Making Bread with My Mom and Free Advice

My mom and I are going back to school together. 

Bread school, that is. 

This week, good ‘ol Nana and I signed up for the Healthy Whole Grains bread course, hosted by Ann Marie of the Cheeseslave.

I didn’t wait to join the throng that will be taking this class. 

No, I wanted to be one of the first.  I’m excited and I just wanted to share my passion with you. 

‘Cause I think that you need to catch it. 

Please watch this video to learn how important properly prepared grains are in your diet.  Your belly will thank you.  (If you don’t see the video, click on over to my blog).

Hurry now while the cost of the class remains cheap-o (until February 7, 2012).  That is $11/class, which is significantly cheaper than going back to graduate school.

Trust me . . . I know.  We just paid for the Engineer’s tuition.

But be sure to use the coupon code SPROUT20!

If you are unsure about this class, you can join Ann Marie on Thursday, February 9th, 2012 at 7 PM EST / 4 PM PST for a WEBINAR.  (A webinar is  a seminar conducted over the internet.)

The great thing about this webinar? 

IT’S FREE!! Free Advice!

(But space is limited . . . so sign up.)

The hour-long webinar will cover:

• What kinds of whole grains can be sprouted
• How soaking, sprouting and using sourdough neutralize anti-nutrients like phytic acid
• When to sprout, when to soak, and when to use sourdough
• How to make whole grains kid-friendly
• How to save time preparing whole grains
• How to save money preparing whole grains

I really want you to understand that just because you eat whole wheat bread, doesn’t mean you are actually making an improvement in your diet . . . even if your bread is organic or if you make it at home. 

Grain isn’t what it used to be.  A lot has changed in the structure of the actual wheat berry since big seed companies have come along . . . and a lot has changed in how grains are prepared compared to years ago. 

1. So, watch the video.
2. Sign up for the free webinar
3. Join the class

Learn How to Make Healthy Bread

Our household is filled with opposites.  Loud children, quiet parents.  Coffee drinkers verses a man who shakes his head at such indulgences.  Almond butter is dwarfed by peanut butter.  Kimchi advocates eat it by the spoonful and the sauerkraut fans digest it sparingly. 

We all love bread, though.

But not all of us thrive on bread.  This dichotomy creates a weird dance in our household. 

At times I feel like I am shrieking, “No, don’t let him have grain!!!”

Yet, that evening we will dine with family and devour a pizza. 

I find myself regretting that seemingly “easy” road I opted for.

The tummy ache soon follows.  Anger rises and peaks the following day.  Lethargy.  Thumb sucking worsens.  Little limbs are consumed with a continual itch until the grain irritant has made its way through and out of this delicate system.  The ears no longer register what the parents are saying.

Our lesson is learned.  We avoid processed grain for a good week. 

We forget our lesson.  The Engineer and I find ourselves in yet another situation that is easier to compromise on than be prepared for. 

Bread is trump.  Toast in the morning loaded with coconut oil, raw honey, cinnamon. 

A snack?  How about homemade granola with yogurt? 

Dinner on the run . . . sandwiches sure can be a lifesaver.

However, to our family . . . to one special member in our family . . . grain creates a fog . . . irrationality . . . silent torture.

Except when grain is prepared properly.  I have tried my hand at this art . . . this nourishment present since before Jesus.

To see some of the grains that I have fermented please visit the following tutorials:

• Sourdough Starter Part 1
• Sourdough Starter Part 2
• English Muffins
• Sourdough Bread

But to learn from a wise woman . . . I encourage you to join Ann Marie as she teaches a course titled Healthy Whole Grains.

By taking this course, you could easily save $300 a year if you purchase bread at the store (which would more than pay for the course, especially with a promo code . . . like this one:  SPROUT20)

That doesn’t even factor in other grains.  Do you buy tortilla chips?  Crackers?  Cookies?  Pizza?  Store bought pie crust?

 

You will learn many things from Ann Marie’s class. 

I thought I knew a lot, but from reading about her course, I see that I have so much more to learn . . . and with the tools she is going to provide me . . . there is hope that a properly prepared bread may bake in my oven again.

• Make sprouted flour in just 5 minutes per day
• Make delicious bread in just 5 minutes per day
• Make a gorgeous loaf of nutritious whole grain sourdough bread — with absolutely no kneading!
• Save time and effort by eliminating kneading and fussy, elaborate sourdough routines
• Make a perfect pie crust with a lattice crust — you’ll wow your dinner guests!
• Save hundreds of dollars per year cooking from scratch with whole grains
• Make nutritious waffles, cereal, cookies, pasta, pizza and tortilla chips that your children will devour
• Store bulk grains and freshly ground flours to maximize shelf life

The details?

Cost of the class?  $199 $149

Coupon Code?  SPROUT20

Real cost of the class until February 7th? 

$129 (that is $11/class)

You will receive lifetime access to:

• 12 Weeks of Online Classes
• 50 Video Tutorials
• Over 100 Printable Recipes!

Head on over to Healthy Whole Grains to sign up for the class.  I have NEVER been disappointed with Ann Marie’s classes. 

Join me.  Let’s learn how to make healthy bread. 

(All grain photos are compliments of Ann Marie and her photo journal of her Healthy Whole Grain journey.)

A Freezer Staple: Coconut Pancakes

I have never liked pancakes.  Unless they were made in Canada . . . with blueberries . . . and fried in lots of butter.

Then, a mysterious thing happened.  Not really all that mysterious.  My MIL gave my husband a cookbook that contained a recipe for Cabin Pancakes.

They were made with whole wheat flour, minimally soaked oats, and buttermilk.

I was happy to discover that pancakes didn’t have to resemble a white sponge that disintegrated into my mouth like cotton candy.  They could be hearty . . . a meal. 

Substantial. 

And when I realized you can actually eat REAL maple syrup . . . well, I was hooked.  Once my taste buds met Grade B maple syrup, I became its biggest fan.

However, due to making some dietary changes . . . I’ve been introduced to perhaps a pancake that rivals the infamous cabin pancake.  And my tummy doesn’t rumble for hours after eating . . . bonus.

 

 

Thanks to Cara, we now eat Coconut Pancakes.  I think they really should be called Egg Pancakes with a tiny bit of coconut flour.  But Cara’s the boss of her menu, the grain free meal plan, that is. 

I heart them in loads of coconut oil.  Then they are fat and crispy.

 

 

However, if you like pancakes to resemble the nutrition-less pancakes (in looks only) . . . use minimal oil.

 

 

Now I must admit . . . I sometimes have some help.  My mom often makes us a stack of coconut pancakes.  It is such a blessing!  So when Nana comes-a-knockin’ with some pancakes, I store them in my freezer . . . an easy place for the kids to grab them from if they want to make their own breakfast.

 

 

To store pancakes, once cooled place wax paper or parchment paper between each pancake. 

 

 

I typically place 3 pancakes per person in a gallon zip lock bag . . . so for us . . . at least 12 pancakes per bag for the kids.

 

Coconut Pancakes

Ingredients

• 8 eggs
• 1/2 cup coconut flour
• 1 tablespoon honey
• 1/2 cup yogurt, apple sauce, or coconut milk
• coconut oil, butter, or ghee for frying

Directions

• Mix ingredients and let them sit for five minutes.  I like throwing everything into my Vita Mix.  This way the coconut flour gets thoroughly mixed in, eliminating  those pesky lumps. 

 

• Put a glob of fat (you know . . . coconut oil or butter) into your skillet and melt over medium heat.
• When surface is sufficiently hot, pour approximately a tablespoon of batter for each pancake.  I think my pancakes are actually 1/4 cup of batter.

• Allow it to cook until golden brown, 1-2 minutes on each side. (Normally I use stainless steel pans.)
• Top with yogurt, fruit, coconut flakes, maple syrup, peanut butter . . . or any other yummy!

 For more Grain Free ideas, please visit: 

 

And be sure to check out the Real Food Kitchen Tour! over at Cheeseslave!