For a special treat this season, swap one of your pumpkin spiced lattes for one of these nutrient-dense fall recipes:
Sprouted Spelt Pumpkin Spice Muffins
Ingredients:
Sprouted spelt (available from Thrive Market online) Or Spelt flour (Montana grown available at GFS bulk section) – to be soaked overnight (see below)
Buttermilk or plain yogurt (if sprouted the spelt yourself)
2-4 scoops of collagen peptides (depends on the desired consistency of the batter)
2-3 eggs (depends on the size of the egg- lightly beaten)
1 teaspoon salt
2 teaspoons baking soda
½ cup maple syrup (honey can work too)
1 teaspoon vanilla extract
3 tablespoons melted butter
½ cup pureed winter squash (pumpkin, calabasa, butternut, etc..)
1 Tablespoon pumpkin pie spice (or ¼ tsp nutmeg, ½ tsp allspice, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground cloves (if desired).
½ cup dark chocolate chips (optional)
Directions:
If soaking the spelt, start this the night before you intend to make the recipe. To soak, mix 3 cups spelt flour with 2 cups plain yogurt or buttermilk. Mix until thick, cover, and let sit out overnight on the counter.
In the morning, mix the soaked spelt (or pre-sprouted packaged spelt) with the rest of the ingredients. The consistency should be like cake batter. Sometimes a little extra butter or cream can be added to the soaked spelt to ensure the right consistency. Line a muffin tin with non-toxic muffin liners ( If You Care is a good brand) or rub the inside of the muffin tin with melted butter.
Use approximately ¼ cup or batter per muffin.
Bake at 325 degrees or until a fork comes out clean.