I really only have one muffin recipe, that I continually adapt to various ingredients I have on hand. Today, it was about using grains that are not as toxic for little one and trying to make them without eggs. Little one showed very sensitive to wheat, but not as much to spelt and barley (even though those are forms of wheat). I used chia seeds as an egg replacer. I am not vegan, but I do read a lot of fantastic vegan blogs because they have tons of great ideas and recipes on them. I've seen the idea many times, but just never got around to trying it. It's true, necessity really is the mother of invention. Here's your muffin recipe.
Step 1: Mix 3 Tbsp of ground chia seeds with 9 Tbsp of water. Mix well and let sit for about 10 minutes to form a goopy gel. (1 Tbsp chia/3 Tbsp water = one egg) If you do the math, you can use 3 eggs instead of chia seeds. I hear flax seed meal makes a good egg substitute as well. Same ratio as the chia.
Step 2: I had to melt the coconut oil this morning. It is 2/3 cup of liquid coconut oil.
Step 3: Mix the dry ingredients.
- 1 cup spelt flour
- 1 cup barley flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup raw sugar
- 1/4 tsp sea salt
- 1 tsp cinnamon
Step 5: Scoop into greased muffin pan (about 12 muffins). Bake at 350 degrees F for about 30 minutes. I use a stone muffin pan, so I don't use paper liners, but that would work too.