Tag Archives: spelt

Baking with Ancient Grains #2

Finally – a follow-up post of ancient grain deliciousness. Also, we made the paper! If you missed it, here we are in all our baking glory.

Summerland Bakers

So far I have tried out Lisa’s pizza recipe using a quinoa-based crust, and it was fantastic. It is now my new pizza recipe for a quick mid-week meal – super filling and very healthy. In this second batch of recipes, there are a few recipes I’m still missing, so you’ll just have to enjoy the photos!

Barley Pilaf

From Jan: Auntie Irma’s Barley Pilaf – Summerland version

2 cups of pot barley, rinsed twice in cold water
• Heat a large skillet. Put the barley into the hot skillet to dry & roast
2 Tablespoons coconut oil
2 Tablespoons butter
• Add the oils to the skillet and turn on the heat
1 onion, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
• Add the onion and pepper to skillet and sauté for 2 minutes
1 Tablespoon of brown sugar
1 Tablespoon of fish sauce, or something salty
1 Tablespoon of white balsamic vinegar, or something sour
A dash of Frank’s hot sauce, or something spicy
Course ground black pepper
• Add flavour-making things to the skillet & mix evenly
• Put the barley mix in a well-greased casserole dish with a snug fitting lid, or a Dutch oven.
4 cups of water
• Rinse the skillet with the water
• Add the water to the barley in the casserole; put the lid on
• Bake for 90 minutes* at 325 degrees F
• Add more liquid as it cooks; ¼ cup, periodically. Use broth or water

*Cook time will depend on your casserole dish; keep the lid on.

Larry CookiesJennifer’s “Larry Cookies”

These are named after Jennifer’s colleague Larry (surprise, surprise), who often brings them into work. She substituted ground spelt flour for the regular flour.

1 cup soft margarine (non-hydrogenated)
1.5 cups brown sugar
2 large eggs
2 tsp vanilla

Cream together until light and fluffy. An electric mixer works wonderfully.

2.5 cups flour
2.5 cups oats (1.5c quick oats + 1c large flake oats)
1 Tbsp baking powder
1 cup chocolate chips (semi sweet or milk or butterscotch)

Add to creamed mixture and mix well. Scoop onto cookie sheets using a size 30 scoop. Flatten slightly. Bake at 325’F until barely golden brown on the edges. Remove from oven, cool for five minutes then transfer to cooling rack to finish cooling. Freeze.

My optionals were:
1/2 cup hemp seeds, 1 cup coconut, 1/4 cup of flax seeds, the rest of your craisins and sunflower seeds (1/4 cup each?) I reduced the flour by 1/2 cup in order to accommodate optionals.

Optional:
1/2 cup chopped nuts (walnuts or pecans or hazelnuts)
1/3 cup ground flax
1/2 cup dried fruit (raisins, cranberries, figs, and/or apricots)
1 cup flaked coconut

Note from Jennifer: Play with the amount of flour if you don’t like the product – too much makes them dry and hard to put out – too little makes them flat and greasy.

spelt bread

Diana’s Bread with Ancient Grains
1.25 cup warm water
2.5 tsp yeast
2 Tbsp sugar
1 tsp sea salt
1 Tbsp olive oil
1 Tbsp vital wheat gluten
1 cup spelt flour
2.25 cup unbleached white flour

Combine the flours, gluten, water, yeast, and sugar in the bowl of your stand mixed. Knead with the dough hook until you have an elastic dough. Add the salt and olive oil and continue kneading until both are fully incorporated.
Form the dough into a ball, drizzle with additional olive oil, and return the dough to the bowl. Cover the bowl with plastic wrap and set aside until doubled in size – about an hour.

Preheat the oven to 350 degrees and sprinkle cornmeal on a baking sheet. Sprinkle some flour on your work surface and turn out the dough.

Knead the dough briefly, then shape it into a ball. Place it, seam-side down, on the prepared baking sheet. Cover with plastic wrap and set aside until doubled in size – about 40 minutes.

Slash the loaf as desired, then bake until nicely browned, about 35 minutes.

Remove the loaf to a rack to cool completely before slicing.

Read more: http://www.cookistry.com/2011/11/bread-with-ancient-grains.html#ixzz31Kqo1dXz

This is what I followed by added an extra raising at the bowl and plastic wrap stage. The second rising at this stage was about 45 minutes (did not take as long as the first).

spelt bulgar kamut breadAl’s Ancient Grains Bread

1.25 cup warm water
1 Tbsp yeast
2 Tbsp honey
1 tsp sea salt
1.5 tsp lemon juice
1.5 Tbsp grapeseed oil
3 Tbsp vital wheat gluten
2.25 cup spelt flour
.33 cup buckwheat flour
.33 cup bulgur flour
.33 cup kamut flour

Instructions

NOTE: buckwheat, bulgur and kamut flour were all ground freshly from grain in a Blendtec blender.

Add water, yeast and honey to bowl and mix. Allow to proof for 5-10 minutes.

Add sea salt, lemon juice, oil and gluten to bowl and mix.

Add 1 cup Spelt flour to bowl and mix in.

Gradually add the rest of all the flours and mix together to form a dough ball.

Let rest and rise for 10-15 minutes in a warm place (about 29 C or 84 F)

Punch down, put into oiled loaf pan with corn meal sprinkled on bottom (to avoid sticking) and let rise again until dough has topped the pan by about an inch.

Bake in preheated (350 F) oven until done (about 25-30 minutes)

chocolate chip breakffast cookies with farroVanora’s Chocolate Chip Breakfast Cookies with Farro

Before you attempt this recipe, Vanora has compiled some tips for cooking with farro.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 3 dozen of cookies

From Vanora: These are a combo between a soft cookie and a muffin top. They are sweet, but not too sweet, packed with chocolate chips and farro for a chewy bite.

Ingredients
1/3 cup uncooked Tuscan Fields Pearl Farro
1/2 cup diced cold butter
2/3 cup unsweetened applesauce
1/2 cup sugar in the raw
1 tsp baking soda
1 tsp almond extract
1 1/3 cup rolled oats
1/4 cup boiling water
1 1/2 cup all purpose flour
pinch of salt
1/2 cup mini chocolate chips

Instructions
In a small saucepan add the farro and 1 1/2 cups of water and boil for about 20 minutes until cooked.
Drain and leave to cool completely.
When the farro is cold, heat the oven to 400F.
Line 2-3 cookie baking sheets with parchment paper and set aside.
In a food processor add the butter, applesauce and sugar and blend for about 2-3 minutes until creamy.
Add the baking soda, almond extract and oats and keep pulsing, slowly adding the boiling water through the feeding tube.
Turn the food processor off and add the flour. Pulse until just combined.
Place the batter into a mixing bowl and add the cooled farro and chocolate chips – with a spatula, fold them in.
Using a medium ice-cream scoop, drop cookie dough on the prepared sheets.
Bake in preheated oven for 10 minutes or until the top is firm to touch and slightly golden.
Remove from the oven, leave to cool for a couple of minutes on the baking sheets before placing them to cool completely on wire racks.

Kim’s Ancient Grain batards

I don’t have the recipes for the incredible flavourful breads that Kim shared with us last month. I regretted not snagging extra pieces to take home. For dedication (3 days in the making and several different flours used!), attention to detail, flavour and display, I think we can agree that Kim deserves the “Star Baker” accolade for April. A wee reminder of

Ancient Grain BreadAncient Grain BreadsA reminder of some of the other delicious bakes we enjoyed:

Leah’s Quinoa Chocolate Cake (we really demolished this one):

Chcoolate Quinoa Cake

Judith’s Einkorn Bread (Todd reported that True Grain is working toward a new bread using Einkorn in the near future)

Einkorn bread

Kim L’s Chocolate Chip Peanut Butter Hemp Cookies (The recipe is borrowed and is a secret- sorry!)

chocolate chip peanut butter hemp cookies

 

Jo’s Vegan Banana Chocolate Chip Muffins:

vegan spelt banana chocolate chip muffins

 

Wendy’s Breakfast Cookies With Red River Cereal (Quote: I don’t know if it’s ancient grains, but it was in my cupboard for a long time)

Breakfast Cookies with red river cereal

 

And finally this lovely loaf of spelt and Sundried Tomato Bread, which I loved!

spelt sundried tomato bread

 

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Ancient Grain Recipes, Part 1

There were so many of us at our last meetup that I’m posting the recipes in the two parts.

Ming’s Pearl Barley and Berry Pudding with Spelt Flour

Pearl Barley Spelt Berry Pudding

I loved this pudding. I think it would a wonderful thing to make in the winter with summer berries hauled out of the freezer.

From Ming: You can cook the barley the night before, making it super easy to make! It’s delicious with a dollop with crème fraiche, and it looks pretty too!

 

 

 

 

 

Recipe:

150g unsalted butter, softened
180g icing sugar, plus extra to finish
2 medium eggs
150 g natural yoghurt
2 tsp vanilla extract
100g uncooked pearl barley, drained and dried slightly
(yields 300g cooked)
250g plain flour (substitute Spelt Flour)
2 tsp baking powder
300g mixed frozen berries
Preheat oven 180 degrees C / 350 degrees F

Cook the barley first, drain and let dry a bit by setting aside.
Grease a round 20 cm baking dish (or 6 to 8 ramekins for individual servings)
Beat butter and sugar until slightly fluffy. Add eggs and beat until smooth. Stir in the yoghurt and vanilla, then fold in the barley.
Mix the flour and baking powder together first, and add into batter. Mix with wooden spoon until evently mixed. flour and baking powder until evenly mixed. Pour batter into greased baking dish, and sprinkle the frozen berries over the batter. Fill the baking dish no more than three-quarters full and bake for about 45 minutes for large dishes (less for ramekins), just until a skewer comes out clean.

Double chocolate quinoa cookies

Chantelle’s Double Chocolate Quinoa Cookies
Taken from the recipe book: Quinoa 365: The Everyday Superfood. Yes! An entire cookbook based on Quinoa. No one can deny how fabulous it is now.

Ingredients
1 cup (250ml) butter, softened
1 ½ cups (375 ml) white or cane sugar
2 large eggs
1 tsp (5ml) pure vanilla extract
2 cups (500ml) quinoa flour (or one cup (250ml) quinoa flour and one cup (250ml) all-purpose flour.
¾ cup (185ml) unsweetened cocoa powder
1 tsp (5ml) baking soda
½ tsp salt
1 cup (250ml) semisweet chocolate chips

Directions
Preheat oven to 350F (250C)
Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.
In a separate bowl, combine flour, cocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well. Stir in the chocolate chips. Roll into 1 ¼ inch (3cm balls). If the dough is too soft to roll, put dough in the freezer for 20 minutes.

Place the balls 2 inches (5cm) apart on a large, ungreased baking sheet and flatten slightly with the palm of your hand. Bake on the centre rack for 8-10 minutes. The cookies will be puffy and soft when they are removed from the oven, but will flatten when cool. Allow the cookies to set for at least one minute on the baking sheet before removing to cool on a rack. Store in a sealed container for up to 1 week or freeze for up to 1 month. You can also freeze rolled unbaked cookies in a sealed container or a plastic bag until needed: simply thaw before baking.

Amaranth-raisin-breakfast-loaf

Dorthea’s Amaranth breakfast loaf, from Bob’s Red Mill.
It seemed all of use enjoyed the crunch of the grains in this bread. Dorthea served it with berries and cream but I was happy with it just on its own.

From Dorthea: I substituted 1/2 cup of Organic Spelt Flour in place of half of the white flour.
This recipe is available on the Bob’s Red Mill website.

Amaranth-banana-bread

Jean’s Amaranth Banana Walnut Bread
Before we begin, a note from Jean: All those ancient grains had a PROFOUND effect on my regularity-if you get my drift. Eat with caution!!!!!!!

Preheat oven 350′
5 x 9 in loaf pan-greased
1. Toast 1/2 c. amaranth seeds in non-stick sauté pan about 4-5 minutes over medium heat.
2. Add the seeds to 1 1/4 c. boiling water-stirring well. Return to boil, then reduce heat to low and cook, covered, 20 minutes, stirring occasionally. Allow to cool about 30 minutes. I put it in a smaller bowl to cool faster. ( any left-overs can be refrigerated in a container with a tight fitting lid)
Recipe:
1 c. cooked amaranth
2 c. whole wheat pastry flour
2 tsp. baking powder
1/2 c. chopped walnuts
1 c. mashed bananas (about 3)
1/2 c. liquid honey
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla
Mix together whole wheat pastry flour, baking powder and walnuts. Beat the bananas, honey, egg, butter and vanilla together in another bowl. Add cooked amaranth and mix well. Pour this mixture over the dry ingredients and mix just to combine. Pour into prepared pan. Bake about 1 hour or until cake tester comes out clean. Cool on a wire rack for 10 minutes, then remove from pan. I always line my baking pans with a strip of parchment paper so it hangs over the end-using it to lift out the loaf.

 

Pizza-quinoa-base

Lisa’s Gluten-Free Pizza with Quinoa Crust

Lisa has dubbed this “the working mom’s pizza” because it took no time at all to whip up and was decidedly delicious.

From Lisa: Makes: 1 x 8-inch pizza. The recipe can easily be doubled to make 2. I made 3 small pizzas with the doubled recipe.

Ingredients
•¾ cup quinoa, soaked for at least 8 hours, rinsed and drained
•¼-1/2 cup water
•1-2 Tbs. olive oil
•½ tsp. salt
•1 clove garlic, sliced (optional)
•2 tsp. Italian seasoning (optional)

Instructions

1.Soak the quinoa in filtered water for at least 8 hours. *This step is crucial as the recipe won’t work with dry quinoa. Rinse and drain the quinoa.

2.Add all of the ingredients except the olive oil to a food processor or a high-speed blender and combine until the dough resembles pancake batter. Adjust the water as needed.

3.There are 2 methods for cooking the dough (this is the method I used: lj). In the oven: Preheat your oven to 450 degrees and coat either a cast iron skillet or an 8-inch round cake pan with the olive oil.

Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and chopping the veggies). Remove skillet/cake pan from the oven and immediately add the quinoa “dough,” using a spatula to even it out as needed. Place the dough in the oven to bake for 15-20 minutes. Flip the dough and bake for another 5-10 minutes, or until brown and crispy.

4.OR, On the stove: Heat a non-stick pan with the olive oil over medium heat. Pour the dough into the pan and use a spatula to even the dough out as needed. Allow to cook for approx. 5-10 minutes or until the bottom is turning brown and crispy. Flip and cook for another 5 minutes, or until evenly cooked on both sides.

5.Now comes the fun part! Add whatever toppings you want and feel free to be creative.

6.I like to place the pizza in the oven under the broiler after adding the toppings just to heat everything up a bit, without really cooking the veggies (raw veggies are always better!).

7.Serve and enjoy!!

Flatbread-red-fife-wheat

Mike’s Red Fife Flatbread Pizzas
These would be very versatile and I can’t wait to try them when I’ve got company over for dinner.

From Mike: The recipe for the flatbreads is absurdly simple (though I’m not sure mine turned out like the picture on the website). I used Red Fife Wholegrain flour.

Ingredients

500g plain flour
Half a tsp bicarbonate of soda
1 tsp salt
6 tbsp Filippo Berio Olive Oil
Approx 300ml lukewarm water
Extra olive oil for cooking
Method

Put the flour into a large mixing bowl, add the bicarbonate of soda and the salt. Pour in 4 tbsp of the oil and mix a little then gradually add most of the water kneading the dough all the time you need to make a smooth but firm dough so do not be tempted to add all the water at once.
When the dough is silky looking, cover with cling film and let it rest for 30 minutes. If you are in a hurry you can use it straight away.
Divide the dough into 8 and knead each portion into a smooth ball. Roll each one out to a diameter of approx 13cm (5”). Heat a cast iron frying pan or griddle pan until hot. Lightly brush a round of dough with oil and place in the pan and cook over a medium heat for 2-3 minutes. Bubbles will start to form on the surface of the top, brush this side with oil then turn over and cook until the second side is golden brown. If you want a crisper pizza, use more oil in the pan.
Transfer the cooked piadine to a plate and cover to keep warm while cooking the rest. If you wrap them in a tea towel to keep warm, they will soften if you prefer then like that.

Cooks Tip

These pizzas can be used to scoop chopped salads, or can be topped with various ingredients. For all of these topping suggestions finish each Pizza with a drizzle of Filippo Berio Extra Virgin Olive oil.

Sophia’s Apple and Spelt Cake

Apple spelt cake

I would not recommend this cake. It calls for five apples, and I don’t know how long you would actually have to bake it in order to make it less dense and squishy. (or as Kim would say, “bouncy”). Somehow I managed to both overcook and undercook it at the same time. I am perplexed and disappointed, and will not make it again. If you want to give it a go, you can find the recipe here.

7 grain and spelt breadTina’s Seven Grain Spelt Bread
Here I admit I had a whole slice to myself. If anyone else noticed the mammoth dent in the tapenade, that was also me. I have no regrets.

1 ½ cup of water (or a bit more)
4 ¼ cups of flour in ratio:
2 cups Spelt flour from True Grain
1 ¼ cup white flour, unbleached
1 cup whole wheat flour
2/3 Seven-Grain Cereal
2 Tbsp sugar
1 ½ tsp salt
2 Tbsp olive oil
2 tsp bread machine yeast

serve with Mediterranean Olive Tapenade

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