I’m back, I’m back, I’m back! It’s been a while, I know. J and I celebrated our 3 year anniversary by spending 5 days in and around Melbourne over the weekend, and I didn’t want to come home to be honest. So many pretty sights, amazing architecture (pointed out to me by J – future architect) and don’t even get me started on the food and coffee! So. Damn. Good. I won’t spoil too much of where we went and what we tried because I’ll be doing a full blog post about it once I’ve sifted through the hundreds of photos I took.
But back to me not wanting to leave, my body must have known it. Because on the day we came back home, I started to feel a bit sick. By the next morning, I couldn’t stop coughing, my body ached and I had no energy. Clearly a sign I should’ve just stayed in Melbourne. I tried going to college one day this week and I had to come home early because I got a migraine. It was awful. I refused to take any medication though, and instead just took mega high doses of Vitamin C, made slow cooked chicken soup packed full of immune boosting ingredients (a whole bulb of garlic and big knobs of ginger and turmeric) and drinking loads of tea made from lemon, organic honey and and slices of turmeric.
J wouldn’t let me do anything either. “Just rest, babe. Stop doing stuff, let me take care of it.” I must have heard that at least 3 or 4 times. I should’ve been happy to not do anything, but I’m just not a good rester. I’m the type of person who likes to be up and doing things. Even if that’s just a bit of tidying up. It felt odd to have him serve me up dinner every night and lay in bed while he cleaned. I did however, feel incredibly thankful to have him.
So today when I woke up feeling surprisingly great (thank you chicken soup, turmeric tea and vitamin C), I used my energy to bake him a little thank you present.
Excitedly, that brings me to my good news. I can now finally announce that a little while ago I was offered the opportunity to work in conjunction with The Source Bulk Foods and of course I accepted! I’ll be creating recipes with amazing goodies from their store and sharing it all with you. I would just like to make it known though, that I would never endorse a product or work with a company that I didn’t believe in. And these guys, I definitely believe in. If you haven’t heard of them previously, they are an amazing bulk food store where you can get everything from flours, grains, dried fruits, household items, beans, pulses, coffee, tea, nuts… I mean everything. A lot of those products organic/chemical free/biodynamic. AND they’re also plastic bag free (a big YES in my eyes), so you can bring in your own bags or containers to fill up. They have a store in QLD, VIC and 3 in NSW (check out their site for locations). Bulk buying is a great way of saving money as well, especially for those like me who cook and bake often.
Anyway, I’ve been dying all week to use some of the ingredients they had sent me, and today I finally got to! Enter Banana Blueberry Spelt & Oat Muffins.
J always comes home starving from work in the afternoons, so what better way to surprise him than with yummy muffins to munch on with his coffee? I used the organic spelt flour and chemical-free blueberries from The Source, and they worked so well. Such great quality ingredients to work with! The recipe is pretty much your stock standard “mix dry ingredients, mix wet ingredients and combine both together” type of recipe, not much fiddling. One thing I do want to highlight though, is that you should not overmix the batter. Spelt is a really fragile flour, and overmixing it with the wet ingredients can make the muffins too dense.
Also, if you can’t find good quality chemical free or organic dried blueberries anywhere, and can’t purchase the ones from The Source, it’s fine to use fresh ones too. Frozen is also ok, but wait until it needs to be stirred through before you take it out of the freezer, otherwise it loses shape and bleeds into the muffin.To be a bit cute, I also made a little thank you flag to pop on top of the muffins. I’m working an afternoon shift today, so I’ll just be getting to work at the same time he’ll be walking through our apartment door, so I’m going to leave them on the kitchen bench to find when he eventually goes searching around for food! Hope you all enjoy the recipe!
- Dry Ingredients
- 1 cup wholemeal spelt flour
- 1 cup oat flour*
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 cup unsweetened dessicated coconut
- 1/3 cup dried chemical free/organic blueberries**
- 2 medium sized ripe bananas, mashed
- 2 tablespoons coconut oil, melted
- 1 free range egg, at room temperature
- 1/4 cup honey
- Pre-heat oven to 180 degrees Celsius.
- Grease or line a 12 hole muffin tin.
- Sift together spelt flour, oat flour, baking soda and powder into a large mixing bowl.
- Add remaining dry ingredients (except blueberries) and stir until well combined.
- Mix together all wet ingredients in a separate bowl.
- Make a well in the centre of the dry ingredients.
- Pour wet ingredients into the dry ingredients and stir very gently until just combined.***
- Add blueberries to the batter and gently fold through.
- Divide batter into the 12 hole muffin tin.
- Bake for 20mins, or until a skewer inserted comes out clean.
- *Make your own oat flour by grinding regular rolled oats in a small blender or food processor.
- **If you don't have dried blueberries, replace with fresh or frozen. If using frozen, keep them in the freezer until time to stir into the batter to prevent them bleeding into the muffins.
- ***Do not overmix the batter. Spelt flour is really fragile, and overmixing can make the mixture too dense.