You've heard it before: preparation is the key to eating well during the week.
Whether you're rushing out the door but haven't had time for breakfast, shopping with toddler in tow, or packing lunch boxes - prepared, nourishing snacks are the answer.
These muffins are something I whipped up last Sunday. I love organic wholemeal spelt four, but I wanted to reduce the overall carbohydrate load and increase the healthy fats and protein, fibre and other vitamins and minerals. I used a base of organic wholemeal spelt flour, and added herbs, seeds and almonds. As is the way when using a variety of ingredients and lots of plant-based goodies, the end result was flavourful and nutrient-dense, with a firm but softly yielding texture.
Simply blend in the food processor, bake, then store in an airtight container or the freezer for maximum convenience!
Herb and Seed Spelt Muffins
Makes 12 large muffins / DF, SF
2 and a 1/4 cups organic wholemeal spelt flour
1 cup blanched ground almonds
1/2 teaspoon Himalayan sea salt
1 teaspoon ground white pepper
1 and a 1/2 teaspoons baking soda
1 and 3/4 cups milk (almond, oat or dairy)
1/4 cup melted coconut oil
2 teaspoons apple cider vinegar
1/2 cup mixed chopped fresh herbs (I used chives,basil and Italian parsley)
1/4 cup sunflower seeds, plus extra for sprinkling
1/4 cup pumpkin seeds, plus extra for sprinkling
1 tablespoon chia seeds, for sprinkling
1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-bake) and grease a large muffin tray
2. Place all ingredients (apart from chia seeds) into a food processor and blend until just combined
3. Pour batter into muffin tins and sprinkle with seeds and flakey sea salt
4. Bake in the oven for 17 minutes, or until springy when lightly pushed
5. Store in an airtight container for three to five days
These rustic muffins are delicious served slightly warm, as always slathered in good quality butter. For breakfast or substantial snack, try slicing in half and filling with a herby sour cream and grated egg. Delicious!
With love from my kitchen to yours,