Hello everyone! I thought I'd take a break from baking, but...Our holiday might be cancelled because of the vulcanic activity, which would just be typical. It's just wait and see how that goes this time. While sitting and working (not so) hard on my final exams, I thought, I might easily find some inner peace and bake! The only problem is that I haven't kept ordinary flour for baking purposes at home for a while. I thought it would help me resist my baking temptations. So wrong I was! Amazing how our creativity works when you give it a little push. I remembered that I had some wholegrain spelt flour left from the times when I was living a happy flour- and sugarless life :) I also remebered my mum's favorite cake recipe. I do realize this probably is not a "wow" kind of thing but if you are interested in a healthier way of baking, you must definitely try this recipe! The cake (or muffins) is soft, spongy, absolutely wonderful and the good news is that there's no bad news :)
Wholegrain spelt muffins with lemon yogurt icing
4 small eggs (or 3 big ones)
6 TBsp granulated sugar (or 3 TBsp granulated+3TBsp light brown muscovado sugar)
1 dl olive oil
2 TBsp cocoa powder
6 TBsp wholegrain spelt flour
1 tsp cinnamon
2 tsp baking powder
for the "icing":
greek yogurt + lemon curd + cinnamon = absolutely lovely!!!
1. Beat eggs and sugar. 2. Stir in olive oil, cocoa powder and cinnamon. 3. Stir in flour and baking powder. 4. Bake at 200 degrees for the first 5 minutes then turn down to 180 and bake for 10-15 minutes.
You can make muffins as I did or a cake, it's up to your preference. If you are using a baking mold, grease and flour the mold first.
As for the icing, I've been using a greek yourt instead of everything lately and can't get enough of it :) You can make your own favorite icing, but I recommend this light, lemony one with the cinnamon spice. I promise you'll love it!