Overnight Spelt Einkorn Bread

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this

3 g Fresh yeast 1 tbsp Maple syrup 40 ml Warm water 180 ml Soya milk, lukewarm 250 g Spelt bread flour 120 g Einkorn flour 1/2 tsp Sea salt 20 g Olive oil 1 tbsp Oat flour for dusting

1. Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
   
2. Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
   
3. Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
   
4. Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
   
5. Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Baked Persimmons with Sunflower Seed Spelt Streusel

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.

Baked Persimmons with Sunflower Seed Spelt Streusel

adapted from here

2 Ripe persimmons 40 g Wholegrain spelt flour 30 g Sunflower seeds, ground 40 g Sunflower seeds 20 g Raw brown sugar 1/2 tsp Cinnamon powder Pinch of salt 40 g Butter, diced

1. Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
   
2. In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
   
3. Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Blueberry Banana Spelt Muffins

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

These blueberry banana spelt muffins, adapted from bakingbites, are incredibly moist and low in fat and sugar. The combination of sweet bananas and super healthy fresh blueberries make these energy-packed homemade treats a hit for any occasion.

240 g Refined spelt flour 7 g Baking powder 1/4 tsp Salt 3 Large ripe bananas, mashed 50 g Coconut oil, melted 5 g NuNaturals white stevia powder 50 g Coconut sugar 1 Large egg 1 tsp Vanilla extract 150 g Fresh blueberries

1. Preheat the oven to 190C/375F. Line a 12-hole standard muffin tin with paper liners. Whisk together the spelt flour, baking powder and salt in a bowl.
   
2. In another bowl, beat together mashed bananas, coconut oil, stevia, coconut sugar, egg and vanilla extract until smooth. Add in flour mixture and mix until just combined. Fold in blueberries.
   
3. Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Avocado Spelt Cake with Pistachios

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

A spelt cake made with creamy, heart-hearty avocado, distinctive, nutrient-rich pistachios, sweetened with stevia, and an optional lemon icing. This cake is super rich, moist, and plain delicious.

Avocado Spelt Cake with Pistachios

adapted from lecker

Cake Batter	Lemon Icing
300 g Ripe avocado flesh 1 tsp Lemon juice 50 ml Milk 300 g Refined spelt flour 50 g Ground pistachios 50 g Finely chopped pistachios 15 g Baking powder 180 g Butter, softened 12 package NuNaturals white stevia powder Pinch of salt 4 Eggs, medium 1 tsp Vanilla extract	130 g Icing sugar 30 ml Lemon juice 25 g Finely chopped pistachios

1. Scoop out the avocado flesh and place it in a blender together with lemon juice and milk. Process until smooth.
   


2. Preheat the oven to 170C/340F. Line a loaf pan with baking paper. Sift the flour into a large bowl. Add in ground and chopped pistachios and whisk until well combined.
   


3. Cream together the softened butter, stevia and pinch of salt until smooth and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. With mixer on low speed, add flour mixture alternately with the avocado mixture, starting and ending with the flour. Mix just until incorporated.
   


4. Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 70 minutes and cover the cake after 45 minutes in the oven. Cool the cake in the pan for 30 minutes on a wire rack, then turn out the cake to cool completely.
   


5. Mix the icing sugar and lemon juice until smooth. Pour the icing over the cake and sprinkle with the chopped pistachios.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

This fruity yoghurt cake is easy and fast to mix, tender and delicious. The yoghurt, in-season berries and stone fruits make this cake moist and flavourful. Some of the sugar is replaced with stevia and applesauce. You can use any other seasonal fruit instead of blueberry and nectarine, and replace yoghurt with sour cream if you prefer.

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

adapted from taste

130 g Almond meal 260 g Wholegrain spelt flour 1/2 tsp Baking soda 2 tsp Baking powder 150 g Coconut oil, softened 10 package NuNaturals white stevia powder 50 g Coconut sugar 70 g Unsweetened applesauce 3 Eggs 300 g 1.5% Fat-reduced natural yoghurt 150 g Blueberries 4 Ripe nectarines, halved, stoned, cut into wedges Icing sugar, to dust

1. Preheat oven to 180C/350F. Lightly grease a 26cm springform pan and line the base with baking paper. Whisk together the almond meal, wholegrain spelt flour, and baking powder.
   
2. Beat the softened coconut oil, stevia, and coconut sugar together in a large bowl until combined. Add in applesauce, and the eggs, 1 at a time, beating well after each addition until combined.
   
3. Stir in half the flour mixture and yoghurt until just combined. Stir in the remaining flour until combined.
   
4. Spoon the batter into the prepared pan and smooth the surface. Scatter the blueberries and nectarine wedges evenly over the top. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
   
5. Remove from oven and set aside in the pan for 10 minutes to cool slightly. Carefully turn out onto a wire rack to cool to room temperature. Dust with icing sugar and cut into slices to serve.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Blueberry Spelt Crumble Cake

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

An easy blueberry crumb cake, bursting with soft and sweet blueberries, and a cinnamon-flavored streusel, is great for a picnic, brunch or for afternoon tea with friends.

Blueberry Spelt Crumble Cake

adapted from taste

Crumble Topping	Cake Batter
100 g Wholegrain spelt flour 50 g Coconut sugar 1 tsp Cinnamon powder 1/4 tsp Nutmeg powder 80 g Cold butter, diced	200 g Wholegrain spelt flour 100 g Hazelnut, ground into flour 1 tsp Baking soda 1 tsp Baking powder 180 g Unsalted butter, at room temperature 10 package NuNaturals white stevia powder 80 g Coconut sugar 2 Eggs 1 tsp Vanilla extract 1 Lemon, rind finely grated 1 tbsp lemon juice 185 ml Buttermilk 200 g Blueberries, fresh or frozen

1. Preheat oven 180C/350F. Grease and line base of a 20cm round springform pan with baking paper.
   
2. For the topping, combine all the ingredients in a large bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Set aside.
   
3. Whisk together the spelt flour, ground hazelnuts, baking soda and baking powder.
   
4. Beat butter, stevia powder and coconut sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, lemon rind and juice. Gradually add flour mixture and buttermilk, alternating. Mix until well combined.
   
5. Spread two-thirds of the batter into prepared pan. Top with one-third of the blueberries and one-third of the crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.
   
6. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan for 20 minutes before transferring to a serving plate.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link

Coconut Honey Spelt Cookies

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.

Coconut Honey Spelt Cookies

adapted from Donna Hay

100 g Coconut oil, at room temperature 145 g Honey 10 package NuNaturals white stevia powder 60 g Applesauce 2 tsp Vanilla extract 1 Large egg 280 g Wholegrain spelt flour 1 tsp Baking soda 1 tsp Anise powder 1 tsp Cinnamon powder 50 g Raw sugar for rolling, optional

1. Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4�5 minutes or until thickened and pale.
   
2. Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
   
3. Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
   
4. Bake for 10�12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

Click Here To Get Download link