Luckily nowadays there are so many options and I have founds spelt flour works incredibly well in most recipes that use wheat flour (please note: spelt is not gluten free, just wheat free).
After seeing so many delicious pumpkin recipes circling around the internet lately I knew that I had to have some of that gorgeous gourd in my baked goods.
Therefore I took a recent recipe that had peaked my interest and baked it with spelt, and made a few other little chickpea twists as well.
Spelt Flour Pumpkin Spice Muffins
Adapted from Skinny Taste.
Makes 13 medium size muffins and 1 little muffin for a friendly canine.
1 1/2 cups butternut pumpkin puree
1/4 cup brown sugar
1/2 golden caster sugar
1 1/2 cups wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon mixed spice
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
2 large egg whites
2 teaspoons vanilla
- Preheat the oven to 200 degrees Celsius and grease 13 cups of a medium size muffin tin
- In a large mixing bowl place the pumpkin purée, olive oil, egg whites and vanilla, and mix until well combined.
- In a separate bowl whisk together the rest of the ingredients.
- Add the wet ingredients to the dry and mix gently, try not to over mix.
- Spoon into greased muffin tin and sprinkle with pumpkin seeds. Place in the oven and bake for approximately 12 - 15 minutes or until the tops bounce back when lightly pressed.
- Allow to cool in the tin for 5 minutes before removing to cool completely on a wire rack.
These muffins are delicious when they are warm out of the oven spread with a little bit of jam, or plain.
I need jam in my life though.
I also froze these tightly wrapped in plastic wrap and they defrost very well in the microwave.
I had a little extra batter left over - just the right size for a Molly treat (sans pumpkin seeds of course).
|Oh yes, life is tough round here for a dog.|