These muffins are fresh, zesty and ever so delightful. You’ll notice these aren’t 100% gluten free. Why?? Well I have done some research and I have found a flour called red fife whole wheat flour. This type of wheat is before the 1940’s, before our wheat got crossed with dwarf wheat, before it became genetically modified, before it was sprayed with pesticides. This wheat is the purest wheat you will find, and that means we can actually handle it better than the average wheat in our diets today.
There are so many people with a sensitivity to gluten now a days. Why? Because of how processed it is, because it’s no longer the wheat our ancestors once ate; who never had allergies to gluten. Our food is being changed so much our own bodies can’t handle it. We aren’t made to consume foods that were engineered in a lab, foods that are heavily sprayed with pesticides. We were made to consume food in its purest forms. When we eat pure, our bodies thank us. We feel better, we don’t struggle with so many food allergies, and we are supporting the better good.
Where can you get this flour? Well I found a wonderful lady who lives in Minnesota. She grows her own wheat and when you place your order she grinds the wheat into flour right before she ships it to you. How fresh and healthy is that? You can purchase the red fife wheat here . If you want to make this recipe 100% gluten free then add 1 cup more almond meal. Or try brown rice flour or oat flour.
When I first heard about this wheat, I really wanted to try it. I want to be able to eat wheat again, so bad. My mom has celiac disease and she was also curious to see if she could handle the red fife wheat. So we ordered it and I made these muffins. We both went VERY slow in trying it. Normally we both usually gobble up a few muffins within minutes. Instead we shared one muffin. Then the next day we both tried a whole muffin. Both of us were feeling fine. We didn’t get any of the usual symptoms we seem to get when we consume gluten. So I can say that this wheat definitely doesn’t affect us like the average wheat today. But I do suggest going slow. We don’t use it 100%. Once in awhile we will add a cup or so to a recipe.
If you want to try it, go slow. Listen to your body and see how you feel. Just use it as a little treat every once in awhile.
To purchase click here
INGREDIENTS: Makes 12 muffins
- 3 organic eggs
- 1/2 cup organic unrefined coconut oil (melted)
- 3/4 cup organic greek whole milk yogurt
- 1/4 cup organic milk
- 1/3 cup organic raw honey
- 1 Tablespoon lemon juice
- 1/2 cup organic non-gmo corn meal (I like Bob’s Red Mill)
- 1/2 cup organic almond meal
- 1 cup + 2 tablespoons organic red fife whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon himalayan sea salt
- 1 teaspoon organic ground cinnamon
- 1 teaspoon fresh lemon zest
- 1 teaspoon organic vanilla extract
- 3/4 cup organic wild blueberries (or any other organic berries. I used strawberries the second time I made them, yum!)
DIRECTIONS:
- Preheat oven to 400F degrees
- Mix together all the liquid ingredients then add dry ingredients. Gently fold in the blueberries.
- In a prepared muffins tin, evenly fill each muffin mold.
- Bake for about 20 min or until lightly brown on the top.
ENJOY!
A girl who is crazy about muffins,
Emma