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 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 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).
Not exact matches
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.
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!
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
Substitution tip:
For best results replace 1 cup of
white flour with 1/2 cup whole wheat and 1/2 cup
spelt.
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
For this recipe, Can one substitute one cup of the
white flour with one cup of wholemeal or rye or
spelt?
So I substituted rye and hard red wheat
flour for their
spelt and
white flour combo, and, duh, blueberries + appropriate spices instead of cherries.
And although I opted
for a heartier base of
spelt flour, unbleached or
white whole wheat
flour will work just the same.
White spelt flour is awesome
for treats that need a pure, unmasked flavor, like tarts, rolls or cakes.
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 flo
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 flo
for the
spelt flour.
White spelt flour also is lower in calories than whole grain, which is convenient
for those watching their weight.
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
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
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
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
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.
Meanwhile sifted 1 tbsp gluten free baking powder with 1 lb of mixed plain
flours (wholemeal
spelt, Cotehele wholemeal,
white spelt and gluten free
flour (I generally like to cook with wholemeal
spelt, but have found that mixing in other
flours makes
for a lighter mix).
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3 cup grated nashi pear 2 tbsp apple sauce 3/4 cup tamari 4 tbsp sesame oil 6 tbsp coconut sugar 1 tsp cracked black pepper 1 tsp chill flakes 1 tsp sriracha 5 tbsp mirin 2 tbsp rice vinegar
For the bao buns 4 1/2 cups good quality bakers
flour or
white spelt flour 1 cup warm water 1/4 cup
white coconut sugar or xylitol 2 tbsp rice bran oil 8g yeast 1/2 cup boiling water 2 tbsp sesame oil
I made it again here, but this time I used whole wheat
flour for the
spelt and
white wheat
flour for the unbleached.
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 cook
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 cook
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 fry
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 fry
For the filling 1/3 cup coconut sugar 1 tsp cinnamon 1 tbsp crushed toasted almonds 1 tbsp rice bran oil
for fry
for frying