Soaked Pancakes

Soaked Pancakes

Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or a bowl, mix up the flour, water and kefir together for a couple of minutes, to thoroughly incorporate. Cover and let it sit overnight at room temp.
  2. The next morning, add to your soaked mixture; egg, baking powder, baking soda, salt and vanilla.
  3. Blend or mix all together until nice and smooth.
  4. You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.
  5. Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.
  6. Add butter and syrup and enjoy!
Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

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Sourdough Honey-Spelt Pizza Crust

Sourdough Pizza Crust

Sourdough Honey-Spelt Pizza Crust
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One of the items that I have played with off and on for my family is homemade pizza crust. Since the ones found in the store are made of junk products, I have now decided to offer these to my customers. More work for me, but in the end worth it for all those eating them. The beauty of pizza is that it can be created anyway you and your family love it. This one I got creative with and used leftovers and cheese curd from my friend Amber. I hope you enjoy it and if you don’t want to make it, hook up with me or a friend and get them to make it for you.
Servings
2 12-14" crusts
Servings
2 12-14" crusts
Sourdough Honey-Spelt Pizza Crust
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One of the items that I have played with off and on for my family is homemade pizza crust. Since the ones found in the store are made of junk products, I have now decided to offer these to my customers. More work for me, but in the end worth it for all those eating them. The beauty of pizza is that it can be created anyway you and your family love it. This one I got creative with and used leftovers and cheese curd from my friend Amber. I hope you enjoy it and if you don’t want to make it, hook up with me or a friend and get them to make it for you.
Servings
2 12-14" crusts
Servings
2 12-14" crusts
Ingredients
Servings: 12-14" crusts
Units:
Instructions
  1. Combine the sourdough starter, water, oil, honey and salt in a large bowl.
  2. Add the spelt flour and mix well. Add the all-purpose flour until you get a smooth dough ball.
  3. Sprinkle a light coating of flour on a clean work surface and knead the dough for several minutes until you get a nice smooth dough with elasticity.
  4. Oil the bowl, put the dough into the bowl, turning once to cover with oil, cover with a towel and place in a warm place for 6-8 hours, or until doubled in size.
  5. Divide the dough and roll out, top with whatever you desire. Bake in a hot oven at 400 degrees F for 16-20 minutes. If you like a crispy crust, bake directly on the oven rack. When it’s golden and bubbly, remove, slice and enjoy.
  6. In this picture, I used some leftover pastured barbeque chicken, sliced, some fresh parsley, homemade cheese curd and freshly grated raw mozzarella cheese. Oh and some red sauce. The choices are unlimited. Use your imagination and whatever ingredients you have.
  7. For market, I prebake the crust, so when using a prebaked crust, cut the oven time down to 8-10 minutes or until hot and bubbly.
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Sourdough Chocolate Cake

Sourdough Chocolate Cake

Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Ingredients
Servings:
Units:
Instructions
  1. To make the cake:
  2. Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
  3. Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
  4. In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
  5. Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
  6. Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
  7. Make the Frosting:
  8. Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
  9. Assemble the cake:
  10. If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
  11. If cake is in one rectangular pan, spread the frosting on top. Serve!
  12. Recipe Courtesy of Gnowfglins
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