How you know you’re on holidays: You type ‘loafs’ in the title of this post, and stare at it for a good 30 seconds before realising that it’s wrong. Then having to check the dictionary just to make sure you got it right. Phew.
It’s been a big year, friends. HUGE, really. And boy, am I glad to be on holidays. That being said, I’m still going through the awkwardness of those first few days – figuring out what I’m going to do each day, trying as best I can not to set enormous list of goals, slowly relaxing and letting things go. I’m sure most people can relate. Here however, is a short précis of what I’ve got in mind: yoga. walks. beach. day trips. food. books. And Christmas (holy cow – only two weeks away!).
I made these little loaves over the weekend when I visited a friend – perfect for tea or coffee time in the afternoon. It was magic to get lost in conversation for a few hours. The loaves are soft, moist and utterly yum. There’s a slightly nutty flavour from the spelt flours, which plays off really well against the tart berryness of the blackberries. They are quick and easy to make, and if you don’t have a mini loaf tin, can be made in a muffin tin I’m sure (making 12 muffins).
If you’re not into blackberries (or don’t have any around), feel free to substitute with your favourite berry (raspberries or blueberries in particular) or even apple, pear or peach would work nicely. This recipe is more than versatile – shape it to your whim, lovelies.
My holiday brain is struggling with what else can be said – just take my word for it – they’re pretty great.
blackberry + spelt mini loaves
makes 8 mini loaves or 12 muffins
- As I note above, these can be made in your standard muffin tin, and should yield 12. You will have to adjust your baking time (perhaps 20 minutes instead of 25).
- Substitute for your favourite berry or fruit if you prefer.
- Also – feel free to run wild with your favourite add ins – lemon zest, seeds and nuts would all work great.
- To make one flax egg, combine 1 tbsp flaxseed (linseed) meal with 2 tbsp boiling water. Whisk with a fork and set aside for 10-15 minutes before using.
- 1 cup (160 g) wholemeal spelt flour
- 1 cup (130 g) light spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (90 g) organic panela sugar (evaporated cane juice)
- 2 flax eggs
- 1 cup (250 ml) coconut milk
- 1 tbsp coconut oil, melted (plus extra for greasing)
- 1/4 cup (60 ml) unsweetened applesauce
- 1 tsp vanilla extract
- 3/4 cup frozen blackberries
Preheat oven to 175 C (350 F) – no fan. Prepare flax eggs. Using some extra coconut oil, grease your tin.
In a large bowl, sift together the flours, salt, baking powder. Add the sugar to the flour mixture and whisk to combine. In a medium bowl, whisk together flax eggs, coconut milk, coconut oil, vanilla and applesauce. Add the wet mixture to the dry mixture, and stir until just combined. Spoon batter evenly into prepared mini loaf tin, and gently press blackberries into the batter. Bake for 25 minutes, until a cake tester comes out clean and the loaves are a light golden brown.
Remove from the oven, and allow to cool in the tin for 30 minutes, then gently remove mini loaves from the tin with a spatula. Can be refrigerated for 3-4 days.