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Spelt Brioche & Nutella Swirl Bread with Variations

It’s not often you can take one recipe add in one technique, then use three different methods of shaping & baking, and come out with three very different loaves of bread. This recipe for Spelt Brioche & Nutella Swirl Bread will give you just that!

The spelt bread dough is slightly sweetened with honey and is a lovely hybrid of brioche and challah. In fact, you can use this recipe very easily to make a spelt challah – our spelt flour is kosher so all you need to do is swap out the butter for another non-dairy fat.

All three of the variations below can be made with any filling you like. There’s just something about Nutella and spelt flour though, it’s a lovely balance of flavors!

 

spelt-nutella-brioche-loaf-bakedStandard Spelt Brioche & Nutella Swirl Loaf:

This is Variation #1 in the recipe below. Baked in the oven in a loaf pan, it will yield a standard style loaf of bread – except it’s swirled all the way through with delicious layers of Nutella. If you have any leftover, this variation makes amazing french toast! In fact, a loaf or two of this bread may have been made especially for french toast!

 

 

 

spelt-nutella-brioche-bread-bakedSpelt Brioche & Nutella Breakfast Bread:

Variation #2 is similar to #1 except once braided, the two ends come together to make a wreath and it is cooked in the slow cooker which yields a very pretty, softer, oval loaf. It looks beautiful and impressive on any brunch table.

 

 

 

spelt-nutella-brioche-rolls-bakedSpelt Brioche Breakfast Rolls:

Variation #3 can be made with Nutella as the recipe illustrates or swap out for walnuts & cinnamon sugar, or jam, or anything you’d love to have in a cinnamon-roll style breakfast roll. When making with Nutella, as soon as they come out of the oven drizzle with a powdered sugar glaze and a little orange zest! These are best consumed right out of the oven.

 

Spelt Brioche & Nutella Swirl Bread with Variations
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Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!
Spelt Brioche & Nutella Swirl Bread with Variations
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Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!
Ingredients
Servings:
Units:
Instructions
Make the dough:
  1. In a stand mixer using the traditional paddle attachment, mix warm water, yeast and honey.
  2. Add in 2 3/4 cups spelt flour and salt, mixing to combine then add in the beaten eggs. Once the eggs are combined in, add the butter one tablespoon at at time.
  3. When the butter is incorporated, switch the paddle out for the dough hook and knead for 3 to 5 minutes. {During this step you may need to add in up to a 1/4 cup of spelt flour. This dough is wet and sticky but you still want it to come together to just begin to form a ball around the hook during the kneading and just start to form a slapping sound against the sides of the bowl. If you end up with a nice "clean" ball around the dough hook you added in too much flour and you will need to add in some water, a tablespoon at a time}
  4. Remove the dough and place into a greased bowl. Cover with plastic wrap and let rise in a warm spot, away from drafts, for 1.5 to 2 hours.
Make the Nutella Swirl:
  1. Scrape out dough onto a well floured surface. Shape into a long oval.
  2. Flour a rolling pin and roll dough into a large rectangle that is about 1/4 to 1/2 inch thick. The dough may resist rolling at first, if this happens try flipping it over and keep rolling, it will eventually release and let you roll it out.
  3. Spread a thin layer of Nutella over the entire surface. An offset spatula {like for frosting a cake} works wonders for this step!
  4. Working the long end of your rectangle, roll up the dough into a long log. A dough scraper will help with this task - the dough should have enough butter to prevent it from sticking but the scraper will help you 'push' the dough to roll it up, especially if you encounter any sticking.
Variation #1 - Standard Spelt Brioche & Nutella Swirl Loaf:
  1. Using your dough scraper (or a very sharp knife) split the log down the middle so you now have two ropes.
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end. Secure the other ends.
  3. Gently push the two ends toward the middle to get a shorter, wider loaf. Place into a greased 8 1/2" x 4 1/2" loaf pan, cover with plastic wrap and let rise again for 1 hour.
  4. Preheat oven to 375 degrees. When oven is ready, remove plastic wrap and brush with an egg wash. Place loaf in oven for 25 to 35 minutes or until brown on top. Remove from oven and let cool completely.
Variation #2 - Spelt Brioche & Nutella Breakfast Bread:
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper (or a very sharp knife) to split the log down the middle so you now have two ropes. {see photo in variation #1}
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end {see photo in variation #1}. Take the ends and shape the braided loaf into an oval, securing the open ends by tucking them into the other end. Place formed loaf onto a large sheet of parchment paper.
  3. Place parchment into the bowl of your slow cooker, cover on top with plastic wrap and let rise for 1 hour.
  4. Remove plastic wrap and replace with slow cooker lid. Turn slow cooker onto high and cook for 1.5 to 2 hours.
Variation #3 - Spelt Brioche Breakfast Rolls:
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper or a sharp knife to cut the log into 1 1/2 inch rolls {do NOT cut down the middle of the log like in variations #1 and #2}.
  2. Place into a greased pie tin, leaving room as they will expand quite a bit. You will likely need two pie tins {pictured are mini-pie tins - four were used in total}. The number of rolls that you will get will depend greatly on how thin you rolled out the dough.
  3. Cover tins with plastic wrap and let rise for 1 hour.
  4. Preheat oven to 375 degrees. When the oven is ready remove plastic wrap and brush with an egg wash. Place in oven for 8 to 10 minutes or until just brown on top. Keep a very close eye on the oven during their cooking as they will get done very quickly.
  5. While still warm, drizzle a powdered sugar glaze (made with powdered sugar and a small amount of water) over the tops of the rolls and then sprinkle a little freshly grated orange zest over the glaze!
Recipe Notes

Up to one cup of the white spelt flour may be substituted with whole spelt flour! You will likely need to add in up to an additional 1/2 cup of whole spelt flour (for a total amount of 3 1/2 cups of flour) during the kneading process to get the dough to come together. {Variations #2 and #3 were photographed using 1 cup of whole spelt flour in the dough mixture.}

All variations are best eaten within 24 hours however will keep for up to 2 days wrapped tightly in plastic wrap.

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Brown Butter Spelt Blondies

If you are looking for a special treat to make, one that’s full of delicious surprises and not overly sweet, look no further than these decedent spelt flour blondies!

spelt-blondies

These blondies are made with a combination of whole spelt and white spelt flours however you can certainly easily use all of which ever one you prefer. They start with a base of brown butter which is lovely with the whole spelt flour. Then, the batter is packed full of chopped, toasted walnuts and lots of smooth chocolate chips.

Each bite is full of delicious tastes that are just waiting to delight any blondie or brownie lover!!

Brown Butter Spelt Blondies
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A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Brown Butter Spelt Blondies
Votes: 1
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A combination of whole spelt and white spelt flours give a wonderful balance to these brown butter blondies
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Servings Prep Time
16 20-30 minutes
Cook Time
35 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment or foil
  2. Whisk together the spelt flours with the salt and set aside
  3. In a sauce pan, melt the butter over medium heat. Once it melts, keep a careful eye on it as the butter starts to foam and bubble. Once you start to see little brown bits on the bottom of the pan it is ready. Remove from heat and pour the melted butter into a large glass or metal mixing bowl and set aside to cool.
  4. In a stand mixer with the whisk attachment whip the eggs and vanilla together. Add in the brown sugar and whip until the eggs and sugar combine into a very light yellow and it "ribbons" nicely back into the bowl when whisk is lifted up - see example here: https://www.epicurious.com/expert-advice/fudgy-brownie-tips-recipe-article
  5. Fold the egg mixture into the cooled, melted butter. Then fold in the flour mixture into the eggs and butter in two batches. Keep folding until the flour is incorporated and no dry pockets of flour remain
  6. Gently fold in the walnuts and chocolate chips until all ingredients are evenly distributed.
  7. Scrape batter into prepared pan and spread out evenly.
  8. Bake for 30 to 35 minutes. Adjust length if you prefer your blondies a little more under done or a little more well done.
  9. Remove from the oven and cool completely on a wire rack
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Snowball Cookies

Snowball Cookies
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A wonderfully traditional snowball cookie made with all of the goodness of spelt flour!
Servings
36 cookies
Servings
36 cookies
Snowball Cookies
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A wonderfully traditional snowball cookie made with all of the goodness of spelt flour!
Servings
36 cookies
Servings
36 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Toast the pecans on a baking sheet in the oven. You will know they are done when you just begin to smell them. Remove from oven. Cool for a few minutes then use a food processor to finely chop up all the toasted pecans.
  2. Sift the spelt flour into a bowl and set aside
  3. In the bowl of a stand mixer, beat together the butter and 3/4 cup of the powdered sugar (the remaining powdered sugar will be used for rolling the baked cookies).
  4. When the butter and sugar is well combined add in the vanilla extract.
  5. Turn the mixer on low and slowly add in the sifted spelt flour, scraping down the sides of the bowl as needed.
  6. When the flour is completely added begin raising the speed on the mixer to fully work all of the flour into the butter. Continue to scrape down the sides as needed. While still on high, beat in the chopped pecans.
  7. Cover bowl with plastic wrap and chill for 30 minutes
To bake cookies
  1. Remove dough from refrigerator and preheat oven to 350 degrees
  2. Roll cookies into balls (about 1 tablespoon of dough per cookie) and place on a parchment lined cookie sheet.
  3. Bake for 13 to 15 minutes.
  4. Remove from oven and cool on cookie sheet for about 5 minutes.
  5. Roll each cookie in the reserved 1 1/4 cups of powdered sugar to coat thoroughly then place on a rack to cool. --This first layer of powdered sugar will melt into the cookie a bit and will help the final coating of powdered sugar stay in place.
  6. Once cookies are completely cool, roll each one again in the powdered sugar.
Recipe Notes

Sneak in some whole grains!!

You can replace anywhere from 1/4 cup to 3/4 cup of the white spelt flour with whole spelt flour and it will work beautifully in this cookie!

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Spelt Thumbprint Cookies

Spelt Thumbprint Cookies
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These spelt flour thumbprint cookies are fabulously delicious with your favorite fruit preserves and are an unexpected treat when filled with orange marmalade!! They are quick and easy to make - perfect for those last minute holiday gifts or cookie exchanges!
Servings
24 cookies
Servings
24 cookies
Spelt Thumbprint Cookies
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These spelt flour thumbprint cookies are fabulously delicious with your favorite fruit preserves and are an unexpected treat when filled with orange marmalade!! They are quick and easy to make - perfect for those last minute holiday gifts or cookie exchanges!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 325 degrees
  2. Sift together the flour and salt and set aside
  3. In a stand mixer, beat together the butter and powdered sugar. When well combined add in the vanilla and mix well.
  4. Add in the sifted flour mixture a little at a time over low speed. Scrape down the bowl often.
  5. When the flour is thoroughly combined, scoop out the dough using a cookie scoop or tablespoon, roll into a ball and place on a parchment lined cookie sheet.
  6. Press your thumb lightly into the middle of each dough ball. If the edges crack at all, use your fingers to press the dough together.
  7. Fill each thumbprint with a little scoop of your fruit preserves or marmalade. Do not overfill.
  8. Bake for 12 to 15 minutes, rotating halfway through.
  9. Remove from oven and cool. Once completely cool, sprinkle each cookie with powdered sugar
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Old-Fashioned Spelt Pumpkin Bread

Old-Fashioned Spelt Pumpkin Bread
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A tasty quick bread filled with pumpkin, spices and spelt flour. It's tasty all year round and perfect as part of your Thanksgiving dinner!!
Old-Fashioned Spelt Pumpkin Bread
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A tasty quick bread filled with pumpkin, spices and spelt flour. It's tasty all year round and perfect as part of your Thanksgiving dinner!!
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together spelt flour, baking powder, baking soda, salt, and spices. Set aside
  3. In the bowl of your stand mixer cream together the butter and sugar. Add in the water, eggs, and pumpkin and mix until combined
  4. Add in flour mixture a little at a time until it is all incorporated, scraping down the sides often. Don't over mix.
  5. Pour batter into a greased loaf pan. Place in the oven for about 60 minutes. It is done when a toothpick comes out clean.
Recipe Notes

Recipe makes one loaf. Can be doubled to make two.

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Spelt, Wild Rice and Kale Salad with Toasted Walnuts

A delicious grain salad bursting with spelt berries, wild rice, kale and crunchy walnuts!

It’s wonderful any time of year but is a great side dish for Thanksgiving or any holiday meal. During the holidays it’s tough to get your family to leave room on their plates for whole grains and veggies. This hearty salad will get even the pickiest eater in your family to leave room for some much needed nutrition!

Reading through this recipe you’ll see we call for cooked spelt berries and cooked wild rice. The best (and easiest!) way to cook your grains is in a rice cooker. Even the most basic rice cooker will get the job done for almost all whole grains. For the spelt berries, you will want to put one part spelt berries to two parts water in your rice cooker. Most varieties of rice are done with a 1:1 ratio but the heartier grains (like spelt) usually need a 1:2 ratio of grain to liquid. If you don’t have a rice cooker or pressure cooker, just make your grains on the stove top.

The best part of pulling this side together with cooked grains is you can make them a day or two ahead – and every little step you can do ahead of time helps for those holiday dinners!

spelt-wild-rice

Spelt, Wild Rice and Kale Salad with Toasted Walnuts
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From hearty lunches to Thanksgiving dinner, this combination of whole grains and kale with the crunch of toasted walnuts is always a crowd pleaser!
Spelt, Wild Rice and Kale Salad with Toasted Walnuts
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Rating: 3.5
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From hearty lunches to Thanksgiving dinner, this combination of whole grains and kale with the crunch of toasted walnuts is always a crowd pleaser!
Ingredients
Servings:
Units:
Instructions
  1. Chop and toast walnuts then set aside.
  2. In a deep sided saute pan with a lid heat olive oil over medium heat and saute the onion, garlic, and rosemary for about 2 to 3 minutes or until fragrant.
  3. Stir in the chopped kale and pour in about half of the broth. Reduce heat to medium-low and cover for 3 to 4 minutes to steam the kale. If you notice you need more liquid, add from your remaining broth.
  4. When kale is cooked, stir in the cooked spelt berries and wild rice. Don't worry about any excess liquid, the grains will soak it up. Season with salt & pepper to your taste and cook until the grains are warmed through.
  5. Finish by stirring in the toasted walnuts and spoon into a serving dish. Can be served warm or at room temperature.
Recipe Notes

*any type of broth you have on hand (or even a little H2O) can be used in place of the vegetable broth the recipe calls for.

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Baked Spelt with Butternut Squash

When the air begins to get that crisp chill to it, warm comforting dishes are just the ticket to happy tummies and hearts. Healthy warm, comforting dishes can be tricky to find but when you bake spelt berries with butternut squash the result is perfect! Baked Spelt with Butternut Squash, it combines the savory herbs and hearty whole grain spelt berries with the light sweetness of the butternut squash. It’s warm. It’s comforting. It’s healthy. 

Baked spelt dishes like this one are also extremely versatile! It can hold it’s own as a vegan main dish but is also delicious paired with so many other options. Do you have meat-eaters in your family to please? Cook some italian sausage while it bakes in the oven, then serve the sausage on top of the baked spelt. It’s also dinner party perfect along side of a roasted chicken and beautiful salad.  

Baked Spelt with Butternut Squash is sure to find a perfect home in your fall and winter dinner rotation!

Baked Spelt with Butternut Squash
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Baked Spelt with Butternut Squash
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Ingredients
Servings:
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Instructions
  1. Preheat oven to 375 degrees
  2. In a medium bowl, combine squash with 1 tbsp olive oil, ½ tbsp herb mixture, and a pinch of kosher salt. Stir to coat completely and set aside.
  3. In a dutch oven (or other oven safe pot with lid) saute diced onion in remaining 2 tbsp olive oil over medium high heat until soft. Season with salt & remaining fresh herbs and stir in spelt berries. Toast spelt for 1 to 2 minutes stirring constantly. Pour in vegetable broth, stir, and bring to a simmer.
  4. Cover pot with lid and place in oven. Bake for 30 minutes. Open pot carefully, add squash on top of spelt, replace lid and bake for another 30 minutes or until the spelt berries are tender. Remove lid, stir, and bake uncovered for 15 minutes.
  5. Remove from oven. Stir and serve warm.
Recipe Notes

Variations:

  1. Sprinkle with toasted walnuts before serving
  2. Non-Vegan: Generously sprinkle with freshly grated parmesan cheese during the last five minutes of baking
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Apple Hand Pies

These delicious apple hand pies have a light crispy spelt crust!

This recipe uses shortening to make a vegan spelt crust. If you prefer, use a double batch of our all butter Easy Spelt Pie Crust instead.

Hand pies are the perfect way to make a comforting pie with only three apples – perfect for serving to a crowd – the perfect individual snack (or dessert)!

Apple Hand Pies
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Rating: 5
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Servings Prep Time
12 hand pies 30 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
12 hand pies 30 minutes
Cook Time Passive Time
25 minutes 1 hour
Apple Hand Pies
Votes: 2
Rating: 5
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Servings Prep Time
12 hand pies 30 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
12 hand pies 30 minutes
Cook Time Passive Time
25 minutes 1 hour
Ingredients
Dough
Apple Filling
Servings: hand pies
Units:
Instructions
Dough
  1. With a dough cutter or food processor mix spelt flour, salt and sugar together.
  2. Cut in shortening until coarsely combined. Add in water a tablespoon at a time until dough comes together. Turn out dough onto a work surface and shape into a disk. Wrap dough in plastic wrap and refridgerate for 1 hour to 2 days.
Filling
  1. In a large skillet combine diced apples, sugar, apple pie spice, corn starch and lemon juice. Cook over medium heat until apples are soft. Remove from heat and let cool.
Assembly
  1. Preheat oven to 375 degrees
  2. Remove dough from fridge and divide in half. On a floured work surface, roll out dough and cut into 5 inch rounds using a large circular cookie cutter or an upside down bowl that is about 5 inches in diameter. Continue rolling and cutting dough until 12 rounds are cut.
  3. Fill each round with a rounded soup spoon of apple filling (adjust amount of filling as needed). Fold dough round in half and pinch ends. Seal ends together by pressing fork tines around the edges.
  4. Place pies on a parchment lined cookie sheet.
  5. Cut small slits in each pie to release steam during baking. Then brush each pie with egg wash and sprinkle with turbinado sugar.
  6. Bake for 20 to 25 minutes, rotating halfway through baking.
  7. Remove from oven and cool on a wire rack.
Recipe Notes

Use this vegan spelt crust recipe and technique to make other hand pies with a variety of fruit fillings or even a savory filling!!

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Summer Blackberries and Spelt

Summer berries make for some of the most magnificent and delicious desserts. Spelt flour is such a wonderful pairing with those berries, providing a lightly sweet nuttiness along side the tart & sweet bite of the berries. This time of year, strawberry and blueberry pies abound. However, blackberries are the really the star of summer […]

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Whole Spelt Zucchini Bread

There’s little better in the middle of summer than a loaf of freshly baked Zucchini Bread. This time of year it’s hard to not run into zucchini anywhere you turn in the grocery store or the farmers markets. Unfortunately, even with a vegetable in the mix, most zucchini bread recipes aren’t really that great for you with lots of butter and lots of sugar.

This recipe is the result of attempting to make a healthier and more nutritious zucchini bread – while still keeping that wonderfully sweet bite. The combination of 100% whole spelt flour and applesauce (in place of the butter) work to make this loaf delightfully moist and not dense at all!! Yes, there’s still sugar but not nearly as much as in a typical loaf. This recipe is sure to be your new go-to for zucchini bread!!

Looking to make a vegan zucchini bread? All you have to do is swap out the two eggs for two “vegan flax eggs.” A great substitute for baking – a flax egg is the combination of 1 tablespoon of ground flax seed mixed with 3 tablespoons of water. Therefore, in this recipe, you’d sub with 2 tbsp. ground flax seed and 6 tablespoons of water.

 

Whole Spelt Zucchini Bread
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Rating: 2.83
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A healthy zucchini bread that's sure to be your new favorite! It's 100% whole grain and easy to make vegan!
Whole Spelt Zucchini Bread
Votes: 6
Rating: 2.83
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A healthy zucchini bread that's sure to be your new favorite! It's 100% whole grain and easy to make vegan!
Ingredients
Servings: (makes one large loaf)
Units:
Instructions
  1. Preheat oven to 350 degrees. Using your food processor, grate the zucchini. Scoop out the grated zucchini onto several layers of paper towel (or a cheese cloth) and gently squeeze out excess moisture. Set aside.
  2. In the bowl of your stand mixer combine whole spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, stir together the eggs, sugars, vanilla and applesauce. Set aside.
  4. Pour the grated zucchini into the flour mixture and stir until it is mixed in. While the mixer is running on low, pour in the liquid and mix just until thoroughly combined. Stir in chopped walnuts or chocolate chips.
  5. Pour into bread pan (make sure to spray if not non-stick) and bake in the oven for 45 to 55 minutes. Test with a toothpick for done-ness (it should come out clean).
Recipe Notes

Make it vegan by swapping out the two eggs for a vegan "flax egg." One flax egg equals 1 tablespoon ground flax seed mixed with 3 tablespoons water.

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