Rating4.5/5 (from 6 ratings)4.5
1 cup Rejuvelac
1 cup wheat (sprouted)
1 tablespoon mesquite meal
1 tablespoon flaxseed oil
1 teaspoon sea salt (finely ground)
¼ cup almond pulp flour
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.
Remember this recipe is just a theoretical idea for now. Hope someone tries it and it turns out good for you.
Chris S's ThoughtsBy Chris S
Just a crazy idea for a nice breakfast treat.
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