Never in the history of The Roasted Root have I been this excited about a post! My mom, who is my inspiration, my friend, my favorite, is GUEST POSTING on my blog today! Everything I know about baking I learned from my mother so it’s a special treat to have her here.
When I think I have the bubonic plague, I call my mother. When I need to vent about childish things, my lifeline is the mom. Accounting question, cooking advice, what to do for my sweetpea for his birthday? Madre. Ring-a-ling. My mom is my biggest asset.
The truth is, things have been reeeeeeal hectic round these parts. The truth is, I have a difficult time asking for help. But my mom, being the all-knowing, empathetic, hard-working, all-around awesome momma that she is, took my “I’m so busy” comment and made muffins out of it. Using an ancient grain, no less! That’s right, my lifeline is blogging for me. How did I get to be so lucky? So without further adieu, here she is, the one and only Julia’s mom!!
Oatmeal Walnut Muffins
I love bread. Hot out of the oven with butter and honey, it is better than dessert. A neighbor often made homemade loaves which we could smell cooking as we walked home from school. If we were truly lucky, we got a slice. My sisters and I had no problem asking for one. Who could resist!
My parents were one of the first in our community to grind their own wheat for cereal or baking. So when I developed stomach problems when I ate bread or flour products a year ago, I remained in denial that my favorite food was the culprit.
After some research, lot’s of reading, and a bit of experimenting, I can now enjoy warm bread fresh from the oven. By substituting Einkorn wheat, an ancient grain, for the flour I had purchased at the corner store in my recipes, I can enjoy baked goods without suffering.
Historians have evidence that Einkorn wheat was first cultivated in Turkey 9600 BC and spread through the Middle East. Over many generations of farming and more recent genetic modification to insure higher yielding crops and grain that is easier to mill, the wheat we commonly use today is very different than the original grain from which it sprang from. Einkorn wheat is higher in protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein). Einkorn wheat protein is not that same as our modern wheat and has a lower gluten content and is easier to digest. According to William Davis, MD, author of Wheat Belly, Einkorn wheat and other ancient grains have a much lower glycemic impact.
Einkorn wheat has a slightly different flavor which I find richer and a bit nuttier. I find that this works well in baked foods. I wanted to have fresh baked muffins for breakfast one morning, so adapted a recipe to use more wholesome ingredients. They turned out so yummy that I had to make another batch to share.
Can you tell we’re related? See you Friday, folks…with PANCAKES!