I love muffins! Of all breakfast foods, muffins are my favorite. We also love spelt flour. In fact, we’ve switched to 100% spelt or einkorn flour in our diet for years. Now when we eat regular wheat products, we notice digestive upset.
People have a lot of questions about using Spelt or Einkorn flour as a replacement for regular wheat flour. Questions like…
Is Spelt and Einkorn gluten free?
The short answer to that question is, no. However, there is a long answer which explains why Spelt or Einkorn may be more easily tolerated by people who are sensitive to wheat. A quick Google search will reveal copious amounts of information about the difference between spelt and wheat and why it’s easier to digest. Really, I didn’t believe it until I felt the effects in my own body!
Can you use spelt or einkorn like regular wheat flour?
YES! FOR SURE! It works cup for cup just like wheat flour!
That said, I posted a picture of my latest muffin creation on Facebook recently and had many requests for the recipe. So whether your brand new to spelt, or looking to expand you usage of this delicious grain, I have a great recipe to share!
Of all breakfast foods, muffins are the most comforting. These can be made with spelt, einkorn or even regular flour.
Keyword einkorn, spelt
2CupsFlourWhole grain spelt or einkorn, or a mix of white flour made from einkorn or spelt and whole grain flour works great!
1/2CupMaple Sugaror sweetener granulated of your choice
1/2 tsp Salt
1/4 Cup Melted Butter
1 CupCoconut Milkor your choice milk
1CupFresh or Frozen Huckleberriesor blueberries
Mix all dry ingredients.
Add wet ingredients and mix until all incorporated, but do not over mix.
Drop into prepared muffin tins.
Bake at 400 degrees for 20 minutes
Apple Cinnamon Variation: Add 1 chopped apply & 1 teaspoon cinnamon in place of the berries.
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
Locally we have the treasure of a great bakery inside our Food Co-oop. One of our favorite things to get when we are shopping for groceries there is a Pesto Cheese Roll. The cheesy yumminess coupled with fresh, full flavor of pesto is unbeateable!
Personally, I like to recreate things when it comes to food. If they can do it, I can do it too–right? So a few years ago I set out to master first a amazing french bread dough, then a Pesto Cheese Roll. And after many attempts, I did master it!!!
I hope you enjoy these delicious rolls as much as we do!
To Make the Dough (this is my French Bread recipe):
5 cups cool water
5 teaspoons Saf yeast
5 teaspoons Sea Salt
10+ cups bread flour
Mix the yeast into the water, then add remainin ingredients, adding flour until a soft dough is reached. Knead until the dough can be streched thin without breaking (window pane). This will take a long time–by Bosch mixer it takes 20+ minutes, so by hand, expect it to take even longer. Place dough in an oiled container, cover and allow to rise until doubled.
Divide dough into 4 lumps, roll each lump into a rectangle, spread it with pesto, sprinkle it with Mozerlla cheese, then roll up (like cinnamon rolls). Slice each roll into 6 pieces, the whole recipe will make 24 large cheese rolls. Place the rolls on a oiled cookie sheet and sprinkle with a little more cheese.
Allow the rolls to rise for 60 minutes, or until puffy, bake at 400 degrees for 20-25 minutes. Enjoy!
Sorry, I don't have a picture of the finished product yet, the one above is during the rising phase. 😉
This time of year usually includes parties & gatherings with family and friends. It also includes a lot of baking and sharing food. In light of that, I’m pulling out one of my favorite, quick recipes that I grab when I’m asked to bring snacks–it’s always a big hit!
Creamy Caramel Apple Dip
1 pack of Cream Cheese (8 oz.)
1⁄4 -1/3 cup of Brown Sugar (Kayla prefers coconut sugar)
1 teaspoon of Vanilla
1⁄2 teaspoon of Caramel Extract
Toothpick Swirl of Cinnamon Essential Oil (optional)
Beat all ingredients until smooth and serve with sliced apples!
Kayla Howard is a stay at home wife and homeschooling mom who loves online business. She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com
Who doesn’t love raisin toast?!? Well, I suppose someone who doesn’t like raisins would much care for it—but they have to be few and far between. This is a recipe that I’ve shared a couple times on my blog and on www.kaylahoward.tv and is THE recipe that I use to make our weekly bread. My family is especially fond of me taking at least one of my 6 loaves, and fashioning it into delicious cinnamon raisin bread.
In fact, I found a way to make PERFECT (IMHO) cinnamon raisin bread!
Begin with a basic spelt bread dough like this recipe that I use.
Basic Spelt Sandwich Bread
6 cups cold water
3/4 cup olive oil
3 T Saf Yeast
2-3 T Sunflower Lecithin (optional, but does improve the texture of the loaf)
2 T Sea Salt
This is for a Bosch Mixer, you will have to alter it to fit other mixers. I begin by putting the water, yeast, honey, oil and lecithin into the mixer. Then I grind my flour. I grind 8 cups of spelt which produces something like 10-12 cups of flour…. I’m not very good about measuring. Next I will add the fresh ground flour, which is warm. That’s why I start with cold water because overheating is a major cause of bread turning out poorly. Finally, I add some bread flour and the salt until the dough looks right and passes the “window pane” test. Then I turn it to speed “2” and let it knead. When using Spelt, do not knead anymore than 10 minutes, and only 5 minutes if it’s all spelt.
Allow the dough to rise until doubled (or as some of my Skyping clients know… until the lid “pops” off with a loud shot!!) Then roll out and shape into loaves. Allow to rise again until well above the sides of the pans then bake at 375 degrees for 35 minutes.
Kayla’s Secret Recipe –Cinnamon Swirl Bread
Cinnamon and sugar mix
Bread dough (recipe above)
Okay-this is top secret, SHHHH! I discovered, (although I have no doubt someone else has done this as well, I just like to consider it my special idea since I didn’t have any help coming up with it,) a way to make cinnamon raisin bread hold together! Maybe you’ve never made cinnamon raisin bread, but if you have, you know well how it tends to unravel. So…
Using your regular bread dough, take the amount of dough you would use for one loaf, and roll it out into a rectangle. Spread the butter all over the dough, then sprinkle with cinnamon/sugar but NO RAISINS. Now, fold it in thirds one way, then in thirds the other way until you have a small square. Now, re-roll it into a rectangle, (no, the butter doesn’t come through) and spread the raisins on top. Press the raisins into the dough. If you have good, stretchy dough, the butter layer will not break open. Roll up into a log, press and fold the ends under and place it in the pan. Essentially what you’ve done is create a croissant by layering the butter and sugar, then adding the raisins in another layer. Your bread will look very swirly but will hold together.
Proceed as directly in the Spelt Bread recipe to finish! YUM! We usually make 1 or 2 of these delicious loaves with each batch of bread.
Kayla Howard is a stay at home wife and homeschooling mom who loves online business. She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover . If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com
2-3 Cups White Spelt Flour (or more whole grain flour)
SAF Yeast is something I consider to be vital to the success of this bread recipe. I have spent a lot of time perfecting this, and this are my very, very, best tips. In order to get a light, delicious spelt loaf, you will need to follow the directions to a “T”! The sunflower lecithin is optional, but will give your bread a better texture.
Mix all ingredients and kneads as shown in the video. From there on out, your directions are found here. Allow to rise until doubled in size. This depends on the warmth of your house. Mine takes 1-2 hours.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px 0px opx;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]Separate your dough into 6 equal pieces. Roll each piece into a rectangle, then fold the dough in thirds and in thirds again. Turn the small rectangle seam side down on the counter. Re-rolling it into a large rectangle.
After rolling it out into a large rectangle a second time, roll it up in a log, then fold the ends under and place it in the oiled pans!
Allow to rise until it is cresting the sides of the pan, but not spilling over. I like to bake my loaves on 375 for 30 minutes instead of the normal 350. It think it makes a better tasting crust. If your oven bakes hot, bake them at 350.
When the are done, pull them from the oven, remove from pans and onto a cooling rack. Allow to cool fully before slicing.
Mix all ingredients together and freeze in appropriate portions for your family. It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes. I like to put my logs in plasticbread sacksto better protect the flavor in the freezer. Then I wrap them infreezer paper.
*** Our local natural food store sells nitrate free bacon ends in 20# boxes. I often use this as the fat portion in my mixes.
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