Tag Archives: spelt

Choc N Two Veg Cake

I have always baulked at hiding vegetables in kids foods, I’d rather they know what they were eating and make choices. But, after years of them making choices that didn’t fit with mine, I decided to have a crack at making a cake that tasted fabulous and could be considered healthy too.

This is what I came up with. It was as rich and moist as a mud cake, super filling and super decadent. And the kids absolutely smashed it. Oh, and in keeping with my theory on not hiding veggies, I told them the ingredients after the plates were licked clean.

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Here is how I made it:

Blitz in the Thermomix on speed 8 for around 15 seconds:

  • 1 zucchini
  • 1/2 cup of mashed cooked pumpkin
  • 2 eggs
  • 60g butter

Add and mix well on speed 6 for around 20 seconds:

  • 250g spelt flour
  • 3t baking powder
  • 80g raw cacao powder or cocoa
  • 150g milk
  • 150g sugar

Pour in to a lined fairly large tin and bake at 180 degrees for 50 minutes.


Spelt Pasta with Sweet Potato, Spinach and Ricotta Filling

Easy to make, freeze in to bags ready for a quick dinner.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

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Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

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Lay it on to tea towels, covering as you go.

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Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

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Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

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Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.


Coconut Orange Cupcakes

A new take on the whole orange thermomix cake. These were so lovely and moist due to the coconut.

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Add to the thermomix and blitz on Speed 9 for 10 seconds.:

  • one whole orange, cut in to quarters, plus squeeze the juice out of a second orange.
  • 200g of butter

Add the following and mix well on Speed 5 for 20 seconds:

  • 200g sugar, agave or honey
  • 200g spelt flour plus 3t baking powder (or 200g of SR Flour)
  • 100g shredded coconut
  • 3 eggs

Spoon in to muffin cases, this batch made around 16 good size cakes.

Bake at 170 degrees for around 20 minutes.


Apricot and Goji Berry Spelt Bread

A delicious fruit combo, great for breakfast.

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Follow the normal Spelt bread recipe, but increase the rapadura or honey to around 30-40g and reduce the salt to 1/2 a teaspoon.

With around one minute left of kneading, add through the lid:

  • a big handful of chopped apricots
  • a big handful of sultanas
  • a big handful of goji berries
  • 2t of All Spice

Finish recipe as normal, baking for 30 minutes at 200 degrees celcius.


Quiche? Or Tart? Leek and Cherry Tomato Pie-Type-Thing

What makes a tart a tart and a quiche a quiche? Incredibly easy, awesome for leftovers, here is one way of using up the cherry tomatoes my lovely neighbours give me when I am all bruschetta’ed-out.

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Make 1 and 1/2 batches of thermomix pastry, I use spelt flour for this.

  • 300g spelt flour
  • 150g butter

Speed 6 for around 10 seconds.

Add 1/2t salt and 80g chilled water, bring together on speed 6 for a few seconds to form a ball, then knead for around20 seconds.

Form a flat-ish round shape, wrap in plastic and refrigerate for 20 minutes. Then, roll it out and lay it in a tart/flan/quiche tin. Put baking paper in the pastry case, add some weights and blind bake for ten minutes at 220 degrees. Remove paper and weights and bake for a further 5-10 minutes at 180 degrees.

At this point, I allow it to cool completely, not sure if that is necessary, it just happens that way for me as I tend to do this part in the morning.

Add to the pastry case, spread across the bottom, 1 grated zucchini, sprinkle with salt and pepper.

Add a finely sliced leek to the zucchini base.

Add chopped cherry tomatoes.

Whisk 3 eggs with a little milk and either some crème fraiche or sour cream, around two big tablespoons. Pour over the tomatoes, then sprinkle with grated cheese, or shredded parmesan.

Bake for 30 minutes at around 170 degrees. Eat hot or cold.


Chia and Banana Spelt Pikelets, Thermomix Style

There are loads of recipes floating around for pikelets with chia seeds added, here is my version.

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Add to the thermomix 2 big spoons of chia seeds plus 2 big spoons of puffed amaranth. Blitz on speed 9 for around 10-15 seconds.

Add the following to the chia and amaranth:

  • 80g spelt flour
  • 2t baking powder
  • 1 small banana, chopped
  • 80g of plain yoghurt
  • 1t vanilla
  • 2 egg whites
  • 1/2 a measuring cup of water

Mix on speed 6 for a minute .

Heat a little butter in a non-stick pan, drop spoons of the mix in once hot. When golden, turn and cook the other side.

Serve with chopped bananas, drizzled with honey. Or blueberries. Or strawberries. Or anything really. This will make around ten, or enough for two small children.


Savoury Muffins

These have a lovely flavour, for adults as well as kids and are so easy. Pretty much any veggies you have in your fridge can be used, this is what I used today…

50g or so of parmesan, milled in the Thermomix until fine.

Add and chop on Speed 5 for around 10 seconds, or until desired consistency:

  • 1 zucchini, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 red capsicum, roughly chopped
  • 50g butter, chopped

Add and mix for a few seconds on Speed 4:

  • 2 eggs
  • 250g milk
  • 400g spelt flour
  • 4t baking powder
  • 2t Thermomix stock
  • salt and pepper

Check consistency, should be thick, but able to fall off the spoon. Spoon in to muffin cases and cook in a preheated oven, around 220 degrees, for around 15-20 minutes, depending on the size.

Slather with butter, eat hot or cold, perfect for freezing too.