Ingredients

Step One: Soaking
• 1 cup organic whole spelt flour
• 1/2 cup organic rolled oats (not quick-cook)
• 1/4 cup Rapadura (or sucanat)
• 1/2 cup organic cultured buttermilk (or plain whole milk kefir)
• 1/4 cup filtered water
Step Two: Baking
• 2 tbsp butter, melted
• 2 tbsp pure organic maple syrup
• 1 large egg
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/3 cup dried cranberries
• 1/4 cup chopped crispy pecans

Instructions

Step One:
1. Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours. Get ready for something delicious tomorrow!
Step Two:
2. Once soaking time is completed, preheat oven to 350 degrees. Add melted butter to the batter and using a large wire whisk, fold the butter into the batter by pressing it in and turning over the batter with the whisk, just until the butter is incorporated.
3. Then, add maple syrup, egg, baking powder, baking soda and cinnamon. Thoroughly combine by pressing the ingredients into the batter, folding it over and mixing. The soaking process yields a very thick batter and will take some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!
4. Then, fold in the cranberries and pecans.
5. Place the batter into a well-oiled loaf pan. (Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil.)
6. Bake for approximately 30 minutes, until bread is a rich brown color and a toothpick inserted in the center comes out clean.
7. Allow to cool for 10 minutes. Then, using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Allow to cool a few more minutes, then simply use your hands to gently lift the bread and turn it right side up onto the plate before slicing. Enjoy!

Ingredients

Step One: Soaking
• 1 cup organic whole spelt flour
• 1 cup organic kamut flour
• 3/4 cup filtered water
• 1/2 cup cultured buttermilk (or plain whole milk kefir)
• 1/4 cup pure maple syrup
• 2 tbsp rapadura (or sucanat)
Step Two: Baking
• 3/4 cup pureed organic pumpkin
• 2 tbsp butter, melted
• 2 large eggs
• 2 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup organic raisins
• 1/3 cup chopped crispy walnut pieces

Instructions

Step One:
1. In a large bowl, whisk together buttermilk, water, maple syrup and rapadura. Mix in flours until well combined. (Mixture will resemble cake batter.) Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two:
2. Once soaking time is completed, preheat oven to 350 degrees. Whisk into the soaked batter all remaining ingredients, except the raisins and nuts. (The soaking process yields a thick batter, which may require some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!)
3. Next, fold in the raisins and nuts. Pour the batter into a well-oiled 9x5-inch loaf pan making sure to leave at least one-inch from top of batter to top of pan to allow room for bread to rise during bake time. (Non-stick Tip: Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil or butter.)
4. Bake for 40 minutes at 350 degrees. Then, lower oven temp to 325 degrees and continue baking for an additional 20 minutes, until bread is a rich brown color and a knife inserted in the center comes out fairly clean. (It should have a smudged look to it, but not thick batter attached to it.) Remove from oven and allow to cool for at least 30 minutes in the pan.
5. Using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Then simply use your hands to gently lift the bread and turn it right side up onto the plate. Allow it to finish cooling before slicing, if you can wait that long. Enjoy!

Notes

Ingredients

• 2 cups of plain almond milk
• 2 tbsp pure organic maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 6 large eggs
• 1 loaf (12-14 slices) of your favorite wholesome bread (sourdough, sprouted grain or GF)

Instructions

1. Preheat griddle to medium heat. In a large baking dish, add the first four ingredients and whisk together until well blended. Then add the eggs and whisk again until completely incorporated (will start to get foamy).
2. Add four to six slices of bread to the egg batter (depending on your dish size) and allow it to sit for at least 1-2 minutes to soak up egg batter. Turn bread over and allow it to sit for another 1-2 minutes.
3. Transfer eggy-bread to a plate in a stack and allow it to sit for a minute while you add more slices of bread to the egg batter to begin soaking.
4. Remove eggy-bread from plate and place on preheated, buttered griddle. Cook approximately three minutes on each side, or until bread is lightly browned. Continue to repeat process until done.
5. Serve with fresh berries and a drizzle of maple syrup! YUM!

Notes