No-Knead Kefir Bread

Kefir Bread

No-Knead Kefir Bread
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Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
No-Knead Kefir Bread
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Rating: 4
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Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
Ingredients
Servings: Loaves
Units:
Instructions
  1. Combine salt and flour in a bowl. Pour in melted coconut oil and enough kefir to create thick dough. Use your hands to knead the ingredients together until you have slightly sticky, firm dough.
  2. Cover and let sit for 18 hours at room temperature.
  3. Turn dough out on a lightly floured surface. Divide into two pieces and carefully shape the dough into loaves. Place in greased bread pans. Cover and allow to proof for 4 to 6 hours in a warm place free from drafts. The dough might not look like its risen much. It depends on the strength of your kefir. It should rise a lot in the oven.
  4. Bake for 35 to 45 minutes at 350 degrees Fahrenheit. The crust will be quite brown, and if you knock on the bottom, it should sound hollow. You can also test for doneness by placing a meat thermometer into the middle of the loaf. The internal temperature should read 200 degrees Fahrenheit.
Recipe Notes

Note: This recipe uses less salt than other bread recipes because salt inhibits yeast growth, yet creates an optimal environment for lactobacillus bacteria. Because kefir contains both organisms, we want to limit the salt so that the lactobacillus does not get too prolific and make our loaf too sour. For a more sour loaf, increase salt to 2 teaspoons. I also have found this bread does best with more humid conditions. The more humidity, the better the rise.

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Pumpkin Spice Baked Oatmeal

pumpkin-spice-baked-oatmeal2

Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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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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Kefir Breakfast Pudding

Kefir Soaked Oatmeal Breakfast

Kefir Breakfast Pudding
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Servings
1
Servings
1
Kefir Breakfast Pudding
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Servings
1
Servings
1
Ingredients
Servings:
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Instructions
  1. Place all the ingredients except the sweetener into a 1-pint canning jar
  2. Cap the jar and shake vigorously.
  3. Place the jar in the refrigerator overnight.
  4. When ready to serve, transfer the pudding to a bowl and top it with more fruit and sweetener, if using.
Recipe Notes

Recipe courtesy of Donna Schwenk

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Baked Oatmeal

Baked oatmeal

Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Ingredients
Servings: People
Units:
Instructions
  1. The night before, mix the oats and the liquid together and cover. Leave it at room temperature overnight.
  2. In the morning add the eggs, coconut oil, sucanat, baking powder, salt, cinnamon and raisins.
  3. Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.
  4. This keeps well in refrigerator for several days! If it lasts that long.
Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.

Original recipe shared by Laurie Smith

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Soak my what?

Yogurt with granola
As I’m sitting here eating my homemade yogurt, topped with fresh raspberries and sprinkled with soaked granola…my thoughts went to you.

I get asked all the time….”What is soaked granola?”

So…this got me to thinking…oh no!!!

Here’s a quick little video I made just for you and it will shed some light on my question…”What is soaked granola?”

 

 

Video recap: Soaking/sprouting most nuts, seeds, beans and grains is important for 2 major reasons…

  1. Reduce the phytic acid to make it more digestible
  2. Make more nutrients and vitamins available, making it more nutritious

Using something acidic, like raw apple cider vinegar to soak in does the trick.

With a little planning and prep you too can have food that’s easier on your digestive system and better for you nutritionally.

Ways to use it: as a cereal (much healthier than commercial cereals), as a yogurt topper, top your cottage cheese and another trick is to make it into a great trail mix, by adding soaked nuts, coconut flakes, sunflower seeds, or anything you like.

Toss it in your car, backpack, purse or any place you will have access when you find the munchies happening. This helps you make better food choices rather than hitting up the vending machine, fast food drive thru or gas station carryout.

With a little more planning, you too can soak your nuts ahead of time and have them on hand when you need them. I typically keep walnuts, almonds and pecans in jars in my pantry.

This way, when I’m baking or snacking, there is always good choices and availability.

Let’s face it, we’re all about convenience.

Hope this video helps shed some light on what soaking in general is.

What do you want to know more about? Share below!

To your health,

Kellie

Holistic Wellness Mentor