Doves Farm Organic Speciality Spelt Flour 1kg
Stonegroud organic spelt grain. Spelt is of the same family as wheat, but makes a tasty alternaitve to wheat flour.Average Reviews Customer Reviews Write Review
Spelt is a very old grain and was used in biblical times and by the Romans. Spelt flour is not gluten free. Spelt can be used to replace wheat in many recipes. Spelt flour is light, slightly sweet and nutty so is great for muffins and biscuits.
Energy 1319kJ/311kcal. Protein 11.5g, Carbohydrate 60.9g (of which sugars 2.1g), Fat 2.4g (of which saturates 0.3g), Fibre 11.2g, Sodium (trace).
Spelt (Triticum speltum) is an ancient relative of modern common wheat (Triticum aestivum) which was widely grown by the Romans. It has complex flavours and bakes a delicious wheat flavoured loaf.
RecipeApple and Rye Cake
Ready in 1hr 45min
90g dried blueberries (use sultanas if you can't find these)
200g wholegrain spelt flour, sifted
2tsp baking powder
100g rye flour
large pinch of ground cinnamon
pinch of salt
1½tsp bicarbonate of soda
120ml cold pressed olive oil
160g maple syrup
3 large free range eggs, separated
1tsp vanilla extract
3 Bramley apples, peeled, cored and cut into 2cm dice
finely grated zest of 1 unwaxed lemon
90ml maple syrup
- Preheat oven to 170°C/350°F/Gas 4, grease and line a 20cm loose-bottomed cake tin
- Put dried blueberries in a small saucepan, cover with 300ml water and bring to the boil, reduce the heat and simmer for five minutes. Remove from the heat and set aside. Mix all the dry ingredients in a bowl
- In a large mixing bowl, beat together the olive oil, maple syrup, egg yolks and vanilla extract using an electric hand mixer. Whisk for about 5 minutes or until the mixture is smooth and thick.
- Stir in the apples, drained blueberries and lemon zest, then gently fold in the dry ingredients.
- In a separate bowl whisk the egg whites until stiff peaks form, then gently fold the egg whites into the mixture a third at a time.
- Scrape the mixture into the prepared cake tin and bake for about 1 hour or until the centre is springy to touch.
- Remove from oven and allow to cool completely in the tin
- When cake has completely cooled, remove from tin and carefully slice in half to give 2 layers.
- Mix the mascarpone and maple syrup together until thoroughly combined. Spread the mixture onto the bottom layer of the cake with a palette knife, then add the top layer of cake to form the sandwich.
Nut Free, Organic, Soya Free, Vegan, Vegetarian
Customer reviews - Doves Farm Organic Speciality Spelt Flour 1kg
Sat 9th Oct 2010
Makes gorgeous bread with some fast acting yeast! Reviewer's Name:
A L WilliamsA great taste -
Mon 1st Nov 2010
Spelt flour can successfully replace any recipe calling for wheat flour. People who are usually intolerant to wheat find they are fine with spelt. It has a much deeper and richer aroma, and also a lovely golden colour. Reviewer's Name:
Gaelle Chassery -
Sun 31st Jul 2011
I use this flour to make spelt pitta bread, it works really well and tastes good, it's always fresh, and stone-ground is an added plus.Reviewer's Name:
Anna a Smashing flour -
Thu 10th Nov 2011
This is gorgeous, don't hesitate at the price, it's lovely to use with it's toffee colour, and adds a lovely, subtley mellow flavour to anything you make with it (and when it's in my cupboard I put it into anything I make!) Fab for bread, and try making biscuits with spelt flour and malt extract, gorgeousReviewer's Name:
Tue 11th Jun 2013
This is the default flour I tend to use in most baking. Bread, cakes, muffins...this works well with most recipes I use it with. For a slightly lighter loaf, I mix half this with half white Doves Farm spelt.Reviewer's Name:
Mr M Hughes wheat alternative -
Mon 9th Sep 2013
Love spelt flour as opposed to wheat and this one is relatively inexpensive and makes nice soda bread and cakesReviewer's Name:
fiona mcbride -
Mon 23rd Sep 2013
Makes very tasty bread and pizza bases.Reviewer's Name:
L E Champion
Mon 4th Nov 2013
I was very surprised to bake "light" sponges with this and get consistent great results, such as victoria sponge, cupcakes, etc. I tend to always add a few tablespoons of yogurt or kefir to my cake batters, so maybe that helps too. The texture is just the nicest ever!!Reviewer's Name: