Recipe Directions
1. Blend all ingredients together to make a smooth slightly thick batter. Adding more almond pulp flour to give a nice thick batter consistency. Let sit in a covered bowl at room temp for the yeast in the batter to rise and hydrate.
2. Once the batter has risen and there is a nice amount of bubbles on the top of the batter. Scoop it into round rings about 1/2 to and inch tall and about 3 to 4 inches in diameter on a lined tray. Cover the rings with another tray weighted down to keep the batter from coming out of the rings. Let sit out for batter to fill up the ring molds.
3. Once the dough has filled the rings transfer the tray to the freezer to chill the molds and make the yeast go back to it’s dormant state. Once nice and chilled transfer inside the rings to your dehydrator and run about 3 hrs on one side and 3 on the other and then de-ring and let go a little longer till muffins are mostly but not completely dry.
4 Split open and enjoy with your favorite jam or condiment. They may not have a traditional look but should be just as good.
5. To make the rings take some foil and make a thick band and wrap it around a bottle or can and tape off the ends to form it into a circle. Hope you kids like this experiment. If you don’t have or make Rejuvelac, I would suggest using sprouted wheat berries and 1 teaspoon of regular yeast along with a cup of water.
Note:
Remember this recipe is just a theoretical idea for now. Hope someone tries it and it turns out good for you.
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Comments
Top voted
stRAWberry
May 19, 2010
Chris, Thanks for this recipe. I am hoping you will leave others - like the biscotti you discussed in one of the forums. You seem to be able to apply chemistry to cooking or non-cooking. I am not a creative cook, nor do I know about the chemistry of preparing foods. Hooray for you. Please leave more. I look forward to my English muffins as soon as my dehydrator arrives.
Jesusgirl
May 20, 2010
Thanks. I don't have a donut tray....Do I just make them in the shap of a ring on a cookie sheet and put another cookie sheet on top? Thanks. By the way...you look like my brother! :)
Chris S
May 21, 2010
No the rings are just to give them the round shape. You could make them square too if you like. The shape isnt importand just so the mold isnt too too tall.
All
Chris S
May 21, 2010
No the rings are just to give them the round shape. You could make them square too if you like. The shape isnt importand just so the mold isnt too too tall.
Jesusgirl
May 20, 2010
Thanks. I don't have a donut tray....Do I just make them in the shap of a ring on a cookie sheet and put another cookie sheet on top? Thanks. By the way...you look like my brother! :)
Chris S
May 20, 2010
Sure you can theyd just have holes in the middle. Let me know how it turns out. Altho the rise from the rejuvelac may be slow.
Jesusgirl
May 20, 2010
I'd like to make this tonight. I have the rejuvelac and the rye berries I made it from . Can I use rye berries and I'm lost in regards to the rings. Sorry. I am new to this. Do you mean in a doughnut tray?
Chris S
May 20, 2010
Well I'm sure you could use your molds for making rawnuts :)
rawclaire
May 20, 2010
this should be rated five star:) excellenr creation Chris :(
sweetpea
May 19, 2010
Very inventive. A good recipe to try with my doughnut moulds I haven't used yet. thanks.
stRAWberry
May 19, 2010
Chris, Thanks for this recipe. I am hoping you will leave others - like the biscotti you discussed in one of the forums. You seem to be able to apply chemistry to cooking or non-cooking. I am not a creative cook, nor do I know about the chemistry of preparing foods. Hooray for you. Please leave more. I look forward to my English muffins as soon as my dehydrator arrives.
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