How to Bake with Soaked Flour to Maximize Nutrition

subheading: Soaked Flour:

2 cups whole grain flour I used whole wheat flour, but you can use any whole grain flour, including spelt flour or einkorn flour.

2 cups acidulated or cultured liquid I used water with 1 tablespoon of raw apple cider vinegar. Other options include water with lemon juice, kefir, whey, diluted yogurt, raw milk, or diluted clabber.

subheading: Soaked Flour Muffins:

soaked flour from recipe above

buttermilk or other liquid, optional milk, raw milk, etc.

2 large eggs

½ cup whole dry sweetener I used only ½ cup sucanat, but you can increase the sweetener to 1 cup. Other sweetener options include maple sugar or date sugar. You can also use liquid sweeteners at a lower quantity. For example, 1 cup whole dry sweetener is equivalent ¾ cup liquid sweetener.

½ cup butter, melted and cooled slightly I used ½ cup butter for moist muffins, but you can reduce the amount of butter to ¼ cup. If you do not have muffin cup liners, you will need additional butter to grease the muffin cups.

1 cup "mix-ins" I used pumpkin purée, but other options include shredded zucchini, carrot, apple, mashed banana, berries, and chocolate chips.

2 tsp spice I used cinnamon, but you can use any spice, including allspice, nutmeg, cloves, and cardamom.

1 tsp flavored extract I used vanilla extract, but you can use any flavor.

½ tsp fine ground sea salt

2 tsp baking powder

½ tsp baking soda

Directions at marysnest.com

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