Posts Tagged ‘spelt flour’

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!


1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons


Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

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Adapted from, ‘Are You Sure That’s Vegan?’ which was sent to us by Claire Gosse. It’s a fun cookbook that makes healthier versions of your favourite desserts.

1 cup unbleached white flour

3/4 cup spelt flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas, mashed

1/2 cup unsweetened applesauce

1/2 cup sugar

1/3 cup brown rice syrup

1/2 cup vegetable oil

1 teaspoon vanilla

the equivalent of 2 eggs using egg replacer/flax substitute

Mix the dry ingredients well.  In a separate bowl, add the wet ingredients to the mashed bananas.  Make a well in the dry ingredients and add the wet.  Mix to blend but do not over work.  Pour into a greased loaf pan and bake at 350F for 35-45 minutes.  Remove to a cooling rack.

This Vegan Banana Bread is best enjoyed with a cup of coffee, overlooking Chilliwack Lake 🙂

~The Vegan Project

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I made bread!  It’s a really great recipe i’ve been making for a while now out of Veganomicon, from the ladies at The Post Punk Kitchen.  This time I made a few adjustments to the original version.

Rosemary Focaccia Bread:

1 package of active dry yeast

1 1/4 cups warm water

3 tablespoons olive oil plus some for brushing and greasing

3 tablespoons chopped fresh rosemary, plus some extra for garnishing

1/2 teaspoon salt plus rocksalt for garnishing

2 cups white pastry flour

1 cup spelt flour

Combine the yeast and warm water in a large bowl.  Stir in olive oil, rosemary, flour and salt and knead to form a soft dough.  Turn the dough onto a floured surface and knead for a few minutes until smooth and shape into a ball.  In a clean bowl, add a bit of olive oil in the bottom, swirl the dough in it to coat, cover with a clean dish towel and let sit for 1 hour.

Preheat your oven to 350F

After the dough has risen, punch it down and place in a lightly greased loaf pan and gently press it outward to reach the edges. You can also shape it into a disc and bake it on a cookie sheet for a more traditional shape.  Poke lots of holes in the top and brush with olive oil, sprinkle with rock salt and more fresh rosemary and bake for 30-35 minute if on a cookie sheet.  More like 45-55 minutes in a loaf pan.  Then go ahead and make the best sandwich ever!

~The Vegan Project

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