LOVE HER!! She inspired me to do food writing, and writing in general. Her stories between recipes were just as good as the recipes themselves!
Clean Food Connection: fresh veg, fish, meats, fruit, pickles etc.
Organic Grains: Organic Whole Spelt, Soft Wheat Flour and Rye in 5 & 10 lb quantities.(or by the tonne
Yes, it's much more difficult to find it in berry/grain form. There's an organic grower that sells it in 5 & 10lb bags (or by the tonne) near Schomberg (approx 30 min N of Toronto)
Their website is http://www.millsmills.ca
Best Spelt Banana Bread Recipe:
1 cup very ripe bananas (about 2 large)
1/4 cup cane sugar (or white or brown sugar)
2 teaspoons pure real vanilla (important)
1 teaspoon clubhouse rum (grocery store)
1/2 cup milk
1/4 cup grapeseed oil (or safflower, olive oil, or melted butter)
2 cups light spelt flour
1 tablespoon baking powder
1/2 teaspoon sea salt (or reg salt)
For banana bread with chocolate chips, just add 1/2 cup to the batter after the flour, baking powder & salt combo.
For banana bread nut option , add 1/2 cup chopped nuts to the batter after the flour, baking powder & salt combo.
Add peeled bananas to mixer, and mix until mashed.
Add sugar, mix well.
Add egg, mix well.
Add vanilla, rum and milk, mix well.
Add oil, mix well.
Add flour, and sprinkle on top evenly baking powder and salt. Mix until JUST blended (do not over mix)
Pour into loaf pan. Bake at 350°F for 55 – 60 min
until wooden skewer comes out clean
GREAT in stoneware loaf pan.
- if using pyrex or glassware, reduce oven heat down to 325°F
This can be easily frozen by slicing into serving sizes and placed in either plastic zip bag or good quality plastic container. Then, just pull out the few slices you need at a time – thaws in about 10 min or so.
With using light spelt, we haven’t found anyone who’s been able to taste the difference between it and regular all purpose flour.
original recipe here:
Whole organic spelt flour is available right from the grower at http://www.millsmills.ca just north of Toronto.
Light spelt has the bran removed and is great for cakes and can be substituted directly for anything calling for all purpose flour
some mills grind it finer than others which is better for cakes. Spelt doesn't like to be over beaten (even when making bread) so mix only to the absolute minimum
there's also a 60% spelt in which only some of the bran is removed, and the rest kept in and ground up.
Spelt & Kamut flours only:
Sandwich style loaf
1 cup lukewarm water
2 tablespoons cane sugar (or brown sugar)
1 tablespoon apple cider vinegar
1 tablespoon molasses
2 tablespoons corn syrup (or honey)
1 1/2 cups whole spelt flour
1 3/4 cups light spelt flour
1 cup kamut flour
2 tablespoons malt powder
3 tablespoons becel margarine or butter
1 tablespoon yeast
2 teaspoons sea salt
Put ingredients in bread machine pan in order listed. Use the “light crust” 2lb basic white cycle (not rapid) as spelt and kamut don’t like to be over beaten or over baked.
The malt powder is important, because it helps the dough to rise.
Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.
Since we don’t eat a whole loaf in a day, once cooled, we slice it up right away, and put it in the freezer. It will stay as fresh as the day it was put in. We usually use it up within a week or two.
Recipe Source: http://www.sylviaskitchensync.com (picture of high loaf there too) under "ancient grains"
Spelt Brownies Recipe:
1 cup Becel brand non-hydrogenated margarine or grapeseed oil (or butter)
1/2 cup cocoa powder (coco camino brand is excellent)
1 1/2 cups cane sugar (or brown sugar)
1 teaspoon vanilla
1 teaspoon clubhouse rum
3/4 teaspoon baking powder
3/4 cup light spelt flour (or corn flour)
3/4 cup chopped walnuts (optional) or skor bar pieces
Thoroughly beat oil & cocoa powder until completely blended, add sugar, blend well, add eggs, vanilla and clubhouse rum, beat til creamy. Add corn flour and baking powder and nuts. Stir til just mixed. Pour into greased 8×8x2 pan. Bake in slow oven 325°F oven for 35 min, until toothpick inserted comes out clean.
Frosting’s not usually needed. Can use nutella style spread, but is best with just a bit of powdered sugar sprinkled on top by using a sieve to powder evenly.
Recipe source : http://www.sylviaskitchensync.com
Use light spelt for bread, as it will be fluffier, also, add malt powder/flour as it helps it to rise immensely, and put it on the white bread cycle as , even though spelt is a grain, it doesn't like to be over beaten or over kneaded.
Light spelt has the bran removed. Whole spelt has the bran left on and ground up.