Maple Syrup Spelt Muffins

You can tell by the smile that she likes them!

1 cup sultanas

2.5 cups wholemeal spelt flour

1 tablespoon baking powder

1/2 teaspoon cinnamon

2 eggs beaten

1 tablespoon vegetable oil

1/4 cup maple syrup (the real stuff - not that flavoured junk)

1 1/2 cups milk

Preheat oven to 190C

Combine dry ingredients

Add all other ingredients

Mix gently

This makes quite a wet mix

Pour into muffin tins (I use the silicone ones - they don't stick!)

Bake for 25min

I'm so excited! I made crispbreads!

I loves me some crispbreads for lunch. With cheese. Some fresh fresh tomato ... lettuce... pretty much anything.

They sit better in my stomach than bread. And taste so much better.

But the ones you buy ... OUCH - have you checked out the salt?? And white flour. MORE white flour. The world is full of the stuff.

So I tried to make my own.

With spelt flour. And anything "nutty" or "seedy" in my cupboard.

And they are GREAT! Tomorrow I am going to try to make them gluten free

But in the meantime ...

175g spelt flour (I used unbleached of course)

150g oats

75g oat bran or wheat bran

a good dose of sesame seeds, sunflower seeds, linseeds (I think mine had pinenuts in it too)

1 tsp salt (I used no salt)

1 tsp baking powder

350ml water

It makes a batter - like pancakes

Line some flat trays with baking paper. Press mix in thinly.

Bake at 190C (fan forced) for 10min.

Cut with pizza cutter into size you want.

Bake for 30min.

Break up crispbreads and EAT!

How easy is that???!!!

Oh - and if you want to keep them in an airtight container for a bit put them back in the oven. 75C for a couple of hours to dry out. YUMM!