Wednesday, September 25, 2013

Oh I am so in love with Spelt

When I ordered the some Spelt to experiment with this month, it was just to test out the Spotlight Grain of the month and tell you all about it. But I am going to keep using this stuff. I have used the flour all month in my baking instead of typical whole wheat flour. The end results are amazing the baked goods are so much softer.

Here is an amazing recipe for Spelt muffins, it came on the package of the flour and is from Bob's Red Mill.  They are to die for, and I highly recommend making them.

High Fiber, Low Cal, Low Fat, Vegetarian.

2-1/4 cups Spelt Flour
1/4 cup Brown Sugar *
1 Tbsp Baking Powder
1/4 tsp Salt
1-1/4 cups Milk
3 Eggs, beaten
1 Tbsp Oil


Step 1
Preheat oven to 425°F. Grease and flour 12 muffin cups.
Step 2
Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl, beat together the milk, eggs and oil. Mix wet ingredients with dry ingredients just enough to moisten. Gently fold in any optional mix-ins.
Step 3
Fill muffin cups 2/3 full and bake for 17 minutes, or until light brown in color.

Optional mix-ins: 1/4 cup grated hard cheese or sautéed onions or 2 Tbsp chopped fresh herbs.

*Honey can replace brown sugar. Add to wet ingredients while mixing.