Saturday, July 16, 2016
No Dairy/No Egg Eikhorn Sourdough Muffins
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.
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.