The Spelt Kitchen’s Baking with Spelt ebook (with 20 simple recipes)
I created my ebook over two years ago and absolutely loved doing it. Not going to lie, it was HARD work, but then the most rewarding things in life are usually the ones we’ve put a little effort in to. Am I right?
Anyone new to my blog might be wondering what spelt is. Well, it’s dang amazing, that’s what it is. Although I still try to eat gluten free as much as possible (check out my gluten free recipes), when making bread, cakes and pastry, spelt flour is my go-to choice. In fact, I haven’t bought regular flour in many years.
So why spelt? I am gluten intolerant (not allergic), and struggle with horrible “wheat belly” if I eat gluten. I can eat a little, but the more I eat, the more I notice its negative impact on my body. Although spelt still contains gluten, it is an old grain, which means that it is easier for your body to digestive. So, not an option for anyone with an allergy to gluten, but most definitely an alternative to people who may be looking for a way to make their tummies a little happier.
So, what kind of recipes are in the book, you might be asking? Well, there’s the delightful raspberry babka featured above. Soft, luscious dough with a delightful raspberry filling, along with a tangy, sweet drizzle. Perfect for afternoon tea (actually, any time you like, tea).
Or, what about a kladdkaka (Sweden’s finest sticky cake) adorned with After Eight mints? Kladdkaka is foolproof. FOOL.PROOF! That’s because you don’t need any baking powder or temperamental rising to make it delicious. The divinity is in the fact that it doesn’t rise, producing a dense, gooey kind of craziness. Adding a touch of mint chocolate elevates the cake to stratospheric heights, make no mistake.
Other recipes include main meals, cookies, bread and pastry. All with spelt. All easy to recreate at home (without any fancy ingredients).
Go get yourself a copy and if you like it, I would so appreciate it if you could leave me a review on Amazon. Thank you!