Delicious Recipes

Showing posts with label Spelt. Show all posts

Sunday, September 16, 2012

Pumpkin Spelt Muffins with Peanuts and Ginger

These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.


100 g Whole grain spelt, ground 120 g Refined spelt flour 120 g Raw sugar 1 tsp Baking soda 1/3 tsp Salt 220 g Roasted pumpkin puree 2 tsp Spekulatius spice 85 ml Coconut oil, melted 60 ml Coconut milk 50 g Candied ginger, chopped 150 g Salted peanuts Caramel, optional

Preheat the oven 190C/375F. Line 12-14 muffin cups with paper liners. Sift ground whole grain spelt flour, refined spelt flour, sugar, baking soda and salt together in a mixing bowl.
In another bowl, whisk together the roasted pumpkin puree, spekulatius spices, coconut oil, and coconut milk until well combined.
Add the flour mixture into the pumpkin mixture and mix until just incorporated. Do not overmix or muffins will be tough. Fold in chopped candied ginger and 100 grams of salted peanuts.
Divide the batter into prepared muffin cups. Sprinkle the tops with some peanuts. Bake on the upper oven rack for 25 to 30 minutes until nicely golden brown. Drizzle with caramel sauce if desired, and serve warm.

Tuesday, September 4, 2012

Tomato Goat Cheese Tartlets

A French-inspired fresh cherry tomato tartlet recipe, baked in a buttery spelt-cornmeal crust with fresh goat cheese, thyme and served with balsamic syrup. An excellent way of using up an excess of home grown tomatoes.

Pâte Brisée	Filling
200 g Whole grain spelt, ground 50 g Cornmeal 125 g Butter, cut into small pieces 5 g Salt 10 g Sugar 1 Egg 1 tbsp Cold milk	150 g Fresh goat cheese 500 g Cherry tomatoes 4 tsp Breadcrumb Black pepper Fresh thyme 2 tbsp Olive oil

Heap the flour and cornmeal on a counter and make a well. Put in the butter, salt, sugar and egg. Using your fingertips, mix until it has a grainy texture. Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Gently knead 4 or 5 times until smooth. Roll it into a ball and flatten slightly into a thick disk. Wrap in plastic wrap and chill for at least an hour before working with it.
On a lightly floured work surface, roll out the dough to a 2-mm thickness. Using a 18-cm cutter or plate as a guide, cut out 4 circles. Use them to line 4 individual loose-bottom tart pans, 12-cm in diameter and 3-cm deep. Chill for 30 minutes.
Preheat the oven to 190C/375F. Prick the tart shell bases. Line the tart shells with baking parchment and fill with a layer with dried beans to weigh the dough down and prevent it from rising unevenly. Bake for 15 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the pastry shells to the oven for 5 minutes. Remove and leave them on a wire rack and let cool.
Sprinkle each tart shell with one teaspoon of breadcrumb, then divide the fresh goat cheese onto the tart shells, and season with freshly ground black pepper and fresh thyme leaves. Fill in the tomatoes and drizzle the olive oil over. Bake in the center of the hot oven for 20-25 minutes.

Saturday, September 1, 2012

Spelt and Oatmeal Bread Stars

Poolish sponge is a type of French starter made from the same amount, in weight, of flour and water with a very small amount of yeast, and left to ripe for a long time. This allows bread to develop its characteristic flavours and texture.

You can make the poolish anywhere between 8 and 16 hours before you start mixing the final dough. Poolish should be a wet mixture, very much like a thick pancake batter and when the surface is covered in tiny bubbles, it’s ready to use. Bread made with preferment also tends to keep better, compared to bread made from straight dough.

Spelt and Oatmeal Bread Stars

adapted from Ploetzblog

Poolish Sponge	Dough
150 g Wholegrain spelt, ground 150 g Water, lukewarm 1 g Fresh yeast	170 g Water, lukewarm 315 g Bread flour 75 g Oatmeal 9 g Fresh yeast 9 g Sea salt 10 g Liquid malt extract Poppy and flax seeds for coating

Combine all the poolish ingredients in the mixing bowl and leave it, covered, at room temperature for 10-12 hours. If you want to use dry yeast, then 0.4 grams, about 1/8 teaspoon, would be enough.
Add in the rest of ingredients and stir at slow speed for 6 minutes, then increase the speed and continue to mix for 8 more minutes until it comes together and pulls away from sides of bowl.
Turn the dough out on a lightly floured work surface. Gently knead the dough a few times and shape into a round. Cover and rest for 40 minutes.
Divide the dough into 10-12 portions and shape each into a round. Cover and rest for 30 minutes.
On a lightly floured work surface, gently flatten a dough ball. Cut 3 times on the center all the way to the bottom in a crisscross style, leaving about 2-cm edges intact. Now turn each triangle outside to create a 6-point star.
Dip the star into water, then coat with a mix of seeds. Place them in baking trays lined with parchment paper. Cover and proof 90 minutes.
Place a roasting tray at the bottom of the oven. Preheat the oven to 240C/460F. Place the bread stars on the upper rack of the hot oven. Pour a cup of boiling water into the roasting tray. Bake for 20 minutes until they are nicely golden brown.

Sunday, August 19, 2012

Spelt Granola Muffins with Plums

Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

125 g Wholegrain spelt flour
125 g Refined spelt flour
70 g Raw sugar
1/2 tsp Salt
2 tsp Baking powder
70 ml Walnut oil
150 g 3.5% Plain yogurt
1 Large egg, lightly beaten
180 g Millet granola
220 g Plums, stoned and diced

Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.

Wednesday, August 15, 2012

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

Enjoy the lively colours of late summer with this tasty salad full of healthy nutrients combining the sweet nutty little pearled spelt (grains of spelt with the outer husk removed), with zucchini, cranberries, then tossed with a tangy sundried tomato vinaigrette. If you can’t find polished spelt, use pearled barley instead.

Salad	Sundried Tomato Vinaigrette
180 g Organic pearled spelt 700 ml Water 150 g Zucchini, diced 2 tbsp Dried cranberries 3 tbsp Fresh parsley, chopped 1/2 tsp Salt 1/4 tsp Freshly mulled black pepper	10 Oil-packed sundried tomatoes, drained and diced 70 ml Balsamic vinegar 1 clove Garlic, finely minced 70 ml Olive oil Salt and pepper to taste 1 tbsp Fresh parsley, chopped

In a saucepan, add in pearled spelt and water. Bring it to a boil. Cover, reduce heat, and simmer for 1 hour. Drain.
Whisk together diced tomatoes, balsamic vinegar and minced garlic. Add olive oil in a stream, whisking until emulsified. Season with salt and pepper. Stir in chopped parsley.
Rinse, dry and dice zucchini. Combine drained pearled spelt, diced zucchini, dried cranberries, chopped parsley, salt and pepper. Pour the vinaigrette into the salad. Toss well.

Saturday, August 11, 2012

Red Currant Banana Tart

When I first saw the ‘blueberry banana tart recipe’ on Roxana’s Home Baking, I knew for sure I had to make it. However, I have gently tweaked the recipe to my convenience and to suit my husbands taste.

The bright colour and tart flavour of these delicate red currants are harmoniously balanced by honey, bananas, almonds, and nutty spelt.

150 g Wholegrain spelt flour
100 g Almonds, ground
50 g Brown sugar
1/3 tsp Salt
120 g Butter, cut into small pieces and slightly softened
1 Egg yolk
2 tbsp Cold water
350 g Fresh red currants
2 Bananas
3 tbsp Honey
Blueberries and mint leaves to garnish

Place the flour, ground almonds, brown sugar and salt in a bowl. Make a well and add in butter, egg yolk and cold water. Using your fingertips, mix until it forms a smooth pastry dough. Roll it into a ball, wrap in plastic wrap, and place in the refrigerator to chill for about 30 minutes.
Grease a 11-inch tart pan with a little butter and sprinkle with a little flour. Roll the dough out between two sheets of parchment paper to a circle, 1/8 inch / 3 mm thick, and use to line the prepared tart pan. Cover with a plastic film and chill for 30 minutes.
Preheat the oven to 200C/400F. Fill the crust with red currants, then top with banana slices, and drizzle with honey. Bake for about 30 minutes. Garnish, if desired, with blueberries and mint leaves. Cool slightly before slicing.

Wednesday, August 8, 2012

Rolled Spelt Flakes Cheddar Crackers

These crackers are unique rolled spelt crackers with cheesy and nutty flavours. They go well with a yogurt dip and delicious with soups too. Rolled spelt can be replaced with old-fashioned rolled oats.

Rolled Spelt Flakes Cheddar Crackers

adapted from Food and Wine

Cracker	Egg Wash
45 g Rolled spelt flakes 60 ml Milk 90 g Refined spelt flour 1/4 tsp Baking powder 1/4 tsp Salt 100 g Cheddar, shredded 30 g Cold butter, cut into small pieces 1 Large egg, lightly beaten	1 Egg yolk 1 tbsp Milk

Combine rolled spelt flakes and milk in a bowl. Let stand 5 minutes until rolled spelt flakes soften slightly.
Whisk together refined spelt flour, baking powder and salt until blended. With your fingers, rub in cheese and cold butter until it resembles fine breadcrumbs
Add the egg into the softened spelt flakes, then add into the cheese mixture. Mix until a dough forms. Scrape the dough onto a large sheet of plastic film and gently knead a few times until thoroughly blended. Pat into a round and wrap it up. Chill until firm, about 1 hour.
Line two baking sheets with parchment paper. Work with half of dough at a time. On a lightly floured work surface, cover the dough with a plastic film. Roll out to 1/8-inch / 3 mm thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Place them on the prepared baking sheets. Chill until the rounds are firm, about 20 minutes.
Preheat the oven to 190C/375F. Whisk the egg yolk and milk together. Lightly brush the crackers with the egg wash. Bake for about 15 minutes until the crackers are golden brown.

Tuesday, July 31, 2012

Plum Spelt Crumble Cake

In this delicious summer coffee cake, juicy, sweet and tangy plum halves are embedded in a buttery spelt crust and covered with a crunchy crumble topping. If you can’t get spelt, use wheat flour instead.

Plum Spelt Crumble Cake

adapted from essen und trinken

100 g Wholegrain spelt flour
200 g Refined spelt pastry flour
1 tsp Baking powder
2/3 tsp Cinnamon powder
100 g Sugar
Pinch of salt
200 g Butter, diced
1 Egg yolk
800 g Plums
2 tbsp Almonds, toasted and ground

Place spelt flours, baking powder, cinnamon powder, sugar and salt in a mixing bowl. Add in diced butter and egg yolk. With a hand-held mixer, stir until well combined.
Press 2/3 of the dough onto a 8 to 10-inch springform pan lined with parchment paper. Wrap the pan and the rest of dough separately with plastic film. Chill for 1 hour.
Meanwhile, wash and dry the plums. Cut them into halves and remove the stones. Preheat the oven to 180C/350F.
Prick dough thoroughly with a fork. Sprinkle the ground almonds over, then place the plum halves, cut side up, onto the pan. Crumble the rest of dough on the top of the plums. Bake in the center of the hot oven for about 40 minutes until golden brown. Serve, dust with powdered sugar or with ice cream.

Saturday, July 21, 2012

Banana Rolled Spelt Cookies with Fresh Stevia Leaves

These banana cookies are free of sugar and so healthy that you can even enjoy them with a glass of milk as the breakfast. Feel free to replace rolled spelt flakes with old fashioned oats and fresh stevia leaves with other sugar substitutes or honey.

3 Overripe bananas
240 g Rolled spelt flakes
120 ml Skim milk
1 Egg
1/2 tsp Vanilla extract
1 tbsp Peanut butter
10 Fresh stevia leaves, chopped

Preheat the oven 160C/320F, fan forced. Line two baking sheets with parchment paper.
Mash overripe bananas and mix with rolled spelt flakes, skim milk, egg, vanilla and peanut butter. Fold in chopped fresh stevia leaves.
Place heaping tablespoon-sized batter onto the prepared baking sheets and cook for 20 minutes until lightly golden brown. Makes about 2 dozen of cookies.

Delicious Recipes

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Sunday, September 16, 2012

Pumpkin Spelt Muffins with Peanuts and Ginger

Tuesday, September 4, 2012

Tomato Goat Cheese Tartlets

Saturday, September 1, 2012

Spelt and Oatmeal Bread Stars

Spelt and Oatmeal Bread Stars

Sunday, August 19, 2012

Spelt Granola Muffins with Plums

Wednesday, August 15, 2012

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

Saturday, August 11, 2012

Red Currant Banana Tart

Wednesday, August 8, 2012

Rolled Spelt Flakes Cheddar Crackers

Rolled Spelt Flakes Cheddar Crackers

Tuesday, July 31, 2012

Plum Spelt Crumble Cake

Plum Spelt Crumble Cake

Saturday, July 21, 2012

Banana Rolled Spelt Cookies with Fresh Stevia Leaves

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