Comments on: Muffins – Pancakes – Sprouted Chili (Tuesday Twister – 11/03/09)

By: Wardeh

Wardeh — Sat, 30 Jan 2010 17:07:34 +0000

Sonya, yay! I can’t wait to see your gluten-free version.

By: Sonya Hemmings

Sonya Hemmings — Sat, 30 Jan 2010 03:53:09 +0000

Wardeh—I made your basic soaked muffins today, and they puffed up perfectly and tasted marvelous! I also made a gluten-free version (I’ll share it in the Twister next Tuesday) that was yummy, too. Thank you so much for posting this!
Love,
Sonya

By: Wardeh

Wardeh — Fri, 06 Nov 2009 15:49:00 +0000

Elana & Pamela – The recipe for the sprouted chili is here:
http://gnowfglins.com/2009/11/06/sprouted-bean-chili/

Christie – You got such a great deal! A cup of berries makes more than a cup of flour. Grinding 2 cups of berries yields *about* 2-1/2 cups of flour. I’ll take a look at that banana bread recipe – but I haven’t made it so I might not have anything to suggest.

By: Basic Soaked Muffins | GNOWFGLINS™

Basic Soaked Muffins | GNOWFGLINS™ — Wed, 04 Nov 2009 13:15:58 +0000

[...] I’ve got a good, basic muffin recipe now! I wrote yesterday in the Tuesday Twister about my first two attempts. I took what didn’t work from those batches and tweaked to get to where I am now – and [...]

By: Wardeh

Wardeh — Wed, 04 Nov 2009 05:34:03 +0000

Pamela & Elena – I’ll recreate that chili recipe soon.

By: Pamela

Pamela — Wed, 04 Nov 2009 03:47:39 +0000

Ahh, I just read through the comments and saw my same question was asked. Would love to see the Sprouted Pinto Bean Chili recipe posted. .-= Pamela @ Seeds of Nutrition´s last blog post... Minnesota Trip: Part II – Betty’s Pies =-.

By: Christie

Christie — Tue, 03 Nov 2009 23:16:19 +0000

Yes, I got the old stainless-steel container! It was in brand-new condition. No instruction booklet or tamper though. I can order a tamper on ebay pretty inexpensively. The best part is that I only paid $50!!!

I used a Sue Gregg soaked blender recipe. I think it was banana bread? It was one of her free recipes. I baked, and baked, and baked that bread and it seemed to remain heavy and wet no matter what.

I also make oven pancake (aka Dutch baby pancake or German pancake) in muffin tins, which came out very wet the last time I made them. I had ground the wheat in my new vitamix, but didn’t measure out how much flour it was. Maybe a cup of berries doesn’t make a cup of flour.

So many variables! I think I’ll try reducing liquid next time.

By: Elena

Elena — Tue, 03 Nov 2009 22:18:29 +0000

Wardeh,could you please post a recipe for the Sprouted Pinto Bean Chili? Thank you.

By: Wardeh

Wardeh — Tue, 03 Nov 2009 20:11:57 +0000

Emily – I don’t know – these turned out the best ever! Cast iron skillet, lots of coconut oil, medium heat, pour away from the edge so the pancake circle doesn’t get shaped by the edge, that’s it! Do you have the Sue Gregg “An Introduction to Whole Grain Baking”? These are the pancakes on page 96 – but I had to add tons more liquid (milk).

By: emily

emily — Tue, 03 Nov 2009 19:44:19 +0000

your pancakes do look perfect! what's your secret? .-= emily´s last blog post... Real Eggs, Bread and Jam! =-.