Spelt Sweet Treats
[Regarding last month's poll topic on] exercise and eating serving sizes, if a package of something says 6 servings, I divide it into 6 individual servings and only eat one at each meal or each day depending on the food item. In doing this I have lost 15 pounds and kept it off for 3 years.
Good luck with what ever you go with.
When you are trying grain products next month please use spelt. I can't eat wheat products and have been using spelt with some success. I am looking for cookie and dessert recipes. Any help you could provide would be helpful.
Here's some recipes I found using spelt flour. When using spelt in recipes calling for wheat flour, remember that spelt requires about 25% less liquid. Either reduce the liquid by 25% or add 25% more spelt flour than the recipe calls for! Enjoy!
Desi @ DVO
Spelt Banana Bread
1/2 cup soft butter
1 cup or less brown sugar
2 eggs, beaten
2 cups SPELT flour
1 teaspoon aluminum-free baking soda
1/2 or less teaspoon of salt
2 or 3 ripe bananas, mashed
1/2 cup chopped almonds (optional)
Pre-heat oven to 350 degrees F. Cream butter and sugar;
add eggs and beat well. Add dry ingredients and finally bananas
and nuts. Mix well. Bake in three 3x5 " loaf pans or in one
5x9" loaf pan, well-greased. Bake for one hour or until toothpick
comes out clean.
Spelt Pie Crust
3 Tablespoons oil
2 Tablespoons cool water
1/4 teaspoon seasalt, if desired
1 cup + 2 Tablespoons SPELT flour
Whisk oil, water and seasalt together. Stir in the flour and mix until
evenly moistened. Press into a 9 inch pie plate. Fill and bake as required
for the filling, or bake the empty crust for 12 minutes
at 375 degrees F and fill when cool.
3 Variety Spelt Cookies
Makes 36 cookies
1/2 cup plus 1 tablespoon canola margarine, divided
1 1/4 cups toasted spelt flakes
1/2 teaspoon ground allspice
1/2 cup turbinado sugar (or other sweetener)
1 egg (or substitute)
1/4 teaspoon vanilla abstract
1/2 cup whole-grain spelt flour
1 teaspoon non-aluminum baking powder
1 cup finely ground hazelnuts
1/4 cup chopped dark raisins
Peanut Butter-Coconut Cookies
2 tablespoons smooth peanut butter
1/4 cup finely grated coconut
Bittersweet Chocolate Cookies
1/4 cup grated bittersweet chocolate
Preheat the oven to 350 degrees F. Line a 16-x-14 inch cookie sheet with baking paper, and set aside. Place 1 tablespoon of the margarine in a 10-inch skillet, and melt over medium heat. Add the spelt flakes, and sauté, stirring constantly, until the flakes are lightly browned. Sprinkle the allspice over the flakes, and mix well. Remove the pan from the heat, and set aside.
Place the remaining 1/2 cup of margarine in a 2-quart bowl, and, using an electric mixer set at medium speed, cream the margarine until light and smooth. Add the sugar, egg, and vanilla, and continue to cream for 2 minutes, or until the mixture is creamy. Set aside.
Place the flour and baking powder in a 1-quart bowl, and stir to mix. Add the flour mixture, the spelt flakes, and the nuts to the margarine mixture, and use a wooden spoon to stir the ingredients into a dough.
Divide the dough into 3 equal portions, placing each portion in a separate bowl. Add the raisins to the first portion, the peanut butter and coconut to the second portion, and the chocolate to the third portion. Then knead each piece separately by hand, just enough to completely mix in the flavoring of the ingredients.
Using a wet spoon, cut 1 tablespoon from the dough. With wet hands, roll the dough into a ball. Place the ball on the prepared sheet, and, using the back of a fork, flatten it until it forms a 1 1/2- inch cookie. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Bake on the middle oven rack for 12 to 15 minutes, or until brown. Allow the cookies to cool on the sheet for 5 minutes. Then transfer the cookies to a rack, and cool completely before serving or storing in an airtight container.
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