sprouted spelt
Sprouted Spelt Carrot Bars
I made over an old, favorite recipe yesterday: Carrot Cake/Bars. As part of our Beyond Sugar challenge during the month of May, my family is not consuming sweeteners, natural or refined. But I decided to fix a treat once a week or less using whole fruits as sweetening. Whole fruits come with nutrients, fiber and water, too. The recipe now calls for sprouted spelt flour and coconut oil. The carrot bars hit the spot! I hope you enjoy them.
Sprouted Spelt Scones
These scones are easier than almost anything I’ve baked before – and more delicious than we can say! Next time I make them, I’d like to add cinnamon and chopped nuts.
Basic Spelt Tortillas (Sprouted)
I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.
Basic Spelt Crackers (Sprouted)
I am sharing this cracker recipe as part of Real Food Wednesdays (hosted by Kelly the Kitchen Kop and Cheeseslave). My family has vowed to give up sweeteners – refined and natural – during the month of May. So we need some other snacks on hand, instead of the cookies and muffins that usually sit on the counter.
Spelt Lemon Cake
I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
Basic Sprouted Spelt Biscuits – Divine!
These are awesome biscuits — crisp on the outside, but on the inside flaky, soft, and melt-in-your mouth good. Naomi took her first bite and then said, “Mom, this just crumbles all over my mouth.” (That was how she described the melting.) I can imagine this dough being the basis for cookies, scones, and other pastries.
Flavor These Crackers!
I suppose this would be considered experiment #4 with non-dehydrated sprouted spelt. I haven’t shared all the iterations; some of them have been quite miserable or duplicates of other results.
Now We’re Talking Fluffy
One little change to my Easy Sprouted Spelt Bread recipe. Big results. I raised the oven temperature by 25 degrees, from 350 to 375. And the bread fluffed way up. It was already a little fluffy, but now it is poofy. Well. I’m happy. Thank you to Christie’s mom for the inspiration.
Coming Up…
I’ve got some exciting things to share with you. I can’t do it yet as I’m not ready. The first item coming up will be sharing my tweaked recipe, based on the 5-minute a day artisan bread, for delicious sprouted spelt bread. I cannot believe how easy bread can be. I step back from it [...]
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