tag:blogger.com,1999:blog-3313009931298256746.post8013654900289010871..comments2024-02-25T07:27:59.560-07:00Comments on Nourished and Nurtured: Morning Glory Muffins Sarah Smithhttp://www.blogger.com/profile/01348347054374584427noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3313009931298256746.post-70180111088426822792014-08-18T18:30:53.029-06:002014-08-18T18:30:53.029-06:00Great, thanks for letting me know!Great, thanks for letting me know!Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-35840236728994961682014-08-18T18:18:49.779-06:002014-08-18T18:18:49.779-06:00Tried them, Awesome! Keeper recipe.Tried them, Awesome! Keeper recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-13453509470197396192014-08-18T08:59:19.897-06:002014-08-18T08:59:19.897-06:00Giving these a try this morning! What a GREAT back...Giving these a try this morning! What a GREAT back to school recipe, even for us homeschoolers. Planning to make ahead and freeze a bunch. <br /><br />Evi, I think you could also use sprouted flour if that makes you feel more comfortable. It probably would be a bit less airy and light but should work just fine. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-1926180269083668192014-08-15T23:54:06.608-06:002014-08-15T23:54:06.608-06:00Thank you Sarah.
I did not realize that you use wh...Thank you Sarah.<br />I did not realize that you use white Einkorn flour, you do not specify at the recipe.<br />Actually I have never seen white Eikorn flour, here in Greece all I can find is the whole grain variety.<br />I can find though white spelt flour, so I may try this one instead, or else soak my whole grain Einkorn flour.Evinoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-14327849735143307192014-08-15T06:01:48.830-06:002014-08-15T06:01:48.830-06:00Hi Evi,
The reason for soaking whole grains is to ...Hi Evi,<br />The reason for soaking whole grains is to reduce the anti-nutrients in the outer portion of the grain by essentially starting the sprouting process. With white flour, though, that portion of the grain has already been removed. So soaking isn't necessary because the anti-nutrients aren't even present. <br /><br />Is this making sense? I hope it helps.Sarah Smithhttps://www.blogger.com/profile/01348347054374584427noreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-17693286489449587642014-08-15T03:17:05.535-06:002014-08-15T03:17:05.535-06:00Sarah have you tried soaking the einkorn flour?
I...Sarah have you tried soaking the einkorn flour? <br />I do not feel very comfortable eating unsoaked flour even if it is einkorn, so I'm thinking soaking it overnight in kefir and skipping the sour cream.<br />What do you think? Evinoreply@blogger.comtag:blogger.com,1999:blog-3313009931298256746.post-72404642670838976582014-08-10T08:24:16.147-06:002014-08-10T08:24:16.147-06:00Hi Sarah,
We have just sent you a message through...Hi Sarah,<br /><br />We have just sent you a message through your contact regarding our project.<br /><br />myTaste.com is a social platform for recipe blogs/sites owners and it helps to reach more people, get more visibility on the web and share/save recipes.<br /><br />We only index first image of your recipe and to see your full recipe, the visitor must go to your blog/site.<br /><br />If you like it, you can join through here<br /><br />www.mytaste.com/add-your-food-blog<br /><br />This is one way to share your recipes to the world and it can also help you to increase your blog traffic.<br /><br />Full information has been sent to your contact.<br /><br />Have a good day!<br /><br />Kind regards,myTastehttp://www.mytaste.com/noreply@blogger.com