Tag Archives: spelt

hotbuns

RECIPE: Spelt Hot Cross Buns

I get more excited about hot cross buns at Easter time than Chocolate – especially when they are straight out of the oven! Hot Cross Buns don’t last very long in my home. My boys seem to hop around quicker than bunnies trying to get another one as soon as they’ve finished the first!

Thanks to Jo at Quirky Cooking for this great healthy recipe for Hot Cross Buns with spelt flour, dairy free and no processed sugar. Easy to make with a thermomix. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls.

Happy Easter to all and enjoy this family time together!

Ingredients;

zest of 1 orange

60gm (3 tbsp) raw honey

250ml nut milk (macadamia/coconut/almond)

70g (1/3 cup) macadamia oil or light olive oil)

550g (4  3/4 cups) spelt flour (I used 150g wholemeal, 400g white)

1 tsp salt

2 heaped tsp instant yeast

1 1/2 tsp each ground cinnamon & nutmeg

1/2 tsp ground cloves

100g (2/3 cups) sultanas

70g (1/4 cup) currants

Method:

Whizz the orange zest and honey, on speed 9 in Thermomix, until ground

Add remaining ingredients expect sultanas and currants and mix on speed 6 for 6 seconds.

Add the sultanas and currants and then knead on interval speed for 2 mins

Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.

Punch down and shape into small rolls. Place close together on lined baking tray, and leave to rise for 10-15 mins.

Pipe with crosses made from:

80g white spelt flours
1 tsp light olive oil

pinch salt
100g water

Place rolls in cold oven, again with a pan of boiling water underneath. Turn oven on to 220 degrees (C) and bake for 15-20 mins or until golden.

Brush with syrup while still warm. For syrup, I used 2 tbspns of honey with 2 tbspns warm water

pancakes

Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top :)

INGREDIENTS

2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour  (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey

METHOD

1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.

Vegetarian (1)

Recipe: Vegetarian Sausage Rolls (Dairy Free)

This is a great recipe for those wanting to make sausage rolls without meat. I guess that makes them non-sausage rolls then !? Sausage rolls are a favourite for many and are often used as a celebratory snack at birthday party and events.

For Vegetarians we can still enjoy this snack the meat-free way. With walnuts and oats as an alternative to give that meaty texture, mixed with herbs and cooked in spelt wraps, they never last long at our house :)

Vegetarian Sausage Rolls

1 large onion

2 tbsp mixed herbs of choice

100g (2/3 cup) walnuts

100g (1 cup) organic spelt oats (or oats of choice)

4 eggs (plus 1 egg for the pastry)

3-4tbsp nutritional yeast & 1/8 cup almond/nut milk (or 150g feta cheese if you prefer dairy)

2 tbsp organic tamari

80g (3/4 cup) almond meal

1 packet Spelt Mountain Bread Wraps (or you can opt to use Puff Pastry instead)

Sesame seeds  

(optional addition: 1-2 grated vegetables like carrots)

Method:

Preheat oven @ 180’C

Chop onion and herbs in Thermomix (or Blender) for 3 sec on speed 6

Add walnuts, oats and chop for 6 sec on speed 6, scrape down sides and blend again if needed to ensure smooth

Add eggs, nutritional yeast/feta cheese, tamari and almond meal. Mix speed 5 for 20 secs. Scrape down sides and blend again if needed until smooth.

Beat 1 egg in a small bowl and then brush the egg lightly between two spelt wraps to bind.

Cut the binded spelt wraps in half horizontally on working bench

Place small amount of mixture onto the long edge of the pastry and roll. Brush the edges and cut into four equal portions. Brush the tops and sprinkle with sesame seed.

Place sausage rolls onto lined baking tray and bake for approx. 20mins or until crisp and golden