resep masakan kuno: Spelt

Showing posts with label Spelt. Show all posts

Thursday, March 6, 2014

Chickpea and Feta Patties

High in fiber, low in fat and calories, and yet loaded with protein, chickpeas are by far one of the best sources of protein for vegetarians. But their wonderfully nutty flavours means that even the non-vegetarians will love them.

Served with some seasonal salad, tucked into a pocket bread, sandwiched between sliced bread or simply on their own, these patties make a delicious vegetarian meal. They are easily veganized by substituting the egg for egg replacement, and utilizing tofu instead of feta.


400 g Can chickpeas, rinsed, drained 20 g Onion fritters 2 Garlic cloves, crushed 1 Small carrot, peeled, coarsely grated 80 g Feta, crumbled 1 Egg Salt and pepper 70 g Spelt breadcrumbs 30 ml Olive oil

In a food processor add in chickpeas, onion fritters, crushed garlic, grated carrot, feta and egg, and process until combined.
Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Season well with salt and pepper. Press into 6 patties. Refrigerate for 1 hour.
Heat the oil over a medium heat. Add the patties and cook for 4-5 minutes each side until nicely golden brown.

Wednesday, January 29, 2014

Pistachio Spelt Sablés with Rose Pepper Berries

The Chinese New Year for 2014 is on Friday, January 31st and marks the start of the Year of the Horse. So I would like to wish all of my supportive readers who are celebrating Chinese Spring Festival, have an enriching and pleasant Chinese New Year and may this new year of the HORSE lead you to the path of peace, happiness and good fortune!

If you were born in the Year of the Horse (1918, 1930, 1942, 1954, 1966, 1978, 1990, 2002, and 2014), 2014 is your "běn mìng nián-本命年". According to Chinese tradition, one should wear a red pullover, or red gloves, or red socks, anything red. Because "běn mìng nián-本命年" is also called a threshold year which it is believed is hard to get through. Chinese people believe that RED is a lucky colour, which can help people get through challenges and rid themselves of any misfortunes coming from their "běn mìng nián-本命年".

Pistachio Spelt Sablés with Rose Pepper Berries

These sablés, adapted slightly from Küchen Götter, are a traditional French shortbread with a crumbly texture with white spelt, chopped pistachios and rose pepper berries. Coconut oil can be replaced with butter.

200 g Refined white spelt flour
0,3 g Steviosid / pure stevia extract powder
Pinch of sea salt
1/2 tbsp Finely grated lemon zest
100 g Coconut oil
1 Egg white, lightly beaten
55 g Pistachios, roughly chopped
2 tbsp Rose pepper berries

In a large mixing bowl, add in flour, stevia extract powder, salt and lemon zest. Whisk to combine. Add in coconut oil, rub the ingredients just to combine, then mix in egg white. Fold in chopped pistachios, then press the mixture against the side of the bowl to bring it together.
Now transfer the dough to a board and knead lightly, then roll into an 9”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly and chill in the freezer for 30 minutes or until firm.
Preheat the oven to 160C/320F, fan forced. Remove the cookie log from the freezer and roll with rose pepper berries, then gently press with your fingers to help the berries adhere.
Cut the log into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart. Bake for 12 minutes, rotating baking sheets halfway through, until set around edges and centers look dry, 12 minutes. Transfer to wire racks and let cool.

Sunday, January 26, 2014

Kamut Spelt Bread

Spelt (dinkel wheat ) and kamut (khorasan wheat) are heirloom wheat varieties that contain gluten. So they are NOT for celiacs. If you are not diagnosed with gluten sensitivity and can enjoy these two 'ancient grains' with no side effects, then you’ll find that both have a rich buttery, nutty flavour and excellent nutritional profile.

This easy bread recipe comes from 'Brot selbst gebacken' by Kristiane Müller-Urban. You can make this bread using emmer, einkorn or modern common wheat.

20 g Fresh yeast
1 tsp Sugar
50 ml Water, lukewarm
300 g White spelt flour
200 g Kamut kernels, ground into flour
200 ml Buttermilk, lukewarm
50 g Olive oil
1 Small egg
1 tbsp Honey
1 tsp Salt
Bean paste, homemade or store-bought
1 Small egg beaten with 2 teaspoons water (egg wash)
1 tbsp Chopped peanuts

Crumble the fresh yeast into the bowl of your stand mixer. Add in sugar, 3 tablespoons of spelt flour, and 50 ml water. Stir until combined. Cover and set aside for 10 minutes.
In another bowl mix together lukewarm buttermilk, olive oil, egg, honey and salt.
Add the ground kamut, the rest of white spelt into the yeast mixture. Roughly stir together. Add in buttermilk-honey mixture. Stir at low speed until a soft dough forms. Increase the speed and knead until the dough cleans the sides of the bowl.
Cover the bowl with a plastic film and set aside at a warm place for an hour until doubled in volume. Punch down the dough and divide into two portions, one is 480 grams, the other 360 grams (or 600-gram and 240 -gram). Divide the 480-gram-dough into 16 pieces (600-gram-dough into 20 pieces), each 30 grams and 360-gram-dough into 6 pieces (or 240 -gram into 4 pieces), each 60 grams.
Wrap each 30-gram-dough with 15 grams of red bean filling. Shape into balls and place 8 dough balls into the base of a loaf pan and top with another 8 dough balls. Shape each 60-gram-dough into a ball. Place them on a parchment-lined baking tray.
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or just until doubled in volume. Meanwhile, preheat the oven to 190C/375F. Gently brush the egg wash mixture over the loaf and buns. Sprinkle the top of loaf with chopped peanuts.
Bake the loaf for about 35 minutes and dinner buns for 20 minutes until the tops are golden brown. Remove them to a cooling rack or serve immediately.

Wednesday, January 8, 2014

Chocolate Spelt Cookies

Change the grains in your favourite chocolate chip cookies by using a mix of white spelt flour and oat flour instead of the traditional all-purpose flour. These cookies are slightly chewy with a nice firmness. To jazz up those plain cookies and to use up all the holiday leftovers, I have used some melted white chocolate and sprinkles for the topping. Enjoy them with a glass of milk.


250 Butter, softened 155 g Caster sugar 1 tsp Vanilla extract 250 g White spelt flour 50 g Oat flour 35 g Dutch cocoa powder 1 tsp Baking powder 1/2 tsp Baking soda White chocolate couverture Sprinkles, optional

Preheat oven to 180C/350C/. Line two oven trays with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until creamy and pale in colour. Add the spelt flour, oat flour, cocoa powder, baking powder and baking soda and stir to combine.
Roll tablespoonsful of mixture into balls and place on the prepared trays, leaving 3-cm between each cookie. Use the palm of your hand to gently flatten.
Bake for 15 minutes or until firm to the touch, swapping trays halfway through cooking. Remove from oven and set aside on trays to cool completely. Cool cookies on a wire rack.
Cut the white chocolate couverture into smaller pieces and place in a bowl set over a saucepan of simmering water. Stir frequently with rubber spatula until fully melted.
Spread white chocolate icing over each cookie and sprinkle with sprinkles. Set aside for 30 minutes to set.

Friday, January 3, 2014

Buttermilk Spelt Bread with Poppy

This sweet bread is so soft and light that it tastes almost like a sponge cake. Excellent served at an afternoon tea or any occasion! I really love the earthy flavour and golden color the saffron imparts to the bread. And it took all my willpower to not eat the whole loaf after it's right out of the oven. The stevioside powder I used to make the poppy filling is a pure extract from the leaves of the stevia plant, about 300 times sweeter than white sugar. Replace it with 150 grams of sugar if you are not fond of stevia.

Buttermilk Spelt Bread with Poppy

adapted from

-Backen mit Stevia by Christiane Schäfer & Sandra Stehle (p.28)

-Brot selbst gebacken by Kristiane Müller-Urban (p.27)

Starter	Dough	Filling
30 g Fresh yeast 1 tsp Honey 25 g White spelt flour 90 ml Lukewarm water	750 g White spelt flour 10 g Salt 300 ml Buttermilk, lukewarm 1 tbsp Honey Pinch of saffron powder 2 Eggs, lightly beaten 50 g Butter, softened	200 g Poppy seeds, ground 0,5 g Steviosid / pure stevia extract powder 1/2 tbsp Finely grated lemon peel Sea salt 200 ml 1.5% Milk

Crumble the fresh yeast in a mixing bowl. Add in honey, white spelt flour and water. Stir until smooth and well blended. Cover with a clean kitchen towel and leave it at a warm place for an hour.
Whisk together the white spelt flour and salt in a mixing bowl. In another bowl, stir buttermilk, honey and saffron until combined.
Add the starter to the flour mixture, roughly stirring together, then add in buttermilk mixture, eggs and butter. Now stir all the ingredients in the mixing bowl fitted with dough hook until the dough has become smooth and elastic.
Turn out the dough onto a lightly floured work surface and shape the dough into a ball. Place the dough back to the mixing bowl. Cover with a kitchen towel and allow it to rise for an hour in a warm place until it has doubled in volume.
Meanwhile prepare the filling. Dry roast the ground poppy seeds in a heavy-based pan until aromatic, stirring frequently to prevent burning. Stir in pure stevia extract powder, grated lemon peel and a pinch of salt. Pour in milk and bring the mixture to a simmer. Remove from the heat and leave at side to cool to room temperature.
Place the dough on a lightly floured work surface and knead briefly. Divide the dough into 2 portions, one 720 grams and the other 600 grams. Divide the 480-gram-dough into 16 portions, each 45 grams. Wrap each 45-gram-dough with 15 grams of poppy filling. Shape into balls and place 8 dough balls into the base of a 24-cm springform pan and top with another 8 dough balls.
Cover with a kitchen towel and leave it at a warm spot until doubled in volume, about 30 minutes. Brush the top with egg wash and sprinkle with some poppy seeds if desired.
Roll out the 600-gram-dough into a 35x60-cm rectangle. Spread the rest of poppy filling over the dough, leaving a narrow margin around the edges uncovered. Starting with a long edge, gently roll the dough into a log. Seal edges well by pinching close and slice it in half lengthwise, leaving 5cm intact. Turn each half cut-side up and carefully plait the halves together, keep the cut-side up to expose the filling. Place it in a parchment-lined baking tray. Cover and set aside for 20 minutes.
Preheat the oven to 190C/375F. Bake for about 35-45 minutes until nicely golden brown.

Monday, December 23, 2013

White Chocolate Spelt Cookies

These white chocolate cookies are easy and fun to make. It is basically a white chocolate vanilla bean cookie dough, shaped into balls and rolled it in a mixture of Dutch-process cocoa and powdered sugar. I shaped the cookie balls a little too small, so the final result doesn't look as thick as the original recipe I found on Eat the Love. Still, they are very delicious!

Would like to wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Cookie Dough	Coating
40 ml Buttermilk, well shaken 1/2 tbsp Honey 1 tsp Vanilla extract 1 tbsp White rum 110 g White chocolate, chopped 200 g White spelt flour 35 g Fine milk powder 1 tsp Baking powder 1/3 tsp Sea salt 60 g Unsalted butter at room temperature 160 g Granulated white sugar 1 Vanilla bean 1 Large egg	50 g Granulated white sugar 50 g Dutch-Processed cocoa powder 25 g Confectioners’ sugar

Preheat the oven to 180C/350F and line a baking sheet with a piece of parchment paper. Melt the chopped white chocolate in a metal bowl placed over a pot of simmering water (making sure the metal bowl doesn’t actually touch the hot water). Measure the buttermilk in a glass measuring cup and add the honey, vanilla extract and rum. Stir to dissolve the honey into the buttermilk.
Place the white spelt flour, milk powder, baking powder and salt in a medium bowl and stir vigorously with a balloon whisk.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Split the vanilla bean lengthwise and scrape the seeds out of the pod into the butter and sugar. Cream the butter together with the sugar and vanilla seeds on medium speed until fluffy. Beat in egg until well combined. Add the melted white chocolate and beat to incorporate.
Add a third of the dry ingredients to the butter and beat to incorporate. Add half the buttermilk to the batter and beat to incorporate. Repeat with another third of the dry ingredients, the remaining buttermilk mixture and ending with the dry ingredients.
Mix the cocoa powder and confectioners’ sugar together in a small bowl until uniform in color. Place the granulated sugar in another small bowl. Scoop a tablespoon of the dough out of the bowl and roll it into a ball, then roll it in the granulated sugar first then the cocoa powder mixture. Set on the lined baking sheet and repeat with the remaining dough, placing the cookies about two inches apart from each other.
Bake in the oven for about 10 to 12 minutes or until the bottom edges of the cookie start to look golden brown. Let cool on the baking sheet for five minutes before moving the cookies to a wire cooling rack.

Friday, December 20, 2013

Spelt Ginger Molasses Cookies

It isn't Christmas without some soft and chewy ginger molasses cookies. Seriously, those sublimely chewy, soft ginger molasses cookies, adapted from Pam at For the Love of Cooking, are the epitome of “Christmas” for me. The original recipe was perfectly lovely, but I wanted to use up the flours in my pantry, so I have tweaked a bit by using a mix of dark rye and white spelt flour instead of plain flour. Enjoy them with a big glass of cold milk or give away as holiday gifts.

100 g Dark rye flour
200 g White spelt flour
1 tsp Baking soda
2 tsp Cinnamon powder
1 tbsp Ginger powder
1 tsp Cloves powder
1/2 tsp Nutmeg powder

1/4 tsp Salt
200 g Brown sugar
60 ml Sunflower oil
110 g Molasses
1 Large egg
2 tbsp Crystallized ginger, chopped
1/3 cup Granulated sugar for coating

In a mixing bowl, add in the rye flour, spelt flour, baking soda, spices and salt. Mix thoroughly.
Beat brown sugar, oil and molasses until well combined. Add in egg and beat for a minute, scraping down the sides of the bowl as needed.
Stir the flour mixture to the molasses mixture until just combined. Add in chopped crystallized ginger and mix. Preheat the oven to 180C/350F.
Roll the mixture into 13/4-inch balls, then roll with white granulated sugar and place them on the parchment-lined baking sheets. Bake the cookies, one sheet at a time, on the upper rack for about 13 minutes. Remove and cool for 5 minutes before transferring them to wire rack to cool completely.

Sunday, December 15, 2013

Whole Spelt Pfefferkuchen

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.

Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.