originally posted by Itchy:
It looks like these could even be vegan by using the lemon juice to ferment
and subbing coconut oil and egg subs. Anyway, even dh said he could not believe
pancakes could be so good:
2 cups freshly ground spelt, kamut, or WW flour (ask your health food store
to grind it, then store in freezer)
2 cups buttermilk, kefir or yogurt (i used kefir but heard buttermilk is best)
2 eggs lightly beaten
1/2 tsp. sea salt
1 tsp. baking soda
2 tbls. melted butter
Soak flour in buttermilk, kefir or yogurt in a warm place 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tbls. whey, lemon juice or vinegar in place of dairy.) Stir in other ingredients and thin to desired consistency with water. Cook on a hot, oiled griddle or in a cast iron skillet. These pancakes cook more slowly than either unsoaked whole grain flour or white flour pancakes. The texture will be chewy and the taste pleasantly sour. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.
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I cooked oats (no salt) and when they were done and room temp, I stirred in
some mild miso and let it sit out overnight. The miso broke down the oats and
it was sweet and creamy and really delicious and super easy to digest.
Something to try instead of soaking the oats before you cook them.
These are the proportions I used. I add more oats because of the apple:
2 c boiling water
1/2 cup plus 2 T steel cut oats
1 grated apple
2 chopped dates
spices (nutmeg and vanilla)
2 teaspoons miso
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3 eggs
2 tbsp milk or water
1/2 cup grated mozza or cheddar
1/4 cup tomato sauce/spaqheti sauce
1/2 cup veggie toppings -- whatever you like
Set oven to broil.
Mix eggs and milk in bowl until smooth. Cook in an oven friendly pan. When one
side of omelet is done, flip to cook other side. Remove omelet from heat and
add tomato sauce, toppings and cheese. Broil in oven for 5 minutes in pan. Remove
from oven and allow to cool before serving.
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for each one, take about 1 heaping T of sesame seeds (you can soak/sprout them
if you like - instructions in NT)
melt about 1/2 T of coconut oil in a pan, add sesame seeds, move pan around
so they get toasted evenly.
Beat a large egg (or 2 small ones) unless frothy. Add to hot pan, covering bottom.
Take off heat immediately, cover with a large lid from a pot for about 30 seconds
until the top is no longer runny.
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1 cup raw almonds
1/2 cup raw cashew pieces
4 cups water
1/4 teaspoon lima salt (or sea salt)
2 slightly rounded teasoons kuzu + 1 tablespoon water
1 vanilla bean or 2 teaspoons vanilla extract
1/4 cup maple syrup
6 oz. yogurt (from a previous batch or storebought)
1. Blanch the almonds by covering them with water in a pot and brining them to a boil. Boil a minute or so and then drain them and let them cool enough to touch. Pop the almond out of their skins.
2. Combine blanched almonds and cashew pieces in a blender. pour just enough water over them to cover by about 1/2 an inch and blend. Add more water as necessary to keep it moving until all the water is added. Do it in two batches if your blender is too small. Strain the nutmilk with a very fine sieve into a heavy bottomed 2 qt. pot. I reccommend Elaina Love's Amazing Nutmilk and Sprout Bag for this. It strains better than any sieve I've used and is very easy. I strain it twice just to make sure there's no grit.
3. If you're using a vanilla bean slice it open and scrape the seeds into the nutmilk (you can add the rest on the bean to your dry sugar jar and it will flavor all your sugar with vanilla -- vanilla sugar is divine!). If you're using extract do not add it now. Add sea salt. Bring milk to a simmer and simmer for about 12 minutes stirring and/or whisking almost constantly. Nutmilk scorches easily. Combine kuzu in in a small cup with 1 tablespoon water and dissolve the kuzu. Add the kuzu and water to the simmering milk stirring constantly. the mixture will thicken immediately. Simmer for about 1 more minute. Take the custard off the heat. Stir in maple syrup and vanilla extract now. Let the mixture come to room temp. To do this more quickly I transfer it to a glass bowl and cover with saran wrap so it doesn't get a skin. I put it in the fridge and it takes 45 mins to an hour to cool down enough. When custard has cooled to room temp, stir in the yogurt until well blended.
4. Culture for about 8 hours. I've found that less time makes it not tart enough and more time makes it too tart, but it all really depends on your taste. Chill and eat.
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here is one I use
1 1/3 cup almond milk
1 1/2 tbs fresh lemon juice
1 1/4 cup whole wheat pastry flour
1/2 cup cornmeal
3/4 teas salt
1/2 teas baking powder and soda
cinnamon
3 tbs melted coconut oil
1 tbs honey or other sweetener
*in a bowl combine milk and lemon J
Stir in dry ingred.'s
stir oil into milk, then mix that all and if to wet or dry, adjust accordingly.