"Soaking" flour makes it more digestible. We'll be learning more about this in the weeks to come. For now, enjoy this yummy breakfast recipe!
Serves 4 - Each serving costs roughly $.96
1 c spelt (or whole wheat) flour
1 c yogurt or buttermilk
1 t vanilla extract
1/2 t sea salt
1 c water
4 T butter
pinch of nutmeg
blueberries, if desired
Soak flour in yogurt or buttermilk overnight, 12-24 hours. If you're lactose intolerant, you can soak it in water with 2 T of whey or lemon juice.
When you're ready to cook, put eggs in food processor and process several minutes.
Add flour, vanilla, water, and salt, and beat another minute. Add optional blueberries.
Place 2 T butter in a corningware, or large skillet, and cook in 350 oven til it sizzles.
Add half the batter (~1 1/2 cups) to the pan and cook til puffed and browned, about 35 minutes.
Dust with nutmeg and serve with butter, and maple syrup or honey, if you're not going sugar-free!