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breads & muffins yields 1 loaf or 12 rolls 1 cup white spelt flour. cups whole spelt flour and For a fluffier result, use 3 rest of the ingredients. the mixer along with the honey, add the dry yeast to dissolving in the water and spoon dry yeast. Instead of the fresh yeast for 1 table- RECIPE NOTE Substitute rolls for 30–35 minutes. minutes. Increase the temperature to 350˚ F. Bake the loaf for 50 minutes or the pan, or shape the dough into 12 rolls. Brush with oil to keep s

yields 12 muffins yields 12 muffins
SPROUTED GRAIN MUFFINS EGG-FREE NUT BUTTER MUFFINS
2½ cups sprouted wheat or 1. In a large mixing bowl, combine the flour, salt, baking soda, These muffins do the trick when hunger strikes. As an added bonus, they’re quite nutritious.
spelt flour cinnamon, and xylitol, if using. Any nut butter can be used: cashew, almond, peanut, or sesame.
Pinch of sea salt 2. Add the honey (if using), water or milk substitute, oil, apple- 2 cups whole wheat or whole spelt 1. In a large mixing bowl, combine the flour, baking powder, and
1 teaspoon baking soda sauce, and eggs and mix well. Let stand for 1 hour. flour (see recipe note) salt. In a separate bowl, mix the nut or seed butter, oil, honey
½ teaspoon cinnamon (optional) 3. Gently fold in the blueberries, cranberries, carob or chocolate 1 teaspoon baking powder or molasses, and milk substitute or juice until smooth.
¼ cup xylitol or honey chips, or diced fruits, if desired. ¼ teaspoon sea salt 2. Add the liquids to the dry ingredients. Blend with an immer-
1 cup water or milk substitute 4. Preheat the oven to 350˚ F. Line 12 muffin cups with cupcake ¼ cup natural nut or seed butter sion blender if lumps occur. Let stand for 1 hour.
½ cup oil liners and fill with batter three-quarters full. Bake for 30 min- 1/3 cup oil 3. Preheat the oven to 350˚ F. Grease or line 12 muffin cups with
1 cup applesauce utes. ¼ cup honey or molasses cupcake liners.
2 eggs, beaten (see recipe note) 4. Fill the muffin cups two-thirds full and bake for 25 minutes or
1 cup chopped blueberries, 1½ cups milk substitute or juice until a toothpick inserted into a muffin comes out dry.
cranberries, carob or chocolate
chips, or diced fruits (optional) RECIPE NOTE Sprouted whole wheat or sprouted whole
spelt flour, where the grain is sprouted before it’s ground into
flour, can be used instead of regular whole wheat or whole

MEAL IN A MUFFIN yields 18 muffins spelt flour.
Add an additional 1/3 cup honey or molasses for a sweeter
2 cups cooked white quinoa 1. Place all the ingredients in a 32-ounce container and blend muffin.
¼ cup milk substitute with an immersion blender. Let stand for 45 minutes.
½ teaspoon vanilla extract 2. Preheat the oven to 375˚ F. Line 18 muffin cups with cupcake
¾ cup baking soda liners and fill with the batter three-quarters full. Bake for 30 HONEY-SWEET CORN MUFFINS yields 15 muffins
3 eggs, beaten minutes. Let cool.
½ cup coconut oil, liquefied 3. Top with Authentic Halva Frosting (p. 66). 1 cup corn meal (see recipe note) 1. In a large bowl, combine the corn meal, flour, baking soda, cin-
3 tablespoons spelt flour 2 cups spelt flour namon, and salt. Set aside.
1 cup maple syrup or sugar 1 teaspoon baking soda 2. Combine the eggs or applesauce with the honey or rice syrup,
2 tablespoons carob or VARIATION For gluten-free muffins, use 3 tablespoons ½ teaspoon cinnamon oil, and apple cider and add to the dry ingredients. Let stand
cacao powder coconut flour instead of spelt four. Pinch of salt for at least 1 hour or refrigerate overnight.
1 tablespoon coffee 2 eggs, beaten, or 4 tablespoons 3. Preheat the oven to 350˚ F. Line 15 muffin cups with cupcake
Pinch of salt applesauce liners and fill two-thirds full. Bake for 20 minutes.
½ cup honey or rice syrup
2/3 cup extra-virgin coconut oil,
liquefied RECIPE NOTE Rice flour may be used instead of corn
1 cup apple cider meal.

64 HEALTHY EVER AFTER flour. instead of regular whole wheat ground into flour, can be used wheat is sprouted before it’s whole wheat flour, where the RECIPE NOTE Sprouted Bake for 18–20 minutes. full, and sprinkle with the oats. cake liners. or line 15 muffin cups with cup- spoon. Let stand for 1 hour. all the ingredients with a wooden (optional) (see recipe note) vinegar 3. Fill the muffin cups two-thirds 2. Preheat the oven to 350˚ F. Grease 1. In a large mixing bow

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quarters full. Bake for 20 minutes.
ers and fill with the batter three-
10 muffin cups with cupcake lin-

for at least 30 minutes.
ents and combine well. Let stand

applesauce, and oil.
Add the juice or milk substitute,

mon, and xylitol.
the flour, salt, baking soda, cinna-

yields 10 muffins

yields 15 muffins