Tag: flour

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Spelt Apple Crisp Recipe

Spelt Apple Crisp Recipe:

1/3 cup melted organic butter (or very very soft will do – we use Alliston Creamery’s from Alliston, Ontario)*

2/3 cup organic oats (from Oak Manor in London area, Ontario)

1 cup organic brown sugar (we used the organic brown cane sugar by Coco Camino– gives it a caramel apple flavour; can use cane sugar though)

1/3 cup organic spelt flour (one they grow at the farm – gives it a nice nutty flavour)

2 to 3 teaspoons vanilla

Good dash of cinnamon

Pinch salt

Mix together with a fork. Pour over peeled sliced apples enough to generously cover in about 2 layers a 8×8 deep pan (from the apples grown at the farm)

Bake at 375°F 40 min It’s odd, but it usually needs the whole 40 min – but if your oven runs hot, check it at 35min – always a good idea at any rate.

Double the recipe – use a 9×13 deep dish pan – cooks in the same amount of time.

At home I often add 1 teaspoon clubhouse rum – it warms up the flavour (good in oatmeal cookies too!! & Carrot cake & banana muffins … mmm)

Can use Earth Balance Sticks in place of the butter This makes great pie topping, instead of making a top crust. Especially wonderful for pear pie… (makes a pear strudel pie!!)

Recipe brought to you by Sylvia’s Kitchen Sync

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Spelt Date Square Recipe (very yummy)

Spelt Date Squares Recipe:

1½ cup spelt flour
1 cup real butter (or Becel brand margarine butter flavour)
1 cup brown sugar or cane sugar
1 1/2 cups coarse oatmeal (or quick cook, but NOT instant)
½ teaspoon baking soda
1 teaspoon baking powder (aluminum free)
1/4 teaspoon salt
1/2 teaspoon cinnamon (& a pinch fresh nutmeg)
1/2 teaspoon vanilla
1/4 teaspoon clubhouse rum (grocery store)

Date filling (see later on)

Combine flour, baking powder, baking soda, salt, cinnamon (and nutmeg). Rub in butter with tips of fingers. Add sugar, oatmeal, vanilla and rum. Mix well. Spread ½ the crumbs in a greased shallow pan (about 8X8” for big chewy squares! or 8×12 for thinner economical squares) Pat to smooth. Cover with cooled date filling, spreading evenly, then cover with remaining crumbs. Pat to smooth.

Bake @ 375°F for 30-35min. Increase heat slightly and bake a few minutes longer to lightly brown mixture. Cut in squares while hot & allow shortbread to cool in pan.

Date Filling:
1/2 lb chopped dates
Grated rind of ½ orange (optional)
1/2 cup cold water
2 tablespoons orange juice concentrate
2 tablespoons brown sugar (optional)
1 teaspoon ripe lemon juice

Cook dates, water, orange rind & sugar in small saucepan, over moderate heat until thick. Remove from heat, add fruit juices, cool before spreading.

If you like thicker filling, the filling recipe can be doubled.

This recipe is great, because:

a) you can’t tell it’s spelt flour in there

b) any type of spelt flour can be used – whole, light, all purpose etc.

c) it’s bakery quality

original recipe here (courtesy of Sylvia’s Kitchen Sync)