Eat Well: Vegan Spelt Bread

The combination of nutrients in spelt seems to enhance the immune system and to aid in the clotting of blood. Spelt also appears to be helpful for those who suffer from migraine headaches, atherosclerosis and diabetes. The fiber and niacin in spelt can improve cardiovascular health and decrease the risk of heart disease, and the combination of magnesium and fiber in spelt flour may lower the likelihood of developing type 2 diabetes.

 

20130731-211322.jpgSpelt flour has become a staple in our kitchen. Flourless baking rocks but there are recipes where you still need a little good ‘ol flour. And this is when I pull out my jar of spelt flour and indulge in some “regular” desserts where I simply substitute white flour with spelt.

The great thing about baking with spelt flour is that it is super easy.  Most recipes can be substituted with spelt flour.  The only thing to remember is that spelt requires less water so cut down the liquid in your recipe by about 10% to 15%.  If you are working with a liquid that’s difficult to reduce, like, eggs.  Then increase your flour quantity by 10%-15%.

And what happens when you need to replace self rising flour? Simple. Just add 3/4 teaspoon of baking powder to 1 cup of spelt flour.  Easy peasy.

If you’re just starting with spelt flour, and still can’t figure out how to use it in place of regular flour, do what I usually do. Google recipes that already use spelt flour, and all the measurements will already have been done for you.  Problem solved 🙂

Here’s one of my favourite spelt flour recipes.  This delicious vegan spelt bread is great for breakfast  or perfect with a cup of tea.  It takes less than 5 minutes to put together, and after an hour in the oven, you have a warm loaf of sweet bread on your kitchen table.

You will need

  • 1 3/4 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup oil (works with organic applesauce too)
  • 1 teaspoon vanilla extract
  • 1/3 cup organic raw sugar ( I use agave nectar or coconut sugar)
  • 4 small or 3 large bananas (preferably overripe), mashed

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 3/4 – 2 cups, add to batter and mix until combined. Pour or spoon into a well greased loaf pa. Bake for about 50 min to an hour.

Do the toothpick test in the center of the loaf, if it comes out clean it’s about ready. Remove from oven and let cool for 10 min.

** I sometimes toss in a slab of chopped up organic dark chocolate, and the warm gooey fudgey bits in the bread is absolutely divine!

(Recipe taken from The Simple Veganista)

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