I’ll never forget the day I came home from school to a dilapidated Helms Bakery truck parked in the driveway. My father, a divorce attorney, had become increasingly disillusioned with his career, which ironically was flourishing as many marriages turned miserable. So he decided to rescue a rusty heap from a junk yard and embark on a new project. He wanted to restore the delivery truck to its former mid-century glory, when its daily “toot, toot!” meant warm bread was waiting at your door.
Every weekend, my father would disappear under the wheels of the truck, emerging hours later with a big smile, like a child who just discovered the hidden cookie jar. I liked to sit in the garage and watch him scrub the white-wall tires, shine the upholstery, and polish the wooden bakery drawers. One day, my dad dug out a vial of the just-baked bread aroma that used to be piped into the air to lure customers. I had never seen him so happy.
Finally, the Helms truck gleamed like new and was ready to hit the streets again. Early one Sunday morning, my dad and I drove it to a nearby deli and stocked up on warm muffins and bagels. Then we cruised around our neighborhood, honking and giggling, until we had given away every last leavened treat.
Years later, after my father passed away, I learned that the Helms Bakery truck was on display at the Museum of Natural History. I brought my children to see their grandfather’s name on the plaque. And I told them about the relic he had lovingly restored, and how we had brought fresh-baked joy to the doorsteps of our neighbors that Sunday morning.
Makes 12 muffins
1 cup almond flour
3/4 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup organic sugar
1 teaspoon vanilla extract
1/4 cup unrefined coconut oil, melted
1/2 cup Greek or drained nonfat yogurt
1/4 cup peach jam, plus additional for serving if desired
1/2 cup diced and peeled fresh or frozen peaches
1. Preheat the oven to 350° F. Line a muffin tin with paper muffin cups.
2. In a medium bowl, combine the flours, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the sugar, eggs, vanilla extract, oil, yogurt and jam. With a spatula, fold the wet ingredients into the dry. Fold in the diced peaches.
3. Divide the batter among the muffin cups and tap the pan a few times to distribute evenly.
4. Bake for 15 – 18 minutes, until a tester inserted into the center of a muffin comes out clean. Serve warm or at room temperature, with extra peach jam if desired.
Note: Try these delicious, hi-protein, low-gluten muffins with your favorite jam and fruit, such as apricot, raspberry, blackberry, or cherry.