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