Honey Spelt Bread

1 TBS active dry yeast
2 1/4 hot tap water
3 TBS coconut oil (or canola oil)
3 TBS Honey
1 egg
5 TBS quick-cooking or old fashioned rolled oats
3 cups Spelt flour
2 tsp salt
2 1/2 to 3cups all-purpose flour (or whole white wheat)

Combine water, honey, yeast, in bowl and let sit for 10 minutes. If using Coconut oil add the oil to the water and yeast mixture. 

Add 2 cups flour mix and let sit until doubles.

Add egg, oats, salt, and the rest of the flour.**

** When adding flour be careful you can ADD to much flour. Make sure you leave the bread tacky. There is a difference between tacky and sticky. You don't want it sticky. You need to be able handle the bread without it sticking to you. If you don't leave it tacky it will be dry and dense.

Let sit until doubles. Cut unto 2 loaves add to the 9 x 5 bread pans. or 8 mini loaves pans, (they are our favorite)

Let raise and double again. This step let them raise in the oven. When they are doubled just turn the oven on. 
Bake  at 350 for 35 minutes. Add more time if you like it darker.  The length of time depends on how dark or light you like your bread. 

** If you are worried about whether or not it is done. Take the bread out of the pan keeping it in your hand and flip it over and knock on the bottom of the loaf. 

 * Trick to making your bread come out of the pan. Don't wash your bread pans. Just wipe them out.

(Recipe from the Food Nanny)

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