Amazingly simple recipe to add to your breakfast menu. Soaked grains have been proven to easier to digest than unsoaked. Soaking grains reduces phytic acids and tannins as well as encouraging the production of beneficial enzymes. Soaking the grains breaks down gluten which aids in digestion. We have found that soaking grains has really helped promote health in our home. We struggled for years with our son that ongoing health issues that included repeated sinus infections and digestion and absorption issues.
I usually double this recipe for an easy last minute breakfast.
- 3 Cups of freshly ground soft white spring wheat
- 1 3/4 Cups of raw milk
- 2 Tbl of Coconut Sugar or Sucanat
- 3 Tbl of acid medium (I generally use apple cider vinegar)
- 3 tsp of yeast
- 2 tsp of aluminum-free baking powder
- 2 tsp of Celtic sea salt
1. Combine the first 4 ingredients, cover and let sit for at least 12 but up to 24 hours.
2. After your chosen soaking time, add the rest of the indgredients listed. Mix well, cover and allow to sit for another 1 1/2.
3. Use a generous amount of flour on a baking sheet or stone. Punch down the dough and knead while adding a bit more flour to make the dough more easily shaped.
4. Divide into 6-8 muffins, this dough is still sticky and can be remolded later. Place them on the refloured baking stone.
5. Let them rest for about 10 minutes.
6. Heat up a large unoiled cast iron skillet on low heat. Place each muffin gently into skillet making sure sides are not touching. You can reshape muffins in skillet if needed.
7. Leave in skillet 2-3 minutes until each side is browned.
8. Place them back on the floured stone.
9. Repeat until all of your muffins have been slightly browned.
10. Bake the muffins on 350 for about 10 minutes or until the middle of the muffins are cooked through.
We love these with a fried fresh egg and a slice of raw cheese. YUM!!
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