If I had to name it, I would call fall the season of low and slow.
The days pass like all the others and yet nothing is the same.
The fresh mornings, fading evening light, cool breezes and falling leaves.
Words, images and childhood memories looking for a place to nest. Fall steeps me in nostalgia somewhere before my beginning.
Most of all, it requires me to slow down.
Try as I might to expedite, I’m seduced by the promise of a solitary woodland walk, the comfort of warm jasmine tea, the transformative power of a crackling fire and the simple, reassuring pleasure of cinnamon carrot muffins baking in my kitchen.
Amos Lee’s Colors is hitting all the right notes — nothing too loud please. I’m feeling quiet, contemplative and grateful.
How does fall make you feel?
- 1 cup 100% whole grain rolled oats
- 1 cup spelt flour (or flour of choice)
- 1 cup fine grated carrots
- 2 heaping Tbsp wheat germ (or ground flaxseed)
- ½ cup plump golden raisins
- ⅓ cup palm sugar (or brown sugar)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 egg
- ½ cup buttermilk (or milk beverage of choice)
- ¼ cup olive oil
- ¼ cup unsweetened apple sauce
- 1 tsp vanilla
- Heat oven to 400 F.
- Using a food processor or simple grater, grate carrots into relatively small pieces.
- In a large bowl, combine: oats, spelt, raisins, palm sugar, baking powder, baking soda, cinnamon and nutmeg.
- In a separate bowl, whisk together: eggs, buttermilk, olive oil, apple sauce, vanilla and grated carrots.
- Add wet ingredients to dry mixing only until combined.
- Grease 12 regular sized muffin cups (or lined paper cups) with a little olive oil (I use the spray for this to create a thin even coat).
- Divide muffin batter among the 12 muffin cups and top each with a few additional sprinkles of raw oatmeal and carrot.
- Bake muffins until they are just beginning to brown around edges and are firm to the touch – 16 to 18 minutes depending on the temperature of your oven.
- Allow muffins to cool slightly before enjoying.
1) You can easily make these muffins gluten free by substituting a gluten-free flour in place of spelt flour and using flaxseed in place of wheat germ.
2) Wheat germ is a simple and excellent way to enhance the nutrient content of recipes (desserts, casseroles, cereals, smoothies and baked goods). It delivers an impressive amount of plant protein by weight (2 Tbsp contains 4 grams of protein - almost as much as an egg) and is also an excellent source of vitamin E and folic acid. Other well represented nutrients include: phosphorous; magnesium, zinc and plant based iron.
3) Spelt flour has beautiful baking properties. It is a soft and silky whole grain that is related to wheat (and does contain gluten) however many who have digestive conditions other than celiac disease find it easier to digest than wheat.
Some of you may have noticed that Inspired Edibles has a whole new look! I hope you enjoy it as my as I do.
Moving to a new platform after three years+ of blogging is no small task and there is still work to be done but hopefully the transition will continue to move along smoothly – low and slow – and cause little disruption.
Thank you for your patience ♡