Type what you have

Ingredients

• ✓ spelt flour
• salt
• onion powder
• white sugar
• water
• olive oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk flour, salt, onion powder, and sugar together in a bowl; add water and whisk until smooth. Cover bowl with a towel and set bowl aside.
3. 3 Pour olive oil into a 12-inch cast iron skillet and place in oven until oil is hot, about 5 minutes. Pour batter into oiled skillet.
4. 4 Bake in the preheated oven for 20 minutes. Flip flat bread and cook until browned, about 10 minutes more.

By Carol Castellucci Miller

Ingredients

• ✓ spelt flour
• baking powder
• salt
• butter
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 Whisk flour, baking powder, and salt together in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Turn dough out onto a floured surface; pat until about 1-inch thick. Cut into biscuits and place on a baking sheet.
3. 3 Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes.

By Joy

Ingredients

• ✓ spelt flour
• rice milk
• white sugar
• canola oil
• salt
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

By Beth

Ingredients

• ✓ spelt flour
• almond milk
• oil
• sugar
• baking powder
• vanilla extract
• salt
• water

Instructions

1. 1 Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
2. 2 Blend water into the batter to restore the consistency.
3. 3 Preheat oven to the lowest setting; place a plate inside.
4. 4 Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.

By vegcandace

Ingredients

• ✓ spelt flour
• carob powder
• salt
• baking powder
• honey
• vanilla hazelnut tea
• heavy cream
• vegetable oil
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
2. 2 Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.

By cmsa3

Ingredients

• ✓ spelt flour
• brown sugar
• butter
• egg
• vanilla extract
• baking soda
• salt
• chocolate chip
• pecan

Instructions

1. 1 Place an oven rack in the lowest position in the oven and place a second rack in an upper position. Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat brown sugar, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth. Mix flour, baking soda, and salt together in a separate bowl. Stir flour mixture into brown sugar mixture until combined. Fold in chocolate chips and pecans. Spoon small amounts of dough onto a baking sheet.
3. 3 Bake in the preheated oven on the lower shelf for 5 minutes. Transfer baking sheet to upper shelf; bake until edges are lightly browned, about 5 more minutes.

By Katherine

Ingredients

• ✓ spelt flour
• rolled oat
• baking soda
• cinnamon
• banana
• sunflower seed oil
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

By Mandi_in_Toronto

Ingredients

• ✓ spelt flour
• milk
• sesame seed
• blackstrap molasses
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine spelt flour, milk, sesame seeds, molasses, baking soda, and salt in a large bowl until well blended; divide batter evenly between the prepared pans.
3. 3 Bake in the preheated oven until golden, about 1 hour and 10 minutes.

By Jean Roberts

Ingredients

• ✓ spelt flour
• coconut oil
• egg
• coconut milk
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.
2. 2 Place baking dish in the preheated oven to melt coconut oil, about 3 minutes.
3. 3 Whisk eggs and coconut milk together in a large bowl. Whisk in spelt flour and salt to make a smooth batter. Pour batter into the hot baking dish.
4. 4 Bake in the preheated oven until puffed and golden, rotating the baking dish once halfway through, about 18 minutes.

By halfnotes

Ingredients

• ✓ spelt flour
• brown sugar
• butter
• egg
• vanilla extract
• baking soda
• salt
• cocoa nib
• cherry

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until smooth. Add flour, baking soda, and salt; beat until dough is blended. Fold cocoa nibs and cherries it batter. Drop batter by the spoonful onto a baking sheet.
3. 3 Bake in the preheated oven until cookies are beginning to brown around the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

By hgcv

Ingredients

• ✓ spelt flour
• salt
• cinnamon
• baking soda
• banana
• brown sugar
• vegetable shortening
• applesauce
• egg
• maple syrup
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
3. 3 Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

By juliacooks

Ingredients

• ✓ spelt flour
• cooking spray
• cocoa powder
• baking powder
• cinnamon
• beet
• applesauce
• oil
• honey
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

By sueb

Ingredients

• ✓ spelt flour
• bread flour
• sourdough starter
• olive oil
• sea salt
• water

Instructions

1. 1 Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes.
2. 2 Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf.
4. 4 Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.

By Buckwheat Queen

Ingredients

• ✓ spelt flour
• water
• einkorn flour
• oat flour
• flax seed
• white sugar
• butter
• salt
• yeast
• milk

Instructions

1. 1 Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
2. 2 Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

By Stephanie

Ingredients

• ✓ spelt flour
• egg
• canola oil
• buttermilk
• flax seed meal
• baking powder
• sugar
• canola oil
• blueberry

Instructions

1. 1 Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
2. 2 Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.

By Say So Chef

Ingredients

• ✓ spelt flour
• chia seed
• water
• sucanat
• agave nectar
• cornmeal
• baking powder
• salt
• corn kernel

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
2. 2 Soak chia seeds in warm water in a bowl for 5 minutes; drain.
3. 3 Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
4. 4 Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ChrissyintheKitchen

Ingredients

• ✓ spelt flour
• honey
• coconut oil
• egg
• banana
• baking soda
• cinnamon
• salt
• stevia powder
• blueberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
3. 3 Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By April Fear

Ingredients

• ✓ spelt flour
• rolled oat
• brown sugar
• cinnamon
• ginger
• canola oil
• applesauce
• maple syrup
• apricot
• pecan
• flax seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
3. 3 Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

By GinetteB

Ingredients

• ✓ spelt flour
• sweet potato
• rolled oat
• baking soda
• cinnamon
• banana
• sunflower seed oil
• white sugar
• date

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
3. 3 Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
4. 4 Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

By Mandi_in_Toronto

Ingredients

• ✓ spelt flour
• apple
• cinnamon
• sugar
• egg
• white sugar
• vanilla extract
• olive oil
• orange juice
• xanthan gum
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
2. 2 Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
3. 3 Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
4. 4 Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

By LORIBARRY

Ingredients

• ✓ spelt flour
• olive oil
• all-purpose flour
• active dry yeast
• kosher salt
• water
• rosemary
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ spelt flour
• soy milk
• water
• vegan butter
• maple syrup
• vanilla extract
• sugar
• salt

Instructions

1. 1 Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
2. 2 Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
3. 3 Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

By Eowyn2995

Ingredients

• ✓ spelt flour
• almond milk
• coconut oil
• banana
• egg
• agave nectar
• vanilla extract
• semi-sweet chocolate chip
• baking powder
• baking soda
• cinnamon
• salt
• nutmeg
• gelatin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
2. 2 Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
3. 3 Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

By Shrimp Toast

Ingredients

• ✓ spelt flour
• buckwheat groat
• water
• coconut
• baking powder
• soy milk
• egg
• oil
• honey
• cooking spray

Instructions

1. 1 Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb.
2. 2 Heat a skillet over medium heat.
3. 3 Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.
4. 4 Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ spelt flour
• cocoa powder
• baking powder
• baking soda
• salt
• white sugar
• coconut oil
• egg
• vanilla extract
• coconut milk
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
2. 2 Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl; set aside.
3. 3 Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition; stir in vanilla extract. Add flour mixture, alternating with coconut milk; beat well. Fold in chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 17 to 20 minutes.

By andreaheidi

Ingredients

• ✓ spelt flour
• milk
• lemon juice
• egg
• butter
• sugar
• baking powder
• baking soda
• salt

Instructions

1. 1 Combine milk and lemon juice in a large bowl and let stand until curdled, about 5 minutes. Stir in beaten egg and melted butter until combined. Set aside.
2. 2 Combine spelt flour, sugar, baking powder, baking soda, and salt in a medium bowl. Stir gently into milk mixture until just combined; batter will be lumpy.
3. 3 Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

By Lucy

Ingredients

• ✓ spelt flour
• water
• honey
• olive oil
• active dry yeast
• wheat berry
• barley
• millet
• green lentil
• great northern bean
• kidney bean
• pinto bean
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
3. 3 Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.
4. 4 Grind in a flour mill.
5. 5 Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
6. 6 Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

By Karin Christian

Ingredients

• ✓ spelt flour
• cooking spray
• cinnamon
• baking powder
• baking soda
• kosher salt
• egg
• sour cream
• applesauce
• maple syrup
• vanilla extract
• banana
• pecan
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
2. 2 Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
3. 3 Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
4. 4 Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
6. 6 Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

By Bibi

Ingredients

• ✓ spelt flour
• cooking spray
• carrot
• applesauce
• egg
• brown sugar
• rolled oat
• cinnamon
• baking soda
• baking powder
• nutmeg
• ginger
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
3. 3 Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
4. 4 Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
5. 5 Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.

By bunnyfitch