Tag Archives: spelt flour

Practically Perfect (in every way) Pumpkin Muffins

Raindrops on roses and whiskers on kittens… you all know the song… Well, these muffins definitely just topped my list of a few of my favorite things! They are so tender and moist and… well, perfect… they are “practically perfect in every way”, just like Mary Poppins. (Hey, Julie Andrews – WHY  do these muffins keep reminding me of you?! Well, I’m can’t answer that! But I will name these muffins in your honor!)

You know, I really love how soft and delicate things baked with spelt flour turn out!  My sister & my niece were coming over to visit so it was the perfect reason for baking something… And since my sister steers clear of gluten (with the exception of spelt, which has a very low gluten content) it was the perfect reason to experiment! 🙂

*Please Note: I tagged this recipe as gluten-free, though spelt does contain a small amount of gluten. If you are 100% gluten intolerant, I would replace the spelt flour with a 100% gluten-free baking mix.

I had an idea these muffins would be pretty phenomenal since I got a few ideas from vegan baking goddess Isa Chandra Moskowitz’s Post Punk Kitchen website (www.theppk.com)…  I really liked her idea of using of coconut milk in her pumpkin bread for a nice moist bread so I decided to use that instead of soymilk. I also used spelt flour and added a little coconut in and on top of my muffins as well.  My conclusion can be stated in 3 letters… OMG!

Practically Perfect (in every way) Pumpkin Muffins

dry ingredients

  • 1 3/4 cup spelt flour
  • 1 cup sugar (I prefer fine raw sugar, not white)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/4 cup shredded coconut
  • extra coconut for sprinkling over the top

wet ingredients

  • 1 cup pumpkin (canned is fine)
  • 1/2 cup canned coconut milk – (unsweetened)
  • 1/2 cup canola oil
  • 2 Tbsp molasses
  • 1  1/2 tsp apple cider vinegar

1) Mix dry ingredients well in a large bowl. In a separate bowl, mix wet ingredients. Add the wet ingredients to the dry ingredients. Mix well!

before baking

just out of the oven

cooling off

Distribute evenly between 12 greased muffin tins** and sprinkle coconut over the tops. Bake at 400 F for 18-20 minutes until a toothpick or knife inserted in the center comes out clean. The coconut on top should be done browning nicely at that same time 🙂 Cool for 10-15 minutes in the pan and then carefully remove the muffins.

** FYI: filling a muffin/cupcake tin over 2/3 full will cause your “muffin top” to spread and flatten out. These muffins are very delicate and you should know that the tops are prone to wanting to lift off if they aren’t cooled enough before removing from the pan or if the tops are too heavy… You can make the muffins a tad bit smaller (13 or 14) to help keep this from happening if you wish.

Variations (If you dare mess with perfection): You can substitute almond or soy milk for the coconut milk if desired.  I think that lite coconut milk would also work just fine if you wanted a lower fat muffin.  Sometimes I replace half the oil with applesauce when baking, though I have never tried that with this recipe. The coconut can be omitted all together as well if you aren’t into coconut. You may also use regular unbleached flour if you prefer over spelt.

I would imagine that you could easily substitute pureed sweet potato for the pumpkin in this recipe… maybe you could even pop a vegan marshmallow down there in the middle! Mmmm! Sweet Potato Casserole Muffins! Sounds good to me! 🙂

Advertisements

Zucchini Muffins

If you have trouble getting your kid to eat zucchini, look no further!  These light fluffy muffins are packed with zucchini, yet they are moist & delicious (and they also happen to be gluten-free*)! They are perfect for breakfast or a quick snack.   I really like the flavor that using sucanat adds, but if you have trouble finding sucanat, regular light brown sugar will do.

* Spelt flour is a good subsitute for people with a low intolerance for wheat, though some people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt.  In that case, you should try replacing the flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).

I have been experimenting with some gluten-free cooking lately, which was inspired by one of my sisters, who is also soy free (be on the look out for my gluten & soy-free pumpkin pie around the holidays)!  I love learning about different kinds of baking… its all science really. Sometimes your experiment ends with a truly amazing result… sometimes it doesnt turn out like you hoped.  Thats when you try a different ingredient, a different flour… one tiny change in a recipe can take it to an entirely different place.  I love baking more than any other kind of cooking!

~Zucchini Muffins~

  • 1 cup almond milk (or other non-dairy milk… Stick with almond milk if you are making a soy-free muffin)
  • 3 Tbsp ground flax seeds
  • 1 tsp apple cider vinegar
  • 2  1/2 cups spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1  1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/3 cup canola oil (or use half oil, half applesauce)
  • 1/2 cup packed sucanat**
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 2 small zucchini)

Preheat oven to 350 F.  Spray/grease muffin tin.  In a small/medium bowl, whisk the milk & flax well.  Add the vinegar, mix, and set aside.

In a large bowl, stir together the spelt flour, baking powder, baking soda, salt and spices.

Add the canola oil, brown sugar & vanilla to the milk mixture.  Make a well in the center of the flour bowl & pour in the liquid mixture.  Stir to combine then fold in the zucchini.

Fill muffin cups and cook 25-28 minutes, until tops are firm and knife inserted into the center of a muffin comes out free of batter.  Since spelt flour is tender, let the muffins cool for about 15-20 minutes in the muffin pan before transferring  to a wire rack to cool completely, to avoid the tops breaking off.

You’d never know these were gluten-free muffins!

** Sucanat is made by simply crushing the sugar cane to squeeze out the juice, heating it until it’s a rich syrup and aerating it by hand-paddling to create a porous granule.  It hasn’t been separated, blended, refined or filtered. It has a distinct molasses flavor that enhances many foods.  You can use sucanat as a 1-for-1 replacement for refined brown sugar.  It is found with the other brown sugars in the grocery store/health food supermarket.