White Spelt Crust
⅔ cup butter
2 cups White WonderMills Spelt Flour+ extra for sprinkling
2 Tablespoons sugar
¼ cup cold water
dash of salt
Blueberry Pie Filling
5 cups blueberries
¼ cup sugar
¼ cup water
¼ cup cornstarch
juice of one lemon
dash of salt
extra coconut sugar for sprinkling
Preheat oven to 400°F.
In a food processor combine the butter, flour, 2 tbs sugar, ¼ cup water, and salt. Gather the dough and roll into a ball, then leave the dough to chill in the fridge for 25-30 minutes.
In a bowl prepare the blueberry pie filling to combine the blueberries, ¼ sugar, ¼ cup water, cornstarch, lemon juice and salt in a bowl. Stir until mixed. Set aside.
To roll dough, sprinkle flour on a clean surface. Cut ball of dough in half. Roll half the dough till its flat and gently transfer to a pie dish. Press down into place and remove the excess.
Pour blueberry filling over crust.
With the remaining spelt crust, make designs and place over the blueberry filling. Allow the pie to bake in the oven for 30-0 minutes until the crust is golden.
Fluffy Spelt Flour
1/2 cups of WonderMills White Spelt flour
1/4 cup of maple syrup or sweetener of choice
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
3 ripe bananas, mashed
1/2 stick melted butter
Pinch of salt
1 teaspoon of baking soda
Olive Oil spray for
Combine all the ingredients.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Scoop 1/4 cup of the spelt batter onto the griddle. Brown on both sides and serve warm.
Optional, this is a good fluffy blank canvas for all your favorite pancake mix-ins e.g. chocolate chips, nuts, coconut flakes.
Spelt Flour Chocolate Chip Cookie Ice Cream Sandwiches
3/4 cup cane sugar
1/2 cup coconut oil melted
1 1/2 teaspoons vanilla extract
1 1/2 cups WonderMills White Spelt Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy free chocolate chips
1 tub of your favorite ice cream
Stir together the sugar and melted coconut oil. Let sit for a few minutes to allow the sugar to dissolve.
Add the egg and vanilla and stir until combined. Mix in the dry ingredients then fold in the chocolate chips by hand.
Using a large cookie scoop form about 12-14 dough balls. Press a few more chocolate chips into the top of each dough ball. Cover with plastic wrap and refrigerate the dough balls for at least 1-2 hours (or 1/2 hour in the freezer).
Preheat oven to 350°F and arrange cookie balls 2 inches apart on the lined sheet.
Bake for 8-10 minutes until the edges are crispy and center still has a gooey fill. When set add your favorite ice cream scoop for a sandwich.
Light and Fluffy
3 ½ c. room temperature water
1 ¾ c. boiling water
4 oz. fresh yeast
¾ c. sugar
3 T. Kosher salt
6 lbs. WonderMills White Spelt Flour
3 eggs at room temperature
¾ c. oil
2-4 whisked eggs for egg wash
Combine waters in an 8-cup measuring cup. Allow to cool, just until you can keep your finger in the water while counting to 10. Add sugar and yeast and set aside for ten minutes, until yeast is activated.
Place salt in the bottom of your mixing bowl. Add flour and mix well with the dough hook. Add eggs and oil and mix at medium speed until ingredients are well-incorporated. Add yeast mixture and mix for 5 minutes. Let dough rest for 4 minutes, then mix again for 4 minutes.
Place the dough in an oiled bowl and cover with a damp towel. Allow to rise for 45 minutes in a warm spot in your kitchen until it has doubled in size.
Braid or shape the loaves and allow to rise in a pan for another 45 minutes. Brush with egg wash and sprinkle with your favorite toppings, such as white or black sesame seeds, poppy seeds or everything spice mix.
Bake at 360° F for 1 hour. These challos freeze beautifully.
Yields 6-8 medium challahs
1.5 tablespoons dry yeast
2 cups lukewarm water
6 tbsp honey
1/2 c oil
1 tbsp pink salt
7-9 cups WonderMills Whole Spelt Flour ( varies based on white or whole spelt)
1 pack your favorite hot dogs
Proof yeast with honey add eggs, oil mix. Add 5 cups flour along with salt and mix again. Add 1 c at a time thereafter mixing completely before adding more. You want the dough to be semi-firm. Not too soft.
Grease a bowl with non-stick spray and place dough. Cover and allow to rise at most 30 minutes ( spelt doesn’t take long) divide into 2 oz balls, roll into snakes and wrap around hot dogs ( make sure you pay them dry first)
place Challah wrapped hot dogs on a parchment lined baking sheet, brush with beaten egg ( add toppings if you wish) and bake at 350°F
approx 30 minutes rotating the pan halfway through.
5 lbs. WonderMills White Spelt Flour
3 oz. yeast
1 T. sugar
1 c. warm water
1 c. oil
2/3 cup agave
3 T. Kosher salt
4 c. warm water
Recipe adapted from The Peppermill.