Cinnamon Raisin Spelt Muffins

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

Ingredients:

  • 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

Procedure:

  1. Preheat oven to 350 F.  Grease a standard muffin baking tin or line with cupcake liners.
  2. Place a sifter over a large mixing bowl, and sift in spelt flour, sugar, cinnamon, ginger, salt and baking soda. Whisk to incorporate.
  3. In another mixing bowl, add milk, apple cider vinegar, coconut oil and vanilla extract. Whisk to combine.
  4. Pour wet ingredients into dry and stir just enough to incorporate. Add raisins and apple and mix in gently.
  5. Bake for 15 minutes, or until a toothpick comes out clean.
  6. Allow to cool for at least 15 minutes before enjoying.

 

 
I promise these were actually packed with dried fruit goodness, but of course I chose to slice the muffin with one lonely raisin. 
 
I actually believe I prefer spelt over wheat in baked goods—the end product is rich in flavor but still has a relatively light crumb. I enjoyed these muffins immensely, toasted for breakfast with a smear of Irish grass-fed butter (do I seem nostalgic or something?).
If you suffering from achy joints, chronic fatigue, allergies, skin problems, irritable bowel syndrome or seemingly inexplicable weight gain, a sensitivity to wheat and/or gluten could be to blame. It might be worth cutting out ALL gluten for 3-4 weeks, and then reintroducing it slowly, to see if that’s the case. Your body will tell you quickly if it’s unhappy to see that grain again.
Carb away!

12 responses to “Cinnamon Raisin Spelt Muffins

  1. OMG – these look positively delicious! Cinnamon and bread – I could live on this for a month straight! xoS

  2. Hi and thank you!!! I couldn’t agree more :). I figured I’d use that combination to experiment with, because you really have to work hard to mess it up!

  3. Just made these and they were really good! Would love to know how you make your own nut milk – this is the second time I’ve seen you make a reference in your recipe to making your own milk. A future blog perhaps???

    • Hi! So glad you liked the muffins! I go the easy route when it comes to making nut milk, because I don’t strain it like most people. Instead, I soak one cup of the nut of choice–cashew is my favorite–in lukewarm water overnight. Then I drain and add to a vitamix (you need a high-powered blender) with 4 cups filtered water and an optional: 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract and a few tablespoons of maple syrup. Puree until smooth. You’ll be amazed at how it turns to a creamy milk! Some sediment will settle while it’s in the fridge, but you can just shake it up to reincorporate and use it like a normal milk.

  4. These look great! I came to the comments to ask about your cashew milk recipe, and someone beat me to it. I bought some spelt flour today to make them with soon. Thanks!

      • I just had one fresh-out-of-the-oven, and give it five stars! Thanks again for the recipe and motivation to try something with spelt flour. I agree that the lighter crumb is nice. I’m coming off a cleanse, and I want to delay reintroducing gluten to my diet. These were the perfect treat.

        I didn’t have any dried apples, so I used a third of a cup of unsweetened coconut flakes instead. I’ll try with apple next time, but the coconut version was tasty too.

    • Hi Kourtney!I shouldn’t have used a “gluten-free” tag for this post. I actually mention in the post that spelt is just lower in gluten, not gluten-free, but it can be an option for some who are mildly intolerant, yet can consume some gluten. Thanks for your comment!

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