These blueberry muffins are light, flavorful and not too sweet. The recipe uses sprouted flour. For instructions on how to make your own sprouted flour, refer to my blog http://healthywittyandwhole.com/2011/09/how-to-sprouting-grain-for-baking/
Combine all dry ingredients in bowl and set aside. Beat eggs, add rest of wet ingredients. Pour wet ingredients into dry ingredients and blend until just blended. Fold in blueberries. Spoon into muffin pan and bake @ 400° for about 20 minutes or until golden. Serve warm with butter and enjoy!
This cornbread is a variation of one that has been in the family for many years. It is filed in my recipes under “Grandma’s Cornbread”. I tweaked it not too long ago to make it healthier by soaking the grains for 12 hours. This is not a super-sweet, cake-like cornbread, so if you want a thicker, sweet cornbread, I would add more sweetener and use a smaller pan to bake it in.
Combine first four ingredients and soak 12-24 hours.
Preheat oven to 425° F. Put about a tablespoon of olive oil or butter in a 9×13 glass pan. Place pan in hot oven while preparing the cornbread.
Combine the egg, oil/butter and sucanat into the cornmeal mixture and stir until well mixed. Mix in salt and baking powder until just mixed.
Pour batter into hot pan and smooth the top. Bake for approximately 30 minutes.
*Editor’s Note: The best way to prepare corn for easiest digestion involves soaking it in lime water like Native Americans and other indigenous cultures have. To do this soak your corn meal in lime water for 12-36 hours, rinse and drain. Then proceed with the recipe as stated above (may require less liquid since the corn has absorbed some). Alternately, you can use masa, which is ground corn that has already been treated with lime, in place of the corn meal.
A great gluten-free alternative to a family favorite! Store these yummy muffins in the freezer and pull out for breakfast or a quick snack, or reheat to serve with soup for an easy dinner.
Whisk eggs along with remaining wet ingredients. Stir together dry ingredients, breaking up any lumps, and add to egg mixture, mixing thoroughly. Gently fold in blueberries and pour into 24 paper-lined muffin cups. Bake at 350 for 20-25 minutes. Enjoy warm with plenty of butter!
This is a great way to use up leftover bread, and is very simple to throw together the evening before! Easily adaptable for different diet needs as well.
The evening before, grease a 9×13 pan. Tear up bread into chunks and place in pan, filling about halfway, then sprinkle apples over. Whisk together eggs, milk, cream, spices and vanilla and pour over bread mixture, stirring to make sure bread and apples are submerged in liquid. Cover tightly, and refrigerate overnight.
The next day, pull pan out to warm up and preheat oven to 350. Melt butter, add sucanat, pecans and maple syrup. Stir bread mixture again, then sprinkle topping over. Bake for 50-60 minutes, until puffed and set. Serve hot!
NOTE: This is easily adaptable to your family’s needs…I also made a smaller pan for the children on special diets, using grain-free almond and coconut flour bread, using all raw milk and no cream, and using honey for the sweetener. Still turned out great! I also added a bit of almond flour to the topping to help make up for the lack of dry sweetener.
Whole Grain Peach Breakfast Cake that’s quick and delightful.
Beat the egg and add 1/2 cup of coconut sugar.
Stir in the sprouted flour, baking powder and salt.
Gently fold in oil, lemon oil, milk and vanilla.
Spread mixture on the batter on the bottom of a greased 9 X13 pan and top with fresh, sliced peaches. They should cover the batter.
Sprinkle mixture of 1/3 cup coconut sugar and 1/2 tsp cinnamon over top of peaches.
Bake for about 30 minutes or until done.
Perfect balance of sweet and tart. This is a perfect recipe to make for company, brunch or a potluck. There won’t be any left. I purchase fresh cranberries in bulk when they are in season and keep them in the freezer to use all year long. Cranberries are good source of Vitamin E, Vitamin K, and a very good source of Dietary Fiber, Vitamin C and Manganese.
Combine the sourdough starter, flour and melted oil in a medium bowl. This should form a dense dough. Cover and leave at room temperature for 8-12 hours.
Preheat oven to 350 degrees. Grease a 9×9 inch glass dish.
Place dough ball into a food processor. Add egg, sucanat or rapadura, orange juice and zest, baking soda and salt. Process for a minute or until a batter forms. Alternately, you can place the dough ball in a bowl and add the other ingredients and “process” with your hands by squishing the dough with your fingers until no more lumps remain and all the ingredients are combined.
Prepare the topping by cutting together the butter, flour, sugar and cinnamon. Stir in the walnuts. Set aside.
Pour the batter into the greased dish sprinkle the cranberries on top and then sprinkle on the topping. Bake for about 35 minutes or until a toothpick inserted comes out clean.
These are moist and light soaked muffins that only take a few minutes of work in the morning to get on the table. They are delicious warm out of the oven slathered in butter. The recipe is easily doubled if you have a larger family.
The night before you want muffins mix together your Whole Wheat Flour, Oats, and Buttermilk. Add a few nuts if you would like, I added a handful of walnuts. Almonds would be nice too. Mix this all together, you want enough buttermilk to make a sticky dough but not too wet. It should stick to your spoon but not run off it. Hope that helps I can’t quite think of what it’s like. Remember you will be adding another 1/2 cup of liquid in the morning.
In the morning mix together in another bowl your egg, sugar, and melted butter.
On top of the soaked mixture sprinkle on your Dried Cherries, Baking Soda, and Baking Powder.
Pour the wet on top of the cherries and stir to combine making sure to get out all the lumps. Do this quickly and then scoop the batter into your greased tins filling them about 2/3 full.
Bake for 20-25 min at 375 degrees. Poke the middle with a tooth pick if it comes out clean they are done. Move to a cooling rack and let cool for a minute or two before removing them carefully from the tins. If you greased them well enough you should be able to lightly put a cooling rack on top of them and then just flip the whole thing over (gently) and they should slide right out.
Now just slice open, slather with butter, and enjoy.
I’ve been using the Dutch baby pancake recipe from Nourishing Traditions off and on for years, but there are some gaps in it (like a cook time) that needed to be filled. After some playing around in the kitchen, here’s my soaked Dutch Baby Pancake recipe (cooking time & tips-learned-the-hard-way included). One thing: when I soak the flour, I haven’t been able to get the pancakes to have their traditional puffiness. Although they still taste divine and have that nice crispness on the edges, there is not much puff.
12-24 hours before baking, soak flour and cultured dairy mixed together in a covered container overnight.
The morning of, place 2 tablespoons butter in 2 large cast iron pans or two 9×13 glass pans and place in oven. Set oven to 350ºF.
Place all ingredients (except garnishes) in a blender and blend 45-60 seconds. Once the oven is at 350º and the butter has completely melted in the pan, remove pans from the oven and pour half the batter in each pan. Return to oven and bake for 20 minutes, or until the sides have curled up and browned and the center is slightly cracked and not liquidy.
Serve with lemon wedges to squeeze over the pancakes and drizzle honey or maple syrup over it, or sprinkle some rapadura on top.
My girls LOVE pasta and they love to help me make it. This simple recipe uses only flour and water to have great tasting healthy pasta. Double or triple the batch and store some in your freezer for later.
Pour your flour in a bowl and then slowly add your water. Start with 1/4 cup and mix that in well. Add water little by little until your dough just comes together. Kneed it a few time to make sure that all the flour is damp. Now spray the ball with a little water and let it rest for about 10 minutes.
Once it’s rested, time to kneed it. If you have a pasta maker now it the time to pull it out. Run it through the maker on the widest setting. If the dough goes through easily and does not break apart when going through it is wet enough. If not just take the spray bottle and spray the dough with a little water and run it through again. If you don’t have a pasta maker just kneed the dough with your hands for about 5 minutes to make sure it is wet enough. You should be able to kneed it without it breaking on you and it should have some stretch to it. If not, spray a little more water until it is the right consistency.
Now it’s time to get to rolling. If you have a pasta maker this is pretty easy, just keep passing the dough through the pasta maker making the rollers smaller as you go until it gets to your desired thickness. If you don’t have a pasta maker pull out your rolling pin and start rolling. I like to do it on a well floured flour sack towel. That way you don’t have to worry about it sticking to the table. Once rolled out cut into the desired pasta thickness. I suggest not going with spaghetti or anything really small as the noodles have a tendency to clump if too small.
Once the pasta is rolled out it is time for it to dry. Let it sit preferably on a cooling rack or something that will let air circulate around them. This will take about 20 minutes depending on how humid it is, but you can always let them sit longer, the dryer they are the better.If making lasagna you can just make your lasagna now, no need to cook first or wait for them to dry.
After they are dry put on a big pot of water to boil. You will want at least a gallon of water to help it from boiling over. Add a lot of salt to the water (at least 3 heavy pinches) and turn to high. You may also want to add some oil to the water. I find the oil helps keep the pasta from sticking together when it is all cooked. Now you need to have everything ready to go, from here things go pretty fast, and if they are not ready your pasta has a good chance of sticking and being over done. Have a colander in the sink ready to drain along with more oil or butter sitting by. Once the water boils put the pasta in, it shouldn’t take very long to cook. Most of the time by the time get all the pasta in the pot I then give it a good stir and then take it off the heat and strain. Once you strain it pour a good couple tablespoons (or more) of oil over the pasta and toss to coat to help prevent sticking.
There you have it. Now just serve it up with your favorite pasta sauce, or if you are like my girls, just eat it plain, and keep eating until there is no more.
A nutrient-packed, moist, whole wheat bread with excellent keeping qualities!
The night before you plan to bake, pour the water into a large bowl. Sprinkle the yeast on top and let sit for 5 minutes.
Add the salt, oil, molasses, brewer’s yeast and egg.
Add 5 cups of whole wheat flour and stir, well. Then, 1/4 cup at a time, stir in more flour until you have a nice, stiff, kneadable dough. You don’t want it to be dry.
Cover tightly with plastic wrap and let it rest on the kitchen counter all night.
The next morning, turn your dough onto a lightly floured surface. I use a little unbleached flour for this step.
Wash and dry the bowl and pour a little extra-virgin olive oil into the bowl and coat it well with your hand. Set aside.
Knead vigorously for 10 minutes, using as little additional flour as possible.
Return dough ball to bowl and turn it over so the top is oiled. Cover the bowl with plastic wrap and set it in a warm location.
Allow to rise until when you poke it with your finger, it “sighs” and the hole does not fill back in. This could take up to 4 hours. It will depend on the temperatures in your home.
Set the oven to 350 degrees F. Grease 2 medium-sized bread pans.
On the floured surface, divide the dough in half and form into loaves. Place the loaves in the pans and set them on top of your stove.
Brush the tops with a little extra-virgin olive oil so the surface will not become too dry.
Allow to raise until doubled in bulk and when touched with your finger, the loaves are “springy.”
Bake for 45 minutes. Turn loaves out on a wire rack to cool. Wait at least 20 minutes before slicing. The loaves are still baking!
Time for another new fall favorite! Anything with pumpkin seems to do the trick for me, and these are no exception! Enjoy!
Preheat oven to 350 F. Soften ghee in the oven while preheating.
Mix wet ingredients together: eggs, honey, softened ghee, and pumpkin.
Then add dry ingredients.
Using a muffin tin and/or baking cup inserts, add a dollop of the pumpkin muffin mixture.
Bake 25 minutes. Cool 5 – 10 minutes before serving with butter!
This waffle recipe, using coconut flour, is a staple in our home. These freeze great.
Preheat waffle iron on high heat.
Grease iron well.
Spread batter evenly, covering all waffle parts.
Cook 3 minutes.