Kombucha Orange Sprouted Wheat Muffins

Posted on May 16, 2013 by Granola Mom 4 God

kombucha orange sprouted muffins

It is always my personal challenge to include a ferment and an essential oil* into each and every one of my recipes.  And this little muffin complied quite nicely.

Now, heating the healthy bacteria in the kombucha and baking the therapeutic grade essential oil basically makes their healing capabilities null and void, BUT I love the fact that I can sweeten my children’s snacks naturally from things that I have created in my own kitchen.  We are eating our (dead) bacteria, not Walmart’s!

While I can tell you that I used the orange-yogurt recipe from the New Cookbook from Better Homes and Gardens, I can safely say that I pretty much changed every ingredient!

I love sneaking in wholesome and fermented ingredients!

I love sneaking in wholesome and fermented ingredients!

Ingredients 

Directions

Grease muffin tin (am I old school or what?) with coconut oil.

Mix flour, orange oil, baking powder, baking soda and salt.  (This is great for your kiddo to do!)  Make a well in the center of the mixture of the dry ingredients.

Sprouted wheat berries in my Wonder Mill

In a separate bowl, combine egg, yogurt  melted coconut oil, and vanilla.  Add egg mixture to dry mixture and combine until just moistened.  Your dough will be slightly lumpy.

Spoon batter into muffin tin.

Bake at 400 degrees for 18-20 minutes.  Allow to cool before little teeth sink their teeth into these fermented creations.

I highly recommend adding a dollop of butter to warm muffins!

fermented kid friendly snack

* Please note:  It is very important that you ONLY use a therapeutic grade essential oil, such as Young Living.  These are essential oils that are SAFE to ingest.  I ONLY recommend consuming these essential oils.  To learn more about how I cook with essential oils, you can vising Naturally His.

** To sprout wheat berries, allow 2 cups to take a bath in a mason jar overnight.  Drain and rinse in the morning.  Thereafter, rinse twice a day until wheat berries have a quarter inch sprout.  Place in dehydrator and make sure they are fully dry before grinding them in your Wonder Mill.

About Granola Mom 4 God

The daily duty in Jodi’s home is to see what kind of bacteria she can grow in a Mason Jar. In addition, she nourishes, photographs, teaches, and loves on three boys and one baby girl. She brews her own coffee & considers instruction in this art as part of the school day. Jodi is married to her high school sweetheart who supports her passion for blogging about fermenting, sprouting, whole foods, homeschooling, essential oils, home-birthing, and gardening. You can visit her at her personal blog, Granola Mom 4God or her Naturally His, her essential oil blog.

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Sourdough Focaccia Bread

Posted on May 16, 2013 by Mare @ Just Making Noise

Italian food is one of our favorite cuisines and it’s my comfort food… not chocolate or even ice cream (imagine that!), but authentic homemade italian food.

Every Saturday night is pizza night, but once in a while I take a break from making pizza and make some sourdough focaccia bread to serve with homemade lasagna, spaghetti or an italian stew of some sort.

This bread is fabulous for soaking up sauces and makes great sandwiches (like my Italian Drip Sandwiches). I always make a double or triple batch for future meals.

I usually use 100% white whole wheat flour, but have had great success using spelt or a combo of whole wheat & unbleached all-purpose flour! I like to make my dough in the morning and let it sour/rise all day. Makes a wonderful sour bread that pairs up beautifully with italian food (my opinion).

I use whatever fresh herbs I have on hand and that is usually rosemary, thyme, chives, oregano and basil.

On this focaccia, I simply used rosemary, thyme & chives.

 

Sourdough Focaccia Bread
 
 
Ingredients
  • Dough
  • 1½ cups fed & bubbly sourdough starter
  • ¾ cup water
  • 1½ tsp sea salt
  • 1½ Tbsp olive oil
  • 2½ cups freshly ground flour of your choice (plus more)
  • Toppings
  • sliced tomatoes
  • chopped garlic
  • chopped fresh herbs
  • olive oil
  • sea salt
  • fresh ground black pepper
  • grated cheese (optional)

Instructions
  1. In a medium bowl, stir together sourdough starter, water, sea salt and olive oil.
  2. Pour flour onto the wet mixture and stir to incorporate.
  3. Continue to add flour little by little until you have a nice, easy kneading consistency. If your dough is too dry, add a little more water.
  4. Pull the dough out onto your counter top and knead for a few minutes. You are looking for a soft and smooth (not sticky) dough.
  5. Cover your dough with a cloth and allow it to rest for at least 20 to 30 minutes.
  6. Generously oil a large rolled cookie sheet or use your pizza stone with parchment paper.
  7. Roll out the dough into your desired shape (rectangle or circle).
  8. Gently gather up the rolled dough and transfer it into the cookie sheet or pizza stone.
  9. If needed, rolled it out some more or use your fingers to spread/stretch the dough to fit the cookie sheet or pizza stone.
  10. Cover with a plastic wrap and let it rise/sour in a warm place for at least 8 hours.
  11. Preheat oven to 450 F.
  12. Brush the dough with olive oil and top it with tomatoes, garlic, herbs, sea salt and black pepper. Drizzle more olive oil on top.
  13. Bake for 15 to 25 minutes or until crust is lightly browned. Slice it up and serve it hot. Enjoy!

 

 

 

About Mare @ Just Making Noise

Marillyn Beard is a deaf missionary wife & mama living on a farm in Honduras with her wonderful husband and 4 beautiful kids. Together they are heading up a ministry called Rancho Oasis for Youth. Marillyn takes care of her family naturally by using herbs, homeopathy, essential oils and a wholesome diet. She loves to bake wholesome treats, whip up homemade ice cream, experiment with lacto-ferments, work in the garden and care for the farm animals with her family. Between washing diapers, cooking, and caring for her family she shares her interesting & noisy life at Just Making Noise.

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