I have been developing a love of baking recently. I have enjoyed baking over the years, but I would not call myself a 'baker.' My brain seems to short circuit when precision is required, and baking does require some precision! My experiments to create healthy baked goods in the past have been somewhat successful, always edible, yet not always worthy of repeating. However, I recently tried baking a quick bread with sprouted spelt flour, and some fresh blueberries we went to pick at a local orchard. I searched for a spelt muffin or quick bread on line, checked a few different ones out, and chose to go with this Blueberry Lemon Spelt Quick Bread recipe at Happy Healthy Mama.
|Sprouted Spelt Lemon Blueberry Quick Bread|
Maryea mentioned how light the Blueberry Lemon Quick Bread comes out when using spelt flour as opposed to whole wheat. She was right! It rocked!
I did modify her recipe a bit, beginning with using sprouted spelt flour, then swapping out the almond milk + vinegar combo for kefir + milk. I also cut back on the oil just a bit, subbing apple sauce. The result was simply amazing. I was very impressed, and would definitely repeat this recipe!!! Plus, every other person who tried it ~ my husband, my mom, and the caregiver of the facility where she lives ~ all loved it as well! Hey hey, a home run!
I made the Sprouted Spelt Lemon Blueberry Quick Bread last week, planning to take it to church. We did not end up going as we discovered we had a flat tire at the last minute. Well, we certainly enjoyed the fruits of that labor of love. It's now a week later on a Saturday evening, and I've just completed a Sprouted Whole Wheat Blueberry Muffin. A different recipe, which I'll post here next. I will be postponing my taste test to compare how the sprouted whole wheat tastes versus baking with sprouted spelt flour, and will be sure to let you know my decision!
Sprouted Spelt Lemon Blueberry Quick Bread
- 2 cups sprouted spelt flour
- 1 tsp. baking soda
- 1/2 tsp. (or a smidge less) salt
- 1/2 cup coconut sugar or brown sugar
- 1/4 tsp. ground cardamon
- 1 egg
- 1/2 cup each LF kefir & 2% milk*
- 1/4 cup maple syrup
- 1/4 cup mild olive oil or avocado oil or melted coconut oil
- 1/4 cup apple sauce
- 2 Tbsp. lemon juice
- Zest of 2 lemons
- 1 tsp. vanilla extract
- 1.5 cups blueberries, fresh or frozen, divided
- Preheat oven to 350º. Prepare a 9 x 5 baking dish with butter or baking spray.
- Combine flour, salt, baking soda, sugar and cardamon in a large mixing bowl.
- In a separate bowl, whisk together egg, kefir and milk, oil, apple sauce, lemon juice and zest, and vanilla.
- Add the wet ingredients to the dry and mix just until combined. Don't over mix.
- Gently fold in 1.25 cups of the blueberries, leaving aside 1/4 cup to add to the top.
- Pour into prepared baking dish, and smooth with the back of a spoon or rubber spatula.
- Sprinkle remaining blueberries across the top of the batter.
- Bake for about 45-50 minutes. It's done when it springs back upon touch, and when a toothpick inserted comes out clean or with minimal residue.
- Let cool, then flip out of baking pan.