I soak all our grains now, after reading Nourishing Traditions by Sally Fallon. The book was really inspiring, and a wealth of information about traditional food practices. Soaking is easy, improves flavor and digestibility, gives baked foods a natural rise, and only requires planning ahead for the next day's meal. Sometimes I have no specific idea what I'll be making the next day, but I just soak 2 or 3 cups of flour because I know I'll use them the next day for something; pancakes, waffles, cornbread, or cake can all benefit from soaking.
Use any grain flour, soaked overnight or up to 24 hours, in kefir, yogurt, kombucha (learn to make your own here!) or even some homemade lacto-fermented soda (check out this post to find out how to make it!) and combine with any fruits for this delicious, moist breakfast cake. The soaking medium needs to be acidic to break down the anti-nutrients naturally present in all seeds, grains, and nuts. Soaking also tenderizes even coarsely ground flour, making the whole grains more nutritious and digestible. Generally for cake I'll grind my own flour from red wheat, millet, and corn. Feel free to use whatever flour you prefer!
For the fruits, you can use fresh, frozen and defrosted, or a combination. Having bought 8 lbs of frozen cranberries last November for my favorite cranberry sauce, I now put cranberries in every cake I make, mixing them with frozen raspberries or rhubarb, fresh apples or pineapple chunks. It's fun to use a few varieties of fruits, but if you only have one or two to use, it will still be tasty. Try whatever combination you are inspired to use or have on hand. My son love pineapple chunks with cranberry.
To begin, combine 2 c whole grain flour of your choice with 2 c kombucha, kefir, or yogurt, preferably in a glass bowl. Anything fermented is best stored in glass, because the acidity could leech junk out of a plastic or metal container. I usually use a combination of wheat, corn, and millet flour, but if you are gluten free you could easily leave out the wheat. Stir well and leave out to soak at room temp for 12-24 hours, covered by a plate, a lid, or a dishcloth.
When ready to bake, mix 4 c berries and two sliced apples, or equivalent other fruits, with 1/2 c sugar in the bottom of an 8"x13" baking dish.
To make the batter, mix in to your dough:
1/2 c softened butter or coconut oil
3 eggs (or blend 3 tb flax seeds in a coffee grinder and mix with 1/2 c water to make the vegan equivalent. Let it soak for 30 minutes until it gels and it will work as a binder just like egg.)
Stir together, then add to batter:
3/4 c sucanat (or, really any sugar)
1/4 t sea salt
2 t baking soda
Pour the batter over the fruit, and bake for 35-50 minutes (depending on oven & pan depth) at 350° until golden brown.
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How To Make Soaked Grains Breakfast Cake
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Oleh
Mellow
45 comments
Write commentsThis looks like a yummy brunch item! Bookmarked and Pinned!
ReplyNummy! Would you have any idea how to make a gluten-free cake? Maybe I could soak oatmeal and add some rice flour. Actually, I'm usually too lazy to even make gluten-free pancakes so probably wouldn't do it. But thanks for the mention of Sally Fallon's book -- I have it, but have never cracked it!
ReplyOh it's a great read, Rebecca! So much info and wisdom.
ReplyTo make this cake gluten free, just use any gluten free grains. Are millet and corn gf? I just made this recipe with only millet and corn flour and it worked great. I've also used rice flour, and oat flour. It's a very forgiving recipe; I think the soaking process allows you to use any grains with great results.
This looks super good and super easy! I think this is on my to-do list! And thank you so much for linking up at Healthy 2day Wednesdays!
ReplyOh my! This looks utterly scrumptious! I used to do a lot of kombucha home brewing and think I have some leftover bottles somewhere... I'm sooo going to try this! Thanks for sharing. :)
Replywhen you soak your grains do you grind them up immediately afterwards or let them dry a bit (again) first?
ReplyHey Annie,
ReplyI actually GRIND the grains into flour first. You can start with flour if you don't grind your own. I edited the post a little bit so that is more clear. I then soak the flour overnight, and the next day it's basically a dough already. I add eggs, butter or oil, and any flavorings, and it's ready to use for nearly all my baking. Thanks for your question!
Mmm, this looks sooo good, I wanna go make it right now LOL! I'm looking into grinding our own flour and will definitely start soaking it before using in recipes. Thanks for an awesome post and for linking up at Tiny Tip Tuesday! I'm pinning this :)
ReplyThe concept of soaking grains is one I've not heard of before. I'll have to do some research!
ReplyBecause I have begun to change my diet to one with much fewer carbs, I look as this recipe and think of oats. As this new way of eating goes I'll learn more about grains, no doubt. The only acid liquid you mention I am familiar with is the yogurt. Again... am on a learning curve here! So, the only real issue I have here is the sugar part. As I change my diet I have learned how much sugar is damaging to me. I have type two diabetes. Even though things like honey and maple syrup are natural sugars, I steer away from those as well. None of that is written in stone or avoided 100%. However, I try to use stevia more and more these days. When you add the sugar to this batter, does it have to be sugar or would stevia work? I know that for some things sugar is needed. Perhaps a blend of stevia and cornstarch or something could be used in the fruit? Or... perhaps this recipe is just not something adaptable in that direction?
I forgot to say how yummy it looks!
Maija, I think this recipe could definitely be adapted to be sugar-free. When I make it, I already use a low amount of sugar (I've reduced it to less than in the recipe above). While we do still use sucanat and honey here and there, we are also really trying to reduce our sugar. This breakfast cake is quite good even when the sweetener is pretty low. Really, just a bit of stevia mixed with the fruit/rhubarb, and then a bit in the cake batter, and it should be pretty tasty. We often have it served with plain yogurt and sliced strawberries.
ReplySoaking the grains makes it so you can use hearty whole grains, which are much better for diabetics, and still have a light, moist cake. I have made this with all types of grains, which I grind into flour, and it always turns out great.
I made this recipe for this morning it turned out yummy and the kids loved it! I didn't use fresh ground flour (I was being lazy), but used whole wheat pastry flour. I used my home canned apple pie filling for the fruit. :) The cooking was actually 15 minutes less than the recipe said- just something to watch for if you are not using fresh ground flour! Luckily, I checked it and it was perfect!
ReplyThanks for the comment on cooking the time- I updated the post to reflect the window of doneness. So much depends on individual ovens!
ReplyGlad it worked out for you! Mmm, apple pie filling would be delicious!
This looks so good. I have a link party on Wednesdays, and I would love it if you would link this post. It is called Wednesdays Adorned From Above Link Party.
Replyhttp://www.adornedfromabove.com/2012/08/apple-cinnamon-roll-pull-aparts-and.html
I hope to see you there. Have a great Day.
Debi Bolocofsky
Adorned From Above
www.adornedfromabove.com
Thanks Debi, I'll check it out!
ReplyThis sounds so good! I wish I'd thought ahead to make this for game night tonight!
ReplyI soak my grains for breakfast but haven't ever soaked to make cake.
ReplyThat looks really good and a great way to use up some of my rhubarb!
ReplyI'd love it if you would link this (and a couple other recipes if you'd like) up to Wonderful Food Wednesday at: http://www.athometake2.com. I hope you can stop by.
Jessica @ At Home Take 2
Thank you! I just posted some articles to Wonderful Food Wednesday today.
ReplyThat looks delicious! We'd love for you to share this at our party! http://housewivesofriverton.blogspot.com/2012/09/riverton-housewives-round-up-33.html
ReplyYUM!!! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
ReplyNever heard of (or even thought of, come to that) Breakfast Cake - but it does sound delicious. Thanks for sharing it. Just "met" you on Debbi's Adorned from Above Party - and will follow you from now on. Hope to see you around at www.ColdhamCuddliescalling.blogspot.com where we'd all love to see you!
ReplyAll the best. Isobel
Thanks Isobel! We love cake for breakfast, and this one's not so sweet that it leaves you feeling yucky.
ReplyHi, I found this on Wonderful Food Wednesday. I love the look of it, and really want to try it...like now!
ReplySo glad I ran into your blog :)
Katie @ thecreativebubble.com
Thanks Katie, I hope you like it!
ReplyThis cake looks amazingly delicious. This will bring my baking to a whole new level! I can't wait to try this one.
ReplyDo you think I could use whey (leftover from making Greek yogurt) as the soaking medium?
ReplyDo you think I could use whey (leftover from making Greek yogurt) as the soaking medium?
ReplyYes, absolutely. I have only a little experience working with whey, but I know it would be a great soaking liquid for this cake! It would soften the flour perfectly, and add a great flavor and richness. If you let me know how it turns out, I'll update the article so everyone will know whey is an option as well.
ReplyThis sounds amazing! You really have a touch.
ReplyI have a Snack Food competition going on. You should enter it at http://www.growingpatch.com/healthy-snack-food-competition/
Garrett @TheGrowingPatch
This is really interesting! Thanks for the great info and the delicious recipe.
ReplyWho could refuse such a healthy cake for breakfast? Thank you for sharing your recipe with us and I hope to welcome you over at Seasonal Celebration again this Wednesday! Rebecca @Natural Mothers Network x
ReplyYum! Thanks for sharing this on Wildcrafting Wednesday! Hope to see you again today!
Replyhttp://www.theselfsufficienthomeacre.com/2013/04/wildcrafting-wednesday-14.html
This sounds really good - I might even be able to have this on my diet. Thank you for sharing on Fluster’s Creative Muster Party!
ReplyRobin
Fluster Buster
Yes, definitely! Sorry it took me forever to see this question!! Whey would probably add a lovely richness to the cake, and it would totally work for soaking the flour.
ReplyThis looks amazing! Thanks for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week. :-)
ReplyWishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
ReplyCome Back Soon!
Miz Helen
I am printing this off as I type so that it can be part of my next "Fill the Freezer" baking extravaganza which just so happens to start today. ;)
ReplyCongratulations!
ReplyYour recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Thank you so much!
ReplyLove it! Would you mind if we included this in our real food weekly meal plan next week over at livesimply.me? Love it!!
ReplyWonderful, go ahead!
ReplyLooks like a yummy recipe! Thanks for sharing it at Fabulously Frugal Thursday!
ReplyThanks for sharing on Tuesday Greens! This looks amazing and thanks for the tips on soaking grains!
ReplyHi Mellow,
ReplyIs greek style set yogurt okay to use as the acidic medium to soak flour? Or does it have to be he runny kind? Thanks
Joy
Yeah! It just has to have active cultures, thick or thin should be just fine. Just add enough water + yogurt to wet all the flour.
Reply