Healthy Cooked Comfort Food
There's nothing like a little bit of cooked comfort food every so often.
240g Brown Spelt Flour
100g White Spelt Flour
40g Chia seeds/sunflower seed/pumpin seeds or any seeds that tickle your fancy. (I tend to throw a bunch of different ones in every time)
1 teaspoon baking soda
2 desert spoons sunflower oil
300ml of rice milk/almond milk or any milk that you like
Heat oven to 200°C.
Line a loaf tin with baking paper
Stir all ingredients together, ensuring you get a wet but not runny texture.
Pour into loaf tin.
I like to place pumpkin seeds on top as they get all toasty but make sure they are stuck into the mixture as they will otherwise fall out when you turn take the bread out of tin.
Bake for around 40 minutes, turning half way through.
Stick a skewer into bread and if it comes out clean they are done.
Place over a rack to cool and to prevent base getting soggy.
1/2 cup soymilk/ricemilk or any vegan milk you like
1/2 cup pure maple syrup
1/4 cup light agave nectar
1 cup white spelt flour
1 cup whole spelt flour
2 teaspoons baking powder
1/2 teaspoon Himalyian salt
2 1/2 cups fresh blueberries(stay away from the frozen type of Blueberries which the recent press of the chemicals found in frozen blueberries:
Heat oven to 190°C.
Line a 12-cup muffin pan with paper liners.
Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl.
Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups.
Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.