I originally made this as a loaf with Einkorn flour and I found the texture to be very wonderful, but the light density (read: indescribable) of lower-gluten content flours is often surprising to those who are not super familiar with these kinds of breads. I would recommend trying this recipe in muffin version first, and then tinkering with the ingredients. Try a little cashew milk.
-Chloe
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp butter, ghee, or coconut oil
- 1/8 cup of honey or brown rice syrup
- 1 large egg or 1 flax egg
- 2 tbsp lemon juice
- 1 cup finely grated carrot, lightly packed
- 1/2 cup chopped nuts (optional)
Recipe
Stir together the flour, baking power, baking soda and cinnamon. In a medium size metal mixing bowl or saucepan melt the butter, cool. Add honey, egg and lemon juice; beat until blended. Add flour mixture and the carrots (and nuts, if desired); stir only until dry ingredients are moistened. Fill buttered muffin-pan cups (1/3 cup capacity) about 3/4 full. Bake in preheated 350 degree oven until inserted toothpick comes out clean, 20 – 25 minutes. Serve hot or cold, spread with cream cheese. Yield: 12.