This morning I'm going to share one of our favorite breakfast recipes.
A few years ago, I took a regular recipe for these muffins and tried to make a healthier version of it:
Chocolate Banana Muffins
2 cups sprouted, freshly ground wheat flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
2 bananas, mashed
1/3 cup extra-virgin olive oil
1/2 cup raw honey
1/2 cup chocolate chips
Combine mashed bananas, honey, oil and egg. In another bowl, combine the flour, cocoa, baking soda, salt, and baking powder. Add to wet ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups. Bake at 400 degrees for 10-15 mins. or until done. (I usually use the miniature muffin tins.)
NOTE: Yes, I am the stereotypical homeschool mom. I enjoy buying the wheat berries and milling our own flour for breads, etc. It tastes so much better and is much better for you. A couple of years ago, I began the process of sprouting the wheat berries before milling them into flour. Here's my reason for doing this (these paragraphs were taken from an article I have titled "Sprouting 101 - No Prerequisties Required." I don't know who the author was.)
The foundation of the living foods concept is the seed. Filled with nutrients needed by the growing plant, and suffused with vital enzymes, seeds are the very core of life. All the energy and life of a plant goes toward making seeds. Each seed holds vitamins, minerals, proteins, fats, and carbohydrates in reserve, waiting the suitable environment to begin growing. When air, water, and a suitable temperature are provided, a miracle begins. The seed germinates, begins to sprout, and an incredible flow of energy is released. Natural chemical changes occur. Enzymes are produced to convert the concentrated nutrients into those needed by the growing plant.
As the sprouting process continues, carbohydrates are made easier to assimilate. Complex proteins are converted into more simple amino acids and fats are chnaged into fatty acids, which are easily digested soluble compounds. Vitamin C, along with some other vitamins found only in trace amounts in the seed, is produced in larger amounts during sprouting. In addition, sprouts absorb minerals and vital trace elements from the water used to grow and rinse them. Moreover, the minerals in sprouts are chelated; that is, in their natural state, they are chemically bound to amino acids, so that they are easily assimilated by the human body. Sprouts which turn green are rich in chlorophyll.
There are many things you can do with sprouted wheat at different stages of the sprout process, but here's the way I do it for milling flour. I put about 4 to 5 cups of wheat berries in a mixing bowl and cover with filtered water. I let these soak for around 12 hours or overnight, rinsing and recovering with water once or twice throughout that time. Then I pour the seeds into a collander to allow all the water to drain out. After about 8 to 12 hours , a small sprout begins to form at the end of the seed. At this time, I put the seeds into a dehydrator. With the temperature around 95 degrees, it takes around four to five hours for the seeds to dry. Then they are ready to be milled.
If you let the seeds sprout too much, they will be very light in weight and will not go through the grain mill very well. It will also take more seeds than usual to produce a normal amount of flour. You also want your seeds to be completely dry before storing (to keep them from molding) and milling (you'll have wet flour and may even damage your grain mill).