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Bread Machine Recipes

The Spelt Kitchen’s Baking with Spelt ebook (with 20 simple recipes)

The Spelt Kitchen’s Baking with Spelt ebook (with 20 simple recipes)

66 Shares

Saffron and White Chocolate Overnight Buns

Saffron and White Chocolate Overnight Buns

428 Shares

Classic Swedish Cinnamon Buns (bread machine)

Classic Swedish Cinnamon Buns (bread machine)

247 Shares

Homemade Nutella Babka (with spelt or regular flour)

Homemade Nutella Babka (with spelt or regular flour)

305 Shares

Bread Machine Spelt Cardamom Bread (two ways)

Bread Machine Spelt Cardamom Bread (two ways)

189 Shares

Chocolate Cinnamon Rolls with Vanilla Icing (made in a bread machine)

Chocolate Cinnamon Rolls with Vanilla Icing (made in a bread machine)

258 Shares

Super Soft Spelt Flour Hot Dog Buns (Bread Machine Recipe)

Super Soft Spelt Flour Hot Dog Buns (Bread Machine Recipe)

818 Shares

Simple Blackberry Iced Finger Buns (from scratch)

Simple Blackberry Iced Finger Buns (from scratch)

290 Shares

Blackberry Skillet Overnight Buns (Bread Machine)

Blackberry Skillet Overnight Buns (Bread Machine)

62 Shares

Spelt Crust Pizza with Homemade Pizza Sauce

Spelt Crust Pizza with Homemade Pizza Sauce

109 Shares

The Spelt Kitchen

Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like. INGREDIENTS 100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate TOPPINGS A couple of extra cookies and Maltesers to sprinkle over the top DIRECTIONS 1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.

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