Spelt may look like ordinary wheat but it behaves in a slightly different manner. For making bread, it requires about a third less kneading time to develop a great dough. In converting a recipe designed for wheat flour to spelt flour, use a quarter less liquid or add a quarter more spelt flour than is called for. And while often seen around as spelt bread, this flour is good in other baked goods, too - try this sure-fire muffin recipe.
- 2¼ cups spelt flour
- 1 tbsp aluminium-free baking powder
- ¼ tsp sea salt
- 3 free-range eggs
- ¼ cup sugar or honey
- 1¼ cup full-cream milk or soy milk or apple juice
- 1 tbsp ghee or light vegetable oil
- 1 tsp orange zest
- 2 drops vanilla essence
Filling
- 3 ripe beurre bosc pears, diced
- ½ cup fresh dates, stones removed and sliced
- ¼ cup whole almonds, roughly chopped
Spelt may look like ordinary wheat but it behaves in a slightly different manner. For making bread, it requires about a third less kneading time to develop a great dough. In converting a recipe designed for wheat flour to spelt flour, use a quarter less liquid or add a quarter more spelt flour than is called for. And while often seen around as spelt bread, this flour is good in other baked goods, too - try this sure-fire muffin recipe.
Method
Whisk together all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients. Stir the wet into the dry. Spoon in the pears, dates and almonds.
Stir gently and spoon into oiled muffin tin. Slip into a preheated oven 170C for 30 minutes or until golden brown.
Eat hot!
Makes 9 little ones
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