Spelt is closely related to common wheat, and is not usually a suitable substitute
for people with coeliac disease and wheat allergy. However, spelt is sometimes
used as an alternative grain for sufferers of wheat intolerance and mild gluten
intolerance. The spelt flour also gives the muffins a softer texture
Prep time 5mins
Cooking time 25mins makes 6 lg muffins
Ingredients
2 cups Spelt flour
¾ cup castor Sugar
1 ½ tsp baking powder
½ cup of olive oil
1 cup of soy cream
2 handfuls of blueberries
Method
1. Mix together all dry ingredients.
2. Make a well and add the Soy cream and oil and mix well.
3. Add the blueberries.
4. Mix them as little as possible until they are just combined.
5. Spoon the mix into the muffin cases.
6. Cook for 15-25 mins at 180º depending on the size of your muffins.
Serving Suggestion
Serve warm with a dollop of vegan cream if desired.
