Last night, I tried to remake my [amazing, if I do say so myself] super grainy nutty crunchy high protein chocolatey chip cookies.
I like to soak and dehydrate nuts and seeds for these cookies, and snacking in general. But this time I soaked the grains: quinoa, millet and oats, overnight before mixing the dough.
"Why????"
I'm so glad you asked!!!!
The highly acclaimed "whole grain" is not the hero you thought it was. Grains have an enzyme inhibitor that prohibits easy digestion. They also have this phytic acid (huh?) that makes the great nutrients get all clogged up and so they can't absorb into your bloodstream. You can read the more official research here.Yessir, you can soak pretty much ANY flour/ grain to improve digestibility and nutrient absorptivity (actually a real word). It's great for pancakes, breads, and muffins, and it makes rice and quinoa and millet cook faster!
Unfortunately, the cookies weren't what I remembered them to be. So I may keep doing them the 'normal' way.




