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Chocolate Zucchini Muffins
In a large bowl combine:
2 cups Whole Spelt Flour
1/2 cup organic dry cocoa
1 3/4 tsp aluminum free baking soda
1 tsp aluminum free baking powder
1 tsp Celtic Sea Salt
Combine:
1/2 cup Raw local honey
1/2 cup Grapeseed oil
1/2 cup Organic buttermilk or make your own by adding 1 TBS lemon juice to soy, almond, goat or cow's milk
3 lg cage free organic eggs
1 tsp organic real vanilla
Add half the dry ingredients then stir in the following:
2 cups shredded raw zucchini
1/2 to 1 cup Enjoy Life! semi-sweet chocolate chips
Add the other half of the dry ingredients
Pour into greased muffin tins or muffin cups, a little over half full.
Bake at 325 for 15-18 minutes, until done in the middle
Sourdough Spelt Starter
Sourdough starter is not hard to make, it just has to be "babysat". It is a great replacement for buttermilk making these muffins completely dairy free! It does take 7 days to create your first starter, however, you can keep it for years as long as you feed it and rest it each week. Sourdough is the next easiest to digest after sprouted flours. Sourdough grain items like pancakes and waffles, biscuits, muffins, cakes are quick-exit through the body, easily digested and full of good fiber. Be sure to use a natural sugar with these foods like raw honey, raw agave nectar or raw dates or other fruits.
To Make Sourdough Spelt Starter
1. Put 1/4 cup whole grain spelt flour in a glass jar
2. Add enough purified water to make a smooth paste
3. Keep on counter covered with a dish towel and feed for 7 days
Feeding to grow the starter:
Each day for 7 days, add equal amounts of spelt flour and purified water, according to how much starter you want to end up with. If you plan to make these muffins you want to add about 2 Tbs each day. If you plan to use it for all of your pancakes, waffles, etc, you might want to add 1/4 cup each day, obviously you will need a bowl for this, not a jar.
What it does:
As the days go by your starter will begin to bubble, this is natural yeast growing, this is what you want it to do. Feed it and stir it down daily. By the 7th day it will either be really bubbly or look dead or watery. It doesn't matter, it is still alive. You will be able to tell by the yeasty smell.
Day 7:
Stir your starter, take out what you need to make your favorite recipe. Put a little more spelt flour and purified water in what is left to make a smooth paste and transfer the leftovers into a glass container with a lid and put in the fridge.
Make your treat! These Sourdough Spelt Chocolate Zucchini Muffins made with honey are to die for! They won't reduce your immunity and you will have a yummy treat. Take your digestive enzymes before you eat them and remember they are a treat not a meal! They freeze really well in baggies, we keep them in the freezer for when we want a good treat.....much better than grocery store cakes or muffins.
To keep your starter for the future, take it out of the fridge every 7 days, take out some, add some flour and water back to make a smooth paste. Let it set out for 2 days then back into the fridge again for up to 7 days. For centuries people made all their leavened breads, etc, with a sourdough because they couldn't go to the grocery and buy packaged yeast! You can use this every day if you like, just keep feeding your starter and it will last for years. More Info about Sourdough this link recommends Pineapple juice and has some good photos of what a good starter looks like at different stages.
I am sure Pineapple juice would work, however, I just use water and flour and it works great! I make bread, pizza crust, muffins, biscuits, waffles and pancakes with my starter, which is now a little over one month old. It is fun! My family loves it and it is very good for us.
More Sourdough Recipes these are great recipes, I have used them, however, I use Whole Grain Spelt flour or a mix of whole grain and white spelt flour instead of wheat.
Sourdough Spelt Chocolate Zucchini Muffins
In a large bowl combine:
2 cups Whole Spelt Flour
1/2 cup organic dry cocoa
1 3/4 tsp aluminum free baking soda
1 tsp aluminum free baking powder
1 tsp Celtic Sea Salt
Combine:
1/2 cup Raw local honey
1/2 cup Grapeseed oil
1/4 cup Sourdough Spelt starter
1/4 cup purified water
3 lg cage free organic eggs
1 tsp organic real vanilla
Add half the dry ingredients then stir in the following:
2 cups shredded raw zucchini
1/2 to 1 cup Enjoy Life! semi-sweet chocolate chips
Add the other half of the dry ingredients
Pour into greased muffin tins or muffin cups, a little over half full.
Bake at 325 for 15-18 minutes, until done in the middle
Store baked muffins in freezer for quick and healthy treats
Chocolate Zucchini Muffins
In a large bowl combine:
2 cups Whole Spelt Flour
1/2 cup organic dry cocoa
1 3/4 tsp aluminum free baking soda
1 tsp aluminum free baking powder
1 tsp Celtic Sea Salt
Combine:
1/2 cup Raw local honey
1/2 cup Grapeseed oil
1/2 cup Organic buttermilk or make your own by adding 1 TBS lemon juice to soy, almond, goat or cow's milk
3 lg cage free organic eggs
1 tsp organic real vanilla
Add half the dry ingredients then stir in the following:
2 cups shredded raw zucchini
1/2 to 1 cup Enjoy Life! semi-sweet chocolate chips
Add the other half of the dry ingredients
Pour into greased muffin tins or muffin cups, a little over half full.
Bake at 325 for 15-18 minutes, until done in the middle
Sourdough Spelt Starter
Sourdough starter is not hard to make, it just has to be "babysat". It is a great replacement for buttermilk making these muffins completely dairy free! It does take 7 days to create your first starter, however, you can keep it for years as long as you feed it and rest it each week. Sourdough is the next easiest to digest after sprouted flours. Sourdough grain items like pancakes and waffles, biscuits, muffins, cakes are quick-exit through the body, easily digested and full of good fiber. Be sure to use a natural sugar with these foods like raw honey, raw agave nectar or raw dates or other fruits.
To Make Sourdough Spelt Starter
1. Put 1/4 cup whole grain spelt flour in a glass jar
2. Add enough purified water to make a smooth paste
3. Keep on counter covered with a dish towel and feed for 7 days
Feeding to grow the starter:
Each day for 7 days, add equal amounts of spelt flour and purified water, according to how much starter you want to end up with. If you plan to make these muffins you want to add about 2 Tbs each day. If you plan to use it for all of your pancakes, waffles, etc, you might want to add 1/4 cup each day, obviously you will need a bowl for this, not a jar.
What it does:
As the days go by your starter will begin to bubble, this is natural yeast growing, this is what you want it to do. Feed it and stir it down daily. By the 7th day it will either be really bubbly or look dead or watery. It doesn't matter, it is still alive. You will be able to tell by the yeasty smell.
Day 7:
Stir your starter, take out what you need to make your favorite recipe. Put a little more spelt flour and purified water in what is left to make a smooth paste and transfer the leftovers into a glass container with a lid and put in the fridge.
Make your treat! These Sourdough Spelt Chocolate Zucchini Muffins made with honey are to die for! They won't reduce your immunity and you will have a yummy treat. Take your digestive enzymes before you eat them and remember they are a treat not a meal! They freeze really well in baggies, we keep them in the freezer for when we want a good treat.....much better than grocery store cakes or muffins.
To keep your starter for the future, take it out of the fridge every 7 days, take out some, add some flour and water back to make a smooth paste. Let it set out for 2 days then back into the fridge again for up to 7 days. For centuries people made all their leavened breads, etc, with a sourdough because they couldn't go to the grocery and buy packaged yeast! You can use this every day if you like, just keep feeding your starter and it will last for years. More Info about Sourdough this link recommends Pineapple juice and has some good photos of what a good starter looks like at different stages.
I am sure Pineapple juice would work, however, I just use water and flour and it works great! I make bread, pizza crust, muffins, biscuits, waffles and pancakes with my starter, which is now a little over one month old. It is fun! My family loves it and it is very good for us.
More Sourdough Recipes these are great recipes, I have used them, however, I use Whole Grain Spelt flour or a mix of whole grain and white spelt flour instead of wheat.
Sourdough Spelt Chocolate Zucchini Muffins
In a large bowl combine:
2 cups Whole Spelt Flour
1/2 cup organic dry cocoa
1 3/4 tsp aluminum free baking soda
1 tsp aluminum free baking powder
1 tsp Celtic Sea Salt
Combine:
1/2 cup Raw local honey
1/2 cup Grapeseed oil
1/4 cup Sourdough Spelt starter
1/4 cup purified water
3 lg cage free organic eggs
1 tsp organic real vanilla
Add half the dry ingredients then stir in the following:
2 cups shredded raw zucchini
1/2 to 1 cup Enjoy Life! semi-sweet chocolate chips
Add the other half of the dry ingredients
Pour into greased muffin tins or muffin cups, a little over half full.
Bake at 325 for 15-18 minutes, until done in the middle
Store baked muffins in freezer for quick and healthy treats