In our kitchen, we have always focused on real foods prepared from scratch, but it has just been in the past few years that we’ve wandered into the soaked and fermented foods arena. If traditionally prepared foods (and by that I mean soaked and fermented among other things ~ not your grandmother’s meatloaf recipe) are new to you, I’m preparing a series of posts for the fall on simple, natural living and one of those is devoted to traditional foods. So stay tuned.
Soaked baked goods refer to those whose flour has been soaked up to 24 hours prior to baking, in a liquid with a small amount of acid. The purpose of soaking is to activate an enzyme, “phytase” that breaks down the phytic acid present in the grain or grain flour. Phytic acid is a problem because it combines with needed iron, calcium, magnesium, copper, and zinc in the intestinal tract blocking their absorption.* Soaking makes baked goods more nutritious and easier digested.
Last week, inspired by the fall weather, I decided to adapt a conventional recipe for pumpkin streusel muffins to make it a little healthier.
Anyone who has tried to adapt recipes for healthier eating knows: things do not always go as planned and the results do not look like the picture.
I don’t handle failed kitchen experiments very well. Especially when I am in a hurry and in the middle of two weeks of heavy duty cleaning~my~very~dirty~house~after~weeks~of ~working~in~the~garden types of activities.
This recipe required two takes. After Take 1 flopped, I renamed these The Muffins of Anger. It took every ounce of self control I had to refrain from flinging them against the wall where they would have made a glorious splat. Soaked muffins, how can I put it gently……can be very moist.
In order to give you Pumpkin Streusel Muffins instead of The Muffins of Anger, let me a give you a few tips about preparing this soaked recipe:
1. Plan ahead. I soaked these in buttermilk overnight. That was good enough for us, but they can be (and some say should be) soaked up to 24 hours.
2. Soaked baked goods take a lot longer to bake than conventional. As in a lot longer. As in at least an hour.
3. The texture will be fine, but not the same as conventional.
4. To further make these healthy, I used arrowroot powder as a substitute for flour in the streusel topping. It didn’t hold its shape nice and streuselly like a pretty picture. If this is important to you (it was to me :( and I was sad to see it “melt” ) Then you may want to just go ahead and ::gasp:: use regular flour.
5. Allow to cool slightly before serving.
Don’t let my first failed attempt scare you off. The second went much better and the flavor is quite nice: a lot like a lightly sweetened pumpkin pie. We enjoyed them after I calmed down a bit.
*From Nourishing Traditions. See link below.
Soaked Pumpkin Streusel Muffins
- 1 1/2 cups of soft white wheat flour
- 1/3 cup of Rapadura
- 2 1/2 t baking powder
- 1 t ground cinnamon
- 1/4 t ground cloves
- 1/2 t salt
- 1 1/4 cups of cooked pumpkin
- 1 cup of buttermilk
- 2 large eggs
- 6 T melted coconut oil
- 2 t grated, peeled fresh ginger
1. The night before, combine the flour and buttermilk. Cover lightly with a clean dish towel and set aside.
2. The following morning add the remaining ingredients. Stir gently to combine.
3. Spoon into prepared muffin tins and sprinkle with streusel topping (recipe follows)
4. Bake at 325 degrees for about an hour and fifteen minutes or until a toothpick inserted comes out clean and muffins are slightly firm to the touch.
- 1/4 c of arrowroot powder
- 1/4 c of Rapadura
- 1/4 t ground cinnamon
- 2 T firm unsalted butter
Mix dry ingredients in a bowl. Cut in butter with a pastry blender until crumbly.
Makes about 14 muffins.
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You can find this post and others like it linked to: The Homestead Barn Hop, Homemade Mondays, The Backyard Farming Connection Hop, Frugal Days Sustainable Ways, The HomeAcre Hop, Tutorials Tips and Tidbits, From the Farm Fridays, Fall into the Holidays