Not exact matches
They look a little like cupcakes thanks to that dreamy coconut whipped cream, but the ingredients are actually very wholesome (
whole grain spelt flour, almond milk, a flax «egg», a little coconut oil, lots of shredded carrots, and some coconut sugar
for sweetness).
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.
Sift the
whole grain spelt flour and knead
for at least 5 min or until the dough is smooth.
I like
spelt for the flavour and
whole grains aspect, but you can definitely use another
whole grain or white
flour!
Whole grain flours for pancakes and waffles:
Whole wheat pastry
flour,
spelt flour, and cornmeal are especially useful.
In this 100 percent
whole grain loaf, I use
spelt for its pleasing mild flavor, but you can use regular
whole wheat
flour.
For Jennifer asking about
spelt, i can tell you that I made a double batch with
whole grain spelt flour (one was a loaf and the other 4 mini loaves) and it was delightful!
Must change that...) If I were to make this today, I'd just use all 2 cups
whole wheat pastry
flour (indeed, sorghum would make it too... fally - aparty, haha) OR 1 cup w.w. pastry
flour + 1 cup
whole -
grain spelt flour, and I'd use coconut oil
for the oil.
White
spelt flour also is lower in calories than
whole grain, which is convenient
for those watching their weight.
The first time I made them, I adjusted the ingredients according to my family's taste and to what I had in the house — I ended up using parmesan cheese instead of feta, basil instead of parsley, shallot instead of spring onion and
whole grain spelt flour... my then 8 months old loved them and they were so easy to eat
for him even without teeth as they have a perfect consistency.
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat
flour,
spelt flour or
whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh
For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse
flour.
Add nutritionally potent, ancient
whole grains like wild rice, sorghum and freekeh to your diet, and go
for flours like
whole grain spelt.
This strawberry oat crumble is a mix of a few of my favorites — these strawberry crumbles and the topping from these jammy crumble bars — but I swapped out the all - purpose
flour in those recipes
for whole grain sprouted
spelt flour,
for a more nutritious boost and a nuttier flavor.
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.
For this recipe, you can use
whole -
grain or light
spelt flour, or even a combination of both.
2 cups
whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra
for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)
1 1/2 cups
whole grain spelt flour / gluten free
flour / wheat
flour 1 cup ground oats (blend oats in food processor until
flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (
for this chop 2 medium apples in to small pieces, steam
for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil
While this success may not be possible
for everyone, this should certainly offer a more sensible direction
for us to pursue what may be more sensible than going through the challenging exercise of making gluten - free baked goods from substances like almond, potato, tapioca, and bean
flours, which may or may not be necessary
for a short period of time while you re-introduce your digestive tract to the high - vitamin, mineral, and fiber - endowed heritage
grains such as einkorn, emmer,
spelt and even some heritage organic
whole wheat or one of our more modern organic
whole wheat breeds that are grown without chemical treatments.
Sifted
spelt flour creates a
whole grain base
for these fluffy, delicious low FODMAP pancakes.
For the cake crust, I replaced the plain
flour with healthier
whole grain spelt flour, reduced the amount of sugar and substituted refined sugar with more nutritious coconut sugar.
Refined
flour, rice, and pasta should be traded out
for whole grains such as wheat,
spelt, and oat versions.