I tried a new recipe last night - it's a hit!
I have been reading up a bit on spelt, and it's nutritional value. Normally, I try to stick to sprouted grains (and I'm sure you could substitute any variety of sprouted grains in this recipe) but curiosity got the best of me; last night I bought some spelt flour and made muffins!
We can't all be perfect right?
They are delicious! And as an added boost, my picky toddler loved them as well (and I'm sure you will too!). Also, a great thing about this flour is that the majority of people with wheat allergies have no problem consuming spelt. The flavor is not as heavy as whole wheat, but the texture is just a bit denser.
Okay okay, enough right? What you're here for is the recipe! The base for this recipe is the one on the Bob's Red Mill spelt flour package, but I altered a few things for delicousness factor!
Walnut Spelt Muffins
makes 12
2 1/4 cups spelt flour
1/4 c raw honey (Bob's Red Mill uses brown sugar)
1 tbsp baking powder
1 1/4 c milk (I use raw, even though it loses the health benefits in cooking, it doesn't lose the environmentally-friendly benefits *smile* )
3 eggs, beaten (I use pastured)
1 Tbsp coconut oil (I use unrefined, it's solid, you'll want to warm it so it mixes evenly. Bob's Red Mill uses vegetable oil, which I am against. Also, the coconut oil does give it a bit of a nice flavor)
1 cup chopped walnuts
1. Preheat the oven to 425, and line or grease muffin tin
2. Mix together the flour and baking powder (and brown sugar if you are using this instead of honey).
3. In a separate bowl, mix the eggs, milk, oil, honey and walnuts.
4. Combine the wet and dry ingredients, mix just enough to moisten everything.
5. Fill muffin tin so that each cup is just 2/3 full. Bake for 17 minutes.
* These would be great with berries, cacao nibs, or coconut flakes as well!
Showing posts with label coconut oil. Show all posts
Showing posts with label coconut oil. Show all posts
Thursday, May 5, 2011
Tuesday, April 26, 2011
Coconut Oil Recipes!
Coconut Sweet Potato Fries
These are one of my favorite snacks, or side dishes. The coconut flavor and sweet potato blend really well. My husband - a verified picky eater! - as well as my very choosy toddler are both big fans of these. It tastes sweet enough to be a dessert, but this dish is full of vitamin A and medium chain fatty acids - both essential to your well being.
1 medium sweet potato (yam) per person
Unrefined, extra virgin coconut oil
I prefer to bake the sweet potatoes before frying them, this allows for a shorter frying time, while still ensuring that the fries are cooked all the way through.
1. Heat the oven to 375, and place the potatoes directly on the rack for about 40 minutes.
2. About 2 minutes before the potatoes are done cooking in the oven, take 1 tbsp of coconut oil for each potato, and heat in a large skillet, on medium.
3. Take the potatoes out, remove the skins, and cut into wedges, or thinner strips for fries.
4. Fry in the coconut oil, turning often, you can crank the heat up to get a little sizzle going if needed.
5. Fries are done when they've reached your desired crispiness!
Chocolate Coconut Pudding
This is an amazing and healthy dessert item, that can actually make a very energizing and vitamin packed breakfast as well. I had a similar item in a local vegetarian restaurant, and became obsessed with replicating it at home. I browsed the internet for recipes, and ended up blending a couple of them until I came up with one that satisfied me. This recipe serves 4.
1 avocado
2 tbsp raw honey
2 tsp vanilla
3 tbsp unrefined, extra virgin coconut oil
5 tbsp raw cacao
Combine all ingredients and blend in a blender until smooth. Try it topped with strawberries and/or blueberries, or chopped nuts. Tastes best chilled.
These are one of my favorite snacks, or side dishes. The coconut flavor and sweet potato blend really well. My husband - a verified picky eater! - as well as my very choosy toddler are both big fans of these. It tastes sweet enough to be a dessert, but this dish is full of vitamin A and medium chain fatty acids - both essential to your well being.
1 medium sweet potato (yam) per person
Unrefined, extra virgin coconut oil
I prefer to bake the sweet potatoes before frying them, this allows for a shorter frying time, while still ensuring that the fries are cooked all the way through.
1. Heat the oven to 375, and place the potatoes directly on the rack for about 40 minutes.
2. About 2 minutes before the potatoes are done cooking in the oven, take 1 tbsp of coconut oil for each potato, and heat in a large skillet, on medium.
3. Take the potatoes out, remove the skins, and cut into wedges, or thinner strips for fries.
4. Fry in the coconut oil, turning often, you can crank the heat up to get a little sizzle going if needed.
5. Fries are done when they've reached your desired crispiness!
Chocolate Coconut Pudding
This is an amazing and healthy dessert item, that can actually make a very energizing and vitamin packed breakfast as well. I had a similar item in a local vegetarian restaurant, and became obsessed with replicating it at home. I browsed the internet for recipes, and ended up blending a couple of them until I came up with one that satisfied me. This recipe serves 4.
1 avocado
2 tbsp raw honey
2 tsp vanilla
3 tbsp unrefined, extra virgin coconut oil
5 tbsp raw cacao
Combine all ingredients and blend in a blender until smooth. Try it topped with strawberries and/or blueberries, or chopped nuts. Tastes best chilled.
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