Tag Archives: Spelt

Jackpot makes Vegan Whole Wheat Spelt Chocolate Chip Muffins

Hello dear readers!

Hope you all had a wonderful weekend and that you soaked up some of that sunshine that came about on the weekend. I think I had a little bit too much sun on Saturday and am now sporting some severe sunburn marks resembling the colour of cooked lobster. I think I’ll stick to the shade for now ;p

After a weekend of eating to celebrate my last birthday in my 20’s which included one or two food comas, I thought I’d share a new recipe with you since I haven’t posted a recipe in a while. I’ve been experimenting with vegan muffins and vegan chocolate chips and wanted to make the perfect combination of a nutritious and hearty breakfast muffin but utilising some sweetness from some vegan chocolate chips I bought not long ago.

VEGAN WHOLE WHEAT SPELT CHOCOLATE CHIP MUFFINS

Ingredients:

  • 2 cups of whole wheat spelt flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • a pinch of salt
  • 1-2 tsps of cinnamon
  • 3/4 cups of almond milk (or any other type of soy milk)
  • 1 tbsp of apple cider vinegar (to make a vegan buttermilk)
  • 1 tsp of pure vanilla extract
  • 1/3 cup of pure maple syrup
  • 1/3 cup of coconut oil melted
  • 1/2 cup of mini vegan chocolate chips

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin pan with muffin liners or lightly oil a muffin pan if you are making the muffins without the liners and set aside.
  3. Combine all your dry ingredients together in a large bowl: flour, baking soda, baking powder, salt, cinnamon and then set aside.
  4. In a smaller bowl, create your vegan buttermilk by adding the apple cider vinegar to the almond milk. Let it sit for a few minutes until it curdles.
  5. Add in the rest of the wet ingredients to the vegan buttermilk mixture: pure maple syrup and melted coconut oil.
  6. Mix the wet ingredients together and then pour the wet ingredients into the dry ingredients bowl. Be careful not to overmix the batter.
  7. Fold in the mini vegan chocolate chips into the batter.
  8. Fill each muffin cup about 3/4’s full using an ice cream scoop or large spoon.
  9. Bake in the oven for 20-25 minutes or until the muffin tops have browned slightly. I baked mine for 20 minutes as the muffins seemed to brown more quickly.
  10. Once the muffins have baked, cool the muffins on a wire rack.
  11. Enjoy!

Flour Mixture

Dry Ingredients

Milk Mixture

Wet Ingredients

Wet Ingredients with Dry Ingredients

Muffin Mixture

Adding in the chocolate chips

Muffin mixture in muffin pan

Baked Muffins

Baked Muffins 2

Muffin up close

I was really happy with how this recipe turned out, the muffin was slightly sweet from the hint of maple and the chocolate chips and the spelt flour gave it a nutty taste which I quite liked. A great on the go snack or something to have for breakfast when you don’t know what to eat.

I have been making a few variations of this muffin using mashed bananas for added moisture and sweetness which I have found works really well.

Definitely a recipe I will keep working on and experimenting with until I find the perfect balance but this experiment didn’t turn out too badly!

So readers, until next time!

x

Jackie

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Filed under Breakfast, Dessert, Health Food, Muffins, Muffins, Recipes, Snacks, Vegan

Happy New Year 2013!

Happy New Year Everyone!

Sorry for the lack of posts in the new year but I have been battling a fever and flu over the past few weeks and only recently have I recovered.

But be sure to see some new posts shortly.

I hope everyone had a wonderful time celebrating the new year and although mine wasn’t eventful, I spent a nice quiet new year resting at home albeit being quite sick with a bad fever.

Looking ahead to this year and the coming months…I’m hoping to try a lot of new recipes out and also return to some old recipes and see if I can reinvent them to make them even better!

You can now find me on my Facebook page www.facebook.com/jackpoteats and instagram #jackpoteats.

Here are a few snippets of some food pics I have taken lately.

Fried Icecream from Holy Basil

Fried Ice Cream from Holy Basil

Vegetarian Finger Sandwiches

Vegetarian Finger Sandwiches at Victoria Tea Salon for Lunch

Vegan Almond & Maple Cookies

Almond Cookies

Homemade Vegan Almond & Maple Cookies

Almond Meal and Raspberry Cookies

Homemade Almond Meal & Raspberry Paleo Cookies

Mr Wong Fried Ice Cream

Mr Wong Fried Ice Cream

Vegan Rice Paper Rolls

Vegan Rice Paper Rolls for Dinner from Miss Chu filled with Tofu, Mushrooms and Vegetables

Vegan Banh Cuon

Vegan Banh Cuon from Miss Chu filled with Tofu and Vegetables

Fishball Rice Noodle Soup served with Vegetables

Fish Ball Noodle Soup during my fever/flu weeks made by Mr Muscles

Egg White Omelette

Egg White Omelette for Dinner filled with mushrooms

Pandan Donuts

Homemade Baked Pandan Spelt Donutsattempt no.1

Stay tuned for my Baked Pandan Spelt Donuts Experiment post…I think I’m slightly obsessed with Pandan ;P

Till Next Time!

x

Jackpot Eats

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Filed under Asian, Breakfast, Dessert, Dinner, Eggs, Health Food, Healthy, High Tea, Nuts, Pandan, Vegan, Vegetarian, Western

JACKPOT makes: Chewy Cranberry & Pecan Spelt Cookies

Hello dear readers!

I hope you all have had a good weekend! My weekend consisted of baking, eating and then more baking and eating. I’m glad I played a lot of sport this weekend as now I feel a little less guilty for indulging in so much food over the past few days ;P.

On Saturday morning, I was in the mood to make some cookies. I’m always making numerous amounts of muffins and cakes on a frequent basis and as I was seeing Miss S that night, I wanted to bring her some freshly baked goods as gift so it provided me with the perfect opportunity to bake. Mr M bought me a recipe book for my birthday recently called “The Vegan Cookie Connoisseur” by Kelly Peloza, so I couldn’t help but browse through the recipe book to get some good ideas. After much thought, I decided to make an oatmeal type cookie. On my recent trip down to Melbourne, I purchased some cranberry and pecan spelt cookies from Phillippa’s which I really liked as the taste and texture was just how I like my cookies. I thought I would replicate these cookies based on what I remember them to taste like but with my own added healthy twist to them. I took a basic oatmeal cookie recipe I found in the book and tweaked it to recreate the taste and texture of the cookies that I was so fond of eating.

Ingredients I used:

  • 1 Cup of White Spelt Flour
  • 1/2 Cup of Chopped Pecans (You can add more pecans if you like your cookies to be more nutty in texture)
  • 1 Cup of Rolled Oats
  • 1 Cup of Dried Cranberries (You can reduce this amount as I thought that 1 cup was too much. Next time I will reduce it to half a cup)
  • 1 Tsp of Baking Soda
  • 1/2 Tsp of Baking Powder
  • 1/2 Tsp of Salt
  • 1/3 cup of soy milk
  • 1/4 Cup of melted Coconut Oil (you can add more if the batter is too dry)
  • 1/4 Cup of Dark Agave Nectar
  • 1.5 tsp of Pure Vanilla Extract

Preheat the oven to 180 degrees Celsius. Combine the dry ingredients in a bowl (except for the dried cranberries) and then in a separate bowl, combine the wet ingredients. Pour the dry ingredients into the wet ingredients and mix until incorporated. Portion out the mixture onto a lined baking tray. I made big and small cookies but you can make uniform cookies to whatever size you prefer your cookies to be. In my mindset, smaller cookies meant more indulgment and feeling less guilty ;P. I rolled my mixture into a small ball then flattened it with a fork so that it would get a more even colour once baked.  Bake for approximately 10 minutes or more depending how crispy you like your cookie. If you like a chewier cookie, 10 minutes should be enough time in the oven to set the cookies. Once out of the oven, put them on a baking tray to cool. Ensure that you don’t eat them all in one go as tempting as it is!

What I like about these cookies is that there isn’t too much sweetness and that the sweetness comes from the agave and the dried cranberries. The cranberries and pecans give it more texture and crunch. Also, I liked the fact that these cookies don’t take long to make and that the baking time in the oven is only for a short amount of time to get that chewy texture. I was happy with the result of the cookie but next time I might flatten the cookie out a bit more as I wanted to obtain a more crisper edge to the cookies. They weren’t exactly like the cookies I purchased in Melbourne as they were a lot chewier but at least I didn’t feel too bad when eating them and Miss S seemed to like the cookies which was even better! I will have to try this recipe out again and see if I can make it even better next time. I’ll definitely be reducing the amount of cranberries as I think I went a little overboard when mixing in the cranberries into the mixture.

Photos:

Stay tuned for my next recipe: Vegan Mango & Macadamia Muffins ;P

“A recipe has no soul.  You, as the cook, must bring soul to the recipe. “
Thomas Keller

x

Jackie

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Filed under Biscuits and Cookies, Dessert, Fruit, Health Food, Healthy, Nuts, Recipes, Snacks, Vegan, Vegetarian, Western