Spelt – The ancient grain
Table Talk by Chef Rob
Spelt blueberry muffins Ingredients Makes: 12 muffins 375g spelt flour 2 tsps baking powder 1/4 tsp salt 100g caster sugar 2 eggs, beaten 300ml milk 125g butter, melted 1 tsp vanilla extract 220g fresh blueberries Method Preheat the oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar.
Place the eggs, milk, butter and vanilla into a separate bowl and beat together.
Fold the egg mixture into the dry ingredients with a metal spoon, then gently stir in the blueberries. (Don't stir the blueberries too much or you will get purple muffins!)
Spoon the mixture into the muffin tin, filling them to just below the top. Place the muffin tin on the top shelf of the oven and bake for 20-25 minutes or until the muffins are well risen and lightly browned.
Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to fully cool.
Fruit and nut granola Serves: 6 Ingredients 175g rolled porridge oats 50g spelt flour 75g dark brown soft sugar 1 tsp ground cinnamon 3/4 tsp ground ginger 3 tbsps rapeseed oil 4 tbsps apple sauce or purée 3 tbsps maple syrup 30g diced dried apricots 30g chopped pecans 3 tbsps flax seeds, ground Method Preheat oven to 150 C / Gas mark 2. Line a baking tray with parchment.
Toss the oats, spelt flour, brown sugar, cinnamon, ginger, oil, apple sauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking tray.
Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving or transferring to an airtight container for storage.
Spiced Apple Loaves Makes: 2 apple loaf cakes Ingredients 900g apples, cubed 200g caster sugar 2 tbsps rum 1 tbsp cognac 200g raisins 200g whole hazelnuts, walnuts or almonds 100g prunes 500g plain spelt flour 2 tsps baking powder 1 tbsp unsweetened cocoa powder 1 pinch ground cloves 1/2 tsp salt 1 tbsp ground cinnamon 1 dash apple juice Method Preheat oven to 180 C / Gas 4. Line two loaf tins with baking parchment.
In a bowl, mix the apples with sugar, rum and cognac. Let soak overnight.
Combine all remaining ingredients, except apple juice, in a bowl. Add the apple-rum mixture and stir well to fully incorporate. Stir in apple juice. Divide cake mixture between the prepared tins.
Bake for 60 minutes, or until a skewer inserted in the centre comes out clean.
Spelt soda bread Makes: 2 loaves Ingredients 960g spelt flour 70g sesame seeds 1/2 tsp salt, or to taste 1 tbsp treacle 2 tsps bicarbonate of soda 1L milk Method Preheat the oven to 180 C / Gas 4. Grease two 900g loaf tins.
In a large bowl, mix together the spelt flour, sesame seeds, salt, treacle, bicarb and milk until well blended. Divide the mixture evenly between the prepared tins.
Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Chocolate and pecan spelt
cookies Makes: 10 cookies Ingredients 120g wholegrain spelt flour 50g organic self-raising flour 1/2 tsp bicarb of soda 1/4 tsp salt 100g butter (room temperature) 65g caster sugar (I've used unrefined) 65g soft brown sugar 1/2 tsp vanilla extract 1 medium egg, beaten 30 to 40g pecans 50 to 70g dark chocolate broken into pieces Method Sift dry ingredients.
In another bowl cream butter and sugars at medium speed for 2 minutes, you can easily mix it by hand with a fork if you don't have a hand mixer.
Add vanilla, then beaten egg, mixing well.
Add flour mixture, and beat slowly to incorporate, blend well.
Stir in the nuts and chopped chocolate (quantities depend on your taste). Refrigerate for at least one hour. Preheat oven to 180 C / Gas4. Line a baking tray with baking parchment, and drop tbsps of dough depending on the size you want. Bake for 13 to 15 minutes.
Cool cookies on baking tray for a few minutes before transferring to wire racks to cool