date-zucchini-spelt-flax-sunflower seed muffins
I didn't really take many pictures. I followed the recipe pretty exactly, except that I topped up my second cup of spelt flour with some cake and pastry flour (I ran out of spelt!). I used 1/4 cup flax seeds, 1/4 cup sunflower for my seed portion of the recipe.I made both a loaf and six "Texas-sized" muffins. They were tasty (and a little blurry, it would seem!).
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posted by stagflation @ 9:52 PM
8 Comments:
excellent! does it taste differently when in loaf form than as a muffin? i made mine today, too! i ended up fitting mine into a 12-muffin tin. i'll post mine tomorrow!
i'm going to bring the loaf into work today, i haven't actually tried it yet.
i will update!
Look good!
what flours do you think can be subbed for spelt? Maybe whole wheat pastry, or unbleached all-purpose?
I think that either of those might work ok, but I also seem to recall that when you use spelt flour, you're supposed to decrease the amount of liquid in the recipe. So, maybe you'd need more liquid? Maybe a little more water in with the dates?
So, I've had the loaf. It was good, but for some inexplicable reason, I felt as though the spices were a little too "spicy" in the loaf, when they were just fine in the muffins.
oh my, i would have expected just the opposite. like a more subdued/diffused taste in the loaf and a more concentrated taste in the muffins. interesting!
hmmm, i don't know what flour to substitute, either. usually i just substitute barley, brown rice flour, whatever willy nilly, but my baked goods usually come with very mixed results. maybe that's why! i actually used the called for flour this time!
The thing was that I didn't use as much batter as I usually would in a loaf, and it didn't rise that much. It was maybe two inches deep at most.
I just ate a piece of Stagflation's loaf and it's delish. Moist and chewy! Thanks, dude.
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