Nourishing Carrot Apple Raisin Muffins

I am all about real food and very inspired by Sally Fallon's book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats so I soak all of my grains, including flours. When I first read the book I was a believer, but in the beginning I found the task a little daunting -- never had I put that much time and effort into the preparing stage of cooking. Fortunately, for myself and my family, I have gotten a lot better and meal planning and preparation, and I am here to tell you that it's not any harder than brushing your teeth. It's no different than any other thing that you do daily -- make smoothies, do yoga, meditate, put on deodorant, pray before meals, whatever you do (you get the idea). If it matters to you, you'll do it! 

The idea behind soaking is that it makes the nutrients in our food more available. I'm not going into the details in this post, but please get yourself a copy of this book! Mine is well-used! I think I take it out multiple times a day for one thing, or another. Without further ado, my recipe....

Ingredients:

*It goes without saying -- choose organic when possible!

3 Cups organic whole grain flour (this time I tried spelt and it was great!)
1/2 Cup rolled oats

2 Cups organic cultured buttermilk

1/2 Cup water

2 organic free-range eggs (preferably from a local farmer), beaten

3 Tbsp organic butter (from grass-fed cows, if possible)

2 tsp baking soda

1 tsp sea salt

1 tsp cinnamon 

1/2 tsp ginger

1 tsp vanilla extract 

1 1/2 Cups grated carrots

1 apple chopped with skin

3/4 Cup raisins

1/2-3/4 Cup Sucanat (evaporated cane juice - however, I use whatever I have on hand. This morning I used 1/2 cup turbinado and a little unsulphered molasses.)

Mix the flour, rolled oats, buttermilk, and water in a large bowl until it is smooth. Cover and let soak in a warm area for 12-24 hours (the longer you let it soak, the more it will rise). When you're ready, preheat the oven to 350 degrees, grease your bakeware (with butter or coconut oil and flour) add the rest of the ingredients, and mix. The batter will be a little clumpy at first, but once you get going with it, it will mix up very evenly. I've found that some flours will be goopier and harder to mix well, but even then it just takes a little more "elbow grease". ☺ This recipe usually makes 12 muffins and a loaf (sometimes I use a standard loaf pan and other times an 8x8 square pan). Enjoy!