These pancakes were made from the recipe in Nourishing Traditions, I used whole wheat pastry flour and soaked it in kefir for 24 hours. In the morning added melted butter, eggs, baking and soda and salt. Very easy.
These pancakes are ready to flip.
Saturday, November 13, 2010
Soaked Pancakes
These pancakes were made from the recipe in Nourishing Traditions, I used whole wheat pastry flour and soaked it in kefir for 24 hours. In the morning added melted butter, eggs, baking and soda and salt. Very easy.
These pancakes are ready to flip.
Date Apple Granola
I made this recipe from Sue Gregg's, More than Breakfasts..., I think it is quite delicious. In the picture you can see how I eat it. First slice a banana in the bottom of the bowl, then sprinkle granola on top, then top with some frozen berries, drizzle with honey if you like, add a few egg yolks (yes egg yolks). After this I pour raw milk over and let it set just a bit, stir it together and eat for a satisfying breakfast.
1. Combine juice concentrate and vanilla; add dates and apples; let stand several hours or overnight to soften fruit:
two 12oz. cans frozen apple juice concentrate, unsweetened (thawed)
1 teaspoon vanilla
1 cup date pieces or chopped fresh dates, packed
1 cup dried apples, unslufered
2. Soak almonds in salted water for 7 hours or overnight.
1 cup whole almonds, raw unroasted
filtered water to cover + 1/2 teaspoon salt
STAGE 1
3. Drain almonds; grind finely in blender or food processor. Place in large mixing bowl.
4. Puree the undrained soaked fruit mixture. Add to bowl with ground almonds.
5. Add oats, more date pieces to the bowl, mix well, cover and let stand 12-24 hours.
10 cups rolled oats
1 cup date pieces
STAGE 2
6. Spread mixture in single layer on dehydrator shelves. I covered mine with parchment paper. Dehydrate 6 hours until fairly dry, but not bone dry. It will crisp as it cools. or you can bake 200degrees 3-4 hours, stirring every 30 minutes.
7. Let stand on shelves 2-3 hours to complete drying out. Break any large clumps with fingers and store in jars in refrigerator.
I used my dehydrator and I did not store mine in refrigerator because it will be gone to fast. I think I dehydrated mine for too long, longer than the six hours stated and it is a bit chewey. I think it will make fantastic granola bars, but I have not tried it yet.
1. Combine juice concentrate and vanilla; add dates and apples; let stand several hours or overnight to soften fruit:
two 12oz. cans frozen apple juice concentrate, unsweetened (thawed)
1 teaspoon vanilla
1 cup date pieces or chopped fresh dates, packed
1 cup dried apples, unslufered
2. Soak almonds in salted water for 7 hours or overnight.
1 cup whole almonds, raw unroasted
filtered water to cover + 1/2 teaspoon salt
STAGE 1
3. Drain almonds; grind finely in blender or food processor. Place in large mixing bowl.
4. Puree the undrained soaked fruit mixture. Add to bowl with ground almonds.
5. Add oats, more date pieces to the bowl, mix well, cover and let stand 12-24 hours.
10 cups rolled oats
1 cup date pieces
STAGE 2
6. Spread mixture in single layer on dehydrator shelves. I covered mine with parchment paper. Dehydrate 6 hours until fairly dry, but not bone dry. It will crisp as it cools. or you can bake 200degrees 3-4 hours, stirring every 30 minutes.
7. Let stand on shelves 2-3 hours to complete drying out. Break any large clumps with fingers and store in jars in refrigerator.
I used my dehydrator and I did not store mine in refrigerator because it will be gone to fast. I think I dehydrated mine for too long, longer than the six hours stated and it is a bit chewey. I think it will make fantastic granola bars, but I have not tried it yet.
Why Soak Grains?
You my ask, why soak grains, it is time consuming and my baked goods don't turn out the same? All grains contain phytic acid and enzyme inhibitors, God made them this way. Phytic acid combines with key minerals in the grain and prevents their absorption. When you don't soak grains, your body does not get the nutrients it needs and it has difficulty digesting these grains. Soaking, sprouting and fermenting (sourdough) neutralizes the majority of the phytic acid and releases the nutrients for absorption. If you want to learn more in depth get Sue Gregg's book An Introduction to Whole Grain Baking or Sally Fallon's Nourishing Traditions. If I am going to go through the process of acquiring, organic whole grains, and grinding them myself, I also want to take the next steps to make that food easy to digest, and the nutrients easy to assimilate.
This is a serious matter, I see many people with digestive problems. Lots of people have to go totally off of grains because they are bloated or have allergies, and they are developing arthritis symtoms at earlier and earlier ages. I have noticed that there are more and more people with Celiac disease. There is more to this than not being able to consume glutin, Celiac's have major problems because of mineral deficiencies, some almost die from these problems before figuring out the gluten problem. After reading Gut and Psychology Diet by Dr. Natasha Campbell-McBride I am convinced that one of the contributing factors to digestive problems is eating grains that are not soaked, sprouted or fermented. Do your own research and think about this.
This is a serious matter, I see many people with digestive problems. Lots of people have to go totally off of grains because they are bloated or have allergies, and they are developing arthritis symtoms at earlier and earlier ages. I have noticed that there are more and more people with Celiac disease. There is more to this than not being able to consume glutin, Celiac's have major problems because of mineral deficiencies, some almost die from these problems before figuring out the gluten problem. After reading Gut and Psychology Diet by Dr. Natasha Campbell-McBride I am convinced that one of the contributing factors to digestive problems is eating grains that are not soaked, sprouted or fermented. Do your own research and think about this.
Thursday, November 4, 2010
Hard Boiled Eggs
Put eggs in sauce pan, cover with cold water, bring to boil, let boil for 5 minutes, turn off, cover and let set for 15 minutes.
I like to have hard boiled eggs on hand to put in salads for lunch or to make egg salad. I never liked making Deviled eggs because fresh eggs are hard to peel. One suggestion is to put some eggs in the back of the refrigerator and hard boil in a couple of weeks. Another reason I didn't like making Deviled eggs, make a dozen and they are gone in an hour. Wait, that's good, eggs are a healthy food.
Yesterday, I figured something out. Peel the eggs after cooling some, but still warm. These eggs peeled beautifully, and they had been in the refrigerator for less than a week. I think homeschooling is paying off, when hard boiled eggs cool completly, they expand, like the roads expand in the winter, and water expands to make ice. If the eggs are still warm they have not expanded yet.
Deviled eggs: hard boil eggs, slice in half, remove the yolks to a bowl. Add a few spoonfuls of mayonaise (less is better to start), a spoonful of mustard, salt to taste, and a touch of onion powder and garlic powder. Mix together. Fill the eggs, sprinkle with paprika.
I like to have hard boiled eggs on hand to put in salads for lunch or to make egg salad. I never liked making Deviled eggs because fresh eggs are hard to peel. One suggestion is to put some eggs in the back of the refrigerator and hard boil in a couple of weeks. Another reason I didn't like making Deviled eggs, make a dozen and they are gone in an hour. Wait, that's good, eggs are a healthy food.
Yesterday, I figured something out. Peel the eggs after cooling some, but still warm. These eggs peeled beautifully, and they had been in the refrigerator for less than a week. I think homeschooling is paying off, when hard boiled eggs cool completly, they expand, like the roads expand in the winter, and water expands to make ice. If the eggs are still warm they have not expanded yet.
Deviled eggs: hard boil eggs, slice in half, remove the yolks to a bowl. Add a few spoonfuls of mayonaise (less is better to start), a spoonful of mustard, salt to taste, and a touch of onion powder and garlic powder. Mix together. Fill the eggs, sprinkle with paprika.
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