Sprouted Wheat Corn Muffins

What? Why is everyone staring at my fire when they should be going home? I came out to see three pairs of workers’ eyes staring at my horno. They had the glazed look of the hypnotized fire-starer. But finally I realized they were worried about the high flames hitting the tiles of the little roof. I watched as Jose took the fire poker and separated the fire to make it smaller, then douse the stick in Tiko’s swimming pool.    “Oh, that’s a good idea!” I said. Everyone laughed heartily, including me, as they all immediately realized I’d never thought of that – dousing the poker in the piscina – swimming pool, literally 5 feet away from the horno. I’m glad I can amuse them.

Recipe of the Day – Sprouted Wheat Corn Muffins

Ingredients:

2 c. sprouted wheat

1 c. corn meal

1 c. water, almond or coconut milk

1 T. chia seeds soaked in 3 T. water

1/4 c. coconut oil

1 tsp. salt

1/3 . coconut crystals or powder, or other sweetener: honey, panela etc….

Directions:

Soak 2 c. wheat berries for one night and then pour off the water in the morning. Rinse and pour off the water in the evening and morning again. You should see little sprouts off the berries. Grind in a food processor, then add the other ingredients until mixture forms a ball, adding more liquid if necessary. Pour batter into oiled or lined muffin cups and bake in your horno/oven at 400 degrees for 7-9 minutes. You want them soft and chewy inside. To keep those great sprouted enzymes intact, you can also dehydrate them at 105 degrees for 4 hours. Top with maracuya jam or other topping! (See this blog for maracuya jam recipe.)

Word of the Day – piscina – swimming pool

Tip of the Day – Take fire tips from the experts, and always have a water source nearby.

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