Wholemeal Spelt Flour.
Spelt flour is one of the oldest crops and has been cultivated for 7 to 8 thousand years. Spelt flour, also known as dinkel wheat or hulled wheat, is a grain or cereal closely related to wheat. More people these days have a reaction to wheat, and find that spelt is more easily tolerated then wheat. It does contain gluten and is therefore unsuitable to those suffering from celiac disease.
Spelt flour has a nutty and slightly sweet flavour, similar to that of whole wheat flour. Compared to wheat flour, spelt has higher contents of copper, iron, zinc, magnesium and phosphorus. It would be termed as prebiotic as it is a wholemeal flour.
There are many benefits from using spelt flour and it is easy to substitute in recipes and can be used instead of wheat.
Health benefits of spelt flour
• Aids digestive and is prebiotic
• Boosts the immune system
• Is high in vitamins and minerals
• Lowers cholesterol
• Helps lower blood pressure and blood sugar levels
• Builds strong bones
• Aids circulation
Wholemeal Spelt Scones
These scones are great! I do find ordinary wheat a little difficult to digest, but scones made with Spelt flour are easier. They are very versatile, and can be served with the classic cream and jam (for a more healthy option use sugar free jam and kefir cream) or as a savoury scone and served with cheese and relishes.
This recipes uses bicarbonate of soda and cream of tartar and this is the secret to there lightness. The bicarbonate is alkaline and the cream of tartar is and acid. When mixed with water or milk they react and form carbon dioxide gas which makes them light. This reaction starts working as soon as the liquid is added so to get the full benefit of its raising effect the dough should be put in the oven as soon as it has been shaped.
200g wholemeal spelt flour
½ teasp bicarbonate of soda
1 teasp of cream of tartar
150 ml milk
20g walnuts (opt)
Heat the oven to 220˚
Lightly grease a baking sheet
In a bowl combine the spelt flour, bicarbonate of soda and cream of tartar and mix well together.
Rub in the butter until it resembles fine crumbs (or use a food processor).
Add the walnuts if using them.
Mix in the milk to form a soft dough and kneed lightly.
On a work surface or a board, gently flatten the dough with you hand or a rolling pin to approximately 1.2 cm (½ in) thickness. Cut into scones using a cutter and place on the baking sheet. Reform the dough, flatten and cut more scones until the dough is used. Makes approximately 10 scones depending on thickness. Cook for approximately 10 mins until lightly browned.
Cool in a wire rack. Store in an airtight container or freeze.
To return to the home page click here