Breads, Muffins and Crackers
GF Cinnamon & Honey Soaked Biscuits
If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
Basic Fluffy Pancakes (Sourdough)
We wanted fluffy – and we got fluffy. And sourdough to boot, which gives us all the benefits of pre-digesting the grain and neutralizing phytic acid for maximum mineral absorption. These are the most awesome pancakes ever. I promise. I got a little booklet the other day, Baking with Sourdough by Sara Pitzer. This is an inexpensive 32-page booklet with many sourdough recipes. The disappointment is that very few of them are whole-grain. But what I really need to learn is there: the principles and the basic formulas. I used the Old-Fashioned Pancake recipe for ideas on how to create these pancakes.
Basic Sprouted Muffins
I’m on a mission, can you tell? … I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Yesterday, I shared the basic soaked muffin recipe, which we are all enjoying very, very much. Today, I’m sharing the basic recipe for sprouted flour muffins. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. Second, if using sprouted flour, you don’t have to soak overnight because the phytic acid is already neutralized. Third, sprouting grains increases the nutrition of the grain – certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables. In case you’re wondering if sprouted flour tastes anything like sprouts, think again – these taste just like any other delicious muffin.
Basic Soaked Muffins – with Video
Inspired by Millie’s master muffin recipe, and because I have a need for a good soaked basic muffin recipe, I joined Millie in tweaking and playing with muffins. And I think 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 boy, does it feel (no, taste) good! Thank you, Millie, for your great example, pioneering spirit, and inspiration. 
Cinnamon-Raisin Swirl Bread (or How to Make Any Kind of Swirled Loaf)
In my Tuesday Twister this week, I shared that I made Cinnamon-Raisin Swirl Bread. It was a big hit with all of us! This technique can be done with savory flavorings, too, such as herbs and/or cheese. I have a hankering to do a feta, olive and oregano loaf. Making a swirl bread is very easy to do, and it is a frugal, healthy, homemade option to purchasing gourmet breads.
Homemade Kamut Pasta (Soaked)
I think Kamut is a great grain to use for pasta because of its hearty, nutty flavor. We all enjoyed these noodles very much. The first night, we topped them with homemade chicken soup. Then the next day, I reheated the leftover noodles in a bit of water on the stovetop, to steam them back to warmth. We topped those with beef stew. I think it is a good idea to keep noodles separate from the main dish, which prevents them from turning into soggy leftovers. Because this calls for soaking the kamut flour (in order to neutralize phytic acid), plan on making the dough up to 8 hours ahead of time. Even though I balked at soaking a few months’ back, now I find that when it comes time to cook, I’m happy that most of the work is already done!
Basic Sourdough Bread (Spelt or Whole Wheat)
As promised, here is the recipe I’m currently following for spelt sourdough bread – for sandwiches or free-form loaves. I really love working with spelt because the resulting baked goods are usually light, fluffy and moist. Even with today’s higher prices for organic grains, my homemade spelt sourdough bread is a frugal and nourishing option.
Soaked Whole Wheat Tortillas – Recipe Conversion
This is a super exciting recipe conversion and I want to thank Mindy, a gnowfglins.com reader and sweet friend! She worked with my whole wheat tortilla recipe and converted it to be a soaked whole wheat tortilla recipe. These tortillas have always been incredibly delicious. In fact, the recipe could be one of the most popular recipes here. But since realizing that we should be sprouting and/or soaking all grains, I have wanted to provide a tortilla recipe that is 100% healthy. My solution – for our family – has been to make sprouted flour tortillas. But that’s not possible for everyone, because it requires sprouting, dehydrating and grinding equipment. But now thanks to Mindy, we can offer a soaked tortilla dough recipe.
Cinnamon and Honey Spelt Biscuits with Raisins
The kids just loved these! I made a batch for the kids to take on a road trip, along with ready-to-go mixes of all the dry ingredients, so they can make them up while out of town. These are just slightly sweet. If you want to sweeten them up more, feel free! (Reduce the milk accordingly.) I’m going to share two versions – a soaked version using spelt flour or an UNsoaked version calling for SPROUTED spelt flour. If you want to use whole wheat pastry flour or sprouted whole wheat flour, choose the appropriate version and use an additional 1/4 cup of flour.
Sprouted Spelt Carrot Bars
I made over an old, favorite recipe yesterday: Carrot Cake/Bars. As part of our Beyond Sugar challenge during the month of May, my family is not consuming sweeteners, natural or refined. But I decided to fix a treat once a week or less using whole fruits as sweetening. Whole fruits come with nutrients, fiber and water, too. The recipe now calls for sprouted spelt flour and coconut oil. The carrot bars hit the spot! I hope you enjoy them.
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