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We had a very wet summer up here in the mountains. It was so wet that blueberry season was very short and those yummy berries began to rot on the trees. It was a sad day to find out that those tasty berries were just turning into a mushy, decaying mess.
Before the berries began rotting, we did some picking and I did get to make some lovely fresh berry treats. Fresh berries are just one of those glorious bounties of summer. We still have tons of blueberries to spare hiding in the freezer, but the fresh ones taste so amazing. I was hoping that they would last into at least part of the winter, but I don’t know if we will have any left even into part of the fall. My children love blueberries and have been eating them by the handfuls since we had our first pick on July 4th. We may just have to make picking on the 4th a regular family tradition.
This recipe for Soaked Oatmeal Blueberry Cakes is amazing. It makes a wonderful morning breakfast. It is nutrient dense and properly prepared for easy digestion by soaking the oats in milk kefir. It is often difficult to find muffins and cake recipes like this that are properly prepared.
Soaking grains such as oats is an tradition that dates back to our ancestors in order those grains to be more easily digested. Here is an except from Nourishing Traditions
All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.
Take a look at the beautiful blueberry farm where we spend time picking each summer. It is just breathtaking to enjoy time in this field. There is an underground brook beneath the field that you can listen to while you work and completely surrounded by mountain beauty. One of the times we were picking this summer there was even a baby fawn that the mother had left in the field and returned to feed in the evening. The farm has cottages you can rent and they owners say they host many weddings there. Picking here is something that I have come to look forward to every summer.
Soaked Oatmeal Blueberry Cakes
1 cup Gluten Free Rolled Oats
3/4 cup Raw Milk Kefir
1/2 cup Raw Milk Kefir
1 cup fresh Organic Blueberries
1/4 cup melted coconut oil or butter
1/4 cup Muscavado Sugar — Where to find
1 cup almond flour — Where to find
1 egg
1 tsp vanilla extract (preferably homemade)
1 tsp baking powder
1 tsp baking soda
1/2 tsp Real Salt or unrefined sea salt — Where to find
Combine Oats and 3/4 cup raw milk kefir and soak 12-24 hours or overnight. In the morning, preheat oven to 400 degrees and grease muffin pans. Add 1/2 cup raw milk kefir, almond flour and 1 cup of fresh blueberries to the oat mixture. Combine well and mash blueberries with a potato masher. Add oil, sugar, melted coconut oil, egg, vanilla, egg, baking powder, baking soda, and salt. Mix well. Fill muffin tins 3/4 of the way full and bake for 18-20 minutes or until toothpick comes out clean.
Garnish with a dollop of Ghee.
In this recipe – it does not say when to add the almond flour
Sorry about that Janet. The post has been updated.