Sugar Free, Spelt Blueberry Muffins...Rye Flake Cereal

Happy Saturday folks!
I hope you are all enjoying the weekend.

One of the things I really look forward to on this sugar and white flour free diet of mine is the weekend when I have more time to try out new recipes.

I tried some blueberry muffins a few days ago, but decided to make a version of a recipe that I found in "The Ten Talents" cookbook because it used yeast instead of baking powder, baking soda or eggs to get the muffins to raise.

And boy did they raise.

Don't they look wonderful?

But before I give you the recipe, how about my breakfast?

Instead of pancakes, I tried cooking some rye flakes that I kept reading about in "The Ten Talents cook book. When I saw them at out local co-op I got some.

As you can see they resemble oatmeal.

I cooked up 1/3 cup with one cup of water and drizzled
about a teaspoon of honey and topped it with blueberries.
I liked it.
I think it actually tastes better than oatmeal.

For lunch, I cooked up a chicken breast with 11 1/2 ounces of sweet potato fries.
I coated the potatoes with two teaspoons of olive oil and various spices.
After ten minutes at 450 degrees, I turned them once and then cooked them for ten minutes more. I absolutely love these fries. And they are so good for you.
The sweet potatoes were 253 calories, 80 calories for the oil and 137 for a 5 1/2 ounce chicken. 15 calories for some Mrs. Dash marinade for a total of 485 calories.

Here is the cover of "The Ten Talents" cook book.
There websits is http://www.tentalents.net/.

Here is the first page of their table of contents.

And the second page.

Now to those blueberry muffins...

In a mixing bowl, dissolve:

2T of active dry yeast

1 T of honey

1/2 cup of pure warm water

Let set for five minutes while blending:

1 cup of pure warm water

1 T of pure vanilla

1 cup of dried dates pieces or date sugar

(since date sugar is super expensive, I,

instead, put in almost 1/3 cup of honey and 2/3 cup of vanilla protein powder)

1 tsp of sea salt

1/4 cup of soy oil (I used olive oil instead)

Stir this into mixture-then fold in:

1 1/2 cups of whole wheat pastry flour

(I used freshly ground spelt flour instead)

Let rise 15-20 minutes in a warm place; then fold in:

1 3/4 cup of flour (gold'n white, soy or barley)

(I used spelt flour)

2 cup of fresh, frozen or dried blueberries.

It says to bake it at 350 for 30 to 40 minutes,

but my muffins were ready after about 25 minutes.

Here's how they looked before baking.

Here's four year old Peach Blossom sniffing the final product.

Each muffin was 171 calories.

You could easily lower the calorie content by using less oil, and not using protein powder.

I thought they tasted a little bland probably because of me not using the date sugar.

So, I may just break down one of these times and buy some date sugar or dates.

I could also play around with using more honey in the recipe as well.

But overall, the texture was perfect.

I really like the flavor of spelt.

Spelt is great for people who are intolerant to wheat.
I love how the yeast makes the muffins rise so high.

I also love the fact that I can eat these muffins...guilt free.

See, didn't I tell you this diet would be fun?

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I dropped 4/10 a pound this morning for a total loss of 6.8 in 20 days.

I ran four miles in 6 degree weather.

My legs felt fine, but I felt a little cold. Not too bad though.

My calories came in at 1,482.

Hope you're all enjoying your weekend!

Sincerely,

Sunshine Mama