You’ve most likely heard of the movement of Meatless Monday? Well, there was also another movement called Wheatless Wednesday! It was created at the same time as Meatless Mondays, during WWI to encourage Americans to eat less meat and less wheat, to save for the army. Although we might not be living in war conditions now, I do think it’s a good idea to add variety to what we eat, and reduce meat and wheat. There are so many different grains and flours available out there, you too can open up this whole new world of possibilities in your baking. Don’t be afraid, most flours are easily switched without difficulty in small batches. Here’s a delicious recipe for Oat, apple and almond butter muffins, made with spelt and chickpea flours.
You’ll notice that most of my recipes use different flours than wheat, and almost never any all-purpose. My wheat-free recipes are not to criticize wheat or sing praises to the gluten-free trend (you can read more on this in my article called The Biggest Gluten-Free Myth), the goal is simply to encourage everyone to try, and experiment with other grains and flours, to venture outside the realm of durum wheat (the stuff used in everything, from all-purpose and whole-wheat flour to pasta, to bread, and everything in-between, even in sausages and toothpaste), even if you don’t have a wheat-sensitivity. I mean, you might like bananas, but would you want to eat bananas in everything? So why do it with wheat? Think of all the delicious possibilities that are available to you! 🙂
Here are some options other than durum wheat (not all are grains, but that’s ok too, they make delicious flours): Spelt, rye, Kamut, buckwheat, brown rice, coconut, quinoa, chickpea, sesame, lentil, tapioca, corn, etc… etc…
So, to start, some delicious healthy wheat-free muffins! For more wheat-free healthy muffin inspiration, check out my Multigrain Banana Chocolate Chip Muffins, or these dairy-free Cranberry, Orange and Chocolate Chip Muffins.
Oat, apple and almond butter muffins, dairy-free & low-gluten
A better-for-you muffins made with wholegrain flours and low sugar.
- 1/2 cup spelt flour
- 1/4 cup chickpea flour
- 1/4 tsp sea salt
- 1 tsp aluminum-free baking powder
- 1 Tbsp chia seeds
- 1/2 cup rolled oat flakes (not instant kind)
- 2 free-range eggs (organic)
- 1/4 cup maple syrup
- 3 Tbsp organic almond butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp pure vanilla extract
- 3 finely grated organic apples (peeled) (use the small side on a cheese grater for 2 of them and 1 on the larger grater side)
- 1/3 cup organic semi-sweet chocolate chips (optional)
- Preheat oven to 375F, line the muffin pan with 9 paper liners.
- In a medium-size bowl, mix the flours, salt, baking powder and chia seeds with a whisk, add the oat flakes and mix.
- In a large bowl, mix the eggs with the maple syrup with a large whisk, until well mixed. Add the almond butter, olive oil and vanilla, mix, add the grated apples and mix well.
- Add the wet mix to the dry one and mix, then add the chocolate chips.
- Divide the batter in the 9 muffin tins.
- Bake at 375F for 30-35 minutes or until golden.
- Remove the muffins from the oven and let cool down for a few minutes, then even though it’ll smell amazing and you’ll want to eat one right away, remove them and let cool down a few more minutes on a cooling rack.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 294kcal | Fat: 15g | Saturated fat: 3g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 314mg | Carbohydrates: 33g | Fiber: 5g | Sugar: 16g | Protein: 5g | Vitamin A: 95% | Vitamin C: 3.1% | Calcium: 87% | Iron: 1.9%