TheHippyGardener's shared items
Basic Soaked Muffins
Breads
1 1/2 cups (165 g) whole wheat pastry flour
1/2 cup (45 g) rolled oats
1 or 2 Tbs (15-30 mL) raw apple cider vinegar
1 cup (240 mL) raw milk
2 local, pastured eggs
1/2 cup (100 g) Rapadura, Sucanat, or evaporated cane juice
1 tsp (5 mL) vanilla
1/2 cup (120) mL) virgin, unrefined coconut oil (melted)
1 tsp (5 mL) sea salt
2 tsp (10) mL) aluminum-free and non-gmo baking powder
Spices of your choice:
2 tsp (10 mL) cinnamon or
1 tsp (5 mL) ginger or
1/4 tsp (1.25 mL) nutmeg
Add-ins of your choice:
1/2 cup (83 g) raisins (optional)
1/2 cup (75 g) chopped crispy nuts (optional)
1/2 cup (40) g) unsweetened shredded coconut (optional)
1 cup (240 mL) shredded zucchini, apple or carrot (may requir additional cooking time)
In mixing bowl, combine flour, rolled oats, apple cider vinegar and milk. Cover and let soak overnight, up to 24 hours.
When ready to bake, preheat the oven to 375 degrees. In separate mixing bowl, whisk together eggs, sweetener and vanilla. While whisking, add the coconut oil. Whisk until smooth.
Add salt, baking powder and spices to the wet ingredients. Whisk fully. Add wet ingredients to the soaked flour mixture. Mix until smooth. Add add-ins and mix to incorporate.
Fill oiled muffin tin, or paper-lined mufin tin, with the batter to a generous three-quarter full each.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned. Take out of oven and transfer to a cooling rack. Store in an airtight container when fully cooled.
1/2 cup (45 g) rolled oats
1 or 2 Tbs (15-30 mL) raw apple cider vinegar
1 cup (240 mL) raw milk
2 local, pastured eggs
1/2 cup (100 g) Rapadura, Sucanat, or evaporated cane juice
1 tsp (5 mL) vanilla
1/2 cup (120) mL) virgin, unrefined coconut oil (melted)
1 tsp (5 mL) sea salt
2 tsp (10) mL) aluminum-free and non-gmo baking powder
Spices of your choice:
2 tsp (10 mL) cinnamon or
1 tsp (5 mL) ginger or
1/4 tsp (1.25 mL) nutmeg
Add-ins of your choice:
1/2 cup (83 g) raisins (optional)
1/2 cup (75 g) chopped crispy nuts (optional)
1/2 cup (40) g) unsweetened shredded coconut (optional)
1 cup (240 mL) shredded zucchini, apple or carrot (may requir additional cooking time)
In mixing bowl, combine flour, rolled oats, apple cider vinegar and milk. Cover and let soak overnight, up to 24 hours.
When ready to bake, preheat the oven to 375 degrees. In separate mixing bowl, whisk together eggs, sweetener and vanilla. While whisking, add the coconut oil. Whisk until smooth.
Add salt, baking powder and spices to the wet ingredients. Whisk fully. Add wet ingredients to the soaked flour mixture. Mix until smooth. Add add-ins and mix to incorporate.
Fill oiled muffin tin, or paper-lined mufin tin, with the batter to a generous three-quarter full each.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned. Take out of oven and transfer to a cooling rack. Store in an airtight container when fully cooled.
Notes :
- From GNOWFGLINS print-out.