Wednesday, March 26, 2014


Grains are getting a bad rap lately.  Gluten free diets are all the rage.  People are starting to eat like our paleolithic ancestors and either eliminating grains altogether, or reducing their consumption drastically.  Over here we tend to travel the middle path and practice conscious consumption of our most favorite of carbohydrates.  As I've mentioned in previous posts, this also means we tend to prepare our grains in ways that makes them healthier and easier for our bodies to digest.  One of my favorite ways to do this is with sourdough culture.  Every couple of weeks I make a batch of sourdough bread for sandwiches and toast, and I feel better knowing that I am transforming ordinary flour into a more nutritious food - lower glycemic index, less gluten, phytic acid free.  
     The amazing thing is, you can pretty much make everything with sourdough culture - pancakes, crepes, hot cross buns, pizza dough, biscuits, and today's favourite, MUFFINS!  We made a batch of these the other day with blueberries and bananas, so I figured we try it out with apples and cinnamon.  My new favourite muffin recipe.  Adapted from the Cultures for Health recipe.

2 cups organic spelt flour (I used half whole grain, half light)
1/2 cup sourdough culture (can be inactive straight from the fridge)
1 cup organic whole milk, preferably unhomogenized or pasteurized
1/2 cup maple syrup or honey
3/4 tsp sea salt
2 organic eggs, beaten
1/4 cup melted organic coconut oil or butter
3/4 tsp baking soda
1 1/2 tsp baking powder, aluminum and GMO free
1 organic apple, peeled and diced
1 1/2 tsp organic ground cinnamon
1/2 cup organic walnuts, chopped

Method: The night before you want to bake the muffins, combine the flour, starter and milk until just combined.  Cover and leave on the kitchen counter to ferment for 7-12 hours.  The next morning preheat oven to 425*.  Combine the maple syrup, salt, and eggs in a bowl.  Beat until combined.  Sprinkle cinnamon, baking soda and powder evenly over fermented dough.  Pour in the liquid mixture, apples, and oil and mix well to combine.  The dough may be a bit stretchier than you are used to.  
Once all the ingredients are mixed in well, divide into 12 muffin cups and bake for 20 minutes or until golden brown.

These muffins store really well and even taste good the next day, unlike some of the muffins I've made.