Posts tagged ‘Spelt Flour’

Pumpkin Pancakes

I’ve been trying to use up last fall’s frozen pumpkin puree before this fall hits with a fresh batch. We’ve had these pancakes over and over.

1 cup all purpose flour
1/2 cup whole grain spelt flour
2  teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1 cup almond milk
1 egg
3/4 cup pumpkin puree
2 tablespoons coconut oil (or softened Earth Balance margarine)
2-4 tablespoons agave
1 teaspoon vanilla

1.In a bowl mix both kinds of flour, baking powder, salt, cinnamon, cardamom, and ginger.
2. In another bowl whisk the milk,  pumpkin puree, egg, oil, agave, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix using a spatula until combined.
4. Spray a pan with oil.
5. Use an ice cream  scoop or 1/4 cup measuring cup to scoop the batter.
6. Spread the batter using a spoon or the back of the icecream scoop.
7. Cook on medium low heat till you see small bubbles on top.
8. Flip the pancake and cook on the other side.


September 2, 2017 at 9:18 pm Leave a comment

Mom’s Cornbread

I call it my mom’s cornbread, but it likely came from a cookbook printed in my hometown in Michigan. It’s a Northern version of cornbread (sweeter than what’s made in the American South).

  • 1 cup cornmeal
  • 1 cup spelt flour
  • 1/2 cup coconut sugar
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 egg
  • 1 cup milk (I used almond milk this time)
  • 1/4 cup oil
  1. Mix dry ingredients thoroughly. Combine milk, eggs, and oil. Add liquid to dry ingredients; stir only enough to mix.
  2. Pour batter into a 9x9x2-inch greased baking dish. Bake at 400 degrees for 25-30 minutes until the top springs back when touched.

August 12, 2016 at 10:15 pm Leave a comment


I tried all winter to find the perfect pumpkin bread recipe. Finally, with my last tray of frozen pumpkin from the fall, I found it. This recipe is adapted from RootStock, the twice-a-year flyer for Organic Valley.

1/2 cup Earth Balance margarine, softened
1 cup maple syrup
2 large eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups white spelt flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans

1. Heat oven to 350 degrees. Generously grease a loaf pan.
2. Cream the margarine, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Use a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
3. Fold the wet ingredients into the dry until barely incorporated–do not over mix. Spoon batter into loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on wire rack, then remove the loaf from the pan to cool the rest of the way.

May 3, 2010 at 11:42 am 1 comment


I made this recipe from Simply in Season using whole spelt flour, and we loved them. Check it out: Apple Spice Waffles.

March 19, 2010 at 8:00 pm Leave a comment


I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.


  • ¾ cup spelt flour
  • ¾ cup kamut flour
  • 1/3 cup fructose or sweetener of your choice
  • 1 TBSP baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ cups blueberries
  • 1 tsp lemon peel
  • 1 egg
  • ½ cup soymilk
  • ¼ cup Earth Balance margarine


  • ¼ cup fructose or sweetener of your choice
  • 1/3 cup spelt flour
  • 1/3 cup walnuts or other nuts (chopped)
  • 2 TBSP Earth Balance margarine
  • 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.

August 27, 2009 at 10:49 am Leave a comment


Also from The Allergy Self-Help Cookbook.

4 boneless, skinless chicken breast halves (about 1-1 ¼ pounds) (use vege-chicken if your prefer)
¼ cup fruit juice or tomato juice
¼ cup water
1 ½ TBSP wheat-free tamari sauce, Worcestershire sauce, or steak sauce
½ tsp poultry seasoning
¼ cup spelt or kamut flour
½ tsp salt
1-2 TBSP vegetable oil

1. Using a meat mallet or heavy skillet, pound each piece of chicken to a uniform ½” to ¾” thick. Don’t pound if you’re using vege-meat.
2. In a bowl, combine the juice, water, sauce, and ¼ tsp of the poultry seasoning. Add the chicken, cover, and marinate in the refrigerator for at least 15 minutes (can marinate for as long as 24 hours). Drain on paper towels.
3. In a shallow bowl or on waxed paper, combine the flour, salt, and remaining ¼ tsp poultry seasoning. Add the chicken, turning to coat both sides of each piece.
4. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook for 7 minutes. Turn and cook for 5 minutes, or until lightly browned and cooked through.

Variation: Substitute dried rosemary, tarragon, oregano, or basil for the poultry seasoning.

That’s what I did (a combination of all those herbs), and I loved them that way.

I also enjoy making chicken nuggets this way.

February 6, 2008 at 10:53 pm Leave a comment

FRENCH: Wheat-free Baguette – for the breadmaker

Hmm, I just sold my breadmaker last week. Looks like I’ll be kneading this bread by hand from now on.

I made this for Christmas dinner 2003 when my parents came to visit us in Berrien Springs.

1 ¼ cups water
1 ½ TBSP apple juice concentrate, thawed
1 ½ tsp salt
3 ¾ cups white spelt flour
2 ¼ tsp active dry yeast
½ slightly beaten egg white

1. Using the dough cycle on your 1 to ½ lb machine, put in the water, apple juice, salt, flour, and yeast. Start the cycle.
2. Remove the dough from the machine at the end of the cycle and knead it breafly on an oiled or very lightly floured board. Shape it into a long loaf of two very thin long loaves.
3. Put it into oiled French bread or baguette pans or on a baking sheet that has been oiled and sprinkled with cornmeal or white spelt flour.
4. Brush with egg white, slash the top diagonally, and let it rise in a warm place until double, about 30 to 45 minutes. If desired, brush again right before baking.
5. Preheat your oven to 400 F and, if desired, put in a few potatoes to bake along with the bread for added moisture to help the crust become crisp.
6. Bake for 20 to 40 minutes, or until nicely browned.

From Easy Breadmaking for Special Diets by Nicolette M. Dumke

November 14, 2007 at 5:03 pm Leave a comment

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