We cut out white flour a while ago (with the exception of some special dinners involving fresh bread) and I’ve been reducing our whole wheat bread consumption. So I’ve been on the hunt for flour alternatives. I bought a bag of whole spelt a few months back and have been testing it out on various recipes. I was lucky to come across a pumpkin muffin recipe using spelt. I tested it out and the kids gave it two thumbs up. Here’s the recipe with some alterations (I used agave instead of honey).
• 1 1/2 cups whole spelt flour
• 1 tablespoon pumpkin pie spice blend
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup agave (or honey)
• 1/3 cup melted butter
• 1 cup of pumpkin puree
• 1/2 cup of cranberries (or substitute of choice such as any dried fruit, nuts or for a treat add some chocolate chips)
1. Preheat the oven to 350 degrees F. Line your muffin pans with liners and set aside. Can use large or mini muffin pans. I like using mini muffin pans to make these a perfect size for the kids.
2. Mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
3. Make a well in the centre of the flour mixture and drop in the eggs, agave, and melted butter. Mix together until well combined. Mix in the pumpkin puree.
4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature (can also be frozen).
Thanks to Lisa from 100 Days of Real Food for this recipe! I can’t wait to try out the other recipes she has listed using spelt.