Blueberry Spelt Flour Muffins

These use a smilier recipe as the Banana Spelt Flour Bread. The advantage is that you get a batch of mini-bread (muffins) that are great to take with you for a quick snack.

Leave out the nuts if your allergic. Try a variety of add-in ingredients including other fruit (chopped fresh, frozen or dried) or chocolate chips. For the extra healthy and nutritious version of chocolate chips go for cacao nibs.

Banana Spelt Flour Bread

There’s nothing quite like freshly made, homemade bread. So here’s a wheat-alternative, low-gluten, yeast-free option.

I went off eating bread a few years ago, not long after a job where I was given sandwiches for both lunch and dinner for a couple of months. After several bread-free months I would eat the occasional freshly-made baguette but bread was definitely still off the table. With it went other wheat-based products including pasta, biscuits and cakes. But that was not the end of baked goods. Fast-forward several months more and I had started experimenting with wheat alternatives when my mum recommended I try spelt flour. After trying spelt bread I found this recipe as an alternative to using yeast.

Banana Spelt Flour Bread

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: nyoutritious.com

Recipe type: Bread

Ingredients

• 3 ripe bananas
• 3 Large organic free range eggs
• 130 g whole unrefined grain spelt flour (1 cup + 2 tbsp)
• 2 Tbsp honey
• 1 tsp lemon juice
• ¼ Cup extra virgin olive oil (or extra virgin coconut oil) (60 ml)
• ¼ tsp sea salt
• ½ tsp cinnamon
• 1 tsp baking powder
• 1 tsp bicarb soda
• Optional
• 45 g cashew nuts, chopped (1½ oz)
• 45 g walnuts, chopped (1½ oz)
• Cacao nibs

Instructions

1. Preheat oven to 170°C (340°F)
2. Line a loaf tin with parchment paper or lightly oil and dust with flour (any type), shaking out any excess.
3. Whisk together eggs and bananas until a smooth consistency forms
4. Add olive oil, lemon juice & honey to the mixture and combine well before adding all the dry ingredients as well.
5. Fold in chopped cashews and walnuts with a spatula and pour the mixture into the loaf tin.
6. Bake for 35-45 minutes until golden brown. Serve warm with a cup of your favourite hot drink.

Notes

Try apple cider vinegar for lemon

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Role on the baked goods. Next up Blueberry Spelt Flour Muffins

Chocolate Cupcakes with Chocolate Avocado Frosting

Like chocolate but intolerant to dairy? Fear not! No eggs or dairy milk required. There’s even a nut-free option. Use this spelt-flour, dairy-free recipe with or without the avocado frosting to make 14-16 cupcakes, one big cake or a 2-layer sandwich cake. Chocolate yumminess.

I originally found this as a vegan recipe where the sweetener was agave syrup but I don’t use that ingredient (and don’t know much about it other than it’s highly processed) so switched it to organic honey. For almond milk (or any nut milk for this recipe) I prefer to make my own but the shop-bought varieties also do the job. If you have a nut allergy then rice, hemp or coconut milk are alternatives. I’ve had success with both rice milk and coconut milk. I expect good old fashioned dairy cow’s milk would also work but you would probably need to reduce the honey (or other choice of sweetener) to account for the milk’s natural sweetness (lactose aka milk sugar).

I’ve used this recipe to make my very own chocolate sandwich birthday cake and it went down a treat. The cake version (made in 2 sandwich tins) takes around 40-50min to bake.

Chocolate Cupcakes with Chocolate Avocado Frosting

 

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Prep time

45 mins

Cook time

18 mins

Total time

1 hour 3 mins

 

Author: loveandlemons.com

Recipe type: Dessert

Serves: 16

Ingredients

• cupcakes:
• 1¼ cups spelt flour (or blend of white/wheat)
• ¾ cup honey
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup almond* milk
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon cinnamon
• frosting:
• 2 very ripe avocados
• ¼ cup chopped baking chocolate (around 65% cacao)
• ¼ cup unsweetened cocoa powder
• ¼ cup honey (originally agave syrup. Alt ⅛ cup coconut sugar)
• 1 teaspoon vanilla
• ¼ cup almond* milk
• pinch of salt
• * For nut free use coconut or hemp milk

Instructions

1. Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 170°C. These are best if you under bake them slightly (since there's not very much oil in the recipe).
2. Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.

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