Spelt Bread Recipe

Here is a quick recipe for making bread from one of the ancient grains, spelt. This Spelt Bread Recipe is super easy to make and is one of our favorites.

 

 

Spelt is much like our current day wheat flour when it comes to measurements and in some regards when it comes to texture as well. It does have its own unique taste, but nothing too overpowering or hard to stomach.

Because of its nature and overall characteristics, spelt can often times be substituted on a 1:1 ratio with wheat flour and the end result of baked goods be overall quite similar.




Ingredients

2 1/2 cups spelt flour

1-2 ripe bananas (optional)

2 Tablespoons Olive Oil or Coconut Oil (or canola oil)

1 tsp salt

2 cups water

1/4 cup agave syrup

2 tsp baking soda

 

Directions:

  1. Preheat oven for 10 minutes  on 350⁰F
  2. Combine dry  ingredients.
  3. Mash the bananas, then combine with wet ingredients.
  4. Mix the dry ingredients with the wet ingredients until thick dough forms.
  5. Mix dough for 10 minutes.
  6. Place dough in baking pan or loaf pan.
  7. Let dough rest for about 5 minutes or
  8. Place in preheated oven.
  9. Bake for 30 to 40 minutes or until knife inserted in the center of loaf comes out clean.
  10. Remove loaf from oven and let the loaf cool for 20 minutes. Then slice and enjoy as a side or breakfast.
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Aquafaba A Good Egg Substitute

Whether you use it in your pancakes or to make some delicious homemade vegan mayo, aquafaba is a good egg substitute, better yet a great substitute next to this egg substitute.

 

What is Aquafaba?

Well, in a nutshell, chickpea water (canned is good), but homemade is workable as well…. It can also be made from white beans and other legumes, but your best bet is chickpeas. So, the next time you cook some chickpeas, or open up a can of your favorite brand of chick peas, make sure to save the water and make good use out of it.

For those not familiar with chickpea, you may be able to recognize it as garbanzo beans, gram, or even Ceci beans. It is a very healthy and nutritious  legume that can be used in so many ways.

Chick peas are a good source of protein, especially for those who choose to avoid animal proteins and animal based proteins. They are a great source of fiber and various vita,ins like Vitamin B6, Folate, iron to list a few.

We enjoy chick peas and find that they often pair well with I ther foods.

 




How to Use It

You may be wondering how to use aquafaba and what sort of recipes pair well with it. Well, in our opinion any baked good that requires eggs (especially egg whites) can be workable using aquafaba.

Take for instance this brownie or a lovely cake recipe or even better, this pancake recipe. Healthy but very tasty.

Simply fold in your whipped aquafaba into your ingredients. Depending on what you are making cake vs brownie, etc. you may have to make some adjustments to quantity you use….

 




How Do You Make Aquafaba?

Simply drain the water from your canned chick peas and whip it up with your egg beater. You will be pleasantly surprised.

You will have soft white peaks that will get you the fluffy, airy quality often sort after when it comes to baked goods and other egg based goodies like tha vegan mayo you may be thinking about making.

Here is how we make aquafaba:

1-2 cups of chick pea cooking liquid (cooled)

1-2 tsp arrowroot root powder (optional) dissolved in some water

Stir the aforementioned ingredients together or simply whip up into soft peaks.

Add to your recipe that calls for eggs at 2 to 3 Tablespoons for one medium or large egg.

 

Conclusion 

Aquafaba is a great egg substitute and needs more attention than it has gotten. Let us know if you have tried it. And if you feel up to it share some of your recipes with us. We would love to hear from you, so be sure to leave your comments in the comment section.

 

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