What a whirlwind of a new year so far! Sprouted flour has gone mainstream as one of the fastest growing new trends in the food industry. The publicity and national media coverage of sprouted products continues to increase and manufacturers of sprouted flours will most likely increase as well in order to keep up with demand.

The Organic Trade Association just published an article listing several sprouted products taking root and we are proud that To Your Health was included with the caption: "The upshot - they're doing it right".

As always, our customers are who we make our products for and over the last few months we've received lots of requests for new ones. Available March 1, the following new products will be available at www.healthyflour.com

This is also the year that I am getting out from behind my desk, venturing outside our facilities, and putting my face on our business. My calendar is booking up with trade shows, speaking engagements, and sprouted baking workshops across the country. I'm excited about the opportunities to share the benefits of baking with sprouted flours and hope to see you soon!

Delicious way to stay warm and energized.

Ingredients:

• 3 tablespoons organic olive oil, clean lard, or butter
• 2 stalks organic celery, chopped
• 2 organic carrots, chopped
• 1 large organic onion, chopped
• 3 cups organic sprouted garbanzo beans cooked according to package directions and drained.
• 6 cups organic chicken or vegetable stock
• 1 can or jar of organic fire-roasted tomatoes with green chiles (Rotel)
• 1 tablespoon ground organic cumin
• 1 1/2 teaspoons ground organic coriander
• Redmond real salt and black pepper
• Chopped organic cilantro for topping

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the veggies are softened, about 5 minutes.
2. Add 6 cups of stock, the sprouted chickpeas, tomatoes (Rotel), cumin, and coriander. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally for 20 minutes. Can add 1-2 tablespoons of sprouted garbanzo bean flour to thicken soup (optional). Season with salt and pepper to taste.
3. Squeeze a small amount of lemon juice over soup and top with chopped cilantro just before serving. Serve with toasted sprouted pita points or sprouted chips.

Click To Download A PDF Version Of The Recipe.

Best way to start the day!

Ingredients:

• 1/2 cup sprouted brown rice
• 1/2 cup sprouted quinoa
• 1/4 cup sprouted amaranth
• 1/4 cup sprouted millet
• 1/4 cup sprouted rolled oats
• 1/2 teaspoon Redmond real salt
• 6 cups filtered water or stock

1. Mix everything together in a large heavy pot. Bring to a boil. Lower heat to simmer and cover. Stir occasionally until grains are the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed; about 40 minutes.
2. Top with lots of raw butter, cream, toasted coconut, sprouted seeds, organic fruit, local honey... the possibilities are endless as long as they're your favorites.

Click To Download A PDF Version Of The Recipe.

A sweet bite on occasion keeps a smile on my face. See, you're smiling, too!

Ingredients:

• 1 cup soaked and dried hazelnuts, chopped
• 1/3 cup sprouted white wheat or sorghum (gltuen-free) flour
• 1/2 teaspoon aluminum-free baking powder
• 1/4 teaspoon Redmond Real salt
• 8 oz. organic dark chocolate, chopped
• 6 tablespoons organic butter
• 1 teaspoon vanilla extract
• 2 large organic or pastured eggs
• 1/2 - 3/4 cup organic sugar
• 1 cup chopped organic milk chocolate
• 1 cup chopped organic white chocolate

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a medium bowl. Combine the dark chocolate and butter in the top of a small double boiler. Stir occasionally until both melt and are blended together. Add the vanilla and stir until smooth. Set aside.
3. Beat the eggs in a large bowl using a mixer on medium speed for about 1 minute until foamy. Gradually add the sugar and beat another 5 minutes until thick and pale yellow. Gradually add the melted chocolate mixture and blend well. Add the flour mixture and stir just until combined. Fold in the hazelnuts and chopped milk and white chocolate.
4. Drop heaping tablespoons of batter 2 inches apart on lined baking sheets. I bake one pan at a time on the middle shelf of oven. Bake 12-15 minutes until cookies are slightly puffed and crackly. Remove from oven. Let cookies cool on pan 5 minutes before removing to wire rack to cool completely.
5. Enjoy!

Click To Download A PDF Version Of The Recipe.