Tag Archives: Spelt

Spelt Cake With Blackberries And Apples.

SER_3175

First of all I have to apologise for publishing fewer recipes than normal this month. Unfortunately, my photography project has taken up most of my time lately, as I am trying to build up my creative portfolio. I love writing recipes though, so I’ll try to publish a few more next month…. But I hope you enjoy the picture-a-day project as my as I do! In fact, I am having a lot of fun with it and I’ll continue publishing new photographs, if you like the idea.

Anyway, speaking of recipes, today I am publishing an old Foodfulife classic, slightly revisited! We are going to make my spelt apple cake (the one without butter and refined sugar) with some fresh blackberries and ground almonds. This recipe was requested by friend who wanted to add a different kind of fruit to the original recipe. At first, I gave it a go changing a few ingredients, but then I realised that the batter was just right as it was…So I left it pretty much the same, with the exception of two ingredients, but I also I had to adjust the quantity of the apples and milk to balance.
Of course, you can replace the blackberries with whichever fresh berries you like.

Tip. Toast the almonds in the over for a few minutes at 160° C /320° F, before using them. Toasted almonds will add flavour to the cake.

SER_3146

Spelt with blackberries and apple.

Ingredients

300 g golden apples (1 and half big apples, or 2 smaller apples)

100 g of blackberries (about 25 big ones)

100 g whole spelt flour

1 egg

80 ml almond milk

60 g of finely ground almonds

1 egg

3 tablespoons of organic sunflower oil

3 tablespoons of barley malt

3 tablespoons of honey

1/2 teaspoon of baking powder

1 pinch of cinnamon

the zest of an organic lemon

a pinch of salt

Method.

1. Wash the blackberries and let dry for a while.

2. In a bowl, mix the flour with the baking powder.

3. In a second bowl, mix the honey with the barley malt, then add the egg and mix well. Once you have a creamy mixture add the milk with the ground almonds and the lemon zest.

4. Mix the flour with the egg mixture. Add a pinch of cinnamon and a pinch of salt.

SER_3078

5. Peel the apples, remove the core and cut into pieces. Add the apple chunks and the blackberries to the batter.

SER_3081

6. Line a cake tin with baking paper, then fill with the batter and bake at 180 ° C/356°F for 50 minutes (or maybe for a little longer, just keep an eye on the cake!). Here I used a 25 cm long x10 cm wide tin.

SER_3104

SER_3148

SER_3153

SER_3181

SER_3186

Torta di farro con more e mele.

Ingredienti

300 g di mele golden (una mela grande, più mezza mela)

100 g di more (circa 25 grandi)

100 g di farina di farro integrale

1 uovo

80 ml di latte di mandorla

60 g di mandorle macinate finemente

1 uovo

3 cucchiai di olio di girasole biologico e spremuto a freddo

3 cucchiai di malto d’orzo

3 cucchiai di miele

1/2 cucchiaino di lievito in polvere

1 pizzico di cannella

la scorza di un limone biologico

un pizzico di sale

Metodo.

1. Lavate bene le more e lasciatele asciugare.

2. Mescolate la farina e il lievito in una terrina.

3. A parte, unite il miele al malto d’orzo, poi aggiungere l’uovo e mescolare bene.
Una volta ottenuto un composto cremoso, aggiungete il latte di mandorla, le mandorle tritate e la scorza di un limone.

4. Unite la farina al il composto cremoso, poi aggiungete un pizzico di cannella e di sale.

5. Sbucciate le mele, levate il centro con i semi e tagliate la polpa a pezzi. Unite i pezzi di mela e le more al composto.

6. Foderate una teglia con carta da forno (uso una teglia rettangolare lunga 25 cm e larga 10 cm), quindi riempite la teglia con l’impasto e infornate a 180 ° C per 50 minuti (magari anche un po’ più a lungo, tenete comunque d’occhio la torta durante la cottura).

Advertisements

Special Chocolate Chip Cookies For Grown-Ups!

Perfect served with a cup of coffee or tea, with just a little sugar and an intense dark chocolate flavour, these cookies are definitely for grown-ups! You can prepare this recipe for the kids, but I would recommend using a less bitter chocolate and adding a few extra teaspoons of sugar to dough. High in fiber and nutrients, with chocolate and hazelnuts these biscuits are delicious moments that melt in your mouth!

DSC_4378

Spelt chocolate chip cookies 

Ingredients
for 12-13 cookies

115 g (4 oz) butter

170 g (5.9 oz) wholemeal (wholewheat) spelt flour)

30 g (1 oz) corn starch

80g (2.8 oz) dark chocolate (with 70% cocoa solids), chopped

30 g (1 oz) hazelnuts toasted and ground (some grossly)

2 tablespoons honey

2 teaspoons brown sugar

1 teaspoon baking powder vanilla

2 tablespoons yogurt

a pinch of salt

Method.

1. Toast the hazelnuts in the oven at 170° C (338°F) for 10 minutes. Remove the skin by rubbing with a cloth, let cool and then grind the hazelnuts using a food processor. In a bowl mix the butter with honey and sugar.

DSC_4308

2. Aside, sift the flour with corn starch and baking powder. Combine the two mixtures and add the chocolate, the ground hazelnuts, a pinch of salt and yogurt.

DSC_4320

DSC_4327

DSC_4335

3. Work the mixture well until you have a compact dough.

DSC_4342

4. Put the dough in the refrigerator for 1 hour. Grease two large baking trays, shape the dough into little balls (4-5 cm ) and place them quite far apart from one another.

DSC_4349

5. Squeeze the dough gently with your fingers, in order to shape the cookies.

DSC_4357

6. Bake at 170 ° C (338° F) for 12-15 minutes. Place the cookies to cool on a rack.

DSC_4448

Cookies di farina di farro con cioccolato e nocciole.

Ingredienti

per 12-13 biscotti

115 g di burro

170 g di farina di farro integrale

30 g di amido di mais

80 g di cioccolato fondente al 70% tagliato a pezzettini

30 g di nocciole tostate e tritate (alcune anche grossolanamente)

2 cucchiai di miele

2 cucchiaini di zucchero di canna

1 cucchiaino di lievito per dolci vanigliato

2 cucchiai di yogurt

un pizzico di sale

Preparazione.

1. Tostate le nocciole in forno a 170° per 10 minuti, poi strofinate le nocciole (ancora calde) con un panno per togliere la pellicina. Lasciate raffreddare e tritate finemente con il tritatutto.

2. In una terrina mescolate il burro con il miele e lo zucchero.

3. A parte, setacciate e mescolate la farina con l’amido di mais e il lievito per dolci. Unite la farina al composto di burro, poi aggiungete anche il cioccolato a pezzetti, le nocciole tritate, lo yogurt e un pizzico di sale.

4. Lavorate bene, poi fate riposare in frigorifero per 1 ora.

5. Formate delle palline uguali con l’impasto (4-5 cm di diametro per pallina) e mettetele su due teglie unte, lasciando un po’ di spazio.

6. Schiacciate leggermente la pasta con le dita per dare la forma ai biscotti.

7. Infornate a 170° per 12-15 minuti, quindi i biscotti a raffreddare su una griglia.

Spelt Chocolate Cake with Honey.

 

A great cake for breakfast or as a snack. This recipe has half the amount of sugar normally used for cakes and is rich in nutrients. It becomes a great dessert when served with whipped cream or vanilla cream.

Ingredients

100 g butter (3.5 oz)

60 g brown sugar (2.1 oz)

4 teaspoons of honey

1 cup of milk

1 bag of baking powder (or 1 tablespoon)

3 egg yolks

175 g plain white flour preferably organic ( 6.1 oz)

175 g wholemeal spelt flour (6.1 oz)

3 tablespoons of cocoa powder

Preparation Method

1. Preheat the oven at 160 ° C (320 °F). Beat the butter with the sugar and honey until is smooth.

 

2. Add the egg yolks, the cocoa powder and a little bit of milk. Mix well.

3. In a bowl, mix the flour with the baking powder.

 

4. Gradually add all the ingredients, stir carefully and pour a little bit of milk in the mixture, if the result is too solid.

5. Cover a tin with baking paper (or grease the tin with butter), pour the mixture into the tin (I use a 25cm long x10cm wide tin)and bake for 20-30 minutes (depending on the oven). Let cool and serve.

Torta al cacao con farro e miele.

Ingredienti:

100 g di burro

60 g di zucchero di canna

4 cucchiaini di miele

1 tazza di latte

1 busta di lievito per dolci

3 tuorli d’uovo

175 g di farina 00 (possibilmente bio)

175 g di farina di farro

3 cucchiai di cacao in polvere

Metodo di preparazione

1. Preriscaldate il forno a 160°C. Lavorate bene il burro con lo zucchero e il miele.

2. Aggiungete i tuorli d’uovo, il cacao e un po’ di latte, amalgamando bene.

3. In una terrina, unite le farine al lievito, poi aggiungete (poco alla volta) tutti gli ingredienti, mescolando con cura e allungando con un po’ di latte se l’impasto è troppo solido.

4.  Versate il composto in una teglia (lunga 25cm x10 cm di larghezza) coperta con carta da forno (o imburrata) e infornate per 20-30 minuti (dipende dal forno) a 160° C. Lasciate raffreddare e servite.