Yield: 12 muffins

Ingredients:

1 1‚ÅÑ4 cups freshly ground or soaked spelt, kamut or whole wheat flour
3‚ÅÑ4 cup water mixed with 1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1‚ÅÑ4 teaspoon fine Celtic sea salt
1‚ÅÑ2 cup extra virgin coconut oil
1‚ÅÑ3 cup honey
2 teaspoons baking powder
1 teaspoon vanilla

Directions:

Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well–buttered muffin tin about three quarters full. Place 5–7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15–20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.

1 cups water

4 cups whole grain organic spelt flour

1 tablespoon apple cider vinegar

Mix together; lay plastic wrap over top of dough to prevent drying out.  Cover bowl with damp cloth.  Let stand for 12-24 hours

Next day

Mix together.  Let sit until yeast dissolves.

1/2 cup warm water

1 package yeast (2 1/2 tsp)

Add:

2/3 cup raw cane sugar

1 cup unseasoned mashed potatoes

2/3 cup coconut oil

2 eggs

1 1/2 teaspoons salt

2 cups flour ( or enough to make dough easy to handle)

sprouted dough mix

Mix all together until dough is elastic, about 3 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch dough down. Divide in half.¬† Roll into rectangle, 15×9 inches, on lightly floured surface; spread with organic (room temp) butter ( about 2 tablespoons).¬† Mix 1/4 cup raw cane sugar and 2 teaspoons ground cinnamon; sprinkle over rectangle.¬† Roll up tightly.¬† Pinch edge of dough into roll to seal well.¬† Stretch roll to make even.¬† Cut into 1 1/2 inch slices.¬† Place slightly apart in greased square pan or in medium muffin cups.¬† Let rise until double, about 40 minutes.

Heat oven to 375.  Bake until until golden brown, 20-25 minutes.  Optional: glaze while warm.