preheat oven to 425 degrees. Combine first 3 ingredients in a large bowl. Whisk in the eggs and buttermilk, stirring vigorously until mixture is smooth. Stir in cheese and chives.
  2. Generously grease each cup of a 12-cup muffin tin with softened butter. Pour spoonbread batter evenly into each cup.
  3. Bake for 13-15 minutes or until lightly browned. Remove pan from oven and cool for 5 minutes before removing muffins. Stack on a plate and serve up hot with lots of sweet cream butter!

Click here to download a PDF version of the recipe.