Tuesday, August 17, 2010
Scrumptious, Delicious and Nutritious Soaked Muffins
I seriously can't get enough of these muffins!! This recipe (which is just a basic recipe that you adapt to your preferences) makes incredibly delicious and nutrient dense snack and breakfast muffins. The key is that you SOAK your grains (flour and oats) over night before baking day, which breaks down the phytic acid. Phytates are present in all grains that we eat. It binds with the minerals in the rest of our diet and drags it right out of our bodies - meaning we don't get the necessary nutrients we need! These muffins are also made with many nourishing ingredients - whole milk (preferably raw), pastured eggs, ground flax seed, natural sweeteners and whatever yummy stir-ins you might want to add (like antioxidant-rich berries or dark chocolate and cacao nibs, for example). I'm drooling already, are you??
Here's your ingredient list:
1 and 1/2 cup of whole wheat Flour (I've tried also tried Spelt and buckwheat for lower Gluten content with good results)
1 Cup of Old Fashioned Oats
2 tablespoons of Apple Cider Vineager or Lemon Juice
1 Cup of Whole Milk
3/4 cup of natural sweetener of choice - my favorite is Sucanat. Try Rapadura, Raw Cane Sugar, etc
2 tbs of ground flax seeds (optional)
1 tsp of vanilla
1/2 cup of Coconut Oil or Butter (bonus points if you use half and half of each -absolute baking genius!!)
1 tsp salt
2 tsp baking powder
1/2 cup to 1 cup of add-ins of your choice (see below)
The night before baking (or a minimum of 8 hours before), mix flour, oats, milk and acid of your choice- ACV or lemon juice. Yes, you can leave the milk out overnight when mixed with the acid. It won't kill you, I promise. Stir well until it forms a pasty goop texture, cover with a kitchen towel and set aside on counter or put in fridge.
The next morning, add remaining ingredients... The soaked grains will be very thick and pasty and will need lots of stirring to incorporate with other ingredients. Melt butter/coconut oil before adding. Grease baking tins. Sprinkle tops with chunky raw sugar before baking... yummy!!Bake at 375 for 22-24 minutes. They will not puff up a ton like regular muffins- they are more dense, dumpling-like goodness.
Ginger, cinnamon, raisins
Chopped apple, raisins
Any kind of berries mixed with chocolate powder
Cacao nibs and raspberries
Nuts, dried fruit, anything!!! Get creative!!! These are SOOOOO good!
Here is the recipe that inspired my own:
Basic Soaked Muffin Recipe with Video Tutorial from Gnowfglins