Recently, I have begun to replace many of the wheat items in my diet with other kinds of flour, such as spelt, almond, rice and coconut.

Spelt is among one of the oldest cultivated grains in the ancient grain world. Like quinoa, millet, amaranth, or other grains, spelt has not been manipulated to meet manufacturing needs.

Spelt is one of the foods that our body recognizes as real food. Keeping many of its original characteristics it provides a broader spectrum of nutrients than wheat, and along with its easy digestibility, it even holds anti-inflammatory qualities.

Spelt is an excellent source of vitamin B2, manganese, niacin, thiamin, and copper. This particular combination of nutrients may make it a helpful food for persons with migraine headache, atherosclerosis, or diabetes.

For those who suffer from health issues such as digestive problems, arthritis, Lyme’s disease, migraines, behavioral issues, skin irritations, irritable bowel syndrome, and others report that they feel better eating spelt rather than common wheat. I know, I do.

Spelt flour has been a great replacement in my diet and I have found that it doesn't affect my blood sugar like wheat. I generally feel better and have more energy and less tummy issues when I eat spelt rather than wheat. 

Spelt does have gluten, so it is not appropriate for people with celiac.

Spelt’s fragile gluten is easily broken apart during the chewing process which allows the enzymes and acid secreted during the digestive process to work on the surface of the food. During the digestive process, wheat forms a bolus which remains in a ball making it harder to digest.

I'm always hesitant about trying new recipes using ingredients I'm not familiar with, but after tweaking this one a bit, these muffins were a winner. Definitely worth the effort. A perfect companion for an egg, they make a wonderful breakfast treat. Quick and easy to make, they are delicious and freeze well, too. 

Spelt Flour: Julia's Chocolate Chip Banana Muffins

• 3 1/2 cups spelt flour (I have substituted 1 cup coconut, 1 cup almond, and 1/2 cup flax meal) for less dense muffins.
• 2 tsp baking soda
• 1 tsp baking powder 
• 1 egg
• 3 cups mashed ripe bananas
• 2/3 cup Truvia Nectar (honey blend)
• 1/2 tsp Vanilla extract
• 1/4 cup canola or coconut oil
• 1 cup finely chopped pecans or walnuts
• 1/2 cup mini chocolate chips

Preheat oven to 375. Line muffin tin with paper liners.

In a large bowl mix together dry ingredients: flour, baking soda, and baking powder.

In another bowl, beat egg. Add bananas, honey, vanilla, oil, nuts and chocolate chips. Mix well. 

Fold wet mixture into flour mixture and combine well. 

Spoon batter into tins and bake for about 20 mins. Makes 24 muffins.