Showing posts with label Spelt Flour. Show all posts
Showing posts with label Spelt Flour. Show all posts
Monday, October 29, 2012
Buttermilk Biscuit Rolls
We like biscuits and gravy here. It's one of those things we have just not been able to give up forever and my husband makes about once a month. Since we do enjoy it so much, we thought we would try to find a better choice for the biscuits and after much researching we came up with this recipe. These biscuits are very good with the biscuits and gravy, but have a definite dinner roll feel to them and we enjoy them alongside our dinners as well. I couldn't decide if they were more biscuit or more dinner roll, so we call them biscuit rolls. Enjoy!
Thursday, October 25, 2012
Applesauce Bars with Raisins and Frosting
Ahhh.... you saw that title and thought I lost my mind, didn't you? Frosting? I mean seriously, how the heck can I post a recipe with frosting?? Hm...... Well, you'll just have to read on to see.......
I adapted this recipe from Semi Homemade Mom's Raisin Applesauce Bars and Caramel Frosting. I hope you'll go check out her blog - lots of great recipes!
I adapted this recipe from Semi Homemade Mom's Raisin Applesauce Bars and Caramel Frosting. I hope you'll go check out her blog - lots of great recipes!
Tuesday, October 2, 2012
Apple Cinnamon Stuffed Crepes
In order to make this recipe, you'll need to simply combine Sweet Crepes and Cinnamon Apples. I've separated the recipes in an attempt to be organized. I'm not sure if it's worked. Anyway, both recipes are fairly easy-- you could make the crepes in advance (store in freezer for months or refrigerator for a couple of days) and simply warm, and the cinnamon apples are quick to do on their own.
Now, you could make both components at the same time and, if you do that, simply start your crepes and, as they are cooking, make your cinnamon apples (chopping the apples a bit here and there between crepes, then simmering all ingredients together on low until crepes are done). Then when the crepes are done, stuff or drizzle with Cinnamon Apples, as indicated below. That is what I have done and it's not too difficult, and only about 20-30 minutes total cook time (keep in mind that the crepes are made one at a time, which lengthens that overall process).
Now, you could make both components at the same time and, if you do that, simply start your crepes and, as they are cooking, make your cinnamon apples (chopping the apples a bit here and there between crepes, then simmering all ingredients together on low until crepes are done). Then when the crepes are done, stuff or drizzle with Cinnamon Apples, as indicated below. That is what I have done and it's not too difficult, and only about 20-30 minutes total cook time (keep in mind that the crepes are made one at a time, which lengthens that overall process).
Crepes (Sweet)
This is a simple recipe for Sweet Crepes that you can use in dessert recipes, etc. We used ours in a sweet breakfast - Apple Cinnamon Crepes. They were delicious! In fact, I think I enjoyed the sweet version more than the savory crepes.
Thursday, September 27, 2012
Tuesday, September 18, 2012
Apple Nut Muffins
"Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye." -- Henry David Thoreau, Wild Apples
Monday, September 3, 2012
Sunday, September 2, 2012
Fruit Pizza
I had a craving for fruit pizza and decided to try to make one that would be nutritious and still taste good. This worked out really well - it is a fun and delicious treat.
Sunday, November 27, 2011
Cranberry Sauce Muffins
I love making cranberry sauce every year, but mostly its just to make leftover cranberry sauce muffins like the ones below or these.
Friday, October 14, 2011
Almond - Maple Sugar Cookies
We love fall and especially October. The little one was out of school so I decided to try to make a more nutritious version of "sugar" cookies that we could decorate this weekend.
1/2 cup butter softened - try to use only organic butter from grass-fed cows
1/2 cup honey, try to find local sources
2 tbsp maple sugar
1 pasture egg
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups almond flour, try this
2 cups spelt flour, try this
How To:
1. Get Started: Preheat oven to 350 degrees.
2. Make Dough: Cream the butter, honey, and maple sugar together with a hand mixer in a medium sized bowl. Add egg, salt, cinnamon, and baking soda and mix well. Add the flours and mix well.
3. Roll Dough: With about a handful of dough at a time, roll the dough out to about 1/4 inch thickness. Sprinkle spelt flour on your work surface and the rolling pin to help keep the dough from sticking.
4. Cut and Bake: Use your favorite cookie cutters to cut shapes in the dough and transfer to a parchment or foil lined cookie sheet. The dough is very delicate so be very careful with it when transferring from surface to cookie sheet.
Bake 8-10 minutes. Let cool.
Comments: I cannot tell you how many cookies these make, but the picture below shows all the cookies (except a small moon shape that we ate pre-picture) from one batch. They worked out really well for decorating as you can see. Considering that we made a more nutritious option with regard to the cookies, we are totally going junk-food as far as decorating with the standard sugar candies from the store, but that was the only option I could find locally. If you are lucky enough to have a more healthful option - wonderful! Also, you could try India Tree (pre-order or purchase locally if you can).
We used a cream cheese frosting (honey and mascarpone cheese or honey and cream cheese), which was very easy to make. You could also try yogurt-cream cheese-maple sugar frosting or a buttercream. These little cookies were very good and you could probably sprinkle with cinnamon and a little maple sugar right when they come out of the oven and have a nice treat, instead of decorating. Or add chopped almonds or another kind of nut to the dough.... Yum! these are really great!
1/2 cup butter softened - try to use only organic butter from grass-fed cows
1/2 cup honey, try to find local sources
2 tbsp maple sugar
1 pasture egg
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups almond flour, try this
2 cups spelt flour, try this
How To:
1. Get Started: Preheat oven to 350 degrees.
2. Make Dough: Cream the butter, honey, and maple sugar together with a hand mixer in a medium sized bowl. Add egg, salt, cinnamon, and baking soda and mix well. Add the flours and mix well.
3. Roll Dough: With about a handful of dough at a time, roll the dough out to about 1/4 inch thickness. Sprinkle spelt flour on your work surface and the rolling pin to help keep the dough from sticking.
4. Cut and Bake: Use your favorite cookie cutters to cut shapes in the dough and transfer to a parchment or foil lined cookie sheet. The dough is very delicate so be very careful with it when transferring from surface to cookie sheet.
Bake 8-10 minutes. Let cool.
Comments: I cannot tell you how many cookies these make, but the picture below shows all the cookies (except a small moon shape that we ate pre-picture) from one batch. They worked out really well for decorating as you can see. Considering that we made a more nutritious option with regard to the cookies, we are totally going junk-food as far as decorating with the standard sugar candies from the store, but that was the only option I could find locally. If you are lucky enough to have a more healthful option - wonderful! Also, you could try India Tree (pre-order or purchase locally if you can).
We used a cream cheese frosting (honey and mascarpone cheese or honey and cream cheese), which was very easy to make. You could also try yogurt-cream cheese-maple sugar frosting or a buttercream. These little cookies were very good and you could probably sprinkle with cinnamon and a little maple sugar right when they come out of the oven and have a nice treat, instead of decorating. Or add chopped almonds or another kind of nut to the dough.... Yum! these are really great!
Friday, October 7, 2011
Corn Fritters
1/2 cup spelt flour, try this
1/2 cup stone ground cornmeal, I use medium or course grind (try Bob's Red Mill)
1/4 tsp baking powder, try this
1/2 tsp cumin
1 egg
1/2 tsp sea salt
Juice of half a lemon
2 cups frozen corn, thawed (or fresh corn, even better!)
1-2 green onions, diced (about 1/4 cup)
1/2 small red or white onion (about 1/4 cup)
A variety of seasonings totaling about 1 tbsp, try chili powder, garlic powder, onion powder, crushed red pepper, and cumin
Olive oil, coconut oil, butter/ ghee, and/or lard for frying
About 1/4 cup water
How To:
1. Mix: In a medium bowl, combine the flour, baking powder, salt and cumin. Add egg, lemon juice, and water and mix well. Add corn and all onions as well as seasonings and stir until combined. If the batter is too thick, add a little water at this time to mix, but be careful not to add too much.
2. Cook: In the meantime, heat a medium sized pan over medium heat with enough oil/ butter/ lard (your preference) to cover the bottom. When hot, add spoonfuls (2-3 tbsp of batter) to the pan to form a fritter, pressing down gently after adding. Be careful to use a splatter guard, if possible. Cook 2-3 minutes per side and allow to cool on a plate covered with a paper towel. You'll be working in "batches" about 4-5 at a time.
Comments: Yum! These are easy to prepare and delicious. We served with Mexican Style Dipping Sauce but you could also serve with hot sauce. We actually made these to go with chili and they were a perfect compliment! In fact, we all preferred dipping the fritters into chili versus the dipping sauce.
1/2 cup stone ground cornmeal, I use medium or course grind (try Bob's Red Mill)
1/4 tsp baking powder, try this
1/2 tsp cumin
1 egg
1/2 tsp sea salt
Juice of half a lemon
2 cups frozen corn, thawed (or fresh corn, even better!)
1-2 green onions, diced (about 1/4 cup)
1/2 small red or white onion (about 1/4 cup)
A variety of seasonings totaling about 1 tbsp, try chili powder, garlic powder, onion powder, crushed red pepper, and cumin
Olive oil, coconut oil, butter/ ghee, and/or lard for frying
About 1/4 cup water
How To:
1. Mix: In a medium bowl, combine the flour, baking powder, salt and cumin. Add egg, lemon juice, and water and mix well. Add corn and all onions as well as seasonings and stir until combined. If the batter is too thick, add a little water at this time to mix, but be careful not to add too much.
2. Cook: In the meantime, heat a medium sized pan over medium heat with enough oil/ butter/ lard (your preference) to cover the bottom. When hot, add spoonfuls (2-3 tbsp of batter) to the pan to form a fritter, pressing down gently after adding. Be careful to use a splatter guard, if possible. Cook 2-3 minutes per side and allow to cool on a plate covered with a paper towel. You'll be working in "batches" about 4-5 at a time.
Comments: Yum! These are easy to prepare and delicious. We served with Mexican Style Dipping Sauce but you could also serve with hot sauce. We actually made these to go with chili and they were a perfect compliment! In fact, we all preferred dipping the fritters into chili versus the dipping sauce.
This post was featured on Just Another Meatless Monday.
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