These delectable muffins magically seem to vanish the moment they are out of the oven and cool enough to eat. They have become a favorite of ours and one of the most requested recipes for special dinners. Their melt-in-your-mouth texture and subtle taste of cardamon and vanilla makes them rather addicting.
Sprouted Spelt Vanilla Cardamon Muffins
1 cup One Degree Sprouted Spelt Flour
1/2 cup almonds, ground
1/2 cup organic cane sugar or coconut palm sugar
2 tablespoons One Degree Flax Seeds, ground
1/2 teaspoon salt
2 teaspoons double-acting aluminum free baking powder
7 tablespoons coconut oil
1 1/2 teaspoons cardamon, ground
1 teaspoon vanilla paste
1/2 – 3/4 cup almond or soy milk
Preheat oven to 350 degrees. Lightly grease a muffin pan.
In a bowl, combine the sprouted spelt flour, ground almonds, sugar, ground flax seeds, salt, and baking powder.
In a separate bowl combine the coconut oil, vanilla paste, cardamon and soy or almond milk. Gently stir wet ingredients to the dry ingredients, be sure to work quickly. Add more milk if necessary.
Divide batter among the muffin tins and place in the oven. Bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool slightly before removing from muffin pan.
Yield: Approximately 6 muffins