Dear friends, here is a great recipe for the holidays, plus information on why to soak your flour. Happy and Healthy Thanksgiving!
This recipe calls for planning ahead.
2 2/3 cups freshly ground spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or yogurt
¾ cup butter, softened (preferably pastured butter)
3 tablespoons freshly grated ginger (preferably organic)
2/3 cup Rapadura (dehydrated cane sugar juice) – I use 1/3 cup to make it less sweet
1/3 cup molasses (unsulfured)
2 pastured eggs
½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon powdered ginger
1 teaspoon dry mustard
½ teaspoon sea salt
2 teaspoons baking powder
Soak flour with buttermilk, kefir or yogurt for 12 – 24 hours in a warm place. Cover the bowl with a cloth. Those with milk allergies can use 2 cups clean filtered water plus 2 tablespoons lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt. Cream Rapadura with butter, molasses and eggs. Blend in the remaining ingredients and blend this mixture with the soaked flour mixture. Pour into a buttered and floured 9-inch by 13-inch pyrex pan. Bake at 350 degrees for about 1 hour. You can serve it with home-made whipped cream.
Why to soak my flour?
Grains, nuts and seeds naturally contain phytic acid, which prevents premature sprouting of the seed, nut or grain. From a nature point of view, the seed, nut and grain need to be preserved before the conditions are right for the growth of it.
Phytic acid combines with minerals such as calcium, magnesium, iron, zinc and copper in the intestinal tract, blocking their absorption, making them unavailable for our bodies. Consuming too much phytic acid can cause mineral deficiencies and poor bone density.
Soaking your flour is important for neutralizing this phytic acid and other enzyme inhibitors contained in whole grains. All traditional societies usually soaked or fermented grains before consuming them. Think of traditional sourdough bread.
- If you do not soak your flour, you are putting a burden on your digestive tract and the rest of your body. Proper digestion is vital to the function of the rest of your organs.
- Whole grains, nuts and seeds need to be properly prepared (soaked, sprouted, fermented, naturally leavened) in order to be beneficial to us and gentle on our GI tract.
- Many people who are allergic to grains can tolerate them well if they are properly prepared.
Source: Sally Fallon, Mary G. Enig, Ph.D.: Nourishing Traditions
Anna Simpson is a certified Nutritional Therapy Practitioner through the Nutritional Therapy Association. She is the owner of a nutritional consulting business, Well Beyond Nutrition – Nutritional Therapy with Healing Foods. Anna is a member of the Weston A. Price Foundation and Price-Pottenger Nutrition Foundation.
Anna offers Nutritional Counseling with a focus on Foundations (Digestion, Blood Sugar, Fatty Acids, Minerals, Hydration) and a Properly-Prepared, Nutrient-Dense Real Foods Diet. Services range from package deals to individualized sessions based on your needs. Contact Anna for a free consultation to see how she can help you!
I, Anna Simpson, am not a licensed or certified doctor/medical professional. I do not diagnose, prescribe, treat or cure any disease, physical or mental. My services are not intended as a substitute for regular medical care performed by a licensed or certified doctor. The information or advice provided here is for educational purposes only. I educate and inform about holistic nutrition and health. Should you choose to use any advice discussed here, you are taking responsibility for your own actions.