My Ebook: Baking with Spelt

Baking with Spelt is my ebook, bringing you 20 very straightforward, delicious that show just how easy it is to bake with spelt. Often, it’s as simple as swapping it in for regular flour. No fuss, no fancy ingredients, just real food made with pantry staples and easy-to-follow steps.

Spelt flour is one of the oldest, and most underrated, flours in the modern kitchen. It’s so good, I created a whole recipe blog around it. My book contains a mix of sweet and savoury bakes. Whether you’re new to spelt or looking for fresh inspiration, this collection is a great place to start.

And if you are completely new to the wonders of spelt, have a read of The Beginner’s Guide to Spelt Flour, which will set you on the right path. 

Creating an e-book

I created my e-book Baking with Spelt over two years ago, and I absolutely loved the process. Not going to lie, it was hard work. But then again, aren’t the most rewarding things in life the ones we pour a bit of ourselves into?

I didn’t have a team or a publisher. I did everything myself, from developing and testing the recipes, to photographing the results, to designing the layout and writing every word. It’s not perfect or polished like something from a big publishing house, but that’s kind of the point.

I wanted it to feel real. Relatable. Like something a friend would hand you over a cup of tea and say, “Here, you’ve got to try this.” Every recipe is made with simple ingredients and clear instructions, with the aim of helping anyone, whether you’re new to baking or already a bit of a pro, feel confident baking with spelt. From my less-than-perfect but completely authentic kitchen, straight to yours.

Why spelt flour?

I’m gluten intolerant, not allergic, but I struggle with what many people call “wheat belly” if I eat too much gluten. I can tolerate small amounts, but the more I eat, the more I feel the effects: bloating, discomfort, and just generally not feeling like myself.

That’s where spelt comes in. Although it does contain gluten, it’s an ancient grain, and its structure is quite different from modern wheat. Many people (myself included) find it much easier to digest. So while it’s not suitable for those with coeliac disease or a true gluten allergy, it can be a great alternative for anyone who’s gluten sensitive or simply trying to ease the strain on their digestive system.

For me, switching to spelt made a huge difference, and it’s a joy to bake with. The more I experimented, the more I realised how versatile and forgiving it is, especially when you learn a few tricks for working with its more delicate gluten structure.

So, what kind of recipes are in the book?

Well, for starters, there’s the raspberry babka (yep, the one pictured above). It’s made with soft, luscious dough swirled with a vibrant raspberry filling and finished with a tangy-sweet drizzle. It’s perfect for afternoon tea—or, let’s be honest, any time the craving hits.

But that’s just the beginning. Here are just some of the recipes you’ll find inside Baking with Spelt:

– Raspberry babka
– Fudgy brownie cake with milk chocolate ganache
– Deep dish leftover taco pie
– Cardamom blueberry cake
– Milk chocolate snittar cookies
– After Eight kladdkaka
– Dark chocolate & raspberry tartlets
– Spicy cobbler

From comforting bakes to creative twists on familiar classics, every recipe was developed in my home kitchen, with simplicity, flavour, and accessibility in mind. There are simple bread recipes, tempting dinner ideas and of course, tonnes of sweet things to make your day.

Whether you’re new to spelt or already a fan, there’s something in this ebook that’ll tempt you to preheat the oven and roll up your sleeves.

There had to be kladdkaka

Kladdkaka is a staple on my blog. I live in Sweden, so that probably doesn’t come as a shock. It’s one of those bakes that’s simple, forgiving, and completely delicious.

Naturally, it had to make its way into Baking with Spelt. But not just any version; this one is made with After Eight mints. Just look at it. What a beauty.

Kladdkaka is foolproof. Fool. Proof. No baking powder, no rising stress. Just dense, gooey perfection. The kind of cake that gives maximum reward for minimal effort.

And with the cool kick of mint chocolate? Let’s just say it doesn’t stick around for long. You’ll find the full recipe (and more feel-good bakes like it) inside the ebook.

Want to learn more about baking with spelt?

Whether you’re brand new to spelt or just looking to improve your bakes, I’ve written several tutorials to help you along the way. Spelt behaves differently from regular wheat flour, but once you understand how it works, it’s incredibly rewarding to bake with.

Here are a few posts you might find helpful:

How to make a spelt sandwich loaf (in a bread machine)

Wholegrain spelt: which bread machine cycle is best?

Spelt vs regular flour: which makes the best cupcake?

How to make a classic Swedish kladdkaka with spelt flour

How to make classic spelt cheese scones

I’ve learned a lot through trial and error, and I share it all, honestly and simply, so you can skip the stress and just enjoy the process (and the results). Happy baking!

You can find Baking with Spelt on Amazon. I hope you love it as much as I enjoyed creating it! Thank you, as always, for your support!