Spelt Waffles Recipe | Light and Fluffy | Can Be Frozen

Spelt Waffle Recipe

they really are super light, and can be frozen, thawed & put in the toaster

Spelt Waffle Recipe:

1 cup light spelt (white spelt)

2/3 cup whole spelt flour (we use organic)

2 Tablespoons sugar (or cane sugar)

1 Tablespoon baking powder

3/4 teaspoon salt

1 3/4 cups milk

2 eggs – separated (yolks from whites)

1/4 cup oil

Combine dry ingredients & beat with fork. Combine milk & egg yolks; pour over dry ingredients. Stir in oil, beat until smooth. Beat egg withes until soft peaks form & fold into batter. Pour enough batter onto hot greased waffle iron to spread within 1″ of edge. Bake until golden (7 min). Serve immediately.

To freeze:

Cool cooked waffles completely. Store in plastic freezer bag.

To re-heat pre-cooked waffle:

Thaw waffle, put in toaster, cook on light setting, like toast.

Pull out, place on plate, and top with maples syrup or ice cream.

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

Spelt Banana Bread Recipe – Banana Muffins Recipe

Spelt Banana Bread Recipe:

1 cup very ripe bananas (about 2 large)

1/4 cup cane sugar (or white or brown sugar)

1 egg

2 teaspoons pure real vanilla (important)

1 teaspoon clubhouse rum (grocery store)

1/2 cup milk

1/4 cup grapeseed oil (or safflower, olive oil, or melted butter)

2 cups finely ground spelt flour (or light spelt flour)

1 tablespoon baking powder

1/2 teaspoon sea salt (or reg salt)

For banana bread with chocolate chips, just add 1/2 cup to the batter after the flour, baking powder & salt combo.

For banana bread nut option , add 1/2 cup chopped nuts to the batter after the flour, baking powder & salt combo.

For banana dried cranberry/Craisin option – just add 1/2 cup dried cranberries (or dried blueberries) to the batter after the flour


Add peeled bananas to mixer, and mix until mashed.

Add sugar, mix well.

Add egg, mix well.

Add vanilla, rum and milk, mix well.

Add oil, mix well.

Add flour, and sprinkle on top evenly baking powder and salt. Mix until JUST blended (do not over mix)

Pour into loaf pan. Bake at 350°F for 55 – 60 min

until wooden skewer comes out clean

GREAT in stoneware loaf pan.

– if using pyrex or glassware, reduce oven heat down to 325°F


This can be easily frozen by slicing into serving sizes and placed in either plastic zip bag or good quality plastic container. Then, just pull out the few slices you need at a time – thaws in about 10 min or so.

With using light spelt, we haven’t found anyone who’s been able to taste the difference.

For Spelt Banana Muffins:

Pour batter into muffin pans – bake at 375° for 14-18 minutes (test with wooden pick- should come out clean) don’t over-bake or they’ll get dry.

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)