In my kitchen...

I am so very thankful for the crisp autumn air, that has been a welcome retreat from the extreme heat and humidity we have had this summer.  Time to get into the kitchen for some yummy baking!

Remember last week, when I posted {here}, about how to make sprouted flour?  Well, we have some nourishing and tasty recipes we have been using in our home, using the frozen sprouts, (which I mention in the post), as well as the sprouted flour.

The above sprouted blueberry muffins were delicious!  We enjoyed them for lunch last week, served with some raw goat cheese and fruit.  A nourishing, simple lunch for a weekday.  You can find the recipe here , and I believe this will be one we will use every week.  

Here is a recipe my friend Nina, (who is BRILLIANT when it comes to nourishing foods), created.  We use it often, and it is a great alternative to breads or foods with yeast in them.  Also, they are soooo incredible tasting, too!

Sprouted tortillas/flatbread:

-3 cups sprouts (I sprout my wheat/spelt berries, and stick them in the freezer after rinsing them.  I then thaw them in the dehydrator or on the counter before using them in this recipe.

-1 cup sprouted flour

-2 tsp. salt

-2 tsp. baking powder

-1/2 cup of water

-2 T. oil (I like to use coconut oil here, but EVOO works well, too.)

In the food processor, process/pulverize the sprouts with the oil and water first a bit.  Then, add the rest of the ingredients.  Process until it forms into a ball.  Should be tacky, but not sticky when done.  Divide into whatever size portions you like, and roll on a very well floured surface, (I use unbleached white flour for this purpose), into what you desire.  For flatbread, don't roll quite as thin as you would for tortillas.  Then, cook on an oiled griddle until just done, not browned.  {You might need to experiment just a bit, as with all doughs, and add a bit less water and more oil, or leave it as is.}

These freeze well, (put waxed paper in between so they don't stick together), and are nourishing and inexpensive.  So much better for you than store bought regular tortillas, and MUCH more flavorful than any sprouted tortillas I've tried.  Try doubling or tripling the recipe, so you have many on hand for your family. 

Enjoy!

Joy

{This post is a part of Works for me Wednesdays, as well as Real Food Wednesdays, and Pennywise Platter }

Comments

[Sonya Lynn]

Thanks for the recipe, I'll try it. I've tried several different tortilla recipes and they all seem to break when folded, any advice?

[Joy Y.]

Hi Sonya,

I'm glad you came by! I guess some suggestions for you might be:
-don't fold your tortillas too tight...I've had breakage due to that
-might be too cold...so make sure they are warm when eating them
-make sure they are fresh, or were frozen while still fresh...the older they are the more they are apt to break

I hope these tips have helped you...let me know how they turn out for you!

Joy

[kara bagley]

Thanks for the link, glad you enjoy the muffins!

[Joy Y.]

No problem, they were a hit with our clan of kiddos....(and mom and dad, too!) I've enjoyed your blog as well.

Joy

[Naomi]

Sometimes tortillas break because they were overcooked. They need very little cooking time.

[Joy Y.]

That is so true, Naomi. Thanks for the good tip!

[Liberty]

Great recipe!!
I am getting back on the sprouting wagon - but don't have to work quite so hard being gluten free...
did make some GF oatmeal applesauce muffins this week - after soaking oats in kefir. Worked great!
Blessings
LIB
http://bit.ly/aMpQKs

[Joy Y.]

Thanks for the comment, and the link-up Liberty! I may just have to give those yummy muffins a whirl! We are muffin crazy around this joint, cuz I'm not a whiz with bread. Plus, I try to avoid yeasts as much as possible, and muffins are a great alternative to all the yeasted breads we used to consume more of. Have a wonderful day!

Joy