Spelt Flour

Spelt Flour  

Spelt is known as an ancient grain and is high in good nutrients and protein.  It is starting to gain popularity due to it being very easy to digest and its lovely nutty flavour.  The spelt husk is tougher than that of the wheat husk which seems to protect the nutrients better.  I have found that I use spelt in almost anything I would use flour but need to take into consideration that it is more dense.   

Recipe: Chocolate Brownies

1/2 almond meal

1cup spelt flour

30g maccadamia nuts

25g organic butter (soften)

100g organic hazelnut spread

2tbs organic raw sugar

2 eggs

Mix altogether and spread out on laminton tin.  Cook for 20min.

Recipe: Spelt Scones

2 cups spelt flour

60g butter

3/4 cup milk

(if you find this mixture makes the scones a little dense for your liking, add baking powder)

Put flour and chilled chopped butter in a bowl.  Rub flour and butter together until resembles something a little like chunky bread crumbs.  Make a hole in the centre and pour milk.  Stir together until it binds.  Sprinkle some flour on bench and knead mixture lightly.  Roll out and with round cookie cutter cut as many scones as possible.  Place on baking paper and cook for 15mins or until light brown.   

Recipe: Lemon Mini Cakes  

160g unsalted butter, softened

3/4 cup caster sugar

3 eggs

3/4 cup spelt flour

2 teaspoons gluten-free baking powder

1 1/2 cups almond meal (ground almonds)

1 teaspoon finely grated lemon rind

1/4 cup lemon juice

Lemon syrup

2/3 cup caster sugar

1 teaspoon finely grated lemon rind

1/4 cup lemon juice

Using an electric mixer, beat butter and sugar then add eggs, 1 at a time, beating well after each addition. Sift spelt flour and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.

Spoon mixture into prepared, bake for approx 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean.

While the cake is cooking, make lemon syrup by combining sugar, lemon rind, lemon juice and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. With a spoon, drissle syrup over cakes.

Serve hot or cold.