It’s official. I am enamored with spelt flour.
I adore bread—wheat-based, yeasty, doughy bread. Unfortunately, commercial wheat practices have turned the traditional grain into something hybridized, devoid of most nutrients and generally unrecognizable to the human body.
This is at least one cause of the increasing prevalence of wheat and gluten sensitivity/intolerance…the gluten proteins have been so altered that our immune systems actually mount an attack against them, viewing them as foreign invaders.
I don’t consume a lot of gluten anymore, because I find that it makes me lethargic and bloated. A sandwich on wheat bread with some “whole grain” crackers? I’ll need a nap and a tummy rub within a few hours! However, I recently traveled to England and Ireland, where I had my fill of the freshly-made wheat-based local breads. No issues whatsoever with their pure, untampered grains. In fact, I felt satiated and energized…plus, it was incomparably delicious.
So, with a heavy heart back in the States, I turn to spelt flour for my wheat cravings. A distant cousin of wheat, spelt is higher in protein, and although it contains gluten, it is tolerated much better by those with a gluten sensitivity. Since it hasn’t been messed with the way wheat has, it maintains a nutrient-rich profile of B vitamins and minerals like iron and magnesium. It has a wonderful nutty taste, and it behaves similarly to wheat in baking. Spelt for the win!
Cinnamon Raisin Spelt Muffins
- 2 cups whole spelt flour
- ½ cup coconut sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons milk of choice (I used a homemade cashew milk)
- 1 tablespoon apple cider vinegar
- ¼ cup melted coconut oil
- 1 ½ teaspoons vanilla extract
- 1/3 cup raisins
- 1 cup chopped dried apples
- Preheat oven to 350 F. Grease a standard muffin baking tin or line with cupcake liners.
- Place a sifter over a large mixing bowl, and sift in spelt flour, sugar, cinnamon, ginger, salt and baking soda. Whisk to incorporate.
- In another mixing bowl, add milk, apple cider vinegar, coconut oil and vanilla extract. Whisk to combine.
- Pour wet ingredients into dry and stir just enough to incorporate. Add raisins and apple and mix in gently.
- Bake for 15 minutes, or until a toothpick comes out clean.
- Allow to cool for at least 15 minutes before enjoying.