Peach and cardamom muffins
These delicious muffins are sweet and a little bit spicy, the perfect treat on a cool autumn day.
By Jessica Pilton | jessicapilton.com
Baking with spelt flour and coconut sugar
These Peach and Cardamom spiced muffins are so damn delicious and they’re nourishing when made with spelt flour and coconut sugar. Of course, you don’t have to make them with these ingredients for them to work. Use what you have on hand.
The kids and I have been using spelt flour for about a year now. I love it’s sweet almost nutty texture and it’s much healthier for you than regular flour. Spelt is a functional and versatile variety of wheat, it’s also packed with nutrients that many other cereals do not contain. It is high in carbohydrates, as you would expect, but the very high levels of protein and dietary fibre.
On top of those important compounds, spelt also contains significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. I use spelt for everything now from our daily bread and rolls to pizza bases and sweet pastries.
Coconut sugar is another staple we have swapped over to recently. I have long ago ditched refined white sugar in our house, yet I was using rapadura sugar in my baking before using coconut sugar. Coconut sugar has a soft caramel flavour and isn’t overpowering. It’s not too sweet and contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper.
Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You’ll also find the B vitamin inositol, often used as a mood booster, in coconut sugar. Coconut sugar isn’t a superfood but it is more nourishing and has a much lower GI than refined white sugar. Needless to say, I’m a total convert and it’s also sooo good sprinkled on freshly popped corn.