Kerfir soaked spelt blueberry muffins


After a long break from blogging due to pregnancy and also a hectic catering schedule here is a very simple and nourishing muffin recipe inspired by the muffin recipe in nourishing traditions by Sally Fallon, I soaked the flour for 24 hours and once done it is elastic and resembles the texture of sourdough. Soaking grains has many nutritional advantages the main one been easy digestion. If you have every tried any of the eithopian flatbreads or indian breads they are all fermented up to 3 days in water or a culture to make them more digestable, we don’t do it much here in the western world but its well worth investgating for your families gut health.
Here is a great little article for more info