When I am stressed, I bake. When I am worried, I bake. When it’s all getting a bit too much, I bake. I don’t know if I necessarily find it therapeutic, but it seems to be my go to thing when I’m having a dark-grey-cloud-over-my-head kinda day.
I try to live in the present, the now, the very moment. However it isn’t the easiest thing to do, especially when you have spent 26 years of your life worrying. Baking somehow manages to change my thought process. The focussing on the ingredients and method is almost like some kind of meditation for me. It just manages to push those worries and fears aside for a while, to re-adjust my blurry head, pushing the dark cloud away.
We are blessed that we live on the water, just seeing the ripples and reflections through the windows, even on a grey day, can help push the negativity away. There is nothing better than cooking with a view, to whip up something magical whilst looking out over the canal and to the fields beyond.
These muffins are not anything new, just a good old classic recipe spruced up a little. Spelt is such a lovely grain to use, I much prefer it’s slightly nuttier flavour, and better depth of colour. You can find it in any good supermarket or health food store. It has a much lower gluten content than regular flour too, meaning it won’t make you feel all sluggish.
Spelt Blueberry Chia Muffins
Makes 4-6 muffins
150g (1 cup) whole grain spelt flour
2 free range eggs
1 overly ripe banana (mashed)
2 tablespoons coconut oil (melted)
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons agave or maple syrup
Handful of blueberries (fresh or frozen will work)
1 teaspoon baking powder
1 teaspoon bicarb soda
Handful of nuts (I used flaked almonds)
Preheat oven to Gas Mark 3 / 160 C
Line a muffin tray with 6 muffin cases
Add the eggs to the mashed banana and mix well.
Pour in melted coconut oil (let it cool slightly first) and vanilla and stir to combine all wet ingredients.
Add your dry ingredients to your wet mixture and stir with a spoon until smooth.
Chuck in the blueberries and nuts, and fold them through the mixture.
Dollop spoonfuls of the muffin mixture into each muffin case, fill almost to the top.
Place in the oven and bake for approx. 20 mins, until lightly golden and a skewer comes out clean.
Remove from the oven and place muffins on a cooling rack.