I made this cake and made a few tweaks to it, but unfortunately it didn't come out as expected: — LRB - Instead of using whole wheat and all purpose flour
i used white spelt flour (i always substitute all purpose with white spelt, there have been no problems so far), and replaced the natural cocoa powder with melted 70 % chocolate.
I use white spelt flour for a lot of my recipes (gluten free but not wheat free if you have Celiac Disease or other wheat allergies).
I prefer to
use a white spelt flour here, but a white wheat flour is fine.
Not exact matches
Also, can any
flour be
used (regular
white flour, whole wheat
flour) instead of
spelt flour?
I also
used a combination of
white and
spelt flours, and second time around
white and whole wheat.
Although you can
use all - purpose
flour with no problem, I've found that
white spelt flour (German type 630) works better with the coconut oil version.
For this one, I bumped the overall proportion of whole grain
flour up to about 75 % by
using whole grain
flours (equal parts
spelt, wheat, and rye) instead of
white flour in the final feeding of the starter, and increasing the amount of whole grain
flour in the final dough as well.
110g butter * 100g of blueberries 5 tbsp runny honey 50g almonds chopped ** 190g whole oats 35g wholemeal or
white flour (I
used spelt wholegrain
flour which has a nutty flavour)
Sieved in 300g
flour (150g wholemeal
spelt, 120g
white spelt, 30g quinoa
flour), 1.5 tsp baking powder, 1/2 tsp bicarb of soda, a pinch of salt and a dsp of dried powdered orange zest (could
use grated zest of 1 orange).
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
I like
spelt for the flavour and whole grains aspect, but you can definitely
use another whole grain or
white flour!
Whenever I can, I
use farro or
spelt flour in my baking as it is much higher in nutritional value, rich in fiber, and actually lower in calories than regular
white flour.
100g
white coloured «healthy
flour» e.g
spelt or other GF
flour (I
used a combination of buckwheat and tapioca
flour)
I only made two little changes to her recipe: I
used a mix of finely ground oatmeal and
white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.
I think you could pretty much
use whichever
flour you preferred;
white, whole wheat, whole wheat pastry, or
spelt.
I made these
using quinoa and
white spelt flour.
After having made both of these treats a dozen times before then, and
using store bought
spelt flour (and sometimes organic
white flour) in both recipes, we knew something wasn't right!
The recipe is based on a delicious vegan shortbread that
uses spelt flour and brown sugar instead of
white flour and sugar.
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
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
I would just look up a traditional carrot cake
using white flour if you want to sub
spelt — coconut
flour cakes are way too different!
I finally got around to making these today and they definitely did not turn out like your beautiful pictures: (Does it matter if you
use whole wheat or
white spelt flour?
I
used biological
spelt flour in this recipe because I like the taste of it but any
white or whole wheat
flour will do just nicely.
In anticipation of going grain - free and in an attempt to
use up my supply of
white spelt flour, I decided to make Christmas cookies with my scone recipe.
I
used half wholemeal
spelt flour and half plain
white flour.
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.
I also
used a combination of
spelt, whole wheat and
white flour.
It's far more absorbent and malleable than whole wheat, and you can actually
use a greater percentage of
spelt flour to
white in yeast bread, for a more healthy, flavorful loaf.
Spelt flour can be used instead, a combination of white spelt flour for the all - purpose flour and whole spelt flour for the whole wheat f
Spelt flour can be
used instead, a combination of
white spelt flour for the all - purpose flour and whole spelt flour for the whole wheat f
spelt flour for the all - purpose
flour and whole
spelt flour for the whole wheat f
spelt flour for the whole wheat
flour.
The big difference is that I
used half
white spelt and half whole wheat
flour and subbed in coconut palm sugar.
I was out of maple syrup and a.p.
flour, so I
used a nice local honey and
white spelt flour instead.
Sifted 4oz
flour (2oz wholemeal, 2oz
white spelt) into a bowl with a pinch of salt (I
used pink Himalayan), a heaped tsp of baking powder an 3 1/2 oz (100g) of ground almonds.
I like
using spelt or half whole wheat half corn tortillas, but you can also
use all
white flour tortillas or something with seeds inside.
I made it again here, but this time I
used whole wheat
flour for the
spelt and
white wheat
flour for the unbleached.
1 1/2 Cups
Flour (I
used half
white spelt half whole grain) 1 tsp.
Instead of traditional all - purpose
flour, I
used a combination of
white spelt flour and The Protein Chef Baking Protein by Labrada Nutrition.
I think you could pretty much
use whichever
flour you preferred;
white, whole wheat, whole wheat pastry, or
spelt.
-- 1 cup whole wheat
spelt flour — 1/2 cup
white spelt flour — 2 teaspoon baking powder — 1 teaspoon salt — 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water — 1/2 cup oatmilk (you can
use rice milk or soy milk)-- 1/3 cup cane sugar — 3 ripe bananas, mashed — 1 vanilla bean, split and seeded — 1/2 cup almond, roasted in a dry pan, then roughly chopped — 1/2 cup chocolate (70 % cocoa content), chopped
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 pancakes 1 cup warm water 8g yeast sachet 1 tbsp rice bran oil 2 tbsp
white coconut sugar 1/4 tsp pink himalayan salt 2 cups good quality bakers
flour or
white spelt flour (I
use spelt flour) * For the filling 1/3 cup coconut sugar 1 tsp cinnamon 1 tbsp crushed toasted almonds 1 tbsp rice bran oil for frying