Ingredients Archives: kosher salt

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
Votes: 8
Rating: 3.88
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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: 8
Rating: 3.88
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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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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
Votes: 3
Rating: 3.67
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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
Votes: 3
Rating: 3.67
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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:
Units:
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: 3
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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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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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
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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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Spelt Cracker Crisps

Spelt Cracker Crisps
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These little crackers made with yogurt and whole grain spelt are perfect on their own, paired up with a cheese board, or served along next to your favorite hummus!
Servings
6 people
Servings
6 people
Spelt Cracker Crisps
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These little crackers made with yogurt and whole grain spelt are perfect on their own, paired up with a cheese board, or served along next to your favorite hummus!
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, stir together the whole spelt flour, rosemary, kosher salt, yogurt, and olive oil. Stir in 1/4 cup of the water, if the dough does not come together into a ball keep adding water a little at a time until it just comes together.
  3. Kneed dough just a couple of time with your hands and divide into two halves.
  4. Place one half on a piece of parchment paper, press into a rectangle(ish) shape and cover with a piece of plastic wrap. Using a rolling pin, roll dough out until it's very thin.
  5. Remove plastic wrap and place on baking sheet. Using a pastry wheel or pizza cutter, gently slice dough into 1 to 2 inch squares. Using a fork, poke holes into each square then brush tops with olive oil and sprinkle with sea salt.
  6. Bake for 15 to 20 minutes (checking closely after 15) until crackers have browned around the edges and are crisp. While baking, roll out other dough half.
  7. Remove from oven and cool on rack. Keep in airtight container for up to 4 days.
Recipe Notes

Try this recipe with different herbs like thyme, oregano, dill, or your favorite!

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Spelt Blackberry & Mint Scones

Last summer, the Ovenly bakery based in Brooklyn shared their recipe for Blackberry-Mint Scones with Saveur Magazine. Ripe, fresh, summer blackberries are one of my favorite things and I knew that this recipe would be a home run made with spelt flour.

 

These scones were so wonderful, bursting with summer’s goodness, that I’ve been dreaming about them during this super chilly start to Spring. I thought, maybe if I share with you all how I made them with spelt flour, the warm weather will finally hurry up and get here! Ovenly’s recipe actually calls for frozen blackberries so you could for sure make them in the depths of winter but I think I’ll save this recipe for summer… Or maybe I’ll try it now with frozen berries, either way I’m positive the scones will turn out tasty!!

 

This recipe is adapted for spelt flour and fresh berries from Ovenly’s original recipe {here}.

 

Spelt Blackberry & Mint Scones
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This beautiful recipe for summer's fresh blackberries is adapted for spelt flour and fresh berries from Ovenly’s original recipe.
Servings
8
Servings
8
Spelt Blackberry & Mint Scones
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This beautiful recipe for summer's fresh blackberries is adapted for spelt flour and fresh berries from Ovenly’s original recipe.
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees. Cut butter into cubes and pop in freezer.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Combine the fresh blackberries with the lemon juice and ¼ cup of the flour mixture, stir and set aside.
  3. Remove the butter from the freezer and use a pastry cutter to combine the butter with the remaining flour mixture until it forms bits about the size of a pea. Pour the cream into the butter & flour and stir together. Once a dough begins to form, stir in the blackberries, mint and lemon zest.
  4. Turn out dough onto a lightly floured work surface and pat into a ¾ inch thick disk. Fold dough in half and flatten to ¾ inches again. Repeat a couple of times ending by shaping dough into an 8 to 9 inch round, ¾ inch thick circle. Cut dough into 8 wedges. Place each wedge onto a cookie sheet lined with parchment paper then freeze for 10 minutes.
  5. After 10 minutes remove from freezer, brush tops with a little heavy cream and sprinkle with the turbinado sugar. Place in hot oven and bake for about 25 minutes, until golden brown on top.
  6. Let cool on a rack and serve warm.
Recipe Notes

Baking Tip: After freezing these scones prior to baking I have used this method with all of my scones and they really do bake up better, especially during the summer when it’s hot! A huge thank you to Ovenly for sharing that tip!!

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Easy Spelt Buttermilk Biscuits

These are some of my favorite spelt biscuits! Even the little one grabs the strawberry jam when the timer goes off and begs for a fresh from the oven biscuit almost as much as she does for a cookie.

This biscuit has a secret – it’s made with a mix of white spelt flour and WHOLE spelt flour. They turn out light and beautiful, no one will even know that you snuck some whole grain goodness!

Quick and easy to make in the morning, start to finish they take less time than pancakes (because you bake them all at once!) and provide an endless array of options for breakfast. or snack. or lunch….

IMG_1748

One of my favorite things to do with these biscuits is to make little brunch sandwiches. It’s easy to make up a platter – use ham, poached eggs, cheese, go wherever your imagination takes you!

IMG_1749

Share your favorite way to top a biscuit!! #BakingWithVitaSpelt

 

Easy Spelt Buttermilk Biscuits
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A lovely mix of whole and white spelt make a light delicious biscuit!! This recipe makes about 8 regular sized biscuits.
Easy Spelt Buttermilk Biscuits
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A lovely mix of whole and white spelt make a light delicious biscuit!! This recipe makes about 8 regular sized biscuits.
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 450 degrees. Cut butter into cubes and pop in the freezer until ready to combine with flour
  2. Whisk together flours, baking soda, and salt
  3. With a pastry cutter (or forks or knives) cut in those very cold cubes of butter into the flour mixture until pea sized pieces are formed.
  4. Pour in buttermilk, stir to combine a few times with a wooden spoon. Then using your hands mix until all flour becomes incorporated into the dough.
  5. Turn out onto lightly floured work surface and shape into a disk, just about an inch and half in thickness. Cut out with a biscuit cutter (or juice glass) and arrange on a parchment covered baking sheet.
  6. Bake in oven until lightly golden brown on the top (about 12 minutes). Remove from oven and cool on baking rack.
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The BEST Spelt Carrot Cake

Do you want to impress your friends and family with a fabulous Easter dessert?

Or maybe you just LOVE carrot cake??

This carrot cake is one of the best! Seriously.

IMG_1650

If your carrot cake hasn’t met spelt flour you are in for a treat! Not only is this recipe amazing, it’s also one of the healthier carrot cakes! It’s made with spelt flour and almost a pound and half of carrots – the butter has been taken out and replaced with a little oil and applesauce. The resulting cake is moist and delicious, no one will ever have a clue that this cake wasn’t made with butter.  It has a wonderfully rich bite, filled with carrots and pecans, the spices creating a lovely balance between savory and sweet.

A carrot cake of course has to have decadent cream cheese frosting. My stand-by is always this Martha Stewart Cream Cheese Frosting – it makes a ton allowing you to be super generous when frosting your cake. Yes, the frosting is most decidedly not healthy, but a better for you carrot cake more than evens the score. Hey, it’s all about balance when it comes to cake.

And forget coffee cake and cinnamon rolls – this cake is the perfect excuse to have cake for breakfast!! That is, if you have a slice or two left over!!

The BEST Spelt Carrot Cake
Votes: 47
Rating: 3.57
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A fantastic cake everyone will want to sink their fork into! It's made with spelt flour, carrots, applesauce and pecans so feel free to go ahead and call it a healthy cake!!
Servings
8-16 slices
Servings
8-16 slices
The BEST Spelt Carrot Cake
Votes: 47
Rating: 3.57
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A fantastic cake everyone will want to sink their fork into! It's made with spelt flour, carrots, applesauce and pecans so feel free to go ahead and call it a healthy cake!!
Servings
8-16 slices
Servings
8-16 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat your oven to 350 degrees.
  2. Butter and flour two 9 inch round cake pans. Set aside.
  3. Shred the carrots using your food processor. You’ll need about 1 ½ pounds of carrots to get two cups. After they are all shredded, empty carrots onto several layers of paper towel and squeeze out all the excess liquid. Set aside.
  4. Toast pecans (about 7 minutes in your oven) and chop.
  5. In a large bowl, whisk together the white and brown sugars then add vanilla, eggs, oil, applesauce and mix together. Whisk until very few lumps of the brown sugar remain (ideally no lumps will remain but this is hard to do).
  6. In the bowl for your stand mixer combine spelt flour, baking powder, baking soda, ginger, cinnamon, nutmeg, clove, and salt. When combined, add the shredded carrots and incorporate fully into all the flour. While your mixer is running on low, pour in the liquid mixture. When the liquid is mixed in add in the nuts.
  7. Pour batter into prepared cake pans. Bake for about 35 minutes. A toothpick inserted into the middle of each cake should come out clean.
  8. Let cool completely before frosting!
Recipe Notes

1. Make cake ahead! You can bake the cake layers one day and then assemble and frost the next.
2. Do a crumb layer when you frost the cake, it makes all the difference in the world. After you have your layers together, apply a thin layer of frosting over the top and sides then refigerate for about 20 minutes. This allows you to then apply a nice thick layer of frosting without getting any cake crumbs getting into the mix.
3. Top cake with more toasted chopped pecans, whole pecans, toasted coconut - create beautiful carrot designs with frosting - whatever you want!

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