It is time for a release of a resource from the inside my upcoming healthy and traditional cooking eCourse. The reception to the eCourse has been truly amazing. Clearly, people are looking for help with traditional cooking in a simple, methodical format. I am beyond honored by everyone’s trust, and I feel deeply committed to providing excellent (yet simple to grasp and implement) resources to all those enrolled.
So, enjoy this behind-the-scenes peek from inside the Fundamentals eCourse. In this video from lesson 3, I demonstrate the easy and rewarding process of making nutritious, whole-grain soaked muffins. Be sure to grab the recipe notes, too. Feel free to share and embed this video.
What’s in the eCourse?
This plan isn’t called “Fundamentals” for nothing. I carefully selected the basic skills in this eCourse, and I believe every healthy cook should know how to do them. They each have a purpose in the nutrient-dense diet that keeps us feeling, looking, and doing our best for God and others.
- Overview: eCourse Overview
- Lesson 1: The GNOWFGLINS Foundation
- Lesson 2: How to Soak Whole Grains, Nuts and Seeds
- Lesson 3: How to Make Soaked Whole-Grain Flour Baked Goods I
- Lesson 4: How to Make Soaked Whole-Grain Flour Baked Goods II
- Lesson 5: How to Soak and Cook Dry Beans
- Lesson 6: How to Sprout Beans
- Lesson 7: How to Cook a Chicken and Make Chicken Stock
- Lesson 8: How to Make Skillet Dishes: A Dinner Formula
- Lesson 9: How to Make Water Kefir
- Lesson 10: How to Make Dairy Kefir
- Lesson 11: How to Make Soft, Spreadable Cheese
- Lesson 12: How to Make Sourdough Bread
- Lesson 13: How to Sprout Whole Grains for Sprouted Grain Flour & How to Bake With Sprouted Grain Flour
- Lesson 14: How to Make Natural Pickled Foods
More details about each of these lessons can be found here.
About Wardeh
For some reason, my last link photo doesn’t show up. Odd....
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Twitter: fritchbeetle
says:
Great video Wardeh!! Looks like an excellent e-course! Thanks for the taste!
.-= gilliebean´s last blog post… Almond Butter No-Bake Cheesecake w/ Brazil Nut Crust =-.
Thanks, gillie!
Thank you for sharing this! I’ve signed up for your eCourse & am SO EXCITED!
Lord-willing, I hope to share about your upcoming eCourse on my blog- I’ll link to this post so people can see for themselves about the course!
.-= Heather´s last blog post… Living in the South =-.
Claudia – When a lesson is released it will be available in the member area for the duration of the eCourse. The videos cannot be downloaded, but all the print and audio materials can. So you can keep those for future reference. Welcome to the eCourse!
Heather – Welcome to the eCourse! I’d love for you to spread the word – I even have a reward program for referrals if you’d like to earn a little bit back by spreading the word. If so, visit http://gnowfglins.com/affiliates and submit an application (it is easy).
Loved the video! Can’t wait for more. Is there any chance you could share the recipe before we get to lesson 3? It made me want to just get in the kitchen and start baking If we have to just wait and be patient, no problem;) Sandy
To be more specific, I’m refering to the dry ingredients at the end. The cinnamon, nutmet, baking powder, salt. Thanks, Sandy
Oooops. Sorry. I just found the recipes section.
Glad you found it – FYI, that link up there to grab the recipe notes – that is the recipe.
hello,
forgive me, I am soooo new to anything like this and was wondering if coconut water vinegar (raw and unpasteurized) could be used in place of the apple cider vinegar? or would the taste be too strong? could you use less, or is the amount of acid a critical factor?
Thank you for your time,
Monica
Monica – It doesn’t matter which acid you use (but keep it raw and unpasteurized as you are), so I think that would work out fine. I have not used coconut water vinegar before. Is it stronger than ACV? The amount of acid is not too critical. Usually you use 1 tablespoon per cup of liquid. In this recipe, I call for 2 tablespoons of ACV because there’s more flour than liquid instead of the other way around. You could use less. But it is not a detectable flavor in the end, so I don’t see why you need to reduce it.
Wardeh -
Thank you so much for sharing your wealth of knowledge with the rest of us that have not learned all these techniques – but are wanting to
I am going in the kitchen to make these right after I leave this message!
I cannot wait for the classes – YEAH!!
Not only that I was so impressed with all the jars you have in various stages of development in the background on your counter and fridge (I will be so thrilled when I will be able to do the same (thru your classes of course)!!!!!!!!
Again – thanks – thanks – thanks!!!
Deb
Wardeh – yes, I think it may be. it has been a long time since I have drank apple cider vinegar by itself, so forget the potency. but when I have a tablespoon of the coconut water vinegar, it takes a moment before I can speak!I checked out the NT book from our library, after reading your site, and tried soaking my red rice with the CWV, then cooked it in the soaked water. I could taste the vinegar, but only my husband asked questions
then I soaked brown basmati with 1/2 the amount called for of vinegar with CWV, then rinsed before I cooked with fresh water and it tasted fine. I’m thinking we lose nutrients when the soaked product is rinsed, so am trying to figure out the best way to do all this, since with soaked flour it isn’t possibe to rinse 
I just love your site. since finding it( which I believe was the hand of God ) I just can’t wait till the next sat and next letter!!!! more practice in patience.
THANK YOU so much. I wish I had known all this 8 years ago. no, since before the beginning of my memories.
You Rock!
.-= Milkmaid´s last blog post… Ralph Moody Treats =-.
>>Not only that I was so impressed with all the jars you have in various stages of development in the background on your counter and fridge (I will be so thrilled when I will be able to do the same (thru your classes of course)!!!!!!!!<<
lol, Deb, I thought the same thing
Can't wait, Wardeh!
Great idea to use an ice cream scoop to fill the muffin tins. I don’t know why I didn’t think of that!
Excellent job on the video, Wardeh.
Marg- Thank you! That is one of the Scoops from Pampered Chef – I forget if it is the medium or large size. In any case, it works great for ice cream and muffin batter! I also have a small one that works well for cookies.
Hi Wardeh,
What do you think about substituting the milk with water kefir? I figured it would suffice as the acid medium also.
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Teresa – Hello! Yes, you can. Here’s some info on it from Lindsay @ Passionate Homemaking.
http://www.passionatehomemaking.com/2008/10/q-a-soaking-for-the-dairy-free.html
Noticed someone else liked your “muffin” scoop. I’m looking for one after watching how slick it was for you in the video, but would really like to know what size to buy. Is there anyway you could measure your scoop or determine volume? Thanks!
Judy
.-= Judy Greenough´s last blog post… Planting Time! =-.
Judy – I measured it! Now hopefully I won’t forget which one I got in the future. In the video I’m using Pampered Chef’s large scoop; it fits 3 tablespoons. Here it is:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=364&categoryCode=BK
Pampered Chef also has other scoops – small (1 tablespoon) and medium (2 tablespoons). I don’t have the medium. The small works great for cookies, the large works great for ice cream and muffins. I suppose the medium would come in handy for something, but I can’t think what. The large and small are great little tools!
Hi Wardeh,
Thanks for sharing this video & recipe.
I am wondering about your gluten free mix…it is the only GF mix I have seen that does not incorporate some kind of starch. Is that correct? Does it work? Do you use this mix in other recipes or just this one?
Do you have a suggested sub for sorghum flour? My source seems to only have it rancid!
Also, would sweet brown rice flour be interchangeable with regular brown rice flour?
I’ll be subbing this recipe with your gluten-less, egg-lesss, dairy-less suggestions…hopefully it works!
Michelle – I started working with this GF mix because it was whole-grain and didn’t rely on a large amounts (or any) of tapioca or cornstarch. Definitely use brown rice flour instead of sweet. For sorghum, you could pick any light GF flour/starch. What do you usually use? Please let me know how this goes with your substitutions!
thanks for this great video,wardeh. i liked the recipe so much. i will make sure to watch more of your eCourse videos.
can i ask you what kind of video camera you’re using , its really awesome.
thanks again!
pampy
Pampy – I am using a Canon Powershot camera with video capability. I’m glad you liked it!
i really appreciate sharing this information and i hope you all the success in your eCourse.
pampy
Just wanted to check back in to say the recipe worked GREAT even using all of the subs you suggested. It is certainly very flexible. I did the flax meal/water mix for eggs, coconut milk for the liquid, and have tried 2 different combos for the flour–4 flour mixes containing combos of dark buckwheat, rice, millet, teff, arrowroot and chickpea. All have been great and well received even by gluten eaters!! I iced them with a dairy free carob frosting and called them cupcakes for birthday parties and my daughter and others really enjoyed them. I can’t believe how cohesive they are for a (mainly) GF muffin.I have kept the oats in so far as it is the one type of soaked gluten we are allowed but I was thinking of trying with rolled buckwheat or rice flakes instead so these can be enjoyed by celia friends. do you think they would still work, or is the small amount of gluten in the oats critical to their success?
My other experiences/questions are–
They took a lot longer to cook then recipe suggested…35-40 minutes in stoneware.
These really don’t rise much. Would you recommend guar gum to help?
Do you think it would work as a quick bread? How would you adust cooking time/amount? And would reducing the Sucanant be OK?
PS…I also wanted to say I also use my Pampered Chef ice cream scoop for muffins and all sorts of things…very rarely ice cream…..making pancakes is one of my favorites! It does nice tidy small sized pancakes without extra drips!
Michelle -
How wonderful that the muffins turned out well! I am interested in your frosting recipe – perhaps a guest post?
You can definitely substitute other rolled grains for the oats, as these are not dependent on them being oat. As a side note, oats are not really a gluten-grain, though many times they are planted in rotation on wheat field and therefore are “contaminated” by the gluten in wheat. Buying “gluten-free” oats means they were not grown on land where gluten grains were grown previously. What is your understanding about oats? Perhaps I need to be enlightened!
For rising, I would add a small amount more of baking powder. Just increase by 1/8 to 1/4 teaspoon or so and see if that helps. I really don’t know if guar gum would help with this. I think it might make them gummy.
Absolutely on the quick bread! I’d put them temp at 350 and probably expect baking times of 40 to 50 minutes, perhaps even an hour. If a loaf was getting darkly browned, I’d cover it loosely toward the end to prevent burning.
You can decrease the Sucanat – yes!