Page 59 - Spring 2019 Journal

BAKING MIXES
SPROUTED GRAIN BAKING MIX
6 cups sprouted grain flour (spelt, soft wheat or any other sprouted grains you like)
1/4 to 1 cup sucanat, Rapadura or muscovado sugar (for sweeter confections, substitute honey or maple syrup) 2 tablespoons aluminum-free baking powder (store bought or homemade - see note below)
1 tablespoon salt
1/3 cup soft fat (such as lard, butter or coconut oil)
Instructions:
Mix ingredients in a food processor or by hand in a large bowl. Store in the refrigerator in a closed container.
Note: Make your own baking powder by combining two parts each cream of tartar and arrowroot powder and one part baking soda (skip the arrowroot if you are on the GAPS diet) and storing in an airtight container.
PANCAKES AND WAFFLES
1 cup sprouted grain baking mix 3/4 to 1 cup whole milk or coconut milk
1 egg (lightly beaten) 1 tablespoon melted fat (if not previously incorporated into baking mix)
Instructions:
1. Mix all ingredients, adding the melted fat only if fat has not previously been incorporated into the baking mix. 2. Drop by the quarter-cupful onto a hot, greased skillet. When bubbly, flip and cook an additional minute or
two.
3. For extra fluffy pancakes or waffles, add an additional egg, separated. Beat the egg whites until stiff and fold
into the batter after everything else is worked in. Do not over-beat or the end product will have a tough
texture.
4. Serve with fresh fruit, maple syrup and/or warmed honey sauce. (Make honey sauce by combining and
warming gently in a small saucepan 1 cup honey, 1/4 cup raw butter and 1 teaspoon ground cinnamon.)
MUFFINS AND CAKES
3 cups of sprouted grain baking mix
3 eggs (optional: separate eggs and beat whites until stiff)
2 cups milk
Up to an additional 1/3 cup of sweetener (honey or maple syrup work well), if desired 1 tablespoon good-quality vanilla extract
Spices as desired (such as cinnamon, nutmeg and cloves)
Instructions:
1. Mix all ingredients together (except beaten egg whites, if using).
2. Fold in beaten egg whites (if using).
3. Pour into muffin cups or a lightly greased and floured cake pan.
4. Bake muffins at 375° for about twenty minutes; bake cakes at 350° for twenty-five to thirty minutes.
GAPS-FRIENDLY GRAIN-FREE BAKING MIX
7 cups blanched almond flour (or alternative, grain-free flour)
2 cups coconut flour (full fat)
1 cup ground chia seeds
3/4 cup aluminum-free baking powder
1 3/4 tablespoons soft fat (such as lard, butter, ghee or coconut oil) Scant 2 tablespoons salt
Instructions:
1. Follow the same directions as for the sprouted grain mix. For the sweetener, add raw honey to your batter as
desired (according to what you are making).
2. Blanched almonds have fewer of the irritating compounds found in other seeds, nuts and grains; however,
they should still be soaked in salt water and dehydrated before use in baking mixes.
SPRING 2019 Wise Traditions 57