Lemon Poppy Seed Spelt Muffins

This recipe makes over 4 dozen regular muffins. 

6 C Spelt Flour
2 TBS Baking powder
1 1/2 tsp soda
2 tsp salt
1/2  poppy Seeds
1 C or honey or 2 C Sugar
Mix together  Set aside 

1 whole lemon quartered not peeled-blend up peeling and all.
4 bananas, peeled
1 C applesauce
2 1/4 C Milk ( Or any kind of liquid)
1/2 C oil
4 Eggs (2 TBS Flax seed seed blended with a 1/3 water for Substitute) 
2 TBS lemon extract
2 TBS almond extract 
Mix together, I just keep everything in blender until I mixed with dry ingredients. 

Mix dry ingredients with well-blended fruit and other wet ingredients just until mixed.
Fill Sprayed muffin tins 2/3 full and bake in 350 preheated oven. until nicely brown.(10-15 Minutes for normal muffins)

~ Laura

Spelt Sour Cream Sugar Cookies

3/4 C White Sugar
1/C C Butter, or Margarine
1/2 tsp. Vanilla Extract 
1 egg
1/2 C Sour Cream
2 1/2 C Spelt Flour
1/4 tsp Salt
1/2 Tsp baking powder
1/2 tsp baking soda

Cream together white sugar, butter or Margarine,Vanilla, eggs, and sour cream.
Mix together flour,salt,baking powder, and soda. 
Gradually adding to the egg sugar mixture.
Cover and let Chill for 1 hour.
 Preheat oven to 375 
Roll out dough on lightly floured surface to 1/4 thick. 
Cut out cookies
Bake on lightly greased cookie sheet.  for 10-12 minutes

Cream Cheese Frosting:

1/2 (8 oz) package Of cream Cheese
1/2 tsp Vanilla
1 TBSP evaporated milk (I use regular milk)
2 Cups confectioners sugar

Beat together cream cheese and milk.
 Add vanilla and sugar 
Beat until smooth. 

Pumpkin Snack Cake

1/2 Cup Margarine or Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 eggs, Beaten
1 Cup Pumpkin
3 Cups Maverick Spelt Flour
4 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 Cup milk

Cream margarine or butter. Slowly add sugar,eggs and pumpkin. Sift together flour, baking powder, soda, and spice. Add alternately with milk to creamed mixture. Pour into a greased 9*13 inch pan. Sprinkle with crunch topping. Bake at 350 degrees for 40 minutes. 

Crunch Topping
1/2 C brown Sugar
2 tsp brown sugar
2 tsp cinnamon
4 TBSP Maverick Spelt flour
1 tsp cinnamon 
4 TBSP margarine or butter
1 Cup chopped nuts (optional)

Mix topping ingredients until crumbly. 

Awesome Spelt Carrot Cake

3 Cups grated carrots
2 Cups Maverick Spelt flour
2 Cups sugar
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
1 Cup vegetable oil
1 tsp vanilla extract
1 Cup canned crushed pineapple,drained
3/4 Cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour a 9*13 inch cake pan. In a large bowl combine flour,sugar, baking powder, salt and cinnamon. Stir in eggs, oil and vanilla. Stir in carrots, pineapple and nuts,. Pour batter into cake pan. Bake 50-55 minutes until toothpick inserted in the center comes out clean. 

Hearty Spelt Corn Bread


2 TBS Canola Oil
2 Eggs
1 C Milk, 
1/2 C Evaporated Cane Juice
1/2 tsp sea salt
2 tsp Baking Powder
1 tsp Baking Soda
1 C Medium Grind Cornmeal
1  C light Spelt Flour


Preheat the oven to 425. Prepare an 8 or 9 inch baking pan with non-stick cooking spray.


Combine the flour, cornmeal, sugar, baking soda, baking powder, and slat in a mixing bowl. Stir continuously adding the milk, eggs, and oil. Pour the mixture into the prepared baking pan and bake for 30 minutes or until golden Brown. Let cool, cut and serve. 


makes 12 serving. 

Contributed by: Bob's Red Mill Natural Food

Baked Spelt Pudding

1 Dash of Ground Cinnamon
1 Cooking Spray
1 Vanilla Bean,Split Lengthwise
1/8 tsp Cardamom
1/4 tsp Salt
1/2 C sugar
4 Cups 2% Milk
1/2 C Spelt Berries

Step 1
Place Spelt in medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. Cook for 2 minutes; remove from Heat. Cover and let stand 1 hour. Drain. Place spelt in food processor, process 45 seconds or until spelt resembles coarse meal.

Preheat oven to 275

Combine spelt, milk, sugar, salt, Cardamom, and vanilla in a 2 quart casserole dish coated with cooking spray. Bake at 275 for 3 1/2 Hour, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with Cinnamon. Serve warm or Chiller. Makes 6 -2/3 Cups Servings

Spelt Pie Crust 


1 C Spelt Flour + 2 TBSP
1/4 tsp Salt
2 TBSP Cool water
3 TBSP Oil


Whisk oil, water and salt together. Stir in the flour and mix only until evenly moistened. Press into a 9- inch pie plate. Fill and bake as required for the filling. OR, bake the empty crust for 12 minutes at 375 and fill when cool. 


Contributed by; Bob's Red Mill Natural Foods

Brownies ~ Michelle Lusk~

4 eggs
2 Cups Sugar
1 tsp vanilla
1 Cup melted butter
1 Cup spelt flour
2/3 Cup Cocoa
1/2 tsp baking powder
1/2 tsp salt

Combine well and bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Banana Cake

1tsp Salt
1 1/4 Cup sugar
1/4 Cup oil
3 eggs
1 1/2 Cup Maverick Spelt Flour
1 Cup Sour Cream (1/2 S. cream 1/2 water)
1 tsp Baking powder
3/4 tsp soda
1 tsp vanilla
2 Cups mashed bananas

Bake for 45 min at 350 degrees

Zucchini Bread

3 Eggs
1 Cup oil
2 Tsp Vanilla
2 Cups Sugar
2 Cups Grated zucchini
3 Cups Maverick spelt Flour
1 tsp Soda
1 tsp salt
1 Tsp Cinnamon
1/4 tsp Baking Powder
1 C nuts (optional)
1 C Raisins (optional)

Beat eggs with oil, vanilla sugar and zucchini. Add flour, soda, salt, cinnamon, an baking powder, Stir well, pour into greased bread pans. Bake at 350 degrees for 1 hour or until done.

Spelt Chocolate Chip Cookies ~Tammy Ashcraft~

5 Cups Maverick Spelt Flour
2 tsp Baking soda
2 tsp salt
1 Cup Shortening
1 Cup Butter
1 1/2 Cups brown Sugar packed
1 1/2 Cup White Sugar
1/4 Cup Milk or lite Cream
2 tps Vanilla
4 beaten eggs
2-3 Cups chocolate chips ( I like more Chocolate Chips)
1/2 C white Flour
1/2 Oatmeal (optional)
2 Cups Nuts (optional)


Cream butter, shortening, and sugar. Add milk eggs, vanilla, soda, salt, mix well. Add flours, and oatmeal mix well and Add chocolate Chips and nuts

Golden Wheat Patties

1 1/2 C Cooked Cracked Spelt
1 large egg
3 TBS dry milk
3 TBS dried chopped onions
1 TBS Regular Flour
1/2 tsp. Garlic salt
1/2 tsp. sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy Sauce
1/8 tsp Liquid Smoke
3 TBS Water
2 TBS oil or olive oil (may need more)

Mix all ingredients, Heat oil on medium. Form 2 TBS mix at a time in hot oil, smooth with back of spoon to form small patties. Cook 4 to 5 minutes on each side. Drain on paper towels.
 Will make about 15 patties.

Blender Pancakes or Waffles

1 1/4 Cup water
1 1/4 Cup maverick Spelt Berry
1/4 C Dry Milk
1 egg
1 TBS Honey
2 TBS Butter
1/4 TBS Salt
1 TBS Baking Powder
1 Apple/or fruit of choice.

In blender mix water, Berry whole fruit quarters, and dry milk on high for 3 minutes. Now add egg, butter and salt and blend for 20 seconds before adding baking powder and blending for 10 seconds. Have waffle maker hot and ready to go, this batter is light and will rise quickly.

Spelt Waffles or pancakes ~ Mary Ward~

Grist Mix:

8 Cups Sifted true grist Flour (ground wheat Berries)
1 Cup Non-fat powdered milk dry (2 Cups instant)
1/4 Cup baking powder
2 1/2 tsp Salt
1/2 to1 C Buttermilk***

*** You can use buttermilk or powdered milk. Or Both yes both. That is the way my family prefers. 

Stir dry milk, salt, baking powder until well mixed. Add to flour, mix well.
Now mix is ready to use. Refrigerate

Pancakes or waffles:

2 Cups grist mix
1 large egg
1 1/2 Cups water
2 TBS Cooking Oil
2 TBS Warm Honey

Beat egg; Add oil, Honey, water,  Add last 2 cups grist mix. Makes about a dozen silver dollar pancakes.

Easy Potato Bread ( machine Bread)

2 2/3 tsp active dry yeast

4 Cups Maverick Spelt Flour

1/3 Cup instant potato flakes

2 tsp salt

2 TBS Sugar or honey

2 TBS Butter or margarine

1 Cup of milk about 80 degrees

1/2 Cup water about 80 degrees

1. Place ingredients in bread pan, select white bread and light crust, 2 lb setting. Start.

Heavenly Whole Spelt Bread (machine Bread )

1 1/4 Cup Warm Water

4 TBS butter, margarine, or olive oil

2 Cups Maverick Spelt Flour

1 Cup Bread Flour

1 1/2 tsp salt

3 TBS Granulated Sugar or Honey

1/2 Cup dry instant potato flakes

2 tsp active dry yeast.

1. Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.

2. Set the bread machine on the following settings: "basic bread"; "light Crust".

3. 2 lb loaf size

4. This bread can be made with with "delay" timer setting.

Out of this World Rolls ~Jamie Little~

1 Pkgs Yeast

1/4 Cup Warm Water

3 eggs

4 1/2 Cups Maverick Spelt Flour

1 C Warm Water

1/2 Cup margarine or Shortening

1/2 Cup Sugar or Honey

1 1/2 tsp Salt

Butter

 

1. Soften yeast in 1/4 C water. Let Stand for 10 min.

2. Combine dissolved yeast, eggs,2 1/2 Cup flour, 1 C water, margarine or shortening, sugar and salt.

3. Beat with mixer until Smooth

4. Add remaining Flour to make soft dough.

5. cover and let rise until double in bulk

6. Punch down and refrigerate a few hours.

Roll our in Parker- House Style. Butter and Flip over. Put on cookie sheet cover with plastic wrap and foil. Put in refrigerator until you need them. Take out uncover and place on pan or cookie sheet cover with a cloth. Let rise 3 1/2 or 4 hours. Bake at 375 for 15 min, until golden brown.

Mrs. Mark's Spelt Bread

2 TBSP yeast
½ cup warm water
5 cup hot tap water
2 TBSP salt
2/3 cup oil
2/3 cup honey
12 cups spelt flour

 

1.  Sprinkle yeast in water and let stand for 15 min.  Adding 1 TBSP sugar helps the yeast to rise.
 

2.  Grind 9 cups spelt into flour using a fine setting.  Combine in boche mixer 8 cups of spelt and the hot tap water.  Mix on low until well mixed.

3.  Add salt, oil, and honey and mix well.  Add 1 cup flour, the prepared yeast mix and blend thoroughly.
 

4.  Add additional cups of spelt flour one at a time to the mixer while mixing on low speed.  Add until dough pulls off the sides of the bowl and climbs up the center post of the mixer.  Mix for an additional 4 minutes only.

5.  Generously grease the sides and tops of 4  8-1/2” bread pans.  Oil the counter top.  Spread dough on counter and do not fold, (this causes bubbles and messes up the texture of the dough).  Divide into 4 even balls by pinching off a section.  Dough will be soft and sticky, but you should be able to handle it a little.  Put in pan, and pat down.  Pat top with water to smooth out and prevent drying.  Let rise for 25 minutes or until the dough has increased by 1/3 (which is about to the top of the pan.) 

6. Turn on oven to 350 degrees.  Let dough continue rising until oven is hot.  Bake for 45 min., makes 4

This recipe is very sticky.  It is suppose to be that way.  However we do add slightly more flour than the recipe calls for, to make it just a little easier to handle.

It is sticky enough you will not think it can possible make a good bread but does.

This is Blaine’s favorite.

Spelt Pumpkin Bread ~ Ray Lusk~

3 Cups Sugar

1 Cup Vegetable oil

4 eggs

Combine and add

1 (16oz Can ) packed pumpkin

mix well and add

3 1/2 Cups Maverick Spelt

1 tsp Baking soda

1 tsp Salt

1 tsp Ground cinnamom

1 tsp ground nutmeg

1 tsp baking powder

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2  Cup water

Pour into two greased loaf pans, bake at 350 degrees for 60-65 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool competely.

Banana Bread ~ French's~

1/2 Cup Soft butter
1 Cup brown Sugar
2 eggs, beaten,
2 Cups Maverick spelt Flour
1 tsp Baking Soda
1/2 tsp Salt
2-3 ripe bananas, mashed
1/2 Cup nuts (optional)

Preheat oven to 375 degrees. Grease a 5 X 9 inch loaf pan. Cream butter and sugar, Add eggs and mix well.Add eggs and mix well. Add dry ingredients. Sit Banana and nuts.

Bake for one hour. 

Spelt Bread

3 Cups warm water

1 TBS honey or Molasses

2 TBS dry granulated yeast

7 Cups Maverick Spelt flour

1 tsp Salt

Dissolve honey and yeast in warm water. Stir in 1 cup of Flour. Set bowl in sink of warm water until liquid bubbles, about 12 minutes.

Using electric mixer, beat in 3 cups of flour. Beat for 3-5 minutes until mixture climbs to beaters. Mix salt and remaining flour and gradually add to the dough with a wooden spoon. Turn dough out onto floured surface and knead for 10 minutes. Oil a large bowl. Place dough in it and turn once to grease top.

  Cover with cloth and let rise until double in size. Punch down and knead in bowl for 2 minutes. Cover and let rise again until almost double in size, Turn out onto floured surface, knead dough down and shape into 2 loaves. Place in greased loaf pans. cover and let rise to the top of the pans, about 1 hour.

 Bake in preheated oven at 425 degrees for 15 minutes, Reduce heat and bake 30 minutes more. Remove immediately from pans to cool on wire racks.

Bread Machine Spelt Bread (Jon Thomspon)

2 ¼ cups Spelt Flour

1/2 cup Thick Rolled Oats

1/4 cup Olive Oil

1/4 cup Honey

1 tsp Salt

1 Cup +2 TBS water

1 tsp Yeast

Set on Basic Light Loaf (4 hours)

Put all dry ingredients (except yeast which goes in dispenser in lid) in the pan first.  Then add liquid.

All measurements should be made pretty much exact but the most important ingredient to get exactly correct is the water.  If you put in too much water (even a tsp too much) the bread loaf will be short or will cave in.

To make by hand (without bread machine) simply triple batch.

This recipe is from an individual  who lives at SEA Level.

Adjustments for altitude may be necessary.