Tuesday, July 30, 2013

Overnight Soaked Waffle Batter -- with Gluten Free option!

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I love waffles!  They are so easy to make, and I make mine very healthy.  That way I can eat them often!

I have two different ways I make them, either with my sourdough starter, or I use this method of overnight soaking in my blender.   If I have a lot of starter building up, I make sourdough waffles.   It's very easy, all you do is add some starter to eggs, coconut oil, a bit of maple syrup, some baking soda, and salt.   The batter is ready to go right away.  The recipe is here.

But, when I have soured raw milk or kefir in my fridge, I like to make this recipe.  The night before, you simply mix some whole grains, raw dairy, and a touch of olive oil in your blender, and let it sit overnight.  In the morning, you add in a few ingredients like eggs, leavening, flax seed & salt, blend some more, and the batter is ready.  The raw dairy goes crazy making beneficial bacteria while it sits out overnight.  (note:  do NOT make this with pasturized, homogenized dairy. It goes rancid if you leave it out.)

Since someone I know is avoiding gluten, and this person loves waffles, I decided to try a gluten free option for this recipe.  Usually I use oats and an ancient wheat grain like spelt or kamut.   To make it gluten free, I subbed in brown rice for the wheat and used GF oats.   It was delicious!  I wouldn't have even known it was gluten free.

I served these with my freshly made plum jam on top.  The jam came out a bit on the runny side, making it the perfect waffle topping.  :-)  But, butter and plain real maple syrup is delicious also.

Incidentally, when you make waffles, do yourself a favor and make LOTS and freeze for easy breakfasts later.  I simply layer them between waxed paper and put them in a Ziploc freezer bag.  Just put frozen waffles directly into your toaster - they come out great.


This recipe comes from Sue Gregg's website, but I have simplified it.  I use my Vitamix, but Sue says any blender of 450 watts or more should do the job.  I usually double the recipe.



Blender Batter Waffles
3 - 4 Servings ( 3 to 4--7" waffles )
  


1.   Place in blender; blend at highest speed 3 minutes:

1 1/4 cup raw milk (soured preferable) or raw kefir thinned with water to same consistency as milk (I use 50/50 milk + kefir, with no thinning necessary)
(Non-dairy alternatives:  coconut or almond milk)
     

1 tablespoon olive oil 
1 teaspoon vanilla extract
1/2 cup oats (rolled, steel cut, or whole oat groats)
1/2 cup brown rice, buckwheat, millet, spelt, or kamut 

***These are raw whole uncooked grains, not flour!  

***For those who are gluten intolerant use half GF oats and half brown rice or millet.
        
2.  Cover blender and let stand at room temperature several hours or overnight for improved    nutrition.         



3.  Preheat waffle iron at highest temperature.

4.  Just before baking, add and re-blend for 1 to 3 or more minutes until smooth:

     1 egg
     1 tablespoon flax seed
     Additional liquid (if needed to make batter thinner)

5.  Blend in thoroughly:

   1/4 teaspoon baking soda
   1/2 teaspoon salt
   1 teaspoon baking powder
          
6. Bake in waffle iron (3 to 5 minutes until crisp), lightly
   sprayed with non-stick olive oil spray as needed.

Thursday, July 18, 2013

Itsy Bitsy Teeny Weeny


I don't usually post on issues like this but I would truly love for every young lady (and moms of young ladies) to check out these great resources regarding bathing suit modesty.

When I was a young believer, I didn't think deeply about this issue.  In fact, I was quite content to wear my bikini anywhere in public, proud that it wasn't as immodest as some other bikinis out there were (interesting thinking).  It wasn't later that I realized that I shouldn't compare myself to the world, but to the WORD.

I'm not trying to be legalistic-- but hear me out.

Since then I have changed my thinking quite a bit... and I hope that my blog readers will take a few minutes to read this very well written and biblical article. 

And if you have a few extra moments, listen to this young Christian woman talk about the history of the bikini.  She has her own line of adorable swimwear too! 






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Thursday, July 11, 2013

Just because Thursday

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I have a sweet friend who has some dietary restrictions.  We meet mornings at each other's homes every few weeks to chat about our Lord, our lives, and of course, our FOOD.  :-)  She is a young married but already accomplished in the culinary realm, and has a real sense of what healthy food looks like.   

With her restrictions, I find special pleasure in making her something she can enjoy that includes ingredients all on her YES list.  This coming week I'm going to serve her these dairy-free, egg-free, refined sugar-free, and (can you believe it) grain-free muffins.   You ask, what else could be left? Lots of healthy things, actually! When you read the recipe you will see how wonderful the ingredients are.

I adapted this recipe from one I found on the Comfy Belly blog, called Morning Glory muffins.  You may be unfamiliar with coconut flour -- it's available at Whole Foods & Sprouts. It is super high in fiber, so it's not the kind of thing you can just start substituting for other flours (speaking from experience... ahem). Look for specific recipes formulated for the use of coconut flour.

In these I incorporated a little trick that vegans use when they need eggs.  They make "chia" eggs.  Mixing chia seeds with water and letting them sit out for about 15 minutes causes them to thicken and work like eggs in baked recipes.

These little muffins are moist and sweet and wonderful! 

UPDATE:  A friend let me know that she had success using this recipe with whole wheat flour.  She subbed 1 cup whole wheat pastry flour for the coconut flour.  Also, she removed the chia seeds and water mixture and just used 1 Tbsp. ground flax seed mixed with 4 Tbsp. water. 


Morning Glory Muffins (dairy free, grain free, egg free)
Modified from Comfy Belly Blog
  • 4 Medjool dates, pitted
  • 1/4 cup coconut oil
  • 1/4 cup coconut milk or other dairy-free milk
  • 4 T. chia seeds mixed with 12 T. water, left to sit for 15 min.
  • 1 cup shredded raw carrots
  • 1 cup shredded apple (about one medium apple; peel and cored before shredding)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup plus one tablespoon coconut flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/4 cup chopped walnuts
  • 1/4 cup golden raisins (or dried cranberries)
  1. Preheat oven to 350°F
  2. Shred apples and carrots in food processor.  Remove the shreds from processor bowl and set aside. Place the dates in the food processor and pulse to chop them up and create a paste. Add back in the apples and carrots and process a bit more, to break them up a little and reduce any large shreds. 
  3. Drain excess moisture (if necessary) from the apples and carrots mixture.  In a stand mixer bowl combine coconut oil, coconut milk, chia “eggs”, carrots, apples, vanilla, and honey and blend well.
  4. Add the coconut flour, spices, salt and baking soda to mixer bowl.
  5. Mix until well combined, no more.
  6. Line muffin tins with liners (or grease) and fill each muffin liner almost to the top with muffin batter. These muffins don’t rise much.
  7. Bake for 35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  8. Cool and store covered for a few days at room temperature or in the refrigerator for a week or so.



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