Comments on: Ultimate Whole-Grain Blueberry Muffins http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/ ...obtaining better health with God foods Thu, 09 Feb 2012 01:03:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shannon http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-1344 Shannon Thu, 07 Apr 2011 21:59:42 +0000 http://www.cookinggodsway.com/?p=1885#comment-1344 Yes you should be able to replace the cow's milk with a milk alternative, such as almond milk, etc. Just be sure to follow the instructions with the "soaking" period and use the vinegar - don't omit it, as it is important in the neutralizing of Phytic Acid. Yes you should be able to replace the cow’s milk with a milk alternative, such as almond milk, etc. Just be sure to follow the instructions with the “soaking” period and use the vinegar – don’t omit it, as it is important in the neutralizing of Phytic Acid.

]]> By: Courtney http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-1343 Courtney Thu, 07 Apr 2011 19:32:15 +0000 http://www.cookinggodsway.com/?p=1885#comment-1343 Can you use a milk alternative for these and still get the same results? Can you use a milk alternative for these and still get the same results?

]]> By: Shannon http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-1255 Shannon Thu, 17 Mar 2011 14:45:28 +0000 http://www.cookinggodsway.com/?p=1885#comment-1255 All of them are acidic mediums. It is important to use some sort of acidic medium to soak your grains in to neutralize the Phytic Acidic. I don't really think one has more advantages than the other, they all work equally well in my experiences. All of them are acidic mediums. It is important to use some sort of acidic medium to soak your grains in to neutralize the Phytic Acidic. I don’t really think one has more advantages than the other, they all work equally well in my experiences.

]]> By: lara http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-1253 lara Thu, 17 Mar 2011 11:05:30 +0000 http://www.cookinggodsway.com/?p=1885#comment-1253 Hi there Just wondering when you soak flour in yogurt versus milk and vinager versus whey. What are the advantages and disadvantages of the different methods. thank you so much Hi there

Just wondering when you soak flour in yogurt versus milk and vinager versus whey. What are the advantages and disadvantages of the different methods.

thank you so much

]]> By: Shannon http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-840 Shannon Mon, 19 Jul 2010 14:11:27 +0000 http://www.cookinggodsway.com/?p=1885#comment-840 Yes you can. And I do believe it would be a <strong>cup for cup</strong> substitution...though I haven't tried it myself. Let us know how it goes for you. Yes you can. And I do believe it would be a cup for cup substitution…though I haven’t tried it myself. Let us know how it goes for you.

]]> By: Alexis http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-839 Alexis Mon, 19 Jul 2010 01:21:49 +0000 http://www.cookinggodsway.com/?p=1885#comment-839 Can you substitute kefir for the raw milk and vinegar and would it be a cup for cup substitution? Can you substitute kefir for the raw milk and vinegar and would it be a cup for cup substitution?

]]> By: Shannon http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-784 Shannon Fri, 04 Jun 2010 03:19:46 +0000 http://www.cookinggodsway.com/?p=1885#comment-784 Kate, I haven't really tested all the recipes with sprouted flour. But you should be able to do everything the same, minus the soaking step. I would keep the vinegar in this muffin recipe or just use buttermilk in place of the raw milk, as it helps give something acidic to help with the leavening. Kate, I haven’t really tested all the recipes with sprouted flour. But you should be able to do everything the same, minus the soaking step. I would keep the vinegar in this muffin recipe or just use buttermilk in place of the raw milk, as it helps give something acidic to help with the leavening.

]]> By: Kate http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-783 Kate Thu, 03 Jun 2010 22:53:58 +0000 http://www.cookinggodsway.com/?p=1885#comment-783 I have a question - if you're using sprouted wheat or spelt flour for these recipes, do you just leave out the vinegar? I've been able to order/buy the sprouted flours for quick cooking (when I can't plan ahead as much), and wondered how that would affect the recipes you have listed on your website. Thanks! I have a question – if you’re using sprouted wheat or spelt flour for these recipes, do you just leave out the vinegar? I’ve been able to order/buy the sprouted flours for quick cooking (when I can’t plan ahead as much), and wondered how that would affect the recipes you have listed on your website. Thanks!

]]> By: Shannon http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-731 Shannon Sun, 04 Apr 2010 20:34:18 +0000 http://www.cookinggodsway.com/?p=1885#comment-731 Soaking the flour in an acidic medium, such as the milk + vinegar, will nuetralize phytic acid / enzyme inhibitors. Leaving it out to "soak", on the counter, overnight makes it easier to digest, more nutrients are assimilated when you eat it, and it also makes for a much more tender texture. You can read more about why we should soak our grains, <strong><a href="http://www.westonaprice.org/foodfeatures/be_kind.html" rel="nofollow">in this article</a></strong> or get a copy of <strong><a href="http://www.amazon.com/gp/product/0967089735?ie=UTF8&tag=cogoswa-20&link_code=as3&camp=211189&creative=373489&creativeASIN=0967089735" rel="nofollow">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats</a></strong> by Sally Fallon. Soaking the flour in an acidic medium, such as the milk + vinegar, will nuetralize phytic acid / enzyme inhibitors. Leaving it out to “soak”, on the counter, overnight makes it easier to digest, more nutrients are assimilated when you eat it, and it also makes for a much more tender texture. You can read more about why we should soak our grains, in this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.

]]> By: Celeste http://www.cookinggodsway.com/ultimate-whole-grain-blueberry-muffins/comment-page-1/#comment-728 Celeste Sat, 03 Apr 2010 20:56:09 +0000 http://www.cookinggodsway.com/?p=1885#comment-728 Why do you combine the flour and milk and let it sit overnight? Do you put in fridge or leave out on counter. Does milk sour? Why do you combine the flour and milk and let it sit overnight? Do you put in fridge or leave out on counter. Does milk sour?

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