Spelt Muffins and Mum's Creamy Mashed Potato
I'd like to bake every weekend to avoid getting industrial baking goods at the supermarket. Due to some wheat intolerances in my family I've been trying with many different flours and I must say Spelt is the best one for making cakes. Its mild sweet flavour makes of this tasty flour the best in the flour kingdom.
You will need for a dozen muffins:
1 cup of spelt flour
1 cup of chia and almond meal
1 1/4 cup of raw sugar
1 cup of fresh soy milk
2 whole eggs
3 egg whites (we reserve yolks for later)
4 tsp baking soda
Handful Dried cranberries
Handful Diced Macadamia
Mix all together in a bowl. I normally start mixing the flour with baking soda and the meal, then I add the eggs and whites, sugar and milk. Whipped by hand until well mixed. Line your muffin tray with patty pans and pour into the mix into them. For my muffins, I set the oven at 180 degrees (fan forced if you can) for around about 25-35 min. Simply check when the dough is baked.
In one way or another, I don't like to waste food so, what to do with your 3 yolks left over?
My mum's mashed potato. Those are these little things a mum would do for her children when they are not finding something appealing but they need to get the nutrients.... How to transform a boring mashed potato in a source full of vitamin and proteins:
For 4 people - mashed potato (simply peeled and boiled) you will add:
1 cup of creamy milk (fresh soy milk works wonderful as well)
pinch of salt
1 tbsp butter
1/2 tsp tumeric powder
2 tsp Maca powder
2 tbsp Olive oil (yeahhh we're Spanish, olive oil is always all around)
Whip roughly until you get a homogenised and creamy mixture. They will LOVE it! I always do it in that way and it always makes me remember my mum. Love you Mum!