Ingredients Archives: brown sugar

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
Votes: 7
Rating: 3.86
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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: 7
Rating: 3.86
You:
Rate this recipe!
Print Recipe
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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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
Votes: 9
Rating: 3
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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: 9
Rating: 3
You:
Rate this recipe!
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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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Chocolate Chip Pumpkin Spelt Muffins

Chocolate Chip Pumpkin Spelt Muffins
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After the rave reviews from the Whole Spelt Pumpkin Muffins created by 100 Days of Real Food - we created this variation that's a little more indulgent with the addition of chocolate chips. This recipe has also been made dairy-free!!
Servings
24 muffins
Servings
24 muffins
Chocolate Chip Pumpkin Spelt Muffins
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Rating: 0
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After the rave reviews from the Whole Spelt Pumpkin Muffins created by 100 Days of Real Food - we created this variation that's a little more indulgent with the addition of chocolate chips. This recipe has also been made dairy-free!!
Servings
24 muffins
Servings
24 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees. Prepare two muffin pans with liners and set aside.
  2. Using a whisk or fork, mix together 2 cups of flour and all other dry ingredients.
  3. In a separate bowl, mix together the remaining 2 cups of flour with the chocolate chips.
  4. Add pumpkin, eggs, soy milk, and oil to the spiced flour. Mix only until just blended. Add flour/chip mixture. Mix until combined, but do not over mix.
  5. Pour the batter into prepared muffin pan so it's evenly distributed. Bake until golden brown and a tooth pick comes out clean. (about 20 to 22 minutes)
  6. Do not over cook. Store at room temperature or freeze for a rainy day.
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Brown Bag Apple Pie

The Brown Bag Apple Pie made by the Elegant Farmer has been named America’s Best Apple Pie by Gourmet Magazine and the Wall Street Journal. And now you can bake our version of their pie at home for family and friends.

Why the bag?  The brown bag allows the apples to steam instead of bake.  The resulting pie has a delicate, flaky crust, the apples were tender and the pie spice was just right!  I believe that you will find your new favorite apple pie recipe, and the bag keeps any potential bubbly apple pie mess off of your baking sheets and oven making clean up a breeze.

My mother baked this pie with me and was surprised by how easy it was to make and roll out a pie crust with spelt. She owns a cherry orchard and freezes cherries so that she is able to make cherry pies year round, so she has a lot of experience with pie crusts.  I don’t think she will ever use All-Purpose flour again.

brown-bag-apple-pie-collage

Brown Bag Apple Pie Recipe
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Brown Bag Apple Pie Recipe
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Ingredients
Crust
Filling
Streusel Topping
Servings:
Units:
Instructions
Crust:
  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Then work in the shortening until everything is well combined.
  2. Add butter, and pulse until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others. It should take only a few pulses to form the mixture, about 10 seconds; it's very important not to over-process the dough.
  3. Add the ice water with the machine running, until the texture of the dough is crumbly and just holds together. (the dough should not be sticky or wet)
  4. Turn out the dough onto a piece of plastic wrap and shape into a thick disk. Roll the disk evenly on it's edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic wrap and refrigerate for 30 minutes, while you make the filling.
Filling:
  1. Put the sliced apples in a big sauce pan, and stir in the brown sugar, cinnamon, nutmeg, salt, lemon juice, and boiled cider (or maple syrup or honey)
  2. Cook the filling, uncovered, for about 10 minutes over medium heat. This softens the apples just a bit, and gets their juices flowing. This step can be skipped, or you can microwave the apples for 5 minutes in a microwave safe bowl.
  3. Stir in the flour.
Topping:
  1. Combine the sugar, flour, and butter, working them together until crumbly. Don't over-mix; you don't want the streusel to turn into a solid mass.
To Bake:
  1. Preheat oven to 425 degrees.
  2. Remove the crust from the refrigerator. If it's been chilling longer than 30 minutes, give it about 10 minutes to warm up a bit. Roll out into a 12-13 inch circle.
  3. Lightly grease pie plate, gently fit dough into the pie plate pressing it into the edges.
  4. Spoon the filling into the crust.
  5. Spread the streusel atop the filling.
  6. Place the pie in a brown handle-less paper bag and secure the opening with 4-6 staples or uncoated paper clips. If you're nervous about baking the paper bag, you can staple the pie into two pieces of parchment paper. Place the pie in its bag onto a baking sheet, which will make it easier to handle.
  7. Bake the pie for 1 hour.
  8. Remove the pie from the over, and carefully open it, as steam could escape. Transfer pie to a wire rack to cool for at least 30 minutes before slicing.
  9. Enjoy!
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Roasted Strawberry Spelt Bundt Cake

A few days ago my five-year-old son and I visited a local you-pick strawberry farm. We quickly filled up our container with over ten pounds of beautiful, red strawberries. I planned on keeping a few pounds out to eat fresh, using some in strawberry shortcake and freezing the remaining strawberries to use in smoothies. At the same time, I had recently purchased a new budnt pan and needed to think of something to bake in it. I wanted a bundt cake that could serve double duty as a dessert and also as a breakfast treat, so I didn’t want to go with something too heavy or chocolaty. I hadn’t used up all of my strawberries so I did a quick pinterest search for strawberry bundt cakes, and was hoping to find something that used fresh strawberries.

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