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Tag Archive for: grain

How to Make the World’s Best Yogurt and Buttermilk Pancakes

Grain, Recipes

I stumbled across the recipe for these yogurt and buttermilk pancakes this morning purely by accident when I ran out of my intended ingredients, and the results have absolutely blown me away. These are the best pancakes I have ever made. Period. It isn’t even dinnertime yet and the entire batch has been devoured by everyone in the family. Now, let me share the brilliant story of their creation.

It all started when I woke up this fine Saturday morning with my precious little five month old who decided that 5:30 a.m. would be a fine time to start the day. While everyone else slept in and Julian played happily in his bouncy seat, I decided that I would waft the house with the delicious aroma of a pancake breakfast and fresh coffee.

After I had added two cups of flour to my bowl, hoping to next add the milk and my cup of sourdough starter for my Sort of Sourdough Pancakes, I realized that we were out of milk. “Rats!” I thought, as I slowly remembered that I knew that we were out of milk since it was milk day and we had plans to visit the farm and get our weekly eight gallons of fresh raw milk when everyone woke up. Come on brain!

As I scanned the fridge, I found one cup of buttermilk left over from making my Ranch Dressing. “Hmmmm, buttermilk pancakes sound good,” I thought. But after adding the one cup of buttermilk to my flour, I realized it wasn’t near enough liquid. So I scanned the fridge again and noticed some plain organic yogurt sitting way in the back. “I sure hope this isn’t rotten,” I thought, not remembering the last time I had even touched the stuff. “Phew!” it passed the smell test, and into the mixture it went!

Next, I had hoped to add 3 or 4 eggs to at least make some super protein pancakes that Scott and I could force down, but we only had one egg. So after adding it to the mixture, I only half-heartedly mixed in the rest of the ingredients (vanilla, cinnamon, aluminum free baking powder, and salt). I had pretty much accepted the fact that this recipe was a bust, and I was ready to toss the whole thing out. But after mixing everything together, I realized that, hey, it wasn’t half bad. “Maybe there’s hope!” I exclaimed to Julian who just looked at me with a big goofy grin.

So I heated up the skillet with some coconut oil and decided to give these my best shot. I spent the next hour cooking one pancake after another (they took a reeeeeeeeeeally long time to cook thanks to the yogurt) until I had one big stack of pancakes. I usually take pictures of just about everything I cook since I like to blog about my recipes, but I didn’t even think it was worth it to snap one single photo.

After all of my pancakes were complete, I finally decided to try one. I was prepared for the worst as I hesitantly lifted up one corner of a still warm pancake and took a little nibble. It was…good. I mean, wow, like, really good, and it didn’t even have any butter or syrup on it yet! So I smothered one with butter, cut it up into bite sized pieces (cuz that’s what you do when you’re a mom, even if there aren’t any kids around), and drizzled some fresh maple syrup on top. Then I poured a big glass of milk, and sat down to one of the best pancakes I have ever had in my life.

The texture was just so amazing. It was chewy and moist, and full of so much wonderful flavor. The way that the buttermilk and yogurt complemented each other, and how the vanilla and cinnamon accented this taste explosion was simply exquisite. When my husband and children finally awoke, they were all treated to the most amazing breakfast ever. Everyone devoured these pancakes for breakfast, and then we ate them again for lunch! I am happy (and sad) to say that they are now all gone!

We only go shopping every other week nowadays to help with our time and budget, so we’ll have to wait awhile to stock up on buttermilk and organic plain yogurt again, but you can bet your buttons that this will be a recipe I will make time and time again. Now, without further adieu, here’s the recipe.

Yogurt and Buttermilk Pancake

Yogurt and Buttermilk Pancake

Ingredients

  • 1 c. Buttermilk
  • 1 ½ – 2 c. Plain Yogurt
  • 2 c. Flour
  • 1 Egg
  • 1 T. Cinnamon
  • 1 T. Vanilla Extract
  • ½ t. Real Salt
  • 1 t. Aluminum Free Baking Powder

Directions

  1. Preheat your cast iron skillet at heat level of 3 (if that’s how you’re cooking) and plop in a huge dollop of coconut oil.
  2. Mix together the flour, buttermilk, and yogurt. The mixture shouldn’t be too thick, but it shouldn’t be runny either.
  3. Crack the egg and mix it in.
  4. Then add the cinnamon, vanilla, salt, and baking powder, and gently mix everything together.
  5. Turn the heat up to a 4, and pour in a ladle’s worth of batter.
  6. Cover and cook for about 10-12 minutes.
  7. Check to see when not just the edges, but the entire pancake starts to look a darker shade of brown and you can see little bubbles popping up before flipping.
  8. Cover and cook for another minute or two. If you don’t cook these pancakes long enough, they will feel gooey in the middle. As they cool, they will firm up a bit.
  9. This recipe should make about 6 medium sized pancakes.
  10. Top with tons of butter, drizzle on some fresh maple syrup, and sit down at a real table with a big glass of milk to enjoy the best pancake you’ve ever had.
  11. You’re welcome.
ruby_eating_yogurt_and_buttermilk_pancakes

Yogurt and Buttermilk Pancake Lunch

April 11, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-2.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-11 17:58:072020-11-20 18:28:16How to Make the World’s Best Yogurt and Buttermilk Pancakes

Whole Wheat Pancakes or Waffles

General, Grain, Recipes

I love making these whole wheat pancakes or waffles when we need a quick meal and I don’t have the time to wait for my Sourdough Waffle and Pancake Recipe or my Sort of Sourdough Pancake Recipe. I like this recipe because it has the most eggs and least amount of flour of any of my waffle or pancake recipes. Yes, it will have phytic acid, but as long as it’s just sometimes and not all the time. The kids love helping me with this recipe.

Ingredients

  • 2. c. Milk (Raw is best.)
  • 3 ½ c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 4 Eggs (Preferably pastured)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  2. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  3. Mix the eggs. It definitely is a good idea to have some help with this! Ruby knows how to puncture each egg yolk and stir them up.

    child cracking eggs into a bowl

    Ruby is Really Good at Cracking Eggs

  4. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  5. Add the flour and mix together. (Add a little at a time and mix well to avoid lumps. To make a thinner mixture, use 3 cups of flour, and to make a thicker mixture use 4 cups of flour.)
  6. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.) *If you’re making waffles, go ahead and add the batter to the waffle iron. I like to grease mine with coconut oil.

    whole wheat pancake batter just starting to cook on a cast iron skillet

    Whole Wheat Pancake Batter Starting to Cook

  7. Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  8. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  9. Cover and cook for about 1 minute on the other side.

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  10. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  11. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    whole wheat pancake topped with butter and syrup ready to eat on a plate

    Whole Wheat Pancake Topped with Butter and Syrup

    child eating whole wheat pancakes for breakfast with a glass of milk

    Elliot Loves these Whole Wheat Pancakes!

April 10, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/embracing-motherhood.com-18.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-10 12:48:102020-11-20 18:30:38Whole Wheat Pancakes or Waffles

Sort of Sourdough Pancakes

General, Grain, Recipes

Typically, when you make things with sourdough, you need to prepare them well in advance, but what if you wake up one Sunday morning and you’re just craving pancakes? This is a good recipe to make some quick pancakes that are “sort of sourdough”. (If you’re looking for more of a real deal sourdough waffle/pancake recipe, check this recipe out, and if you just want some whole wheat pancakes, go here.) My kids always love this pancake recipe, and we sometimes even eat them for dinner!

Read my article about phytic acid if you want to learn why eating sourdough is so important!

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 2 c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 3 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Mix the sourdough starter and milk. Try to let it sit out for as long as you can. If you let it sit out for 8 hours, all of the phytic acid will be broken down, but if you can at least let it sit out for half an hour to an hour it will be better than nothing. (*Eating sourdough is an acquired taste. It might be a good idea to slowly get your family used to the sour taste of these pancakes by letting the batter sit out for increasing amounts of time.)
  2. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  3. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  4. In a separate bowl, mix the eggs.
  5. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  6. Add the flour and mix together. Add about a ½ c. to a cup more flour if you like poofier pancakes. This mixture is pretty thin, but it makes some deliciously thin pancakes that we all love. (*I find that my kids really like it when I cook pancakes one way for awhile, that I mix it up and make it a little different. So I’ll go from thick to thin and less sour to more sour quite often.)

    sourdough pancake batter mixed up and ready to serve with a ladle

    Sort of Sourdough Batter

  7. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.)

    sort of sourdough batter just starting to cook on a cast iron skillet

    Sort of Sourdough Batter Starting to Cook

  8. Cover and let cook for about 2-4 minutes.  (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  9. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip.  (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    Sort of sourdough pancake with brown edges and bubbling on top ready to flip

    Sort of Sourdough Pancake Ready to Flip

  10. Cover and cook for about 1 minute on the other side.

    sort of sourdough pancake cooking in a cast iron skillet

    Sort of Sourdough Pancake Almost Done Cooking

  11. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  12. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    sourdough pancake fully cooked with a dollop of butter on the top

    Sort of Sourdough Pancake

    cut up sourdough pancake with butter and syrup ready to eat on a plate

    Sort of Sourdough Pancake Cut Up and Ready to Eat

April 5, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/04/Untitled-design-10.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-04-05 21:49:392020-11-20 18:38:48Sort of Sourdough Pancakes

Properly Prepared Barley

General, Grain, Recipes, Soup
soaked barley with apple cider vinegar to get rid of phytic acid

Barley has a pretty impressive nutrient profile that makes it a wonderful addition to any soup. In one cup, it has 23 g of protein, is high in the vitamins thiamin, riboflavin, niacin, vitamin B6, with some folate, and high in the minerals magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, and some calcium. But unless it is properly prepared by soaking, sprouting, or fermenting, these minerals will not be accessible.

Hulled barley still contains the outer bran layer and pearl barley has this removed. If you’re not going to properly prepare your barely, it might be a better idea to go with the pearl barley. Just know that in addition to having the phytic acid removed, it is also has hardly and protein or nutrients left either. I like to buy my hulled barley in bulk here through Country Life Natural Foods, but you can also buy it here and here from Amazon.

At any rate, the best way to prepare barley so that it gets rid of all the phytic acid is to soak it in an acidic medium that will unlock the phytase within the barley which will help to break down the phytic acid. Read more about phytic acid in my blog Phytic Acid: An Anti-Nutrient That’s Slowly Killing You.

Ingredients

  • 2 c. Organic Hulled Barley (Get some here.)
  • 4 Quarts of Filtered Water
  • 2 T. Apple Cider Vinegar (Get some here.)
  • Pot
  • Colander 

Directions

  1. Put your barley in a four quart pot and fill it almost to the top with water. It’s best if the water is warm.

    Barley in Water

    Barley in Water

  2. Add the apple cider vinegar.
  3. Let it sit for 24+ hours. Stir the grains occasionally if you think of it.
  4. Bring to a slow boil and let simmer until the barley puff up. It should soak up most of the water at this point.
  5. Drain the barley in a colander and rinse with filtered water. (This isn’t necessarily getting rid of any impurities, but if you don’t do this, your soup will be really cloudy.)

    Straining Barley

    Straining Barley

  6. Add to your soup and continue to cook on low to medium for about an hour.

    Barley Added to Chicken Soup

    Barley Added to Chicken Soup

March 18, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/Untitled-design-11.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-03-18 13:10:352020-11-20 18:57:51Properly Prepared Barley

The Dangers of Phytic Acid and What to Do About It

Food Science, General, Health

When you eat a bran muffin, brown rice, or whole wheat bread, you think you’re making a healthy choice, right? Well, because of the phytic acid present in these foods, that is not the case. If you are not going to properly prepare your foods that contain phytic acid, it is actually a better option to eat a blueberry muffin made with white flour, white rice, and white bread.

Phytic acid is present in all seeds (which by definition includes nuts, beans, grain, oats, rice, corn, tubers, etc.), and is an anti-nutrient that protects plants, but is harmful to us if we eat it in its raw state. In order to unlock the phytic acid so that we can get the phosphorus within and prevent it from leeching additional nutrients from us, we need to unlock the phytase within the seed (or add it if enough isn’t there). We can do this by using proper preparation techniques such as soaking, sprouting, and sour leavening.

What is an Anti-Nutrient?

There are many different types of anti-nutrients such as protease inhibitors, lipase inhibitors, amylase inhibitors, oxalic acid and oxalates, glucosinolates, trypsin inhibitors, lectins, flavonoids, and saponins, and they are all good for plants, but bad for us. Basically, they are the protection system of plants. They are found most often in the hull or husk of a seed and acts as a protective coating that can be “taken off” when the conditions (for growing) are just right.

child's coat

This Coat is Like the Anti-Nutrients in a Plant

child's coat open

Taking the Anti-Nutrient “Coat” Off

Phytic Acid is an Anti-Nutrient

Phytic acid is the specific anti-nutrient that I want to focus on here because it is prevalent in so many of our foods, and by properly preparing foods to unlock the phytic acid, we will also be unlocking the mechanisms of some of the other anti-nutrients as well.

Phytic Acid is an Anti-Nutrient

Phytic Acid is an Anti-Nutrient (Photo Credit: Wikimedia Commons, Harbinary, 2009)

Good for Plants: When a seed is in conditions that are just right for growing (the right acidity or soil pH, enough moisture, and nutrients are present), phytase will be released that will unlock the phytic acid and release the phosphorus that it needs to grow. Because of phytic acid, seeds can stay dormant as they pass through the digestive tract of an animal and are in locations or conditions where the growing conditions are not ideal. Soil has a specific pH that when combined with water and nutrients unlocks the phytic acid so the seed can germinate and grow.

date seed sprouting

A Seed is Protected by Phytic Acid Until it Sprouts (Photo Credit: Wikimedia Commons, Amada44, 2010)

Bad for Us: We have enzymes to break down fats, proteins, and carbohydrates, but we do not have an enzyme that allows us to break down phytic acid. So when we eat foods with phytic acid, we are not getting access to the valuable phosphorus inside. Phosphorus isn’t as widely recognized as calcium, but it is just as important. Phosphorus is a mineral found within every single cell in the body. It works with calcium to make our bones strong. Too little phosphorus in the diet can lead to osteoporosis. (*Too much, mainly from soft drinks, can lead to calcium loss as well as cravings for sugar and alcohol.)

In addition, the phosphate arms of the phytic acid molecule attach to valuable minerals such as calcium, iron, zinc, and magnesium, making it impossible for us to absorb them during digestion. (It binds with these minerals regardless of when they were consumed, meaning that by eating phytic acid, we could actually be getting negative nutrients from the food we’re eating.) Phytic acid also inhibits the enzymes amylase, pepsin, and trypsin that help us to digest carbohydrates and proteins.

Osteoporosis

Over Time, Phytic Acid Can Cause Osteoporosis (Photo Credit: Wikimedia Commons, BruceBlaus, 2013)

When growing children are deprived of these minerals, their growth is stunted and the results can be severe such as poor bone growth, short stature, rickets, narrow jaws, and tooth decay. As adults, we can go for years and years consuming a diet high in phytic acid and not notice any immediate damage until we get something like osteoporosis in our later years when it is too late to do anything about it.

Seeds That Have Phytic Acid

The following list of “seeds” contain phytic acid and are listed from the highest phytic acid content to the lowest. When we eat these foods, some of them easily come to mind as seeds and with others, you’ll be like, oh yeah, I guess those are seeds! (Just know that for the duration of this article, I’ll be referring to the following as seeds.)

  • Seeds (like sesame and pumpkin)
  • Nuts (like pecan, walnut, and peanut)
  • Grains (like wheat, rye, barley, rice, and corn)
  • Beans (like kidney, soy, and chickpeas)
  • Tubers (like yams, sweet potatoes, and potatoes)

Phytic Acid is Located in the Hull of the Seed

wheat seed labeled

Phytic Acid is in the Hull (Photo Credit: Wikimedia Commons, Laghi.l, 2007)

Phytic acid is mostly found in the bran, hull, or the hard outer layers of the seed. You would think that we would just be able to remove it and problem solved, but when we separate the bran, we are also separate the embryo, and these two places are where all of the nutrients are located.

What Will Neutralize the Phytic Acid?

Phytase is an enzyme that resides within plants alongside phytic acid that neutralizes it and unlocks the organic form of phosphorus by acting as a catalyst to the hydrolosis of phytic acid. In nature, this occurs during germination.

Where Do We Get Phytase?

Ruminant animals such as deer, cows, and sheep, produce phytase that helps them to unlock the nutrients in the phytic acid. They also have four stomachs, regurgitate their food so they can chew it again, and have longer intestines. They are made to eat food like this.

Abomasum

Ruminant Have Four Stomachs that can Break Down Phytic Acid (Photo Credit: Wikimedia Commons, Pearson Scott Foresman, 2008)

We are not. We produce such a small amount of phytase that it’s hardly worth mentioning. Some people do have really good gut flora with probiotic lactobacilli and other good bacteria that actually produce phytase. They are able to handle low to moderate amounts of phytic acid.

But here’s the good news: By soaking, sprouting, and sour leavening, we can mimic the conditions that stimulate germination which will release the phytase and break down the phytic acid thereby releasing the phosphorus mineral and unlocking any other minerals (calcium, zinc, magnesium, and iron) that are bound up as well.

Organic Chemistry

This might be a section that you gloss over, and that’s fine. Just know that I have spent weeks upon weeks and hours upon hours reading hundreds of pages of studies and scientific explanations in order to understand this very complicated, yet beautifully simple, process. Here is what I learned about phytic acid and how it is affected by the three things that seeds need to germinate.

  1. The Right Moisture: The first thing seeds need to germinate is water, or H2O.
  2. The Right Acidity: When the pH reaches the optimal level of 5.1-5.5, which is slightly acidic, the phosphates in the phytic acid (where the phosphorus is being stored) convert to dihydrogen triphosphate ions (H2PO4−). This is when the phytase that is in the seed catalyzes (or starts a reaction with) the hydrolysis of phytic acid. Hydrolysis is a reaction involving the breaking of a bond in a molecule using water. So basically, when the conditions are slightly acidic, the phytic acid is able to be broken apart with the help of the phytase enzyme. 
  3. The Right Nutrients: Now that the phosphates have been released from their phytic acid bond, the seed can access the phosphorous which it uses to sprout and grow. When the seedling sprouts, the phytase levels are at their highest and they phytic acid levels are at their lowest.

Kitchen Chemistry: Soaking, Sprouting, and Sour Leavening

Once we understand the organic chemistry behind germination, we can understand the chemistry that needs to take place in our kitchen. In order to break down the phytic acid and unlock the nutrients that are trapped within, we need to mimic the process of germination.

  1. Soaking in an Acidic Medium: Soaking is what prepares the seed for germination. By adding an acidic medium such as whey, buttermilk, yogurt, or clabbered milk, which creates an optimal pH level of about 5-5.5 where the phytic acid will be able to be broken down. Apple cider vinegar has a slightly lower pH of 3 and lemon juice is the most acidic of all with a pH of 2. By adding a few tablespoons of either of these to a large pot or glass container of filtered water (never plastic), it should be diluted enough to create a slightly acidic medium. Soaking works best when it’s warm (about 90 degrees) and when it lasts for at least 24 hours.

    barley soaking in an acidic medium to break down phytic acid

    Soaking Barley in an Acidic Medium

  2. Sprouting: Seeds that are soaked in filtered water and then sprouted for 4 to 5 days will have the time to neutralize a good amount of the phytic acid. Sprouting also increases the vitamin C content tremendously! I personally find the sprouting process too time consuming, but give it a try if it sounds like fun to you or you can buy some sprouted grain flour here!
    sprouting mung beans in a jar

    Seeds Sprouting (Photo Credit: Wikimedia Commons, Alex Ex, 2007)

  3. Sour Leavening: Sourdough creates the perfect pH of 4.5-5.0. This is the BEST way to get rid of ALL the phytic acid. Not only that, but the naturally occurring lactobacilli bacteria that convert lactose and other sugars into the lactic acid that gives it its perfect pH, are also the good bacteria that you want in your gut to crowd out things like candida. When making sourdough, it is important to work with freshly ground grain so that the phytase is readily available. Check out some of my sourdough recipes if you are ready to get started.

    sourdough starter using fresh ground wheat

    Sourdough Starter

Some Seeds Don’t Have Phytase

In order for the phytic acid to be broken down, there MUST be phytase within the seed. If there isn’t, no amount of soaking, sprouting, or fermenting will break down the phytic acid. Rye, wheat, and barely, for example, have high amounts of phytase. Oats, rice, and corn, however, have hardly any phytase at all. Here’s a simple trick you can do for seeds that don’t have enough phytase.

  1. Grind some fresh grain that is high in phytase. (Rye is the best, wheat works too.)
  2. Add one or two tablespoons during the soaking process to seeds that are low in phytase.
  3. *The grain MUST be ground fresh (which is why I would recommend buying a little coffee grinder to keep on your kitchen counter) and cannot be frozen or stored for a long time (the phytase will no longer be active.)
  4. The added phytase will break down the phytic acid and your precious nutrients will be unlocked.

Preparation Tips and Tricks

If you’re ready to start getting rid of phytic acid, here are some tips and tricks to use with seeds that have a lot of phytase (like rye, wheat, and barely), seeds that have very little phytase (like oats, rice, and corn), and seeds that are in kind of a grey area (like tubers, beans, nuts, and seeds).

Seeds with Plenty of Phytase

Rye, wheat, and barley are high in phytase. This means that when properly prepared, they can break down their own phytic acid.

Making Flour: I love grinding my own grain to make bread or any other recipies. Freshly ground flour has all of the active phytase and all of the vitamins and minerals intact. The heat of industrial grinding destroys the phytase along with many of the nutrients. Combine that with a long shelf life and buying whole wheat flour is just an empty gesture. Even grinding grain fresh and keeping it in the freezer destroys the phytase.

The best thing to do is to freshly grind what you are going to use. That is why I like keeping my WonderMill within easy reach in the kitchen. I know the price tag seems like a lot, so if you don’t have one yet, maybe you’ll want to try a hand grinder for a lot less to see if you like it first. For grinding small batches of grain to add to my sourdough and other recipes, I like using this little coffee grinder. *Post update (January 2016):  After I grind my wheat, I just leave it in its container and keep it on the countertop to use as needed. 

I have found that sourdough is the best way to eliminate pretty much all of the phytic acid. Soaking grains before grinding them to make flour just doesn’t make sense to me, and sprouting is a LOT of work and won’t get rid of all they phytic acid, but it’s an option if you’re interested. You can soak your flour in an acidic medium after it’s freshly ground and it should do a pretty good job of getting rid of the phytic acid as well.

  • Rye – Rye grains have the most phytase of any seed. They have 14 times more phytase than wheat grains. This is the recommended grain for making bread because of its high phytase content, but I have tried using it to make my sourdough and it didn’t rise very well. It tastes great, but it’s a very dense grain. I prefer keeping some on hand to grind fresh to add to other seeds that don’t have as much phytase.

    rye grains

    Rye Grains (Photo Credit: Wikimedia Commons, Agronom, 2013)

  • Wheat – Wheat grains don’t have as much phytase as rye, but they have enough to do the job. I find that the lighter grains like Organic Prairie gold wheat berries are the best for making sourdough bread. You can also use something similar like this Soft Winter Wheat or some ancient Einkorn grains. It may seem like a lot to buy 50 lbs at a time, but it is the most cost effective way to get your grains if you have the place to store them. I just keep them in a cupboard in the bag it comes in and roll it down when I’m not using it, but you can get some 5 gallon buckets from the hardware store that would work great too. If you don’t feel like grinding your own grain, here’s a good alternative. Sifting your freshly ground flour to take out the big chunks of bran can help too.

    wheat grains

    Wheat Grains: High in Phytase

  • Barley – Barley is more of a superfood than you think. It has an impressive nutritional profile with 23 g of protein per serving (way more than beans or rice) with more vitamins and minerals than just about any other grain. Barley grains have the same amount of phytase as rye grains, so before I use them in my soups, I soak them for 24 hours in an acidic medium. I also order them in bulk from CLNF, but you can also buy them here. I like to get the hulled kind, but if you don’t want to soak them and you don’t care about the nutrient profile, then you can get the pearl kind.

    barley grains

    Barley Grains: High in Phytase

Seeds with Very Little Phytase

Oats, rice, and corn have very little phytase, so they will need a little help to break down the phytic acid. By adding a few scoops of freshly ground phytase rich rye flour (or wheat) to an acidic soaking medium, and soak for a full 24 hours, a good amount of the phytic acid should be broken down.

  • Oats – Oats have more nutrients than just about any other grain. Organic rolled oats are the best because part of the bran (where the phytic acid is) is removed during the rolling process. Just stay away from instant rolled oats because they have been subjected industrial processing with such high heat that nearly all of the nutrients have been destroyed. I used to like steel cut oats, but they have an extremely high phytic acid content. If you prepare them properly, you might be able to get rid of about half of the phytic acid.

    steel cut oats

    Steel Cut Oats: Very Little Phytase

  • Rice – Brown rice isn’t as healthy as you would think. It only has 5 g of protein per serving in comparison to barley’s 23 g and more impressive nutrient profile. I much prefer using barley in my soups over rice. In addition, studies have shown there to be concerning amounts of arsenic in rice, especially in brown rice. In our family, we enjoy organic jasmine or basmati rice from time to time as a vehicle for other healthier foods like salmon and stir fry.

    white rice

    White Rice: Very Little Phytase

  • Corn – Are you surprised to see that corn is a grain instead of a vegetable as it’s often peddled? Well, because corn is such a genetically modified food, we try to stay away from it anyways unless it’s in season and we can buy it fresh from a local farmer. Otherwise, we might enjoy some organic corn chips as a vehicle for other more healthy foods like my homemade tacos on occasion. You can get these sprouted organic corn tortillas in bulk here, and here’s a recipe for some fermented corn bread that sounds pretty good if you’d like to still include corn in your diet in a safe way.

    white popcorn kernals

    White Popcorn Kernals: Very Little Phytase

Kind of a Grey Area…

All of the seeds in this category are kind of hard to define, but the one thing they have in common is that they should NOT comprise the majority of the calories in your diet. Many people will turn to things like nut flours (including coconut) if they trying to go grain free, but here’s a look into why that’s not such a good idea.

  • Nuts – Nuts have phytic acid amounts equal to or greater than that of grains, but unfortunately we know very little about how to reduce phytic acid in nuts. If you soak them, you might be able to get rid of some of the phytic acid, but not much. A handful of nuts here and there should really be of no concern, but watch out for things like almond milk, nut flours, and peanut butter. You can buy nut butters that have been soaked, and that is a better option.
an assortment of nuts

Mixed Nuts: Very Little Phytase

  • Seeds – Seeds are extremely high in phytic acid. Some of the phytic acid may be removed by soaking, sprouting, and/or roasting, but it’s debatable. It is best to keep seeds to a minimum and to avoid snacking on raw seeds. If you want to buy some that are okay for occasionally snacking on, you might want to check out these organic sprouted pumpkin seeds.
sesame seeds

Seeds: Extremely High in Phytic Acid (Photocredit: Wikimedia Commons, Jitujetster, 2009)

  • Cacao Seeds – Oh, and here’s some bad news: cacao is a seed, and it is extremely high in phytic acid. Do you know what that means? That’s right, chocolate is made from cacao seeds and is therefore high in phytic acid. Boo! The best thing to do is look for raw cocoa and cocoa powder that is fermented. Maybe I’ll have to give some of these a try.

    where chocolate comes from

    Cacao Seeds (Photo Credit: Wikimedia Commons, Fæ, 2013)

  • Beans – Do you ever get gas after eating beans? That’s probably because they weren’t prepared correctly. If you soak beans for 24-36 hours in an acidic medium with some added phytase from some freshly ground rye flour, change the water at least once, rinse the beans, add fresh water, cook at a low boil for 4-12 hours, and skim the foam that comes to the top (those are the phytates and other anti-nutrients), you can get rid of about 50% of they phytic acid. If you want to get rid of ALL the phytic acid, you’ll have to soak for 12 hours, germinate for 3-4 days, and then ferment them.

    Dark Red Kidney Bean

    Beans: High in Phytic Acid (Photo Credit: Wikimedia Commons, BetacommandBot, 2007)

  • Coffee Beans – Ready for some bad news? Coffee beans are BEANS! Therefore, they contain phytic acid too. According to research, espresso is the best way to get your caffeine kick while minimizing the phytic acid content. Here are some good espresso beans to get you started.

    espresso beans

    These Espresso Beans are the Best Way to Get Caffeine (Photo Credit: Wikimedia Commons, Ailura, 2015)

  • Tubers – The Weston Price article, “Living with Phytic Acid,” explains that white potatoes and yams have phytic acid levels similar to that of white rice and that sweet potatoes have little to no phytic acid at all. Cooking doesn’t really do anything to break down the phytic acid that is present, but since the levels are so low, if you’re eating a nutrient dense diet, I don’t think it’s really a concern. Tubers are really high in potassium, so I think organic potatoes are an excellent addition to any diet (Unless you’re on a keto diet!).

    different kinds of potatoes

    Potatoes: Very Little Phytic Acid

Benefits of Phytic Acid

There are some health benefits to phytic acid that are worth taking a look at. First of all, it can be beneficial for detoxification because even though it is binding with needed minerals such as zinc and iron, it is also binding with unwanted toxic metals such as cadmium and lead and ushering them out of the body. And when phytic acid binds to excess iron (which never comes from animal products by the way, only plants) that can oxidize and form a rusting in the body, it is serving as antioxidants against cancer, heart disease, diabetes, and neurodegenerative diseases such Alzheimer’s, Parkinson’s, and ALS. But instead of buying inositol hexaphosphate or IP6 (the scientific names of phytic acid) as a supplement, just know that if you’re looking to detoxify your body because of illness or some other ailment, you can just eat a bowl of plain old brown rice to help flush out your body.

In Conclusion

There is a big misconception in a lot of health circles that if it comes from nature and it’s minimally processed, that it is the best and healthiest option.

Phytic acid is just one the many anti-nutrients out there, and its negative effects such as trapping phosphorus, leaching important minerals such as calcium, iron, magnesium, and zinc, and inhibiting the enzymes amylase, pepsin, and trypsin that help us to digest carbohydrates and proteins, should be enough to make us think twice about the seeds (grains, nuts, beans, seeds, and tubers) that we eat.

It therefore stands to reason that the “Eat food. Not too much. Mostly plants.” axiom by Michael Pollan (Omnivore’s Dilemma) isn’t the simple solution we should be looking for. If we are to keep these foods in our diets, however, it is important that we take the steps to prepare them properly in order to degrade these anti-nutrients as much as possible. By learning (or re-learning) the ancient arts of soaking, sprouting, and sour leavening, we can take steps to ensure the best nutrition not only for us, but for our children, and for our future.

Resources

  • Be Kind to Your Grains…And Your Grains Will Be Kind To You by Sally Fallon and Mary G. Enig, PhD (Mary Enig is my hero, and this article really sums up my feelings on grains nicely.)

  • Nourishing Traditions by Sally Fallon, president of the Weston A. Price Foundation (This is the book that changed my life and inspired me to learn as much as I could about feeding my family. It is full of hundreds of nourishing recipes.)
  • Preparing Grains, Nuts, Seeds and Beans for Maximum Nutrition by Ramiel Nagel via the Weston Price Foundation website (My research on phytic acid originally brought me here, and while Nagel brings up some good points and has really shaken up the health circuits with some of his claims, he’s a little off in some places.)

  • Disable phytic acid with phytase and decrease whole grain toxicity by Ramiel Nagel via Natural News (This is a shorter and easier to read version of Nagel’s original article.)

  • Phytates and phytic acid. Here’s what you need to know. by Ryan Andrews via Precision Nutrition (This is a great site to check out to see the exact amounts of phytates in certain foods.)

  • Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality (This is a very scientific and probably over your head publication, but full of everything you ever wanted to know about phytic acid and phytates. It seems like this is the original research that Ramiel Nagel references in his article. I synthesized a lot of information from this article for my article.)

  • Types of Oats by The Whole Grain Council (This is a great visual and written explanation of the different types of oats available.)

  • The Surprising, All-Natural Anti-Nutrients and Toxins in Plant Foods by  Kaayla Daniel via the Weston A. Price Foundation Website (If you want to learn more about anti-nutrients, this is an excellent article.)

  • Why Grains Are Unhealthy  by Mark’s Daily Apple (A great look at the other anti-nutrients found in grains and good explanation as to why plants have phytates and phytic acid.)
  • Phytate: impact on environment and human nutrition. A challenge for molecular breeding (A great scientific study. I loved it. Not light reading though!)

  • Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Another great scientific study.)

  • How much phytic acid should we eat? Americans typically eat 631-746 mg. People who eat a good diet as advocated by the Weston A. Price Foundation can get away with 400-800 mg.
March 16, 2015/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-18.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2015-03-16 13:50:482024-11-09 19:27:33The Dangers of Phytic Acid and What to Do About It

Sourdough Pizza Crust Recipe

General, Pizza, Recipes
Embracing Motherhood Sourdough Pizza Crust

This sourdough pizza crust recipe is great for getting rid of the phytic acid that is in all grains, but you do need to prepare it about 8 hours ahead of time. If you need something right away, I suggest you check out my quick and easy pizza recipe.

This sourdough pizza crust recipe can be used to make one large pizza, two smaller pizzas, two trays of pizza muffins, or two medium sized calzones.

Ingredients

  • 1 c. Sourdough Starter (Blog Post: Sourdough Starter Recipe)
  • 2 c. Raw Milk (Blog Post: Why We Drink Raw Milk)
  • 4 c. Freshly Ground Flour (I get my wheat berries here, but you can find some similar here too and then I grind them with this.)
  • *2 T. Raw Honey (Optional: It helps to neutralize the sour flavor.)
  • 1 ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda (or aluminum free baking powder)
  • *Optional: Garlic Powder, Onion Powder, Oregano, and Basil

Directions

Part 1: Mix it Up and Let it Sit

  1. Dissolve the sourdough starter into the milk, add the flour, and stir until combined.
  2. Cover with a towel and leave out for 8 hours (or overnight).

Part 2: Make Your Crust (8 Hours Later)

Pizza Crust

Pizza Crust

  1. Add the honey, salt, baking soda, garlic powder, onion powder, basil, and oregano. Since the dough is pretty stiff at this point, I find it easiest to just knead in the remaining ingredients. To do this, spread a little flour on the counter top, grease up your hands with some coconut oil, and knead until everything is mixed together.
  2. To make a large pizza, preheat the oven to 450˚F, roll out the pizza crust onto a slightly greased pizza pan, cover with a towel and place on top of the preheating oven for an hour to let it rise (this is optional and will make a softer crust), add your toppings and bake for 15-20 minutes. *If you want to be extra fancy, melt some butter, add some fresh herbs and salt, and spread generously over the edges of the crust.
  3. If you want to make some amazing Pizza Muffins instead (which is what I usually do), click here to see the recipe. *I cook my pizza muffins for 10-12 minutes at 350º F.
October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/12/pizza-crust.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 16:04:572020-11-20 19:11:41Sourdough Pizza Crust Recipe

How to Make Pizza Muffins

General, Pizza, Recipes
Embracing Motherhood Pizza Muffins

As a busy mom with young eaters who LOVE pizza, I needed a quick, healthy, easy, and convenient way to feed them their favorite food. So after much trial and error, I created these delicious pizza muffins, and they were a BIG hit! The kids love them, and my husband and I love them too! They are so easy to make and they are even good cold which makes them perfect for school lunches.

Pizza Crust

  • Sourdough Pizza Crust: If you can plan ahead by about 8 hours or so, this sourdough pizza crust will taste great and be free from the mineral leaching phytic acid present in all grains.
  • Quick and Easy Pizza Crust: If you’re looking for a quick and easy pizza crust that is made with fresh homemade ingredients, this is the recipe for you.

Pizza Muffins

Ingredients:

  • Coconut Oil (For your hands and greasing the pan. I like to buy my coconut oil in bulk here, but you can buy it here and here on Amazon as well.)
  • 15 oz. Tomato Sauce with Added Herbs (I love using my fresh chopped tomato puree when on hand, but even spaghetti sauce will work, you just might want to add a little oregano and basil.)
  • 32 oz. (8 cups) Mozerella Cheese (Any kind of shredded cheese will work really. You can even make your own Raw Milk Farm Cheese!)
  • Toppings: Pepperoni, Ground Beef, Tomatoes, Green Olives, Onions, Peppers…or whatever else you might like!

Directions:

  1. Preheat the oven to 350° F.
  2. Grease the muffin tins liberally with coconut oil.
  3. Tear the dough into the size of about a tablespoon and plop into each muffin tin.
  4. Grease your hands up with coconut oil and flatten the pieces into the bottom of the pan.
  5. Put about a teaspoon of pizza sauce on top of each muffin.
  6. Cover the sauce with a generous helping of mozzarella cheese.
  7. Place pepperoni and any other toppings you wish to add (green olives, tomatoes, mushrooms, onions, green pepper, crumbled bacon, sausage, ground hamburger, etc.) on top. *For you big cheese lovers out there, you can top the toppings with even more cheese!
  8. Place into an oven preheated to 350° F and bake for 10-12 minutes. The cheese should just start to brown and bubble on the sides when done.
  9. Let the muffins cool a bit, and then use a butter knife to “cut” around the edges and remove from the muffin pan. The bottoms should be nicely browned and firm. If they are still soft, bake for a few more minutes.
  10. Once the kids (and I) devour as many as we can, I put the rest in a Ziploc bag and store in the refrigerator. My daughter loves it when I pack these for her school lunch, and my 2 and 4 year old love eating them cold too.

Variations

  • Garlic Butter Muffins: Melt some butter and add salt, oregano, basil, and garlic powder (or better yet, freshly pressed garlic), and spread generously on top of the dough. Then, sprinkle a little cheese on top.
  • Pizza Loaves: I find that my kids like to eat food WAY MORE when they help make it! They love tasting all of the ingredients along the way and helping out with whatever they are comfortable doing.We have these little mini loaf cooking containers that make for some really cute mini loaves. These loaves took about 15-18 minutes at 350° F to bake.
  • Mini Pizza Muffins: I recently bought this tray for mini muffins, and I love it! I just made a few batches to send into school with Ruby as her monthly class snack. The are the perfect bite-sized little treat!
Cooked Mini Pizza Muffins

Cooked Mini Pizza Muffins

October 20, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-15.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-20 15:14:022020-11-20 19:14:49How to Make Pizza Muffins

Sourdough Waffles and Pancakes

General, Grain, Recipes

These waffles are a BIG hit with my kids! I like to keep one fresh batch in the fridge and one spare batch in the freezer. In either case, I just pull one out, pop it in the toaster, and we’re in business! Then I like to slather it with a generous amount of butter, cut it into bite size pieces, top with some fresh maple syrup (or organic syrup when the budget is tight), and WALLA –breakfast is served! (*Note: Sometimes my kids suddenly turn on me and stop liking what they used to like. When that happens with this recipe, I switch to my Sort of Sourdough Pancake recipe or my Whole Wheat Pancake recipe.)

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 4 c. Flour (Freshly ground for optimal nutrition so that the phytase that will break down phytic acid. I get my wheat berries here, but you can find some similar here too.)
  • 2 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Raw Honey  (You could add ¼ c. brown sugar, or just skip this ingredient – it just helps to counteract the flavor if you’re not used to sour. It’s best to buy local raw honey, but you can buy it here too.)
  • 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

Part 1: The Sponge (Mix and Let Sit Overnight…or for 8 Hours)

  1. Dissolve the sourdough starter into the milk.
  2. Mix in the flour.
  3. Cover and let sit overnight or for 8 hours. (I like to do all of my food prep in the morning, so I make my overnight batter in the morning, then put it in the fridge during the day, and finally put it out on the counter before I go to bed so it’s ready the next morning.)
  4. Note: Now, if you’re like me and you unintentionally leave it out for way more than 8 hours, YOU might still like it, but your picky eaters may not. So watch the time.

Part 2: The Final Batter (The Next Morning…or 8 Hours Later)

  1. Start preheating your waffle iron.
  2. Add the eggs, butter, cinnamon, vanilla, salt, and baking soda to the overnight mixture. (You can mix all of these ingredients in a separate bowl first if you want.)
  3. I like to use beaters to mix everything together, but you could also use a spoon.
  4. Coat the waffle iron with coconut oil. I just bought this waffle iron, and I love it. (I like my waffles square so that I can pop them in the toaster.)
  5. Cook for about 6 minutes (or until the light turns green). You want them as lightly cooked as possible so that you can reheat them later in the toaster, and they won’t be too overdone.

    Cooking Waffles

    Cooking Waffles

  6. *This also makes great pancake batter, so if you don’t have a waffle iron, just make pancakes instead.
  7. Smother with butter and maple syrup then serve! (Find out why I like to smother everything with butter here.)

    Waffles Cut Up

    Waffles Cut Up

*I adapted this recipe from The Fresh Loaf, which is a great source for all bread making.

Why Eat Sourdough? To learn more about why sourdough is the best way to get rid of phytic acid, check out my blog: Phytic Acid: The Anti-Nutrient That’s Slowly Killing You.

October 18, 2014/by Stacey Maaser
https://embracing-motherhood.com/wp-content/uploads/2015/03/embracing-motherhood.com-114.png 400 810 Stacey Maaser https://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.png Stacey Maaser2014-10-18 17:58:442020-11-20 19:16:07Sourdough Waffles and Pancakes

Grandma’s Gingersnap Cookies

Desserts, General

As much as I try to avoid sugar (especially when I’m pregnant), sometimes I just can’t help it, and I need something sweet! These are my favorite “healthy” cookies because they are high in iron (thanks to the blackstrap molasses) and made with good ingredients like farm fresh eggs, real butter, and fresh ground flour.

Ingredients:

  • 1 cup Butter – 2 Sticks (Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones works too.)
  • ½  cup Sugar (a little less even)
  • ½  cup Brown Sugar (a little less even)
  • 2 Eggs (Pastured are best.)
  • ½ cup Molasses (Blackstrap has the most iron.)
  • 3½ cups Fresh Ground Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Real Salt
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Cloves
  • 1 Tablespoon Ginger (I like to use fresh ginger juice made in our juicer.)

Double Recipe:

  • 2 cups Butter – 4 Sticks (Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones works too.)
  • ¾  cup Sugar
  • ¾  cup Brown Sugar
  • 4+ Eggs (Pastured are best…also, I love throwing an extra egg in my double batch.)
  • 1 cup Molasses (Blackstrap has the most iron.)
  • 7 cups Fresh Ground Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Real Salt
  • 2 Tablespoons Cinnamon
  • 2 teaspoons Cloves
  • 2 Tablespoons Ginger (I like to use fresh ginger juice made in our juicer.)

Directions

  1. Preheat oven to 350˚F.
  2. Mix butter and sugar in a standing mixer for 2-3 minutes on high speed until creamy.
  3. Add the molasses and eggs and mix at low to medium speed until smooth and creamy.
  4. Use a spatula and transfer to a larger bowl then add the dry ingredients.
  5. Roll into balls and roll in sugar.
  6. Lay out on an ungreased cookie sheet and bake for 8 minutes at 350˚F. (It should make 3 full sheets with a little left over.)
  7. For a nice flat bottom, lay out on parchment paper to cool. (It absorbs the moisture and helps the cookie to be firm, yet still soft.) *The trick with these cookies is to not overcook them. When you take them out of the oven, you’ll think, “These are too soft, they can’t be done yet,” and yet that’s how you know that they are actually just perfect.

This recipe was passed on to me from my Mom who got it from my Grandma, and my Grandma has always made THE BEST gingersnap cookies. On Christmas, she sends these cookies to her children who live across the country and they wait for them with baited breath. My Grandma came over once and I had her walk me through the process step by step because no matter how closely I followed the recipe, I could never get them to turn out just right. Turns out, the trick was to cook them for 8 minutes instead of the 10 that I had been doing.

October 16, 2014/by Stacey Maaser
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Stacey Maaser

Stacey Maaser author of Embracing Motherhood

Author of Embracing Motherhood

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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