RECIPES USING SPELT FLOUR

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APPLE CINNAMON MUFFINS

APPLE CINNAMON MUFFINS

Ingredients:

(Makes 6 muffins):

1 egg, beaten

40 g sugar (organic coconut blossom sugar)

120 ml milk (rice milk)

50 g unsalted butter, melted

200g refined spelt flour

½ tablespoon baking powder

pinch of salt

½ t ground cinnamon

2 small apples, peeled, cored and finely chopped

For the topping:

Sugar/coconut blossom sugar

ground cinnamon

Method:

Preheat the oven to 200 degrees C. Line six medium sized muffin tins with paper cases. Mix the egg, sugar, milk and melted butter in a large bowl. Sift in the spelt flour, baking powder, salt and cinnamon. Add the chopped apple and mix roughly. Spoon the mixture into the prepared muffin cases. To make the topping, mix sugar with the cinnamon. Sprinkle over the uncooked muffins. Bake for 30 - 35 minutes, until well risen and golden brown. Transfer to a wire rack to cool. Serve immediately

Cook’s tip: Do not over mix the muffin mixture - it should be lumpy.

Category: Recipes / RECIPES USING SPELT FLOUR

OAT CRUNCHIES

OAT CRUNCHIES

Ingredients:

500ml (2 cups) Oats

125ml (½ cup) Linseeds

125ml (½ cup) Sesame seeds

250ml (1 cup) Oat flour/Almond/Coconut/Spelt flour

250ml (1 cup) Chopped dates or raisins/mixed berries/blueberries

280ml (1 cup and 2 tbsp) Honey/Coconut blossom sugar

Pinch of salt

Method:

Heat the oven to 180°C. Grease baking tin. Mix the sesame seeds, linseeds and oats together. Sift the flour and salt into the oats mixture. Add the chopped dates/raisins. Blend the honey into the oats mixture. Press evenly into the baking tin with your fingers. Bake for 20 – 25 minutes. Cut while still warm. Allow to cool in the oven while the oven is turned off (this allows the crunchies to harden). Store in an airtight container once cooled.

Category: Recipes / RECIPES USING SPELT FLOUR

PANCAKES

PANCAKES

Ingredients:

8 cups spelt flour
4 tsp baking powder
½ tsp salt
4 free range eggs
7 cups water
4 tsp lemon juice
1 cup olive oil

Method:
Mix dry ingredients in large mixing bowl.
Beat the egg, water, lemon juice & olive oil together
Mix in the dry ingredients, mix till smooth.
Put a little oil in pan and heat for the first pancake
You should be able to bake the rest of the pancakes without oiling the pan
Flavour with honey/coconut blossom sugar and cinnamon after the pancake is baked.
Add a few drops of lemon juice on the pancake for an extra zest!

Category: Recipes / RECIPES USING SPELT FLOUR

SPELT BREAD

SPELT BREAD

Ingredients:

500g spelt flour (50/50 refined/wholemeal)

5ml instant yeast

5ml salt

30ml olive oil/butter

5ml coconut blossom sugar or honey

400ml luke warm water

1free-range egg

Method:

Add all ingredients into bowl and kneed for 5 min. Dough will be soft and sticky.

Cover with damp cloth and leave to rise at approx 40 C for 30 - 60 min until doubled in size.

Then knead it down again and place in well oiled baking tin and pat flat. Dough will still be very sticky.

Leave to rise uncovered for 15 - 30 min until nicely puffed up.

Bake at 190 degrees C for 35 min or until loaf sounds hollow when tapped. Place a bowl of water in the base of the oven while baking. This helps to keep the crust soft.

Category: Recipes / RECIPES USING SPELT FLOUR

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