Saturday, July 16, 2016

No Dairy/No Egg Eikhorn Sourdough Muffins

These were an experiment, not from any particular recipe, and turned out really good. The outside was nicely crisp, but not hard, and the interior was soft and moist,  wonderfully textured with a light, sweet taste.  Made with vegetable or coconut oil, no dairy, and no egg these are perfect for your vegetarian or vegan friends and with just Einkorn flour, they are very, very low in Einkorn's unique gluten which those who are only gluten sensitive (not Celiac) can likely enjoy.

I baked mine for 25 minutes which was a bit much, as noted by the browning (though they were still really tasty).  I adjusted the cook time below for you, and that should be perfect.

In addition to the  probiotics in the sourdough and the overall increased nutrition of the Einkorn flour over traditional flour, these are a very filling and satisfying muffin to start your day with or have alongside a savory vegetable soup or stew.  If you don't have sourdough starter add 3/4 cup extra flour and 1/4 extra liquid in its place, but seriously try making some sourdough starter, I use mine 3-4 times a week and since switching over to Einkorn and less commercial yeast, I have ZERO of the tummy issues I used to regularly have.
 EACH muffin contains roughly:
170 calories
6 grams of protein
3 grams of fat
3 grams of fiber

Sourdough Eikhorn Muffins (no egg/no dairy)

2 cups Jovial Einkorn flour
1 cup wild yeast sourdough starter (fed with Einkorn)
3/4 tsp salt
1 teaspoon baking soda
1 and 1/4 teaspoon cinnamon
pinch of cardamom
1/2 cup sweetener (I filled up half cup measure two thirds with honey and the rest with maple syrup - use all maple syrup for Vegan).
1/4 cup nut milk
2 Tablespoons vegetable or coconut oil (melted)
2 Tablespoons whole flax seed divided
3 Tablespoons warm water

Put 1 tablespoon of the flax seeds in a blender or food processor and pulse until you have ground flaxseeds, add warm water, set aside for 5 minutes. It gels up during this time.   This is your egg substitute and works great in all quick breads. The remaining seeds go into the muffins whole.

Mix all dry ingredients in a big bowl, adding remaining Tablespoon of flax seeds that were left alone.

With a hand mixer in a small bowl mix flax liquid with sweetener on medium for one minute and high for four minutes until thick and creamy (this was a tip from Carla Bartolucci in her great Einkorn cookbook for a better texture).

Combine wet and dry ingredients by hand (it's a thick batter)  Spoon into 10-12 greased muffin cups (I used 10 to make them a little bigger).  Let rest 20-30 minutes then bake for 18-22 minutes at 400 F.

3 comments:

  1. OMG! I have this vision of your house that must always smell like something delicious! And you must have an apron with a gun holster in it. Kind of like a June Cleaver packing heat!

    C

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  2. You SO made me smile -my Mom was one of the first female deputy sheriff's in her county and I followed in her footsteps to be a federal agent (though I'm a scientist which usually means I'd just lob a electron microscope at someone, though I'm quite firearm qualified and proficient). Yet both of us are/were totally kitchen nerds who love to cook. She's been gone 30 years (and I was fortunate to have a lovely stepmother very much like Mom in personality when Dad remarried as Mom wanted him to. I still love experimenting in the kitchen baking (though I usually leave the service pistol away from the 70 year old gas stove - that's just not a good match :-)

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  3. Your baking always makes me drool. I am chuckling at your comment, but can see as a scientist why baking may be so appealing!

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Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.