Spelt – The an­cient grain

Costa Blanca News (South Edition) - - Wine and Dine -

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

com­pletely.

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