but, here's my reader's digest version: soaking/sprouting takes a dormant seed and brings it to life. the seeds have enzyme inhibitors that preserve it until it is time for sprouting. this makes it harder for our bodies to digest seeds/grains, which is why so many people have issues digesting grains. soaking grains gets seeds started on the sprouting process and brings a lot of nutrients to life. and if you go a step further and actually sprout them, then that's even better. you'll be doing your body a favor, specifically, your gut.
now, please excuse the poor photo quality
{iphone--and i don't know how to take good pictures}.
it'd probably be better if i didn't put any pictures.
just know, they're better than they look.
mini carrot muffins
by heidi hopper
ingredients:
1 organic egg
1 banana
1 cup shredded carrot
1 Tbsp. coconut oil
1 1/4 cups soaked spelt
1/4 cup raw almonds
1 Tbsp. xylitol
1/4 cup water
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 cup honey*
in a food processor, whirl the spelt until it's almost a doughy clump. add the almonds and whirl until it is a doughy clump. then, add the egg, banana (in slices), carrot, coconut oil, and water. mix that all together. then, add the xylitol, salt, baking soda, vanilla, cinnamon, and honey*.
grease a mini muffin pan with a little coconut oil and fill your muffin tins. my batter made enough to fill the whole pan.
bake at 350 for 15 minutes. they are good.
*i orginally just used xylitol. after eating them,
i decided they needed some more sweetness.
so i would add 1/4 cup honey.
don't worry, problem solved--honey on top.
ps: i made up this recipe. like, 100%.
i knew what i wanted in it
and i knew what i needed in it
as a baked good.
i think they turned out pretty good.
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