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Last week we got the opportunity to visit the local Ontario farm where we source raw spelt. We were hosted by Gary and Joan, who have been growing spelt on their exclusively organic family farm since 1989. We loved the opportunity to learn and connect more closely with the source of our grains. The spelt in these photos will be harvested next week and once it arrives to us, we will soak, sprout, carefully dry and mill it into flour.
We wanted to make a delicious treat to bring with us on our visit that really highlighted spelt’s rich, nutty flavour. We also happened to have some ripe zucchini from one of our backyard gardens, so we thought we would keep this recipe as local as possible. The result was these Sprouted Spelt Zucchini Muffins, and the recipe was too good not to share! They were moist, fluffy, flavourful and effortless. They’re not too sweet, allowing the spelt flavour and hint of cinnamon to shine through. Enjoy for breakfast, snacks or with an afternoon tea!
Spelt is an ancient grain that hasn’t been hybridized, so many people find it easier to digest than modern wheat and it has its own unique nutty flavour. Sprouting improves taste and texture and aids in digestibility. Our sprouted spelt flour is also 100% whole grain.
3 thoughts on “Sprouted Spelt Zucchini Muffins”
Best Muffins ever. Moist and tastes great. I used coconut oil instead of the butter. Thanks for sharing the recipe.
was wondering if it mattered that I was using unsprouted flour? I assume that’s just a little less healthy but unsure if it would effect the texture or baking outcome
Hi Aaron! We have not made these with unsprouted flour, but the recipe should still work with unsprouted spelt or whole wheat flour. It will change the taste and texture a bit though, as sprouted flour gives a lighter, fluffier texture and a sweeter, nuttier taste (in addition to the nutrition and digestive benefits). I hope that helps!