Pear, Coconut & Raspberry Spelt Muffins


Sundays are perfect to bake. I love muffins, they are perfect for both breakfast and dessert time. I wanted to explore something new, that’s why I thought it might be interesting baking some spelt muffins.

The outcome is simply delicious. Can’t wait to share them with my friends and family. I used spelt flour which contains gluten but is wheat-free. Instead of the ‘normal’ milk I chose almond milk.

You can try it with different flour and using any kind of milk you like. Enjoy!


Easy and lovely spelt muffins ! Try them with different fruit & flour.

2 Eggs

1 tablespoon of vegetal oil (coconut)
1 teaspoon of vanilla extract
2 cups of spelt flour
1 tablespoon of baking powder
35-40 g coconut powder
130-140 raw sugar
125 ml almond milk
1 small firm ripe pear, cored, grated
85 g raspberries

Preheat the oven to 180°.

Mix flour and coconut in a large bowl. Whisk the eggs, vanilla, milk and oil together. Add the wet ingredients to the dry one. Stir until you have a soft mixture.

Prepare your paper cases for your muffins and add your mixture.

Everything is ready to be baked in the oven. After 20-22 min remove your lovely muffins from the oven and let them cool down.



Wheat-free challenge : the first weeks

Well I said I would keep you posted about my wheat-free challenge. Cutting wheat off my diet is hard. Really. Sometimes I have these ‘craving moments’ that I would like to devour a loaf of white bread by myself. But then I stop myself and I tell myself that it’s ok, everything is ok.

When it’s late in the night and I don’t really want to cook, I really struggle. Last Friday, when my boyfriend ordered my favourite Pizza (made of wheat flour) there was nothing that could have stopped me to have a slice. Nothing! And you know what? I didn’t feel guilty. At all! However, after a couple of hours I started to feel so bloated and I started to scratch my hands. When I woke up in the morning I had some eczema on my left hand. Nothing major for sure but still, very annoying.

That’s the reason why I am so committed to transforming my diet and find a way to replace wheat flour. There are many options. I just need to explore what’s possible and create some time to cook and bake delicious food.

Wheat-free challenge starts now

Last month, when I went back to Switzerland I decided to go to the doctor and do some tests for food allergies. I was not that happy when I discovered I have to get rid of the west in my diet.
Wheat is everywhere in my diet, especially because I love pasta. A part of mine was not that surprised when I heard the verdict. I know how tired I am after eating pasta or bread. I know how tired I am in the morning after a dinner based on pasta. I constantly have the feeling I don’t sleep well or not enough. However, I never wanted to face this truth as I love food and I love cooking Italian specialties. I also realised that eating a lot of wheat means that I often have an eczema on my hands

Coming back to London I decided to try to embrace this new challenge. I must say that it’s hard to find food around that doesn’t contain wheat. Yes, you may find gluten-free options but wheat-free meals are more complicated to find.

In the next month I really want to try to transform my diet, cook my food at home and then bring it a work paying attention to any kind of symptoms that could come up.

So, as I love cooking and baking, yesterday I decided to try a very simple recipe: rye bread with almond milk. Delicious! I started my day with a slice of it with jam and butter and I asked my friend Anelisa to try it and she loved it. Much lighter and really good taste.

I’ll keep you posted about my wheat-free challenge. I am really curious to see the benefits on both my body and brain. They say that the brain works better with a wheat-free diet. Let’s see…