Showing Tag: " spelt" (Show all posts)

Chocolate biscotti

Posted by Bake Club on Wednesday, October 4, 2017, In : cookies 

Our 5-year-old had some fancy biscotti at a cafe this week and asked me to make some. Always up for a baking challenge, I duly produced these. Easy to overbake biscotti, so keep an eye on it.

Makes 12-14 sticks
1/2 c spelt flour
1/2 c buckwheat flour
1/3 c coconut sugar
3 tbsp cocoa powder
1/2 tsp baking powder
pinch salt
2 eggs
1/2 tsp vanilla extract
For dipping: 50g chocolate, 50g white chocolate

Preheat oven to 190C. Line a baking sheet with baking paper.
In a bowl mix the flours, sugar, cocoa, bakin...
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Digestives

Posted by Bake Club on Friday, February 19, 2016, In : cookies 

Ooh don't you love a good digestive for a dunking. I've never made my own, but they are so easy and satisfying to make. I think I'll add a few raisins next time. This is from Homemade Memories (Orion, 2015) by Kate Doran of thelittleloaf.com

Makes 16

65g rolled oats
100g spelt flour
100g cold butter, cubed
35g wheatgerm (or substitute with more ground or whole oats)
50g light muscovado sugar
1 tsp baking powder
1 tsp salt
1-2 Tbs milk if needed

Blitz oats to a fine powder in a food processor...


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Brilliant breakfast muffins

Posted by Bake Club on Monday, November 30, 2015, In : small cakes 

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Lemon and poppy seed loaf

Posted by Bake Club on Tuesday, December 2, 2014, In : big cakes 

By Frances
This comes from Healthy Food Guide and is a low FODMAP recipe, good for people suffering from IBS apparently.
Turned out really nice and lemony and not too sweet. I used rice syrup for the lemon glaze instead of sugar.

100g non-dairy spread (I used Olivani)
100g (1/2 c) sugar
2 eggs
1 tsp grated lemon zest
1 1/2 Tbs lemon juice
1 1/3 c spelt flour
1 1/2 tsp baking powder
1 Tbs poppy seeds

Lemon glaze:
1/4 c lemon juice
1/4 c sugar or rice syrup
few grates of lemon zest plus extra for topping

Preh...
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Rye and spelt bread

Posted by Bake Club on Saturday, November 29, 2014, In : bread 

By Frances
I've been enjoying watching Paul Hollywood's Bread on TV and following the recipes from the book from the series (Bloomsbury, 2013). He has a good pragmatic way of explaining his recipes and complementing the bread with delicious-looking dishes. He makes the kneading and shaping look easy, but I know I have to work on my technique. This loaf turned out super - soft crumb and chewy crust, with lovely wholesome rye/sourdoughish flavour. Perfect with butter and honey.

For the 'sponge'
50...
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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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