Free Recipes
Chia and Flax Bread

Chia and Flax Bread

  • 5 c hot water (120 degrees)
  • ½   c chia seeds
  • ½  c flax seeds
  • 2 ¼  c. grainmix (¼ c each grain mixed. Amaranth, hulled barley, hulled buckwheat, kamut, millet, oat groats, red quinoa, long grain brown rice, rye berries)
  • 6 c white wheat
  • ½ c warm water (110 degrees)
  • 1 t coconut sugar crystals
  • 2 T Red Star Dry Active Yeast (Not instant)
  • ¼  c coconut oil
  • 2/3  c honey
  • 1 heaping T Realsalt
  • 1 T  Bragg's apple cider vinegar
  • ½ c gluten
  • ¼ c coconut oil for greasing pans and mat
  1. Mix hot water, chia, and flax in blender with fork. Do not turn blender on yet. Set aside to gel 15 minutes. This can be soak over night or up to 4 days in the refrigerator.
  2. Mix grains and grind into flour.
  3. Stir warm water, sugar and yeast in Bosch mixer or big mixing bowl.
  4. Blend gel on high speed. 
  5. Pour gel mixture, oil, honey, salt,  vinegar, 6 c flour, and gluten in Bosch mixer with the yeast. Mix on speed one until incorporated.
  6. Let dough rest (sponge) 15 minutes.  (optional)
  7. Set timer for 8 minutes. 
  8. Mix on speed one while gradually adding 3 cups more flour.  Change to speed two and continue adding flour until dough cleans sides of bowl.  It works to knead by hand 8 minutes.  Just add flour as you knead.
  9. Stop mixer only long enough to feel dough.  Dough sticks to clean fingers, but not floured fingers.
  10. While kneading grease pans with coconut oil.   
  11. Hand knead out bubbles and divide by pinching or cutting. No stretching.
  12. Form loaves by rolling dough in oil and pinching bottom to make a round top.  Place in oiled pans.
  13. Cover with plastic and let rise up to 50 minutes. 
  14. Preheat oven to 400 degrees.  Place loaves on center rack.  After closing oven change temperature to 350.  Bake 30 min.
  15. Thermometer stuck in the end reads 180 degrees when done. 
  16. Let cool 5 minutes before dumping out of pans.
  17. When cool, put in plastic bags.
  18. Freeze unused loaves immediately.
Fruit Glaze, Freezer Jam, or Pie Filling

Fruit Glaze, Freezer Jam, or Pie Filling

1/2 c juice (apple or fruit of choice)
1 peach (1/2 c strawberries. raspberries, or other fruit)
1/8 c agave
3 to 4 T ultra gell

Blend in blender. Add ultra gell slowly to the consistency you want. It thickens a little as it sits. Pour over 2 cups fruit.
Strawberry Glaze

Strawberry Glaze

2 c fresh or frozen strawberries
1/8 c agave
Guacamole

Guacamole

2 avocados peeled and mashed (Use a potato masher on a cutting board)
juice of 1 lime
2 diced tomatos
1/2 onion diced
1/2 red bell pepper diced
1/4 cup chopped cilantro
1/4 t salt
pinch ground cayenne pepper or red pepper flakes

Place romaine lettuce leaf on plate. Top with sprouted beanmix. Top with guacamole.
Options for easier preparation: Use sliced avocados and top with prepared pico de guillo or salsa.
Spinach Salad

Spinach Salad

Wash and spin 3 cups spinach
Add 1 cup salad sprouts
Add 1 cup broccoli sprouts
Toss with Italian dressing from our recipe
Millet Mashed Potatoes

Millet Mashed Potatoes

Crack and cook 1 cup millet as you do cereal.  Blend in the blender if you want them smooth.
Wash and cut up 4 medium potatoes
Steam over boiling water 10 minutes
Mash the millet cereal with the potatoes
Add 1/4 cup evaporated milk
Whip in 1/8 cup butter
Serve as mashed potatoes
Sprouted Cereal

Sprouted Cereal

18 cup sprouted grains
You can keep the soaked raisins and nuts in the refrigerator
1 T Tropical Traditions coconut
1 T soaked raisins (If you forget to soak you can still use them)
1 T soaked almonds
1 T soaked sunflower seeds
Just add and eat.
10-GRAIN CORNBREAD

10-GRAIN CORNBREAD

Grind: 2/3 cup grainmix, 2/3 cup whea,t 2/3 cup corn (You can use grinding corn or popcorn just set the grinder on a courser setting.)

2/3 c agave
1 t. salt
1/3 c coconut oil
1 t. vanilla
2 eggs
3 cups flour
1 T. baking powder
1 1/3 c evaporated milk

Preheat oven to 400 degrees. Grease 8X11- inch ceramic baking dish. Beat agave, salt, oil, and vanilla until creamy. Add eggs one at a time while beating. Add dry ingredients alternately with milk. Beat until well blended. Bake 20 minutes.
** NEW!! IMPROVED!! 9 GRAIN BREAD **

** NEW!! IMPROVED!! 9 GRAIN BREAD **

Grind the flour: 3 cups grainmix with 8 cups wheat

6 cups water (110 degrees)
8 cups flour
1/3 cup gluten
3 Tablespoons saf yeast
1/3 cup coconut oil
2/3 cup honey
2 Tablespoons lecithin
2 heaping Tablespoons Real Salt
8 cups more flour
2 Tablespoons dough enhancer

  • Add in this order water, flour, gluten, and yeast
  • Mix just enough to make pancake batter consistency
  • Let sit 15 minutes and bubble up (called "sponge")
  • Add oil, honey, lecithin, and salt
  • Set timer for 10 minutes and begin to knead on speed number 1 (As you add flour change to speed number 2)
  • Adding flour until dough is not sticky and cleans sides of bowl (The amount of flour varies, so stop mixer for a second and feel the dough.)
  • After kneading for 8 minutes add the dough enhancer
  • When timer rings place oil on your hands and form into loaves
  • Place into oiled bread pans (Extra long - 2 lbs per loaf / regular pans - 1 1/2 pounds per loaf)
  • Put the pans in plastic bags
  • Let rise until double in size (About 1 hour)
  • Place in cold oven (Careful not to bump)
  • Bake at 325° for about 25 minutes
  • If under baked it will be doughy. If over baked it will be dry and hard. It's done when a thermometer stuck in the end reads 180°.
Grainola

Grainola

1/4 cup sprouted wheat, rye, and barley (for gluten-free use amaranth, buckwheat, quinoa)
1 T. honey
1 T. soaked raisins
1 T. soaked almonds
1 T. soaked sunflower seeds
1 T. coconut

Mix and enjoy as cereal. No need for milk. This makes one single serving. Eat slowly and you will not be hungry for a long time. You can also make more and refrigerate for up to 4 days. Soaked nuts are more nutritious, but if you forget it still works with unsoaked nuts.
PANCAKES OR WAFFLES

PANCAKES OR WAFFLES

1 cup coconut milk
1 egg (free range organic)
2 Tablespoons coconut oil
1 teaspoon Rumford Baking Powder
1/4 teaspoon Real Salt
1 cup grainmix flour (Grainmix flour consists of 1 cup of each of these grains: amaranth, hulled barley, millet, whole oat groats, brown rice, and rye. Combine together with 6 cups whole hard white wheat and grind into flour.)

Wisk the egg, milk and oil. Add the baking powder, salt and flour. Wisk until smooth. Make pancakes or waffles. Preheat and oil the pan with coconut oil.

Note: The reason we recommend coconut oil for all cooking is that it is more nutritious and withstands the high temperatures.
Tabouli

Tabouli

2 cups grain sprouts
1/4 cup olive oil
juice of one lemon
1 clove garlic
1/2 cup chopped parsley
1/2 cup chopped green onion
1 chopped cucumber
1 chopped tomato

Mix, chill, and serve
Cabbage and Carrot Salad

Cabbage and Carrot Salad

Grated cabbage
gratted carrots
sprout mixture consisting of alfalfa, fenegreek, clover, and broccoli

Mix and serve with Italian dressing
Good Season's Italian Salad Dressing Mix

Good Season's Italian Salad Dressing Mix

1. Fill vinegar to the V line
2. Fill Agave 1/2 way to the W line. Fill water to the W line.
3. Fill Olive oil and flax oil to the O line
4. Add Seasoning mix
Bean Sprouts

Bean Sprouts

Marinate the sprouts in Italian dressing
Serve on a leaf of lettuce or kale
Top with guacamole
Smoothie

Smoothie

Soak 1/4 cup flax seeds soaked in 1/2 cup water overnight
Blend seeds and water for 3 minutes
Add 1 teaspoon vanilla
1/8 cup coconut cream concentrate
2 Tablespoons honey
1 cup frozen blueberries
1 cup apple juice
1 cup froxen strawberries
1 frozen banana
Blend until smooth

(Option to add Brewers yeast to get all the B vitamines)

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