Sour Flour Muffins

“Even oats deserve a soak” -Herbal Mama

The benefits of rinsing, soaking, sprouting, and souring grains are plenty;

Sourdough is the traditional way of making bread rise. During this slow souring process the grain becomes pre-digested, breaking down most of the gluten in spelt and wheat flours. Soaking, souring or sprouting grains will also break down phytic acid which binds with minerals and has shown to contribute to bone loss and osteoporosis.

The well-meaning advice of nutritionists and dieticians, to consume more whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them in the form of quick-rise breads, granola and other hastily prepared cereals and casseroles. Virtually all the recipes found pre-1800s show soaked or fermented grains before making them into casseroles, breads, cakes, cookies and porridge!

 Ingredients:IMG_1336

1 cup of freshly ground flour or flour stored in the fridge if possible (flours are exposed seeds and grains ground which makes their oils exposed to rancidity, becoming toxic)

¾ cup of rolled oats (I grind up the steel cut or oat groats)

1 cup of water, ½ lemon squeezed (1-2 Tbsp. lemon juice OR water kefir OR plain org. yogurt OR whey)IMG_1337

MIX together until all the flour and oats are wet… let SOAK overnight or 6- 24
hours

2 eggs

1 cup mashed banana (3 med size)

¼ cup maple syrup (or xylitol, brown rice syrup, molasses)

¼ cup of oilIMG_1338

¼ cup of chia or flax seeds

1/2 cup frozen blueberries (or chocolate chips, raisins, chopped dates, shredded carrots, drained frozen zucchini, fresh zucchini)

¼ cup coconut shreds

1 tsp. vanilla

1 tsp. cinnamon

¼ tsp. nutmegIMG_1342

½ tsp. salt

½ tsp. baking soda

2 tsps. Baking powder

After the flour has soaked for a minimum of 6 hours mix in the other ingredients. Coat muffin tins with coconut oil. Drop the sticky or runny batter in, this recipe is SOOOO forgiving!

Bake at 350F for 20 minutes. Store at room temperature for 3 days or freeze to thaw later. Enjoy with some coconut oil slathered on, nut butter or grass-fed butter.  For St.Paddy’s day I made a butter & coconut cream icing with vanilla stevia & chlorophyll as the green colouring.  The kids loved it!!  I know you will too!

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Love Elaine xoxo

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