Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
We can eat oatmeal year-round, but I have to say that baked oatmeal definitely crosses seasons. You can eat it hot or cold, as breakfast, snack or lunch — and with eggs and milk baked in, you’ve got a high-quality protein boost. When my husband goes out of town (thankfully not often) I send along a tray of this and a jar of raw milk for his breakfasts on the road. This is our apple-cinnamon baked oatmeal, and I also make a yummy 5-spice variation!
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.
Preparing for the menu plan service each week has given me ample opportunity to make extra special breakfasts for my family. And they’re loving it! This morning we’re eating a 5-spice baked oatmeal; last week we gobbled up this easy baked omelet. Because it is baked, this is an “omelet” you can’t screw up — that’s why I like it so much.
Erin shares her supremely fluffly sourdough pancakes today! She says, “My boys enjoy sourdough pancakes pretty much every morning of the week; our favorite breakfast at the moment. This particular recipe and method is quick, easy, delicious, and nutritious, and it makes fluffy-beyond-your-wildest-dreams pancakes. I also love how I get all of my batter cooking at one time. Sitting WITH my family to eat breakfast is always fun!”
Once again, please welcome Erin (the creator of the fabulous sourdough English muffins)! Today, she’s sharing a recipe for sourdough waffles. Using this recipe, you can create your waffles from room temperature starter. Do you have two cups of starter out at room temperature? Good – you can make waffles right now!
Egg salad! We love it. It is a great meal for a busy mom, because it is so easy to whip up in a pinch. This is my basic egg salad, which is admittedly, nothing fancy. I season to taste, so it is not much of a recipe, either. Be sure to share how you make your egg salad! Do you have any special ingredients that kick yours up?
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.
I wanted a granola recipe that combined the benefits of soaked grains and soaked nuts. Soaking the grains neutralizes phytic acid, a mineral absorption blocker. Soaking the nuts starts the process of germination, de-activating enzyme inhibitors. A raw granola that does this is a highly nutritious and a great source of digestive enzymes!
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.
ABCs of Grain Mills. Free PDF tip booklet. Sign up!
Wonder how to get the most nutrition from the real foods you already eat? You're in the right place!
Members get:
Get unlimited online classes and private support. Become a member today!
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
Recent Comments