Cooking and Recipes

General suggestions:

When using LoonSong SPELT FLOUR, we suggest starting by replacing half of the flour called for in your recipe, with LoonSong spelt flour.  Our whole grain spelt flour will give your baked goods more flavor and texture than refined white flour and also more than light spelt flour.  Once you have tried the recipes with half LoonSong, then you may choose to add more, up to 3/4, or 100%.

We especially love to use this spelt flour in muffins, quick breads, pancakes, pizza crusts, and yeasted bread, but we also use it in cakes!  We use it in our breadmaker, with half to 2/3 LoonSong spelt, and the remainder being white flour.  (But different breadmakers have different attitudes, that’s for sure!)

To prepare LoonSong SPELT GROATS/BERRIES, soak overnight, like you would with dry beans.  Drain the water off, replace with new water, and boil for 30-45 min.  –Note that the spelt will not double in size like rice does, so the amount that you soak will be close to the final amount you have to eat.  The texture retains a chewyness, it doesn’t get as soft as rice. Flavor is nutty.

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Some Recipes:

 

Melinda’s Tasty Pizza Crust  (from a long-time family friend of Heather’s)

(You can also use a mix of flours, such as substituting some whole wheat or white, you just may need to adjust the amount of water for kneading. Enjoy the kneading!!)

1 ½ cups warm water, 1 Tbsp + 1 ½ tsp yeast,   ½ tsp honey for proofing yeast

3 ¾ cups LoonSong spelt flour, 1 ½-2  tsp salt,  ¼ cup olive oil, ¼ tsp black pepper (optional)

Heat 1 ½ cups water to wrist temperature warm (less than boiling), and mix with yeast and honey in a small bowl, but with room for it to rise. Let that bubble while you mix the flour and salt in a large bowl.  Once the yeast is risen, add it to the flour mixture, and then add the olive oil, and pepper if using.  Stir to combine ingredients, and then turn onto a floured surface and knead 5-10 minutes.  After kneading, place dough back in the large bowl, covered with a towel, in a warm place for 30-60 min. Let rise until approximately doubled.  Preheat oven to 400, and split dough in half and roll out on floured surface to make two thin-to-medium crusts.  Oil the pans before laying crust into pan.  Choose and layer on your toppings, and bake 15-20 minutes on middle rack of oven.  Enjoy!!

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Basic Breadmaker Bread using LoonSong Spelt Flour (with reminder that different breadmakers may respond differently) 

1 cup water, 2 tbsp oil

1.5 cups LoonSong spelt flour, 1.5 cups all purpose flour, 1 tsp salt, 2 tbsp sugar

2 tsp bread machine yeast

Measure and add liquid ingredients to bread pan. Measure and add dry ingredients (except yeast) to bread pan.  Use your finger to form a well in the flour where you will pour the yeast.  Avoid the yeast coming into contact with the liquid when you are adding ingredients.  Measure the yeast and carefully pour it into the well.

Snap the baking pan into the bread-maker and close the lid.  Press SELECT button to choose the whole wheat setting.  Press the crust color button to choose light medium or dark crust.  Press the start button.

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Simple and Delicious Savory Tea Biscuits

1 cup LoonSong spelt flour,  1 cup white or whole wheat flour,  3 tsp baking powder,  1 tsp salt

¼ cup butter or olive oil,  1 cup sour milk (add 1 tbsp vinegar to your milk of choice)

Add dried or fresh herbs or spices to give a flavor variety.

Preheat oven to 450. In a large bowl, combine flour, baking powder, and salt. Add the butter in small pieces, and mix in using a pastry cutter or your fingers, until the texture resembles coarse oatmeal. Add the sour milk and mix gently until just mixed.  Add herbs or spices if using.  Spoon onto baking sheet oiled or lined with parchment paper. Bake 12-15 min. Makes 12-14 biscuits.

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Six Minute Chocolate Cake

1 cup LoonSong spelt flour,  1/2 cup white or whole wheat flour,   1/3 cup unsweetened cocoa powder,  ½ tsp salt,   1 tsp baking soda,   1 cup sugar (or less, to taste)

1 cup cold water,   ½ cup sunflower or safflower oil,   2 tsp vanilla extract,   2 tablespoons cider vinegar

Preheat oven to 375 degrees. In a mixing bowl, mix together the flour, cocoa, baking soda, salt, and sugar.  Make a well in the centre, and add in the oil, water, and vanilla.  Mix the batter with a wooden spoon, fork or wisk to remove lumps.  When batter is smooth, add the vinegar and stir quickly.  There will be swirls in the batter where the baking soda and vinegar react.  Stir until the vinegar is evenly distributed throughout the batter.

Pour into a greased 8-inch square, or 9-inch round baking pan.  Bake for 25-30 min.

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Crepes!

This recipe is adapted from Joy of Cooking.  I always make a double batch.  We use them with yogurt, fruit, and maple syrup for breakfast, or with savory fillings for lunch in place of tortillas or wraps.

¾ cup LoonSong Spelt flour,  ½ tsp salt,  1 tsp baking powder

2 tablespoons (or less) sugar, maple syrup, or honey

2 eggs,  2/3 cup milk,  1/3 cup water,  2 tablespoons sunflower or safflower oil,  ½ tsp vanilla

Mix together dry ingredients and make a well in the center.  In a separate bowl, mix eggs with wet ingredients, then pour that mix into the well.  Combine with a few swift strokes, taking out the big lumps, not worrying so much about the small ones…If possible, let the batter rest for an hour (if not, go ahead anyway!).

Heat a non-stick skillet, grease with a bit of oil.  Add a small quantity of batter, and tip the skillet to spread the batter around the pan in a thin layer.  (Experiment with how much batter per crepe, for your size of pan—try a ladle.)  Cook over moderate heat, when it is brown underneath, lift around the edges and then turn it to cook the other side.  Use a couple more drops of oil for each crepe if they seem to stick.  (The first one or two may be funky, then you’ll get the system…!)

Stay tuned for more recipes to come! Or send us yours! 🙂