Sally Fallon, author of Nourishing Traditions, teaches the benefit of soaking wheat products in cultured dairy because the acid and enzymes help break down the wheat fibers and make the nutrients in it more easily digestible. It mimics the fermentation that happens with sourdoughs and other soured or sprouted products. This recipe uses that concept to make these little biscuits delicious and nutritious. My boys love them. I prep them in the evening, and the next morning I finish them up and bake them for an easy, well-loved breakfast. I often mix up another batch after breakfast to go with dinner. They are really moist and chewy, and a little bit tangy from the kefir. Freshly ground whole wheat works best here.

Ingredients

• 1 cup whole wheat flour (freshly ground is best)
• 1 cup plain kefir (or ½ cup plain yogurt and ½ cup milk)
• ¾ teaspoon salt
• 2 eggs
• 2-4 tablespoons milk (to achieve a runny pancake like batter)

Instructions

• Thoroughly mix flour, kefir and salt, and let soak at room temperature 8 to 12 hours.
• Pre-heat oven to 415°F. Spray a 12-cup muffin tin with oil or grease with butter.
• Add eggs and milk to the batter and mix well.
• Fill each muffin tin cup about ½ to ¾ full.
• Bake for 15 minutes. They will naturally puff slightly.
• Set out to cool. Enjoy with lots of butter, or for a treat add strawberry jam.

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