Spiced Spelt & Carrot Cupcakes
These marvellous spelt and carrot cupcakes, topped with white chocolate buttercream and pumpkin seed brittle for a seasonal spin are super simple to make. Using spelt flour brings a lovely depth of flavour and you can experiment with adding chopped nuts and raisins for added variety. Baking time: 25 mins Total time: 45 mins Ingredients (makes 12 cupcakes) For the cake mixture: 250g Risen Super White Spelt Flour 200g vegetable oil 140g caster sugar 150g grated carrots 50g soft dark brown sugar 2 eggs, beaten 2 tsp of baking powder 1 tsp of ground ginger 1 tsp of ground cinnamon 6 cardamom pods –...
Rosemary Spelt Bread
This simple yet flavoursome loaf is ideal for any meal of the day. Adding fresh rosemary gives this bread a distinctive taste and using spelt gives you extra nutrition. For a great crust, bake in a Dutch oven.
Blueberry Loaf Cake
This is a tasty and deliciously moist alternative to banana bread. Made with greek yogurt and fresh blueberries, it’s perfect for afternoon tea, picnics or any celebration. You’ll be making this time and time again – it’s a real crowd-pleaser.
Spelt ginger biscuits with lemon buttercream
There’s something quite decadent about making your own biscuits, especially ones as heavenly as these. With a moist and chewy inside and a tangy filling, these are a satisfying and tasty bake. Try adding crushed pecans for extra crunch.