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TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
Ingredients
  • 2 cups Unprocessed bran flakes
  • 1 cup boiling water
  • 1 cup Dark muscovado sugar
  • 1/2 cup organic butter
  • 1 cup sprouted einkorn flour
  • 1 1/4 cup Sprouted white whole flour
  • 2 teaspoons aluminum-free baking soda
  • 1 teaspoon salt
  • 4 Farm fresh eggs
  • 2 cups organic buttermilk
Servings: muffins
Units:
Instructions
  1. 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.
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The Kendrick Family Biscuit Recipe

The Kendrick Family

The Kendrick Family Biscuit Recipe
Votes: 1
Rating: 4
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Rate this recipe!
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The Kendrick Family Biscuit Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
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Ingredients
  • 3 cups sprouted einkorn flour
  • 3 teaspoon baking powder
  • 2 teaspoon salt
  • 4 tablespoons butter or lard
  • 1/8 teaspoon baking soda
  • 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
  3. Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
  4. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
  5. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
  6. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
  7. Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
  8. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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The Kendrick Family Einkorn Biscuit Recipe

The Kendrick Family Einkorn Biscuit Recipe
Votes: 11
Rating: 3.73
You:
Rate this recipe!
Print Recipe
The Kendrick Family Einkorn Biscuit Recipe
Votes: 11
Rating: 3.73
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups sprouted einkorn flour
  • 3 tsp baking powder
  • 2 tsp salt
  • 4 tbsp butter or lard
  • 1/8 tsp baking soda
  • 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
  1. Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
  2. Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
  3. Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
  4. Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
  5. Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
  6. Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes

This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:

Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn

In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s.  It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every  move.  Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough.  Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.

Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter.  As far as I know, the roots of this recipe probably go back before the 1800′s.

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