Desserts and Cookies
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. 
Probiotic Chocolate Ice Cream
Here’s another tasty offering along the lines of my Probiotic Potato Salad. The secret ingredient in this probiotic ice cream is one of my favorite foods – kefir. Kefir is a natural antibiotic. Its tart flavor is not noticeable in this ice cream – but it still offers its benefits to those who gobble it up (and they will gobble it up, I promise).
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.
Basic Chocolate Cake (Sourdough)
Taking my inspiration from the King Arthur Flour recipe for sourdough chocolate cake, I made a cake last weekend to help celebrate a friend’s birthday. I thought it was great that King Arthur shared the history of sourdough, but why stop there? Why not make the cake as old-worldly as possible? Instead of their white flour, white sugar, and vegetable oil, I used spelt flour, evaporated cane juice, and virgin coconut oil. In addition, I let the sourdough starter/flour/milk mixture rest for 8 hours plus, instead of just 2 to 3 hours, making a more complete job of neutralizing the phytic acid in the spelt. Honestly, my cake was delicious and I doubt anyone would ever suspect it was a whole and healthy cake.
Kefir Popsicles
Smiles guaranteed. Use any kefir smoothie you like, but omit the ice. Fill ice cube trays. Insert toothpicks. Freeze. Enjoy! (That’s my sweet niece, Aila.)
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.
Basic Raw Goat Milk Vanilla Ice Cream
Without a cream separator, we are having trouble making our goat milk ice cream creamy (think ice milk instead of ice cream). Meg shared how she modified the Nourishing Traditions’ recipe for ice cream, and I’m so thankful for that because of the excellent flavor and color! But what can I say, my husband (bless him) wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good.
“That’s the best dessert EVER!”
“That’s the best desert EVER!” said my kids, practically in unison, jumping up and down with excitement when I told them our dessert was going to be strawberries and raw goat milk.
Spelt Lemon Cake
I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
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