blackberry + spelt mini loaves

blackberry + spelt mini loafs

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.

loafin' around
tea time?
mini loaf
gone

blackberry + spelt mini loaves

makes 8 mini loaves or 12 muffins

recipe notes

  • 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.

ingredients

  • 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.

blueberry and lemon muffins

blueberry muffins on a rack

Finally (finally!), I managed to make a decent muffin. And not only decent — pretty fuckin’ great, would be how I’d describe these muffins. Born out of what was meant to be a vanilla cake (erm….check back later – this cake was a massive flop), and then a first batch of muffins that I dramatically over-filled with blueberries (imagine a melted puddle of blueberries with some token batter surrounding them). Then, finally, I was able to produce these.

It was a rewarding moment, my friends. Dietary requirements are generally difficult, especially in baking, so getting a muffin recipe right is a pretty big deal. Small measures.

In other news, this week marks six months into my research project (too fast!), and yesterday started the two week countdown to our wedding (!!!). I promise I’m not a crazy Franken-bride – it’s a very, VERY, relaxed wedding – and I can’t wait to share a few photos. But it’s a crazy two weeks before then, with three birthdays, papers to write, and performance reviews to ace!

muffins
muffins a go-go

Something that genuinely irritates me about regular muffin recipes is the amount they make: seemingly millions! And unless you’re feeding a hoard, and they don’t taste nice (I think) after they’ve been in the fridge, you can never eat them all before they spoil. So this recipe only makes 6. It’s efficiency pleases me.

Then, when I gave these muffins to my family, everyone agreed that they were delicious. The crumb is soft and moist and perfect with a dab of salty butter/margarine. Recipe testing, though a pain in the ass and sometimes completely soul-destroying, is mostly utterly worth it, especially when you can chow down on a rad muffin like this.

lemon and blueberry muffins

Blueberry and Lemon Muffins

makes 6

Recipe notes:

  • It sounds anally retentive, I know, but really only add 4-5 berries per muffin. Add more, and your muffin will sink and look very depressed (it will, however, still be tasty). 
  • Raspberries would also work amazingly instead of blueberries.
  • Serve warm, with a pat of vegan margarine or whatever you like.
  • To make 1 flax egg, mix 1 tbsp flaxseed (linseed) meal with 2 tbsp boiling water. Stir and set aside for 15 minutes, until it’s a gel.

Ingredients

  • 1/2 c (55 g) almond meal
  • 1/3 c (45 g) white rice flour
  • 1/4 c (30 g) cornflour
  • 1/2 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1 flax egg
  • finely grated zest of 1/2 lemon
  • 1/2 c milk of your choice (I used cashew milk here)
  • 1/4 c maple syrup
  • ~1/3 c frozen blueberries (4-5 per muffin, so ~30 in total)
  • raw sugar, for sprinkling

Preheat oven to 180 C (355 F) (no fan). Line a muffin tray with muffin papers. In a medium bowl, combine almond meal, rice flour, cornflour, bicarb, and baking powder. Whisk thoroughly to combine. In another bowl, whisk together the flax egg, milk, maple syrup and zest. Add wet to dry and whisk thoroughly to combine. Pour batter evenly into your muffin tray (the papers will be quite full, about 4/5). Put 4-5 blueberries on top of each muffin (they will sink in during the cooking). Sprinkle with raw sugar. Bake for 25 minutes, until golden on top and a skewer comes out clean. Remove from the oven, and then from the tray as quickly as possible. Allow to cool for 15 minutes before serving.