Archives for posts with tag: spelt flour

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This week I decided to make a loaf instead of muffins. I’m always trying to see which way it tastes fresher the next day.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1/4 cup ground flax seeds

1/4 tsp sea salt

1 tsp baking soda

1/2 cup safflower oil

3/4 cup pure maple syrup

2 large organic eggs

1/4 cup greek yogurt

3 large bananas – mashed

1 cups semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line with parchment paper a 9 x 5″ loaf pan. In a bowl mix both flours, ground flax seeds, sea salt and baking soda. In a separate bowl beat safflower oil, maple syrup, eggs and greek yogurt. Add in mashed bananas. Mix in dry ingredients into wet mixture then stir in chocolate chips. Pour batter into loaf pan and bake for 1 hour. Let cool for 10 minutes. Enjoy!

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I’ve always enjoyed a good marble cake. This marble cake recipe from health.com has very little fat but it still moist. It is a nice alternative to a muffin as an afternoon treat. I made some minor changes to the recipe using spelt flour, greek yogurt and oil.

INGREDIENTS

1 2/3 cups whole wheat flour

2/3 cup spelt light flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

2 large organic egg whites

1 cup greek yogurt

1/2 cup unsweetened vanilla almond milk or organic milk

1/2 cup unsweetened applesauce

1/3 cup safflower or melted coconut oil

1 1/2 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 oz semi-sweet chocolate melted

1 tbsp butter

DIRECTIONS

Preheat oven to 350 degrees. Spray a bundt cake pan. In a bowl combine both flours, baking powder, baking soda, sea salt and cane sugar. In a separate bowl mix eggs, egg whites, greek yogurt, almond milk, applesauce, oil and vanilla. Combine the dry ingredients into the wet ingredients. In a saucepan melt chocolate, cocoa powder and butter on low heat. Pour 3/4 of the batter into the bundt pan. Using a spoon spread the melted chocolate throughout the batter. Take a knife and swirl the chocolate into the batter. Add remaining cake batter on top. Place in oven and bake for 50-60 minutes. Let cool and flip onto a cake plate. Transfer to a cooling rack. Enjoy!

 

 

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My muffin of the week is a Banana Applesauce Muffin. I chose not to use oil in my recipe once again. The muffins were just as moist as they would be with oil. Substitutes for oil include applesauce, bananas, prune puree and greek yogurt.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2 organic large eggs

1/3 cup honey

1/4 cup unsweetened applesauce

1/4 cup water

3 – 4 mashed bananas

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, sea salt and cinnamon. In a separate bowl beat together honey and unsweetened applesauce. Add one eggs at a time and beat until combined. Now add 1/2 the flour mixture and then add 1/2 the water. Repeat process until completely mixed together. Mix mashed bananas into the batter. Scoop mixture into muffin cups and bake for 25 minutes. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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Since we are still able to get fresh berries at the grocery store, this weeks muffins were garnished with some sweet blackberries. I chose to make banana muffins with natural peanut butter. If you would rather use a nut-free butter, you can use pea butter instead.

INGREDIENTS

1 cup whole wheat flour

3/4 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

2 large organic eggs –  beaten

2-3 mashed ripe bananas

3/4 cup brown sugar

1 tsp pure vanilla extract

1/2 cup oil -safflower, coconut oil melted

1/4 cup natural peanut butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder and baking soda. In a separate bowl blend beaten eggs, mashed bananas, brown sugar, vanilla and oil. Add natural peanut butter and mix again. Place dry ingredients into wet ingredients and mix only until blended. Bake for 25-30 minutes. Take out of oven and let muffins rest for 5 minutes. Transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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My muffin of the week is an Applesauce Muffin. I added some dried blueberries into the batter but you can add any dried fruit you would like. I also garnished each muffin with a slice of fresh mango.

INGREDIENTS

3/4 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

2 tbsp ground flax seeds

1/3 cup oil – safflower oil or coconut oil melted

3/4 cup brown sugar

1/4 cup unsweetened applesauce

1/4 cup kiju grape apple juice

2 large organic eggs

1/2 cup dried fruits

1/2 mango cut in small slices

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder, cinnamon, sea salt and ground flax seeds. In a separate bowl mix oil, sugar and eggs together. Mix 1/2 the dry mixture to the wet mixture and then add half the unsweetened apple sauce and grape apple juice and blend once again. Blend the remaining dry ingredients to wet ingredients and then once again mix remaining unsweetened applesauce and grape apple juice into batter. Add dried fruits and scoop batter into muffin cups. Garnish each muffin with a slice of mango. Bake for 20-25 minutes. Take muffin tray out of oven and let sit for 5 minutes. Transfer muffins to cooling rack and cool for 10-15 minutes. Enjoy!

 

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I made muffins using one of my favourite muffin ingredients, banana. I find when you using bananas it makes the batter so moist. I split the batter with half chocolate chips and half raisins to please everyone in my family.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking soda

1 tsp sea salt

1/3 cup oil – vegetable oil or coconut oil

2-3 ripe bananas mashed

1/2 cup pure maple syrup

1/4 cup agave nectar

2 tsp pure vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners.  Mash bananas in a plate and set aside. Sift flours and baking soda and sea salt and stir. In a separate bowl mix oil, maple syrup, agave nectar and vanilla. Add mashed bananas and mix again. Stir in wet ingredients into dry ingredients. Separate batter in half and add raisins to one half and chocolate chips to the other half. Scoop into muffin cups and bake for 25-30 minutes. Take out to cool for 5 minutes and then transfer to a cooling rack for another 10-15 minutes. Toast the next day so it tastes like they just came fresh out of the oven. Enjoy!

 

 

 

 

 

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My muffin of the week recipe is a healthy breakfast muffin. You can warm up the muffin in the morning with some nut butter for extra protein or with your favourite jam. My favourite jam is St. Dalfour Jam which is naturally sweetened with grape juice.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

3/4 cup brown sugar or cane sugar

2 cups grated carrots

1 cup grated zucchini

3 large organic eggs

2/3 cup vegetable oil or coconut oil

1/3 cup milk with 1 tsp lemon juice or buttermilk

2 tsp pure vanilla extract

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicon muffin liners. Place raisins in a bowl of hot water for a few minutes and then drain water and set aside. In a bowl mix flours, baking soda, sea salt, cinnamon and brown sugar. In a separate bowl mix eggs, oil, milk with lemon juice and vanilla. Add carrots and zucchini to wet mixture and then add dry ingredients. Mix well and then fold in raisins with a wooden spoon. Scoop into muffin cups and bake for 25-30  minutes. Let stand in muffins tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

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Since i had sooo many apples this week from my apple picking outing, i decided to make apple muffins. This recipe was inspired by Gwyneth Paltrows cookbook, my father’s daughter.

INGREDIENTS

1 cup spelt flour light

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon

1/2 cup vegetable oil

1/2 cup pure maple syrup

1/2 cup milk of choice – organic, almond, soy

2-3 apples of choice chopped into small cubes

Topping

1/4 cup rolled oats

1/4 cup whole wheat flour

1/4 cup spelt light flour

1/4 cup brown sugar

1 tsp cinnamon

1 tbsp milk

2 tbsp organic butter or earth balance margarine

1/8 tsp sea salt

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup baking tray or use silicone cups. In a bowl sift flours, baking powder, baking soda, sea salt and cinnamon. In another bowl mix oil, maple syrup and milk. Chop apples and place to the side. Mix dry ingredients into wet ingredients and then fold in apples. Scoop batter into muffin cups.

Topping

Combine flours, oats, brown sugar, cinnamon, salt, butter and milk. Use you fingers to mix until the topping becomes crumbly. Place topping onto each muffin and then bake for 25-30 minutes. Take out of oven and cool for 5 minutes. Transfer to a cooling rack for 10 minutes. Enjoy!

I must say I really enjoy watching Gordon Ramsay’s cooking show called Gordon Ramsay’s Ultimate Cooking. It is a completely different side of him from his other cooking show Hell’s Kitchen. He includes his children in the show who are a delight to watch. This muffin recipe was inspired by him. I added spelt flour to the recipe and used milk with lemon juice instead of buttermilk. I also spilt the batter in half and added chocolate chips because not everyone likes blueberry muffins.

INGREDIENTS

2 ripe bananas

1 cup whole wheat flour

1 cup spelt light flour

1 1/2 tsp baking powder

1 tsp baking soda

1/8 tsp sea salt

1/2 cup brown or cane sugar

1 1/4 milk with 1 tbsp lemon juice or buttermilk

1 large organic egg

1/3 cup light olive oil

3/4 cup fresh blueberries or frozen thawed out

DIRECTIONS

Pre-heat oven to 350 degrees. Line a 12 cup muffin tray or use the silicone muffin cups. Mash bananas with a fork and set aside. In a bowl mix flours, baking powder, baking soda, salt and sugar. Make a well in the centre and add milk, egg, oil and bananas. Mix until incorporated. Fold in blueberries and scoop into muffin cups. Bake for 25 minutes or until golden on top. Cool for 5 minutes and then transfer to a cooling rack. Enjoy!

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My muffin of the week was inspired by oatmeal raisin cookies. These muffins are low in fat and turned out extremely moist. You can also add fresh cubed apples, if you want to add a fruit.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

1/2 cup greek yogurt

1 1/2 fresh lemons, juiced

2 large organic eggs, beaten

1/2 cup pure maple syrup

1/4 cup coconut oil melted

2 tsp pure vanilla extract

2 mashed bananas

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray. In a bowl sift and mix flours, baking powder, baking soda and cinnamon. Add rolled oats and mix once again. In a separate bowl beat eggs and then add greek yogurt, lemon juice, mashed bananas, maple syrup, coconut oil and vanilla. Add dry mixture to wet mixture. Mix until blended. Add in raisins, cubed apples or any other fruit you desire. I added a handful of raisins to half the batter. Scoop the muffin mix into the muffin cups. Bake for 25 minutes. Cool in muffin tray and then transfer to a cooling rack. Enjoy!

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