Re: Waffles

[Guest guest]

make sure to keep sending us the recipes you find!!  I'm always looking for

good NT recipes (some of the ones I've tried from nourishing traditions haven't

been the best IMO).

Waffles

I was rummaging around in my cookbook cabinet looking for a new

recipe I could NT when I rediscovered a cookbook my great grandmother

had written. I opened it and was in heaven! Traditional foods! Our

family is from the south so carbs are a big part of the culture but I

thought I'd share the waffle recipe. Pair this with Will's breakfast

sausage or bacon, a glass of Kefir and my kids are stuffed before

school. Substitutions would be easy too.

Waffles from " Mississippi Mix-in's "

2 cups sprouted flour

4 teaspoons aluminum-free baking powder

1 teaspoon sea salt

2 eggs, beaten separately

2 cups milk (raw is all we drink)

4 Tablespoons melted butter

Sift flour, salt and baking powder. Add milk to beaten egg yolks.

Pour into dry ingredients: beat well. Add melted butter; beat. Fold

in stiffly beaten egg whites.

This recipe feeds my family of five nicely. I'm going to try the

soaked oatmeal pancakes this weekend.

Taiha Wagner

------------------------------------

[Guest guest]

Taiha:

Thank you for sharing your family recipe. For those of us who don't have

sprouted flour in our arsenal, but still want to use traditional methods in

a waffle/pancake recipe, I recommend Sue Gregg's Blender Batter recipe

utilizing the Two-Stage Process. This is a Nourishing-Tradition-Friendly

Recipe:

http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwaf\

fles.htm

*BlenderBatterWaffles/Pancakes

*Master this recipe and you will be well on your way to making a successful

transition to whole foods cooking! Do it with your children from the very

first try. They will be fascinated with the process. No grain mill needed.

An Osterizer (450 watts with glass bowl from Internet, Kmart, Walmart etc.

$25-$35) blender works well. Use any grain or combination of grains. From

our *Breakfasts* cookbook.

*

AMOUNT: 3 - 4 Servings ( 8--6 " pancakes or 3 to 4--7 " waffles )

*1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix

or Bosch), while adding enough liquid to maintain a vortex:

* 1 cup buttermilk or yogurt thinned with water to same

consistency or 1 1/4+ cups for waffles*--a thinner batter is best

(Non-dairy allergy alternatives: rice, coconut, almond milk, apple

juice or apple sauce + 1 Tbsp. vinegar)*

**1 tablespoon olive oil ** * (optional, but recommended)*

1 teaspoon vanilla extract** * (optional for flavor, omit with

buckwheat)*

**1/2 cup uncooked rolled oats or whole oats or other grain

1/2 cup buckwheat, brown rice, corn, millet, or other grain

*These are raw whole uncooked grains, not flour! We urge you to

experiment with millet, barley, spelt, and Kamut® grain for varied tastes

and textures. Avoid bothersome allergies. For those who are gluten

intolerant try the gluten free grains: *brown rice, corn, and millet.*

2. Cover blender and let stand at room temperature several hours or

overnight for improved nutrition. Optional but recommended: *See The Two

Stage Process.

<http://www.suegregg.com/about/c.htm>*3. Preheat griddle on medium-high

(until water drops sizzle on surface),

or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until

smooth:

*1 egg *(or alternative)

* 1 tablespoon flax seed *(Optional for added nutritional value)

*additional liquid *(as needed to keep batter churning)

5. Blend in thoroughly, but briefly, " sifting " these through a small

strainer

(assist with rubber spatula, if needed):

* 1/4 teaspoon baking soda

1/2 teaspoon salt, to taste *(Believe it or not, a little salt enhances

a

sense of sweetness in whole grain baking It overcomes the " flat " taste

feeling.) *

1 teaspoon baking powder *(Optional: With the Two Stage Process the

baking

powder can be omitted and the baking soda increased to 1/2 to 1

teaspoon as needed).

Technique tip: If you can successfully drop the soda & salt into the

spinning blades at the bottom of the vortex, you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp),

lightly

sprayed with non-stick olive oil spray as needed.

++++

http://www.suegregg.com/about/c.htm

*The Two Stage Process

<http://www.suegregg.com/about/The%20Two%20Stage%20Process.pdf>A

Preparation Method Maximizing

the Nutritional Value of Whole Grains

* Just because you've switched from white flour to whole grains does not

mean that you are getting all the nutritional value. In fact you may

experience new problems with digestion. That is because whole grains contain

phytic acid in the bran of the grain. Phytic acid combines with key

minerals, especially calcium, magnesium, copper, iron, and zinc and prevents

their absorption in the intestinal tract.

Soaking, fermenting, or sprouting the grain before cooking or baking

will neutralize the phytic acid, releasing nutrients for absorption. This

process allows enzymes, lactobacilli and other helpful organisms to not only

neutralize the phytic acid, but also to break down complex starches,

irritating tannins and difficult-to-digest proteins including gluten. For

many, this may lessen their sensitivity or allergic reactions to particular

grains. Everyone will benefit, nevertheless, from the release of nutrients

and greater ease of digestion.

The first stage of preparation in making whole grain porridges or

baked recipes, is to soak the whole grains or whole grain flour in an acid

medium such as buttermilk, yogurt, or other cultured milk, or in water with

whey, lemon juice or vinegar added. As little as 7 hours soaking will

neutralize a large portion of the phytic acid in grains. Twelve to 24 hours

is even better with 24 hours yielding the best results.

Brown rice, buckwheat and millet are more easily digested because they

contain lower amounts of phytates than other grains, so they may be soaked

for the shorter times. Other grains, particularly oats, the highest in

phytates of the whole grains, is best soaked up to 24 hours.

There are two other advantages of the two-stage process. Several hours

of soaking serves to soften the grain, resulting in baked goods lighter in

texture, closer to the texture of white flour. The longer the soaking, the

less necessary is the baking powder. Baking soda, alone, will give enough

rise. Secondly, this is a great step in convenience, dividing the task into

two shorter time periods, cutting the time needed to prepare the recipe

right before cooking and baking when you feel rushed to get food on the

table.

Our blender batter baking recipes include the soaking process as a

recommended option. Our preferred acid medium is buttermilk, but you can

substitute an equal amount of water with whey, lemon juice or vinegar--2

tbsps. per cup--as an alternative.

We encourage you to use the two-stage option, because we suspect that

many problems with whole grains would be minimized. As Sally Fallon and

Enig, PhD point out in *Nourishing Traditions,* " ...virtually all

preindustrialized peoples, soaked or fermented their grains before making

them into porridge, breads, cakes and casseroles. " * *p. 452. For further

documentation see *Wise Traditions, Summer 2006,, " Against the Grain: The

Case for Rejecting or Respecting the Staff of Life " by Czapp. * Learn

more <http://www.westonaprice.org/moderndiseases/gluten-intolerance.html>*

* <http://www.westonaprice.org/moderndiseases/gluten-intolerance.html>

More information can be found at Sue Gregg's website...

~

> make sure to keep sending us the recipes you find!! I'm always looking

> for good NT recipes (some of the ones I've tried from nourishing traditions

> haven't been the best IMO).

>

>

>

>

> Waffles

>

> I was rummaging around in my cookbook cabinet looking for a new

> recipe I could NT when I rediscovered a cookbook my great grandmother

> had written. I opened it and was in heaven! Traditional foods! Our

> family is from the south so carbs are a big part of the culture but I

> thought I'd share the waffle recipe. Pair this with Will's breakfast

> sausage or bacon, a glass of Kefir and my kids are stuffed before

> school. Substitutions would be easy too.

>

> Waffles from " Mississippi Mix-in's "

> 2 cups sprouted flour

> 4 teaspoons aluminum-free baking powder

> 1 teaspoon sea salt

> 2 eggs, beaten separately

> 2 cups milk (raw is all we drink)

> 4 Tablespoons melted butter

>

> Sift flour, salt and baking powder. Add milk to beaten egg yolks.

> Pour into dry ingredients: beat well. Add melted butter; beat. Fold

> in stiffly beaten egg whites.

>

> This recipe feeds my family of five nicely. I'm going to try the

> soaked oatmeal pancakes this weekend.

>

> Taiha Wagner

>

> ------------------------------------

>

>