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.
|Cake for Breakfast!|
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How To Make Soaked Grains Breakfast Cake
4/ 5Oleh Mellow