Recipes

Chocolate Courgette Bread

Chocolate Courgette Bread

This chocolate and pecan nut studded bread is moist and tasty, ideal for a picnic or afternoon treat.  This recipe, a great substitute for banana bread, has less sugar in it, so you might as well have two slices! Prep time: 30 mins Bake time: 55 mins  Total time: 1 hr, 20 mins Ingredients: 375g Risen Super White Spelt Flour 180g caster sugar 215g vegetable oil 1 medium courgette, grated 2 eggs, lightly beaten 150g dark chocolate pieces 100g pecan nut pieces 1 tsp salt 1 tbsp baking powder 1.5 tsps ground cinnamon 2 tsps vanilla essence Method: Preheat your oven to 180C. Grease the bottom and...

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Pimms cupcakes

Pimms cupcakes

Nothing beats a Pimms in the sunshine so even better to have it in a cake.  These citrusy gems are light and fluffy and perfectly complimented by a mint-infused cream cheese icing and sticky Pimm's syrup.   Prep time: 30 mins Bake time: 20 mins  Total time: 50 mins Ingredients: For the cakes -  175g Risen Super White Spelt Flour 175g unsalted butter, cubed  175g caster sugar 3 medium eggs 1 tsp baking powder Zest of half a lemon and half an orange For the syrup -  125ml/4 fl oz Pimms 70g caster sugar 1 tsp lemon juice Handful of mint leaves Peeled strips of half...

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Ploughmans scones

Ploughmans scones

This traditional British lunch is transformed into a picnic-worthy scone, bursting with flavour.  Fill these with cured ham, lettuce and mustard for a tasty summer snack. Prep time: 20 mins Baking time: 20 mins Total time: 40 mins Ingredients:  275g Risen Super White Spelt Flour 75g butter, cubed 1 tsb baking powder Pinch of caster sugar 100g grated cheddar cheese 100g Branston pickle I egg, beaten Milk to brush scones Method: Preheat oven to 200°C and lightly oil a baking tin. Mix the flour, baking powder, sugar and a large pinch of salt in a medium bowl. Rub in the butter using your...

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Raspberry Spelt Shortcakes

Raspberry Spelt Shortcakes

With a tangy fruity filling set on buttery spelt shortbread, these delicious shortbreads are the perfect combination.  Ideal for a summer picnic or afternoon tea. Prep time: 30 mins Bake time: 55 mins  Total time: 1 hr, 25 mins Ingredients: For the shortbread 260g Risen Super White Spelt Flour 225g unsalted butter, cubed 110g icing sugar Zest of one lemon For the filling 300g raspberries 200g caster sugar  25g plain flour Juice of one lemon 3 eggs, beaten Method: Grease and line a square tray with baking paper and preheat the oven to 180°C. To make the shortbread base rub the butter into...

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