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Thursday, March 29, 2012

Soaked Spelt Flour Chocolate Chip Muffins

Soaked Spelt Flour Chocolate Chip Muffins

Eat breakfast like a king, lunch like a prince, and dinner like a pauper. ~Adelle Davis

i'm happy to say that these muffins, after some minor tweaks, would be fit for a king. aside from the fact that they have chocolate, and we all know that chocolate makes everything better, they're good for you. the spelt flour has been soaked for 24 hours, so you know that the phytic acid has been neutralized, releasing key nutrients to be absorbed by your intestinal tract, as well as break down certain hard to digest proteins, and best of all, they taste good. are they the best i've ever had? no. honestly, they are not. but they are the first of its kind that did not hurt my stomach. i'll settle for good tasting but sans stomach pangs any day.

i made these for a phamily brunch a few months ago. they're perfect for little parties, office meetings or just to have handy for a healthy breakfast.

Soak Spelt Flour Chocolate Chip Muffins

Soaked Spelt Flour Chocolate Chip Muffins
makes 12 muffins

1 1/4 cups soaked spelt flour
3/4 cup warm water mixed with 1 TBL lemon juice or vinegar (alternatively, can use yogurt)
1 egg, lightly beaten
1/4 teaspoon sea salt
1/2 cup extra virgin coconut oil
1/3 cup honey
2 teaspoons baking powder
1 teaspoon vanilla
3/4 cup chocolate chips

For the crumble topping:
1/3 cup organic sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick or 2 ounces) soy margarine, chopped into little pieces
3/4 cup spelt flour

to soak the flour, mix it with water + acid (vinegar or lemon juice, or with the yogurt) in a bowl. allow to soak overnight. ideally, allow to soak for 24 hours, but 12 is fine too.

the next morning, mix together the crumble in another bowl & set aside..

Preheat oven to 400F

add the rest of the ingredients into the flour mixture. pour into muffin pan, lined with silicone linings or cupcake liners. aim for 3/4 full, these do not puff up that much. add about a tsp crumble topping on top.

** i may have added additional lightly floured chips on top before putting the crumble top on.
** i feel that the coconut oil was a bit too much. when these baked, the excess oil did not integrate into the muffins. as a result, the muffins were extremely oily. when i make these again, i will either cut back to 1/4 cup or eliminate completely.

Bake for 15–20 minutes.

4 comments:

  1. Pretty cupcakes! They look so light I could probably eat a lot of them for brunch.

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  2. The crumble topping looks divine!

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  3. Soooo lovely and MOUTHWATERING!


    Need these in my belly soon! Definitely will let you know how it worked out!

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  4. vinita, and they'd be good for you!

    elizabeth, i will admit to the crumble topping be the best part! :)

    patty, thank you!

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