Tahini and Raspberry Spelt Muffins

Fluffy, moist and studded with raspberries, these muffins have a delicious nutty flavour and are a perfect treat or breakfast any day of the week!

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Muffins, in all of their forms are a beautiful creation; little parcels of soft and squidgy goodness, perfect for on the go, hot, cold, with or without frosting – the possibilities are endless!

I have been loving tahini lately, as a matter of fact, for my whole life! The distinctive sesame flavour reminds me of halva, a sesame paste bar I used to enjoy with my nana back in Poland, so theses muffins bring back all kinds of fuzzy childhood memories for me.

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I made these with wholegrain Spelt flour for extra nutty flavours and fibre, sweetened them with only maple syrup and coconut sugar, studded with berries and drizzled with light tahini which intensifies in the oven. 

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And how could the texture be forgotten, I mean just take a look at it; moist, even crumb caramelised around the edges and extra fluffy. That’s right, without adding eggs or butter! I adore slicing them in half or 3 and pop in the oven or taster for a few minutes then served with coconut yogurt, more tahini and a berry compote, a brunch good enough for gods!

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Ingredients 

1 tablespoon chia seeds

2 cups spelt flour

1/3 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

pinch of sea salt

1/4 cup coconut oil

1 cup plant-based milk (i used coconut)

1/4 cup light tahini

1/3 cup maple syrup

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

200g frozen raspberries


Method

Begin by preheating the oven to 180℃, then make a chia egg by placing the chia seeds in a small bowl with 4 tablespoons of water and allow to soak.

Next, combine all of the dry ingredients in a large bowl, mixing to remove any lumps from the coconut sugar.

In a small saucepan, melt the coconut oil then stir in the milk, tahini, maple syrup and apple cider vinegar then combine with the dry ingredients along with the chia egg and vanilla. Gently fold through the raspberries (do not over stir else the muffins will be rubbery).

Line a muffin tin with paper moulds, or make your own using square piece of parchment paper pushed into the tin – I used this method and they turned out rustic and cheap! fill each mould 3/4 of the way, drizzly over some more tahini and sprinkle black sesame seeds, place the muffins in the centre of the oven and bake for 18-20 minutes or until a toothpick comes out clean.

Allow to cool fully before enjoying!

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