spelt flour

These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe easy to make anytime.

Healthy Pancakes (Whole Wheat)

cow's milk

white vinegar

eggs (large)

maple syrup

tsp baking soda

tsp baking powder

tsp salt

flour

Oil (for frying)

In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".

In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.

Add flour and mix gently with spatula until combined and no lumps.

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.

Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.

Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Serve hot with berries, maple syrup, yogurt, sour cream etc.

Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.

https://www.youtube.com/watch?v=4Dj9H1Gtcwo

These Healthy Pancakes with whole wheat flour or spelt flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe so easy to make anytime. No buttermilk!⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

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Healthy Whole Wheat Pancakes | FLUFFY + NO BUTTERMILK

It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, “At Home in the Whole Food Kitchen,” uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate’s complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.

Vegan Brownies With Tahini and Halvah

pitted dates (2/3 cup packed)

water

extra-virgin olive oil,

unsweetened cocoa powder

baking powder

almond milk or oat milk

coconut palm sugar (see Tip)

120 milliliters tahini

vanilla extract

fine sea salt

vegan bittersweet chocolate, roughly chopped

white sesame seeds

finely chopped toasted Marcona almonds

flaky sea salt

Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.

Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.

Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.

Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

Healthy Apple Bread loaded with 4 cups of apples, cinnamon and whole foods. Easy, moist, sweet and absolutely delicious quick bread recipe.

Healthy Apple Bread

apples

eggs

applesauce (unsweetened)

tbsp oil

tsp pure vanilla extract

cinnamon

tsp nutmeg

whole wheat flour

Preheat oven to 350 degrees F and spray ceramic non-stick 9 x 5 loaf pan with cooking spray. Set aside.

In a large mixing bowl, whisk the eggs for 10 seconds.

Add applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt and whisk until well combined.

Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.

Add apples and give a few more gentle stirs to combine.

Pour batter into prepared loaf pan and level gently with spatula.

Bake for 60-70 minutes our until the toothpick inserted in the middle comes out clean.

Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off almost completely.

Cut into 10 slices with serrated bread knife and enjoy!

Need a new pie crust recipe? An all-butter whole grain spelt crust has a delicate texture and nutty flavor that's great for any filling.

All-Butter Whole Grain Spelt Pie Crust

whole grain spelt flour,

salt

(1 stick) cold unsalted butter

water, divided

In a large bowl, whisk together the flour and salt. With a chef’s knife, cut the butter into small cubes.

Use a pastry cutter to cut and mix the cubed butter into the flour and salt mixture, until the mixture resembles the size of peas and each piece of butter is entirely coated in flour.

With your hands, mix in half the cold water (about 1/8 cup) to the flour mixture. If the dough still feels dry and crumbly, add the remaining water a tablespoon at a time. Mix just until a dough forms.

Form the dough into a flat disc, cover in plastic wrap, and refrigerate for 30 minutes to 1 hour.

Once chilled, lightly flour your clean countertop and place the chilled disc on top. Let the disc sit at room temperature for 10 minutes. Lightly dust the top of the disc with more flour. With a rolling pin, roll out and flatten the dough until it is about 1/8 inch thick and about 1 inch wider than the circumference of a 9-inch pie pan.

Carefully transfer the dough to the pan. Press the dough into the bottom and up the sides. Fold the excess dough underneath itself to create a thick border. Crimp or style the edges in any design you prefer, using extra flour if needed to prevent sticking.

Chill in the refrigerator for another 30 minutes to 1 hour before filling and baking according to your pie recipe’s instructions. Enjoy!

Blueberries and rhubarb are a match made to impress. These muffins are light and tender, mildly sweet and lovely tart with a hint of nuttiness from the spelt flour. Breakfast or snack just got better!

Blueberry Rhubarb Yogurt Muffins with Spelt Flour

light spelt flour

nutmeg

blueberries

rhubarb

lemon, the grated zest

vegetable oil (I used peanut oil)

honey

yogurt

Preheat the oven to 375° F (190° C) and line a 12-cup muffin pan with muffin liners.

In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, and a pinch of grated nutmeg.

Add the blueberries, chopped rhubarb, lemon zest, and fold gently.

In a medium bowl, whisk together the oil, egg, honey, yogurt.

Fold the wet ingredients into the flour mixture just until combined.

Using a tablespoon, fill the muffin cups.

Bake in the preheated oven for about 20 minutes or until golden brown and a cake tester inserted in the center comes out clean.

Let the muffins cool in the pan on a rack for 5 minutes, then remove from the pan and let cool completely on the rack.

Fantastic idea, and beautiful execution! I've always loved rhubarb mixed with other fruits, and I find it odd that you don't see more combinations.  As you say, rhubarb plants often produce well past spring, so the options are pretty diverse, all in all.  Thanks so much for sharing this wonderful recipe!

Amazing, I would never have thought to put blueberry and rhubarb together, but wow, what a great combination!

What a great combo! I'm rhubarb and blueberry crazy so I know I'll be enjoying these muffins the next time I have them both on hand!

I've never tried rhubarb with blueberry before but I'm down for any kind of freshly baked muffins. I'll have to try baking with spelt sometime soon.

We're willing to bet you haven't had a lamb sandwich like this before!

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mumbai roadside hot lamb sandwich

tbs sunflower oil,

red onion, finely chopped

lamb mince

garlic cloves, finely chopped

tsp ginger

green chilli, finely chopped

tsp cumin

tsp garam masala

tomato, chopped

(100 grams) chapati flour flour

coriander, leaves picked, chopped

coriander, leaves and some stalks picked

lemon juice

mint, leaves picked

pistachios

garlic

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852196001&=domain=del

5348771529001-5981852196001

If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Hand-cut spelt pappardelle with slow-cooked pork ragu recipe

(300 grams) plain or type ‘00’ flour

(100 grams) spelt flour

eggs,

salt flakes

extra virgin olive oil

garlic cloves, skin on, bashed

boneless pork shoulder

onion, carrot & celery stalk, chopped

fennel seeds

berries,

marjoram leaves

red wine

can chopped tomatoes

(500 milliliters) good-quality beef or chicken stock

sage leaves

Seasonal spring vegetables teamed with fresh eggs make the perfect filling for a nourishing spelt quiche.

Asparagus, ricotta and prosciutto quiche

tbs extra virgin olive oil

leek (white part only), thinly sliced

prosciutto, chopped

eggs, lightly beaten

(80 milliliters) milk

fresh ricotta, crumbled

finely grated pecorino, plus extra to serve

asparagus,

spring onion (bulb attached), to serve

Flat leaf parsley, to serve

(250 grams) white spelt flour

cold unsalted butter, chopped

tbs thyme leaves

tbs apple cider vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

This vegan cookie mug cake is exactly what you need when you don&#039;t want to pull out all of your baking equipment. Dairy free, egg free and uses basic pantry ingredients. Baked in the microwave in just 1 minute and 30 seconds. 

Vegan Cookie Mug Cake

tbsp spelt flour

brown sugar

peanut butter

almond milk

chocolate chips

In a mug, add all dry ingredients and stir with a fork.

Add in peanut butter and almond milk then carefully stir with fork to create a wet batter.

Place mug in the microwave for 1 minute and 30 seconds.

Yum!! Just made this!! Would it be okay to add additional brown sugar next time I make it??

Is there a way I could add protein powder to this? It's so good as is, but I've got some yummy protein powder I think would pair lovely with this!

I made this with almond butter and AP flour, because that's what I had, and added a drop of vanilla .Delicious! I might even reduce the baking powder a touch to make it a bit denser. I appreciated that the sugar was kept to a tablespoon

This recipe is great! I used whole wheat flour and subbed the sugar and part of the milk for half a banana. It made a yummy little breakfast cake! I will definitely be trying again, maybe with a mix of oat and almond flour.

Doing different recipes due to food sensitivities. This is great! Thank you, God bless!

This was great! I used all purpose flour and cashew butter and came out amazing

So happy to have found this recipe.  I was hugely craving a choc chip muffin and this was even better.  I used whole wheat flour, coconut sugar and half the PB.  Delicious and easy, thank you!

This Sticky Ginger Treacle Cake Recipe with Stem Ginger is also made with white Spelt Flour and all the flavours of ground and stem ginger, Dark Treacle, and golden syrup. It&#39;s a lovely alternative to Traditional Yorkshire Parkin if you don&#39;t want to use or can&#39;t get hold of Medium Oatmeal.

Sticky Ginger Treacle Cake Recipe with Stem Ginger.

unsalted butter (plus extra for greasing)

soft dark brown sugar

black treacle

golden syrup

225 ml whole milk (or semi skimmed)

white spelt flour (or plain flour)

1½ tsp bicarbonate of soda

ginger

sea salt

eggs (lightly beaten)

stem ginger (finely chopped)

stem ginger (roughly chopped)

Stem Ginger syrup (for glazing)

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line the base of an 8” square cake tin, preferably not a loose bottom tin as the cake batter is very loose.

In a large pan, melt together the butter, sugar, golden syrup and dark treacle, stirring until the butter and sugar have dissolved. TIP: Save energy by taking off the heat and allow the residual heat to dissolve the remaining bits of butter and sugar.

Remove the pan from the heat and stir in the milk. Set aside to cool a little more.

Sift together the spelt flour, bicarbonate of soda and ground ginger, and a pinch of salt into a large bowl. Give everything a good mix.

Make a well in the centre then pour in the melted butter sugar mixture, lightly beaten eggs and chopped stem ginger, and stir until you have a well combined smooth batter.

Pour the batter into the tin, bake in the centre of the oven for 50 - 55 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean. Try not to open the oven until the cake is at least ¾ baked, to help prevent the cake sinking in the middle.

Leave to cool in the tin to cool a little. While still warm brush the top of the cake with syrup from the jar of stem ginger, and scatter with more chopped stem ginger. Leave to cool completely before slicing.

You could serve straight away if you wish. This cake will keep really well and mature in flavour when wrapped in baking parchment and an airtight container overnight or for several days. It also freezes really well.

There is something about a sticky, honey-drenched cake like this one that is so appealing, says chef Gill Meller.

This recipe is an extract from Gill Meller's new book, Gather, available nationally now.

Top 19 spelt flour recipes from across the web

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Top Tags

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Mumbai roadside hot lamb sandwich

Hand-cut spelt pappardelle with slo...

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Sticky Ginger Treacle Cake Recipe w...

Spelt honey cake with coriander and...

Apple, carrot, lemon and cinnamon c...

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Mushroom, leek & miso spelt galette

Top 19 spelt flour recipes from across the web

The most viewed spelt flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pancakes (Whole Wheat)

Vegan Brownies With Tahini and Halv...

Healthy Apple Bread

All-Butter Whole Grain Spelt Pie Cr...

Blueberry Rhubarb Yogurt Muffins wi...

Mumbai roadside hot lamb sandwich

Hand-cut spelt pappardelle with slo...

Asparagus, ricotta and prosciutto q...

Vegan Cookie Mug Cake

Sticky Ginger Treacle Cake Recipe w...

Spelt honey cake with coriander and...

Apple, carrot, lemon and cinnamon c...

Vegan Almond Butter Banana Bread

Pumpkin Sheet Pan Pancakes

Blueberry Zucchini Oatmeal Pancakes

BBQ Mushroom Flatbread with Chive C...

Spelt and almond sticky date puddin...

Mushroom, leek & miso spelt galette

The most viewed spelt flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine