Baking with SPELT...

I have had a few recipes that I have been dying to taste, so since we were having a long weekend, I thought it would be a perfect time to get in the kitchen and try them!!!  I wanted to share a few of them with you - they were very YUMMY and HEALTHY!!!  What could be more perfect since many of us are looking for ways to do better with our eating habits these days!!! Brad (my husband) and I LOVE to cook and we usually do cook healthy but with the holidays just being here, there was more BAKING tasty sweets than watching what the recipes actually called for. I am so excited about cooking again with my SPELT flour (a much better alternative than even Whole Wheat!)

Here is a little info about SPELT flour, incase some of you aren't familiar with it!  

Spelt is a grain similar to wheat whose origin dates back to approximately 5000 B.C., from the Mediterranean and Middle Eastern region.  It's uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher inB complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. Spelt is a suberb fiber resource and has fewer calories than wheat flour.  Spelt's nutty flavor doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you! Spelt can help you with Migraine Headaches, lower your risk of Type II Diabetes, Cardiovascular Disease, and help women avoid Gallstones and Breast Cancer.  How does it help? Spelt has the right combination of nutrients: Riboflavin (Vitamin B₂), Manganse, Niacin, Thiamin, and Copper.  Spelt does contain Gluten, so be aware of that....I like to eat Gluten Free when I can, but it's not because I am allergic...It's just a lot healthier for you!  Many of these recipes are also very HIGH in Protein, which we also eat a lot of around here!   

SPELT QUICK BREAD

1 1/2 cups of Whole SPELT FLOUR

1/2 cups of rolled OATMEAL

1 teaspoon sea salt

1 teaspoon baking soda

1/4 cup mixed seeds/nuts (I used walnuts, flax seeds, pumpkin shelled seeds & sunflower seeds)

24 oz. plain Greek Yogurt or 1 cup buttermilk (Greek Yogurt contains much more PROTEIN & much Healthier)

*yogurt makes bread heavier feeling/ buttermilk is lighter

Preheat oven 400/ Line loat tin with parchment paper and spray / Bake 30 mins or til center is done

VIA: ANJASFOOD4THOUGHT

SPELT CHOCOLATE CHIP COOKIES

1 3/4 cup SPELT Flour

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 cup butter, softened (next I am going to try applesauce instead)

3/4 cup sugar (I used Truvia)

1 egg or 1/4 cup liquid egg substitute

1 tsp. vanilla extract

1/2 cup Chocolate Chips (I used DARK chocolate)

Preheat oven 350 / In large mixing bowl, beat butter with sugar, egg, & vanilla. Blend in flour, baking powder & salt / Fold in chocolate chips / Bake 10-12 mins.

VIA: PERSONAL KITCHEN

I HOPE YOU ENJOY THEM LIKE WE HAVE - THE BREAD WILL BE A WEEKLY THING FOR US TO USE FOR SANDWICHES AND BREAKFAST!!! I ALSO COOKED MANY MORE RECIPES THIS WEEKEND, BUT THOUGHT I WOULD START ON THE SPELT ITEMS FIRST!  I'LL POST HEALTHY ENTREE'S LATER THIS WEEK TOO!