It’s been a while–a good long while–since I undertook any serious baking. This past weekend, I was moved to try my hand at muffins, thanks to some fresh spelt flour from One Degree Organic Foods.
One Degree was one of the companies I was most excited to get to know this past year at Expo East. The company makes high quality breads, cereals, and flours with ancient, sprouted, organic wheat. Its bread is by far the most palatable sprouted bread I’ve ever tasted; I love me some Ezekiel, but the stuff is undeniably crunchy, whereas One Degree sprouted wheat bread is as soft as it is hearty. It’s truly delicious, both toasted and plain, and I fell in love with it at first bite. I also became smitten with the company’s brown rice cacao crisps, which are sweetened with coconut sugar and super chocolatey.
One Degree products are not only organic, but also veganic, which means that no animal products or manure is used in their farming. It uses sustainable practices and makes simple, nourishing whole grain foods. I’m a fan, and so I was really excited when the folks at One Degree offered to let me sample some of their flours, breads, cereals, and legumes.
I haven’t yet gotten to taste all of the products, but I did devour the ancient maize flakes, the plain brown rice crisps, a bit of the cacao crisps, and some of the hemp seeds. I can’t wait to try the breads (because I only tried one flavor at Expo).
But in the meantime, two enormous bags of flour–one whole wheat, one spelt–inspired me to bake. And since the past two weeks have finally welcomed spring to the DC area, I figured I’d bake something that’s appropriate for the season, and created these sweet, moist, and delicious berry muffins.
- 2 cups spelt flour (you can substitute gluten free, all purpose flour if you don't consume gluten)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ⅓ cup coconut sugar
- 1 ¼ cups almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup melted coconut oil
- ½ cup applesauce
- 1 heaping cup berries, tossed in 2 tablespoons additional GF all purpose flour
- 6 tablespoons shelled hemp seeds
- 1. Preheat oven to 375 degrees Fahrenheit.
- 2. Whisk together the flour, baking soda, cinnamon, salt, and sugar in a large mixing bowl.
- 3. Whisk together the almond milk and vinegar till frothy. Stir in the coconut oil and applesauce. Mix this wet mixture into the dry ingredients till everything is combined, but still a bit clumpy and not overly smooth.
- 4. Fold in the berries and top each muffin with a half tablespoon of hemp seeds. Spoon mixture into 10-12 muffin tins and bake for 15-20 minutes, or until golden brown on top.
A great many of my baking endeavors draw inspiration from the wonderful Dreena Burton, and these were no exception; I took some pointers from her super easy “BF Blueberry Muffins” (from Eat, Drink, and Let Them Be Vegan). Dreena is a really great guide through the ins and outs of vegan baking–especially if you’d like to keep ingredients as nutritious as possible.
The muffins are delightful on their own, as an afternoon snack, but they’re particularly tasty toasted and served with blackberry jam. Yum.
If you’re not into berries, you could replace them here with chopped dates, raisins, walnuts–whatever. And any type of chopped nuts or seeds would make a great topping. I love flexible baked goods. Hope you’ll enjoy these.
Speaking of baked goods, I can’t believe I forgot to share this recipe with you!
That right there is vegan date walnut bread. It is moist, rich, and full of sweet, caramel-like ribbons of pitted medjool dates. I posted it on Food52 last week, and I suggest you check it out immediately.
On that sweet note, I wish you a happy Thursday evening!