Sprouted Spelt Vanilla Cardamon Muffins

These delectable muffins magically seem to vanish the moment they are out of the oven and cool enough to eat. They have become a favorite of ours and one of the most requested recipes for special dinners. Their melt-in-your-mouth texture and subtle taste of cardamon and vanilla makes them rather addicting.

Yield: Approximately 6 muffins


1 cup One Degree Organics Sprouted Spelt Flour
2 Tbsp One Degree Organics Flax Seeds, ground
1/2 cup almonds, ground
1/2 cup organic cane sugar or coconut palm sugar
1/2 tsp salt
2 tsp double-acting aluminum free baking powder
7 Tbsp coconut oil
1 1/2 tsp cardamon, ground
1 tsp vanilla paste
1/2 – 3/4 cup almond or soy milk


Preheat oven to 350 degrees F. Lightly grease a muffin pan.

In a bowl, combine the sprouted spelt flour, ground almonds, sugar, ground flax seeds, salt, and baking powder.

In a separate bowl combine the coconut oil, vanilla paste, cardamon and soy or almond milk. Gently stir wet ingredients to the dry ingredients, be sure to work quickly. Add more milk if necessary.

Divide batter among the muffin tins and place in the oven. Bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Let cool slightly before removing from muffin pan.