Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet. 

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

You'll need: 

5 1/4 - 7 Cups white spelt flour 

1 Tbls. active dry yeast 

2 1/4 Cups filtered water 

2 tsp. sea salt 

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups 

water) 

1 Tbl. cold pressed, extra virgin olive oil

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling.  (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast.  Mix well.  If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally.  Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand.  Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top.  Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough.  Let rest for several minutes while lightly greasing loaf pans or baking sheets.  Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380.  Bake loaves approximately 30 minutes.  Buns, mini-loaves, or breadsticks 15 - 20 minutes.  (Oven temps vary.)  Immediately remove from pans or bread will become soggy.  When done, bread should make a hollow sound when tapped, top and bottom.  Allow to cool slightly on cooling rack before slicing.

 

Enjoy!

 

* For 2 large loaves, divide dough in half.  Shape each half into an oval and pinch together bottom of loaf.  Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each.  Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet.  (I like making one loaf and eight buns or breadsticks.  Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!

Dad's Chocolate Cake

This is our Dad's favorite chocolate cake. It doesn't take long to mix up, and while baking it fills the house with a wonderful aroma. It's delicious plain or frosted with our So Sweet Icing (D.F.)or Creamy Cooked Icing (W.F.)

You'll Need: 

 

2 1/4 Cups white spelt flour

1 1/4 Cups natural cane sugar 

2/3 Cup caffeine-free cocoa powder

1 1/4 tsp. baking soda

1 tsp. sea salt

1/4 tsp. baking powder

1 1/4 Cups filtered water

1/3 Cup Cold Pressed, Extra Virgin Olive Oil(unsweetened applesauce may be substituted for the oil)  

3 eggs

 

Preheat oven to 350.  Lightly grease and flour a 13 x 9 x 2-inch baking pan or two 9-inch round pans.

 

Combine flour, sugar, cocoa, soda, salt and baking powder.  Add the water, oil and eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping bowl often.  Then beat on high speed for 3 minutes, scraping bowl occasionally.

 

Pour into prepared pans, and bake approximately 45 minutes for rectangular pan OR 30-35 minutes for round pans.  Allow pan to cool on cooling rack for about 30 minutes before slicing.

 

 

Enjoy! 

Creamy Mashed Potatoes (Fat free and Dairy free)

These potatoes are a favorite with my kids!

 
1. Peel and cube 10-12 medium sized potatoes (Russets or Yukon Golds work well for mashing).
2. Place in large pot and cover with filtered water.
3. Bring to a boil and cook for about 10 minutes, until potatoes are tender.



4. Drain and reserve several cups of hot potato water. (The trick to achieving a creamy texture is in the hot liquid)
5. With an electric mixer, whip the potatoes until there are no more lumps.

6. Add sea salt to taste.*  Mix well.

7. Add hot potato water a little at a time, mixing until potatoes are light and fluffy.

 

 

If you like, sprinkle with parsley or dill weed (fresh or dried).

Serve right away and enjoy!

 

Note* For a tasty variation, add ½ tsp. garlic granules when adding the salt.

These go well with our Best Baked Chicken!

Creamy Cucumber Salad

I prefer English cucumbers for this recipe because they are virtually seedless.

Cucumber seeds tend to be bitter, so if you use regular cucumbers in this salad, seed them.

 

Ingredients:

2 English cucumbers

1 large scallion with tops or 1 small red or white onion

3/4 cup Vegenaise

1/4 cup Ume Plum Vinegar

2 Tbls. Dash O' Dill or dill weed 

1 tsp. granulated garlic

1/8 tsp. cracked black pepper

 

Directions:
1. Slice the cucumbers into thin, round pieces and dice the onion.  Toss together in a small serving bowl.

2. In a separate bowl, whisk together the rest of the ingredients to make a dressing.3. Pour over the cucumbers and onions and toss together.  Place in the refrigerator for at least 30 minuets to let the flavors marinate.  

Serve chilled, alone or over a bed of salad greens!

Creamy Cooked Icing

This is a family favorite on cakes or in filled cookies.

 

1 Cup milk (soy or dairy)

5  Tbls. spelt flour

1 Cup sugar

1 Cup butter or margarine

1 tsp. vanilla

 

 

 

1. In a sauce pan whisk the milk and flour together and cook over medium heat until it makes a paste.  Then place the pot in the refrigerator to cool.

 

2. While the paste is cooling, blend the sugar and butter on high for several minutes until it's light and fluffy.

 

3. Blend the vanilla into the butter and sugar* then add the cooled paste.  Mix until it's creamy.

 

This icing stores well in the refrigerator for up to 3 days and even in the freezer for several weeks.  Just bring it to room temperature and blend it until it's fluffy.

 

 

*At this point if you would like to make chocolate icing add 1/4 Cup cocoa powder.

Creamy Banana Ice

Ingredients:

2 bananas, peeled, sliced, and frozen for several hours
1 Tablespoon milk

 

Directions:

1. Place the frozen bananas into a food processor or blender.

2. Add the milk.

3. Puree the bananas and milk until they are creamy.

4. Spoon the mixture into bowls and serve right away.

 

Makes two servings.

 

Instead of bananas you could freeze mangoes, strawberries, blueberries, pineapple, or whatever fruit you like. Just cut larger fruit into small pieces first.
Then place the fruit in a single layer on a dish that is freezer-safe. You could try mixing several kinds of fruit together. (Approximately 1 cup of fruit = 1 serving.)
Or to make this recipe into a yummy fruit-drink, add more milk. You can make it as thin or as thick as you want.

Cranberry Sauce

Try our take on traditional cranberry sauce and forget all the sugar!

 
Ingredients:

12 oz fresh or frozen cranberries

1 cup water

¼ cup orange juice

¾ cup Agave nectar

 Instructions:

1. Combine all ingredients in a medium sauce pan and bring to a slow boil.

Turn the heat down to medium-low and continue to cook the sauce slowly for 1 hour.

2. After an hour pour the sauce into a blender or food processor.  Blend until smooth.  Place in a storage container and refrigerate for several hours.  The sauce will thicken as it chills.

 

We like this cranberry sauce with Thanksgiving or Christmas dinner.

It's also very good as a dip for sliced apples!