Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1
Tablespoon White Spelt Flour or White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract
2 Tablespoons Coconut Butter 2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3
Tablespoons White Spelt Flour
Mint Filling: 1/4 cup ripe, soft Avocado 1 Tablespoon Full - Fat Coconut Cream or Heavy Cream 1/2 cup Powdered Xylitol 3/4 teaspoon Pure Peppermint Extract 1 drop Natural Green Food Coloring (for this brand, use 1 drop blue, 1 drop yellow) 2
Tablespoons White Spelt Flour or White Flour
-- 1 cup whole spelt flour — 1/2 cup and 2
tablespoons white spelt flour — 1 and 1/2 tablespoons baking powder (alkaline free)-- 1/2 teaspoon cinnamon — 1 and 1/2 cups oat milk (any kind of non-dairy milk you prefer)-- 2 tablespoons coconut oil — 1 medium apple, peeled, cored, grated — pinch of salt — maple syrup
-- 1 cup whole spelt flour — 1/2 cup and 2
tablespoons white spelt flour — 1 and 1/2 tablespoons baking powder (alkaline free)-- 1/2 teaspoon cinnamon — 1 and 1/2 cups oat milk (any kind of non-dairy milk you prefer)-- 2 tablespoons coconut oil — 1 medium apple, peeled, cored, grated — pinch of salt — maple syrup
Not exact matches
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6
tablespoons coconut oil — 2 cups whole wheat
spelt flour, sifted — 1 cup
white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1
tablespoon cinnamon — 2
tablespoons chia seeds
For the muffins — 100 g whole wheat
spelt flour — 70 g
white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7
tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
5 cups
White Spelt Flour 1/4 cup Baking Powder 2
Tablespoons Powdered Honey 1/2 teaspoon Pink Salt 1 cup Unsalted Butter
Cupcakes: 1 1/3 cup
White Spelt Flour 2/3 cup Cocoa Powder 1/4 Erythritol or Xylitol 1/2 Coconut Sugar 1/2 teaspoon Sea Salt 1 1/2 teaspoons Baking Soda 4 teaspoons Baking Powder 2 2/3 cups Almond Milk, at room temperature 6
Tablespoons Coconut Oil, melted 4 teaspoons Vanilla Extract 2 teaspoons Stevia Extract 1
Tablespoon Apple Cider Vinegar
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3
Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup
White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
1 3/4 cup of
white spelt flavour (this is my favourite
flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2
tablespoons of melted coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt
After about 5 minutes add 1 cup of
spelt flour to the bowl, 3/4 cup all - purpose
flour, 1/4 teaspoon of
white sugar, 1 teaspoon of sea salt, 1 teaspoon of dried rosemary, 1/2 teaspoon of dried parsley, and 1
tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed
Crepes 3 Eggs 2
Tablespoons Honey 2 cups Milk of choice 3
Tablespoons Grape Seed or Coconut Oil 1 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1 3/4 cup
White Spelt Flour
1/3 cup plus 1
Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous
Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup
White Wheat
Flour 1/2 cup
White Spelt Flour
CRUST: 1 1/2 cups
White Spelt Flour 1/2 teaspoon Pink Salt 2
Tablespoons Powdered Honey 1 1/4 sticks frozen diced Unsalted Butter 2 - 3
Tablespoons Ice Water
Tart Crust 3/4 cup
White Wheat
Flour + 1/2 cup
White Spelt or Gluten - Free
Flour 1/4 teaspoon Sea Salt 1.5
Tablespoons Maple Sugar, Honey Powder, Coconut Sugar or Raw Sugar 1/2 cup plus 2
Tablespoons Frozen Cubed Butter 2 - 3
Tablespoons Cold Milk
Chocolate Cake 2 1/2 cup
White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2
Tablespoons Distilled
White Vinegar or Apple Cider Vinegar
1
Tablespoon ground flaxseed meal + 3
Tablespoons water (mix and set aside) 1/2 cup
white whole wheat
flour (can also use
spelt, whole wheat or
white all - purpose) 1/2 cup buckwheat
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1
Tablespoon sugar (can use
white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
Add 1/2 cup of
spelt flour and 1/2 cup of all - purpose
flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of
white sugar, 1
tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball
For the flatbreads, add 1 cup of
spelt flour to a bowl, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of
white sugar, 1
tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together until you form a dough
The night before preparing the walnut swirl bread, mix 50 g of
white spelt flour, 50 g of water and 1
tablespoon of your active sourdough starter.
Ingredients: Starter 200 g water 200 g
white wheat
flour (bread
flour) 1
tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g
white wheat
flour (bread
flour) 100 g whole grain
spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
1 3/4 cups almond or soy milk 1
tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted
spelt flour (
white) 3/4 cup whole
spelt flour 1/4 cup whole rye
flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Take 1 3
tablespoons (36g) unrefined coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) light brown sugar 1 cup (220g) creamy peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 cup (140g)
white spelt flour
For the pancake — 2 ripe bananas, smashed with a fork — 40 g whole wheat
spelt flour — 60 g
white spelt flour — 150 - 200 ml rice milk (you can use oat or almond milk too)-- 1
tablespoon baking powder — 1/2 vanilla bean, split and seeded — coconut oil for cooking