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
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
Not exact matches
Note: For gluten - free donuts, substitute 3/4 cup (25
g) gluten - free oat flour and 1/4 cup (30
g) sweet
white sorghum flour for the
spelt flour.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats /
spelt / barley (100
g) 3/4 cup toasted coconut flakes (45
g) 1/2 cup almonds / hazelnuts, chopped (75
g) 1/2 cup chopped pistachio (50
g) hold back 1/3 of it to top with 1/2 cup cranberries (50
g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup
white chocolate (50
g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
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.