Fermented 'Soaked Pumpkin Muffins

Kristy's Fermented 'Soaked' Pumpkin Muffins:

(original recipe borrowed of course!) 

• 2 cups of whole grain flour, preferably freshly ground (My whole wheat flour was NOT freshly ground - still tasted good!)
• 3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (I used powdered buttermilk)
• 1/2 cup melted butter or coconut oil
• 1 cup pureed pumpkin, squash, sweet potato, carrot, mashed banana or applesauce (I tried squash muffins without chocolate chips - equally as delicious!)
• 2/3 cup sucanat or granulated palm sugar
• 2 eggs, pastured or free-range organic
• 1/4 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Optional add-ins: ground flax seeds, raisins, dried cranberries, chopped dates, chocolate chips or crispy nuts

1. In a glass bowl, combine the flour, dairy, and melted butter together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. (Warning: soaking for three days or more results in MOLD) The longer it soaks, the greater the reduction of phytic acid. (This might be true but eventually you will have a concoction that is inedible!) It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth.

2. Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn't matter, they’re still going to turn out fine! Fold in your add-ins at the end, if using.

3. Pour greased muffin tins (preferably not aluminum or non-stick — stoneware is good) (Despite the recommendation of NOT using a non-stick muffin pan, I did anyway as it was all that I had - they came out fine!). Bake in a 325 degree oven for about 30-35 minutes. When they are done, a toothpick inserted into the center should come out clean. This recipe makes about 16 regular sized muffins.

Day 1 - Flour, Dairy, Butter

Day 2 - Soaking

 

Day 3 - Remaining ingredients added (and then baked)

 

Fermented 'Soaked' Pumpkin Muffin - Before Consumption