oliveoilandlemon

recipes for healthy living

Tag: spelt

Brain Food Spelt Biscotti

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Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced.

Makes about 24
200g wholemeal spelt flour
1 tsp baking powder
100g mixed nuts of choice Make sure to chop any very large ones.
100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame
2eggs
50ml Olive oil
50ml honey
1tbsp mixed herbs

Mix all the dry ingredients together.
Make a well in the center and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Place onto a parchment lined tray and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C
Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

Spelt and Oat Fruit Bars

Spelt & Oat Fruit Bars

These are a delicious easy option for a sweet treat based on good ingredients. Keeping all the ingredients natural and minimising the sugar makes these a sugar savvy sweet treat. Similar to my other half’s flapjacks but a bit more refined as I blend most of the oats to oat flour. I like to have a tray of these so that I can put one in my daughter’s lunchbox on a Friday. They are so easy to make and can be whipped up and in the oven in minutes.

Makes a tray of about 12
Spelt and Oat Fruit Bars
6oz butter
3oz honey
6oz mixed dried fruit
7oz oat flour (porridge oats blended to fine flour)
7oz spelt flour
1tsp mixed spice
2 handfuls jumbo oats
2 tbsp chia seed
2 eggs beaten

Oven at 170C
Line a flat baking tray with parchment
Over a medium heat, Gently melt the butter honey and syrup
Allow to cool slightly while you beat the eggs
Mix with melted honey butter mix
Add all dry ingredients, fruit seeds and spice to a bowl and make a well in the centre
Pour liquid in and mix well to combine
Pour onto the baking tray
Wet your clean hands and press down until flat and smooth and into the corners of your tray
Bake for 20 minutes until golden
Let cool and cut into squares.

Nut Butter & Cranberry Cookies

A day spent in the garden sweeping and scrubbing worked up a good appetite. Chopping the tree down and finding a wasps nest in the middle of it meant I needed something nice to get over the shock. These did the job!

They are easy to whip up and with all spelt flour, good fats, low sugar content with delicious chocolate nut butter makes a pretty good option for a still delicious tasting biscuit. I love using different flours and the spelt flour adds a lovely nuttiness and coarser texture that works perfectly with the nut butters.

My other half orders all our nut butters from iherb in the US and they are really good. If you use this code DOM130 you can avail of a discount through him.

OO&L spelt cranberry cookies

Nut Butter & Cranberry Cookies
Makes about 12 sandwich cookies
Oven at 180C

1 1/2 cups spelt flour
1/2 cup almond or peanut butter
4 oz unsalted butter
1/2 cup coconut palm sugar or brown sugar
1 large egg
2oz cranberries
1/2 tsp each of salt & baking soda

Whisk flour, salt and baking soda.
Beat nut butter and butter together until creamy.
Beat in the sugar and the egg and beat well.
Turn mixer down low and beat in the flour.
Add the cranberries.
With damp hands, roll tablespoons of mixture and place onto parchment paper on a flat baking tray.
Flatten slightly and bake for 10-12 minutes.
Cool and sandwich together with chocolate nut butter.

Oatmeal Spelt and Cranberry Cookies

Nothing like a nice biscuit with a cup of coffee especially when it is a well-earned treat after some good exercise. I love callers for coffee especially on a Saturday afternoon and like to have something nice ready to have with an Americano and a good catch up.
These are really easy to pull together and make either 12 jumbo or 24 more refined sweet treats. The spelt and oats work really well together and they have a lovely texture. The coconut palm sugar gives a lovely nutty sweetness and when warm they melt in the mouth.

Oven at 180
5 oz butter at room temp
2 1/2 oz coconut palm sugar or dark unrefined sugar if you don’t have it
1 tbsp golden syrup
3oz spelt
4oz oats
1oz pecans chopped
1oz pine nuts
1oz cranberries or other dried fruit
2 tsp cornflour

Blitz the nuts to biggish crumbs, not complete disintegrated
Cream butter and sugar together until pale and smooth
Stir in the syrup and all the other dry ingredients and mix well
Form balls from the mixture of about a soup spoon size and flatten slightly on a try lined with parchment paper
Bake for 10 minutes and allow to cool slightly on the tray and enjoy!

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