Wednesday, June 02, 2010


I made spelt muffins for the kids today, for breakfast. They were awesome! I have been using spelt flour for awhile now, but this was a recipe from a new cook book: "The fibromyalgia cookbook: by Shelley Ann Smith. I have also had friends inquire as to why spelt, when son can't seem to handle wheat. Here is what the same cookbook had to say in a product description: "Spelt flour is more than just a nutritious product. The whole-grain flour is the answer for those people who want to eat good, tasty whole-grain products. Spelt is organic, unbleached, and is the grain with most of the bran removed, and nothing added. Spelt contains special carbohydrates that stimulate the body's immune system. One of the most beneficial differences between spelt and wheat is the fact that many wheat - and gluten - sensitive individuals have been able to include spelt - based foods in their diets. It's higher in B - vitamins and fiber than ordinary bread wheat's and has higher amounts of both simple and complex carbohydrates, proteins, and several amino acids."
All I know is that my son can tolerate spelt flour and brown rice flour. Spelt seems best for baking, with the exception to making tortillas. Rice flour is thinner, thus making better tortillas. I sub spelt in any recipe calling for white or wheat flour, no troubles. Added bonus, everyone else besides son seem to enjoy it as well. Been using it so long I am sure the twins don't know there is another choice : ) With that said, here is the recipe:
Spelt Muffins
2 1/4 cups spelt four
1 TBS. baking powder (I use aluminum free)
1 1/4 cups skim milk (I used 3/4 c. water and 3/4 c. organic half n' half)
3, eggs beaten (yard eggs are best)
1/4 c. honey (use local to your area)
1 TBS. extra virgin olive oil (press your own . . . Just joking )
1/2 c. chopped nuts (I used dried cranberries instead)
Preheat oven to 375
Combine all ingredients in a large bowl, except nuts or fruit. Mix until smooth and well combined. Gently stir in fruit or nuts. Fill a 12 count muffin tin, either papered or well greased (I use my oil spritzer), 3/4 full. Bake 375 for 17 minutes. Remove from oven and let cool at least 5 minutes before removing from pan and cooling on rack.
yield: 12 muffins
Blessings, Beth Ann

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