Sourdough Blueberry Muffins – gluten free, refined sugar free
My sister and her baby recently came to visit my husband and I. She and I are both foodies and by the time we actually sit down to eat something, we’ve both been dreaming about it for days! We like being in the kitchen and enjoy eating healthy, nourishing food that doesn’t sit heavy on our stomachs and that tastes fabulous. Even before my sister set her suitcase down, we started talking about all of things we wanted to eat/make (my husband says my sister and I never actually stop talking about food, even in our sleep). We are also always discussing topics related to natural health and we really enjoy bouncing ideas of each other. It’s ok though because we already know we are weird
Here’s a few pics detailing our adventures in the kitchen:
Above: Baked eggs over a basil, parsley, sunflower sprouts, and arugula salad.
Two of the interesting things we made were cultured blueberries, a recipe I will be posting soon, and cultured watermelon juice. Fermenting and culturing foods is becoming a norm for us both and I can’t tell you how I wished I would have known about cultured vegetables a few years ago–would have saved me a lot of time in getting healthy!
One of the few unique, blog-worthy creations we made were sourdough blueberry muffins. Before my sister arrived, I made a gluten free levain starter. Since we had the starter, we were free to make any gluten free sourdough treats that we pleased. We made sourdough pancakes and my sister even made savory green onion and lemon zest sourdough muffins. Once you create a gluten free starter, you can keep it indefinitely in the fridge as long as you keep feeding it. Fermenting grains allows them to become more digestible, which allows us to absorb more of their beneficial nutrients. Remember, digestible food = nourishing food.
My nephew, who is 1 1/2, absolutely adored these muffins and the entire batch was gone in 1 day. He is well-trained to enjoy the finer, more natural foods of life! In fact, we tossed him a marshmellow and he used it as a toy instead.
Gluten Free Sourdough Blueberry Muffins
I know what you are thinking, “So what, blueberry muffins? I can make those with my eyes closed!”. These baby blues are a totally different creature from the blueberry muffins of yesteryear. The beauties we make are much healthier than your standard muffin, because the grains are soaked and fermented which allows their nutrients to be easily broken down and absorbed. Remember, yes this is the second time I’m saying this in this post, digestible food= nourishing food.
1 cup mature gluten free levain starter culture
1 cup brown rice flour (or your favorite whole grain gluten free blend)
1/2 water or whey
1/4 tsp salt
1 tsp baking soda
1/4 cup coconut palm sugar
1/2 cup arrowroot starch
1/2 tsp ground cinnamon
1 egg or flax egg for vegan
1 tsp vanilla
1/4 cup grapeseed oil, butter, or coconut oil
3/4 cup blueberries, fresh or frozen
1. The night before you plan to make these: combine the starter culture, the brown rice flour, and the water or whey. Stir well and let sit over night loosely covered.
2. The day you plan to make these: Preheat oven to 425 and line your muffin tin with cupcake liners.
3. In a large bowl combine the salt, baking soda, palm sugar, cinnamon, and arrowroot starch. Stir in the blueberries.
4. In a small bowl, combine the oil, vanilla, and egg.
5. Combine the starter culture mixture (overnight mixture) with the dry ingredients (blueberries included) in the large bowl. Then mix in the wet ingredients.
6. Spoon the mixture into a prepared muffin pan approx 3/4 full. Bake at 425 for 20 min or until golden on top and a toothpick inserted in the center comes out clean.
7. Allow them to cool slightly before serving. We spread ours with Kerrygold Irish butter and they were insanely delicious!
We’ve just unveiled a new service at our online store! Think of it as culinary makeover for your usual eating habits, using individualized nutrition through menus and recipes I’ll provide.
Holistic Diet Plan
Sale Price : $40.00
Was : $45.00