Mix together flours, crystals, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the butter and milk. Add the wet ingredients to the dry ingredients and stir just until moistened. Scoop onto a greased baking sheet and bake at 450 degrees F for 15 minutes. (This makes six large ones and you can increase the volume to nine and bake for 10 minutes.) Set aside on a cooling tray. Delicious!
Note: Slice two quarts of strawberries and add 1/4 - 1/2 cup of coconut nectar and set aside.
Whip your cream and when thickened substantially add a sweetener if you choose, add a touch of vanilla and assemble your strawberry shortcakes.
Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk.
Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended.
To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy!
You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.