Easy Spelt Apple Muffins: 10 mins prep. 20 mins bake
Moist easy spelt apple muffins are the perfect snack to eat when you're in a hurry, even the children will love them. This delicious spelt apple muffin recipe is a version of my moist spelt banana muffins recipe and is versatile to mix and match to suit your likes. Apple muffins are made with wholegrain spelt flour or your choice, fresh diced golden delicious apples, cinnamon, pea milk (or your choice), melted butter or oil and only one egg but this could be easily swapped out for a flax egg instead to make this vegan.
Takes = 10 minutes
Bakes = 20 minutes
Makes = 12 large muffins or 16 smaller muffins
#speltapplemuffins #speltflourmuffins #peamilkrecipes #bakingwithpeamilk #sproudpeamilk #easymuffins
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Chapters
0:00 Intro
0:22 PREP. oven 190˚C, 170˚C fan, 370˚F, 340˚F fan and grease or line muffin tray with paper cases.
0:40 prepare all ingredients and peel, core chop apples x 4 and melt butter if using butter
1:06 whisk all dry ingredients, flour, spice, evening agents, salt and sugar
2:05 mix all wet ingredients; milk, egg, oil/melted butter, vanilla
3:10 combine wet and dry liquids
4:31 toss in chopped apples and combine
5:24 scoop into muffin tin
6:05 sprinkle with sugar and cinnamon before baking
6:36 bake for 20 mins
6:50 any leftover batter use another tray
6:56 reveal, taste test and outro
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Recipe on website –
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Ingredients
* Whole grain Spelt flour (or your choice) – 200g, 7.1 oz (about 1.5 cups)
* Ground cinnamon – 2 tsp
* Bicarbonate of soda – 1/2 tsp
* Baking powder – 1/2 tsp
* Brown sugar (light or dark) – 120g, 4.2 oz (1/2 cup)
* Large Egg (beaten) – 1 (or flax eggs)
* Sunflower oil, olive oil, coconut or melted butter – 60ml, 2 fl oz, 1/4 cup
* Milk (I use oat or pea milk) –125ml, 4.2 fl oz, 1/2 cup
* Apples, chopped finely – 450g, 1 lb (4-6 depending on size)
* Vanilla essence or paste – 1 teaspoon
* Add a little cinnamon and white sugar to the top
* pinch of salt (optional)
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Method
Step 1 PREP. oven 190˚C, 170˚C fan, 370˚F, 340˚F fan and grease or line muffin tray.
Step 2 MIX in a glass jug or small bowl egg and oil and rest to curdle.
Step 3 WHISK all dry ingredients, sugar, flour, baking powder, baking soda, spices and salt. Combine both wet and dry until smooth.
Step 4 SCOOP out into muffin trays until about 3/4 full, add a little cinnamon and sugar to the top and bake for 20-25 minutes. Cool for 10 minutes.
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Lemony Peach Gluten-Free Muffins
Jessica makes gluten-free, casein-free, egg-free and nut-free breakfast muffins. Leave a request for another recipe in the Comments section below and we will try to make it for you!
For more info visit
RECIPE:
INGREDIENTS
1 3/4c flour (1/2c sorghum, 1/2c brown rice flour, 1/4c white rice flour, 1/2 arrowroot)
2 tbsp coconut flour
1/2 tsp xanthun gum
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs or 2 flax/chia egg (2 tbsp flax/chia with 3 tbsp lemon and 3 tbsp water)
1/2 c maple syrup
1 cup peach blended (about 2,3 peaches)
1 tsp vanilla
1/2 cup oil (avocado, ghee or coconut oil)
1 tsp cinnamon
optional toppings
Pumpkin seeds
Whole oats
Coconut flour
INSTRUCTIONS
1. Combine dry ingredients and then pour in the wet ingredients. Mix. Fill muffin tray and top with desired toppings or keep plain. Bake for 18-20 min at 350 degrees.
Chyaz Bakes: VEGAN Strawberry, Orange & Chocolate Muffins | Chyaz
Bake with me! VEGAN Strawberry, Orange & Chocolate Muffins!
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Thanks to my wonderful friend Pam at I can bring you this fun, easy and delicious vegan baking recipe! Don't forget to visit her website for more of her amazing recipes - her social media links are also below!
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Here's the written ingredients and method:
INGREDIENTS
1 cup buckwheat flour
1 cup almond flour
3 tablespoons flaxseeds
1 teaspoon baking powder
Zest of 1 orange
½ cup coconut sugar
1 teaspoon ground cinnamon
1 cup fresh strawberries, cut into chunks
1 x 50g bar vegan raw chocolate (I used Conscious Chocolate Orange)
1 cup coconut or almond milk
1 teaspoon vanilla extract
Juice of ½ an orange
2 tablespoons coconut oil, melted
To drizzle: more melted dark chocolate or Choc Shot (the orange variety is incredible!)
METHOD
Preheat the oven to 180 degrees C and lightly grease 6 muffin tins.
Stir together the flours, flaxseeds, baking powder, orange zest, coconut sugar and cinnamon in a large bowl.
Cut up the chocolate into small chunks, then stir in along with the strawberries and mix to coat in the dry ingredients.
Pour in the coconut or almond milk, vanilla extract, orange juice and melted coconut oil and gently fold in until combined.
Divide the mixture between the muffin tins to reach the top, then bake for about 15-20 minutes, until risen, golden and cooked through.
Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. Drizzle over your chocolate then tuck in!
Save any remaining muffins in an airtight container in the fridge for up to 2 days.
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About Me:
My name is Chyaz Samuel, I'm a TV presenter, blogger and vlogger from the UK! I started making YouTube videos in 2009 when I created just one make up tutorial - after that the requests came rolling in, and before I knew it I was making videos about beauty, fashion, lifestyle, travel, my favourite products and everything in between.
I now post two videos per week, on Thursdays at 5pm GMT and Sundays at 12 noon GMT, as well as posting on my blog three times per week too. It's wonderful to have you along for the ride!
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Stay Creative,
Chyaz xox
How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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#glutenfreebread #glutenfreerecipes #glutenfreebreadrecipe
DELICIOUSLY ELLA | Crunchy Oat, Buckwheat & Coconut Granola
Ella Mills, founder of Deliciously Ella (deliciouslyella.com) has shared her irresistible Crunchy Oat, Buckwheat & Coconut Granola recipe!
Makes 1 large jar
• 200g unroasted buckwheat groats
• 100g jumbo oats
• 100g coconut chips
• 100g raisins
• 50g pumpkin seeds
• 50g flaked almonds (swap for sunflower seeds with a nut allergy)
• 5 tablespoons of coconut oil
• 6 tablespoons of maple syrup
• 2 teaspoons of cinnamon
• ¼ teaspoon of sea salt
Preheat the oven to 180c, fan setting.
Pour the buckwheat, oats, coconut chips, pumpkin seeds and flaked almonds into a bowl and stir. Then place the coconut oil, maple, cinnamon and salt in a saucepan and gently heat, stirring as you go, until the coconut oil has totally melted – careful not to let it come to the boil though as that can burn it and ruin the flavour.
Stir the coconut oil mix into the dry ingredients and mix well. Then spread the granola over a large baking tray and bake for thirty minutes, stirring it half way through to bake sure it toasts evenly.
Leave to cool completely before stirring in the raisins.
Store in an airtight container at room temperature for a few weeks.
Note: if you don’t let it totally cool it will go soggy rather than staying crunchy.
Spelt Green Tea Fruit cake; no butter, no sugar (vegan option too)
This spelt green tea fruit cake was an old recipe I hadn't made for many years. A great recipe to use up any leftover dried fruit from Christmas. Spelt Green Tea Fruit Cake is a simple recipe that includes dried fruit, tea (I like green tea), flour, baking powder, spices and only 1 egg or add in a flax egg for an eggless option. The first step is to soak all the dried fruit in hot tea overnight, then mix in all other ingredients the next day and bake. That's it, so easy. A superb fruit cake that has no refined sugar or butter.
I stumbled across a version of it on another website (see the link below). I originally made my old tea fruit cake recipe with earl grey tea. I didn't have any earl grey tea in my pantry but I drink lots of green tea, so I was inspired to use green tea as this is a great way to add extra anti-oxidants to your baking. I love baking with spelt flour but feel free to use regular wholemeal flour or white flour.
There's no butter or sugar added. The sweetness from the dried fruit is enough. I love adding spice and have used a generous amount of cinnamon and mixed spice. This spelt green tea fruit cake is a perfect way to use up any leftover dried fruit from your Christmas baking. Also, a good cake recipe to have on standby when you need to whip up a cake and there's nothing in the cupboards. If you need an eggless cake recipe then make this recipe with a flax egg; 1 tablespoon ground flaxseed, mixed with 3 tablespoons of water, soaked for 15 minutes to create a 'gel-like' mixture.
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Takes = overnight + 10 minutes
Bakes = up to 60 minutes
Makes = 1 small loaf, about 12 slices
Chapters
0:00 Intro how to make a spelt fruit cake no butter, no sugar with green tea
0:25 soak fruit over in the tea
1:00 whisk all dry ingredients
1:40 mix flour into soaked fruit and combine
2:26 add in beaten egg
3:24 pour into the tin
3:58 first bake 30 minutes
4:27 remove and cover with foil
4:39 bake for an extra 20 to 30 minutes
4:45 remove cake and check with a cake skewer to see if it is cooked
5:07 reveal and taste test
5:48 outro
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#fruitcakewithspelt #greenteafruitcake #fruitcakenobutternosugar
Ingredients
Dried fruit (sultanas, raisins, currants, dried cranberries, dates, prunes, figs, apricots) – 500g (about 5 cups depending on the fruit)
Hot Green Tea – 500ml (2 cups)
Wholemeal Spelt flour (or regular) – 250g (2+1/2 cups)
Baking powder – 2 teaspoons
Ground cinnamon – 2 teaspoon
Mixed spice – 1 teaspoon
Ground ginger (optional) – 1/2 teaspoon
Beaten egg (or flax egg*) – 1
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Full recipe here
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