To each of our customers we extend a heartfelt thank you. Thank you for your patronage, your testimonies and recipes, your burst bags, and all your baking experiences. We are stronger and wiser by them all.

In 1863 during the Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens" to be celebrated the last Thursday in November. Since then we've gathered with family and friends to celebrate all the reasons we have to be thankful, eaten lots of turkey and pie, raised a glass to continued prosperity, and heralded in the Christmas season.

Have you heard the latest from Cargill and Ardent Mills? They are entering the sprouted wheat flour business on a massive scale. Large malting houses (beer makers) are sprouting and roasting conventional wheat for them. Their plan will certainly make sprouted flour and baked goods less expensive, but at what cost? Sprouted grains laced with pesticides, artificial fertilizers, genetically modified, and processed? I'll leave it at that.

We continue to take the full four days that are necessary to ensure our organic grains and legumes sprout to the point that all the benefits are recognized. Then we slowly dry them at low temps and stone grind them into 100% whole grain flours. I will not compromise this process. And we still fill orders from freshly milled grains.

May your Thanksgiving be a celebration of life, love, liberty, and thanks for all. This is our wish for you. 

"Peace, love, and sprouted flour power, y'all!"

Adapted from Nov. 2014 Southern Living. Makes about 2 1/2 dozen.

Ingredients:

• 1/2 cup warm water (100 to 110 degrees)
• 1 packet Active Dry Yeast (not instant or quick rise)
• 1 teaspoon sugar
• 5 cups sprouted white wheat flour
• 3 tablespoons sugar (or honey)
• 5 teaspoons aluminum-free baking powder
• 1 1/2 teaspoons Celtic or Real salt
• 1 teaspoon baking soda
• 1/2 cup cold organic butter, cubed
• 1/2 cup cold naturally rendered lard, cubed
• 2 cups whole organic buttermilk

1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
    
2. Stir together flour and next 4 ingredients in a large bowl; cut butter and lard into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap and chill 2 hours to 5 days.
    
3. Preheat oven to 400 degrees. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Gently roll dough into a 3/4" thick circle, and fold dough in half; repeat. Gently roll dough to 3/4" thickness; cut with a 2" round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 12" cast-iron skillet or on a partchment-lined baking sheet. Brush biscuits with 2 tablespoons melted butter.
    
4. Bake at 400 degrees for 15-20 minutes or until golden brown. Brush with remaining melted butter and serve.

Click to download the PDF recipe

This fabulous recipe doesn't contain sprouted flour, but does contain soaked pecans. Doesn't get much better than this.

Ingredients:

• 2 cups of soaked and dried pecans, preferrably from unsprayed crop
• 4 soft pitted dates
• 1 tablespoon of maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon real salt or sea salt
• 1 tablespoon coconut oil

1. Soak the dates in 1/2 cup warm water (or brandy) for 10 minutes or until soft
    
2. In a food processor chop the pecans coarsely.
    
3. Add the dates and the rest of the ingredients. Pulse until well combined but still somewhat chunky.
    
4. Lightly grease a pie plate with coconut oil. Press out the crust evenly on the bottom and side of the pan.
    
5. Fill with your favorite filling. Simply yummy!

Click to download the PDF recipe