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Ingredients
2 C. chopped dates
¼ C. Tupelo honey
½ C. water
½ tsp vanilla
1 C. chopped almonds
1½ C. grated unsweetened coconut
Preparation
In a heavy pan cook dates, honey and water over low heat stirring constantly until thick about 5 minutes. Remove from heat, add vanilla, nuts, and coconut. When cooled but still workable, roll into 1-inch balls. Roll coconut around outside of balls. Place on wax paper.
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Ingredients for batter
3 Tbsp olive oil
1 egg
⅓ C. rice milk
1 C. spelt flour
1 ½ tsp baking powder
dash Himalayan pink salt
Ingredients for filling
1 Tbsp vanilla or
Vanilla bean scraped
2 C. sliced fresh peaches
⅓ C. tupelo honey
½ tsp nutmeg
3 Tbsp tapioca
Preparation
Beat egg well with oil. Stir in milk. Sift together flour, baking powder, salt; beat until smooth. Mix peaches, honey, nutmeg, and toss with tapioca mixed with a little water. Pour batter on top. Bake 375º oven for 20 minutes. Lower oven to 340º and bake additional 15 minutes, until bubbly. If this is not sweet enough for you, pour a tablespoon of tupelo honey over each individual serving, otherwise serve warm, fresh from the oven with a cup of chamomile tea.
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If one uses eggs this is not vegan.
Ingredients
1 ½ C. spelt whole grain flour or
1 C. spelt + ½ C. rice flour
1 tsp baking soda
2 tsp aluminum free baking powder
⅛ tsp Himalayan Pink salt
¼ tsp grated nutmeg
¼ tsp cinnamon
2 egg yolks (can omit)
1 Tbsp Tupelo honey
1 tsp vanilla powder or
vanilla bean scraped
3 Tbsp olive oil
1 ½ C. cultured almond milk with lemon
Preparation
Mix dry ingredients first. In a second bowl beat together eggs, honey, vanilla, almond, oil, almond milk with lemon juice. Pour the wet ingredients into the dry ingredients. Mix lightly and allow to sit for a moment so entire batter will rise.
In the meantime heat a griddle so when water is splashed on the griddle, the water dances and makes a sizzling sound. Cook undisturbed until little bubbles appear on the surface. Flip them over cook about one minute. Refrain from patting them or turning them a second time–both will make the pancakes lose their lightness. Serve with fresh fruit berries, peaches or bananas.
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Ingredients
Mash 2 very ripe bananas
2 egg yolks or
2 Tbsp egg replacer
2 Tbsp almond yogurt
¼ C. almond milk with lemon juice
1 Tbsp olive oil or
1 Tbsp coconut oil
½ C. Tupelo honey
2 C. sifted spelt flour
1 tsp Himalayan pink crystal salt
2 tsp Rumford (non aluminum) baking powder
1 tsp baking soda
½ C. chopped almonds
Preparation
Coat the bread machine bread pan with the oil. Add the ripe bananas, egg and honey to the bread machine. Select the dough setting and press start. Let it run until the bananas are well mixed. Add the dry ingredients: spelt flour, baking soda, baking powder and salt. Run the bread machine on the dough cycle. Push the flour down the sides of the bread machine. Let it rest for about twenty minutes. Mix again with the dough cycle for five minutes. Set it to the bake cycle and allow it to bake for about 35 – 40 minutes. Test with a toothpick or knife that it is done in the center. If you cook it in the bread machine for the full hour, the ends and the bottom can become over baked and work well as biscotti. After it has rested inside the bread machine for another twenty minutes with the baking cycle turned off; turn it upside down on a rack, let it cool, slice with a serrated knife, and enjoy. One can add a half a cup of chopped almonds to the bread during the dough cycle if you wish. The addition of nuts can cause a weight gain by combining a protein [almonds] with a grain [spelt]. I made this bread to assist me with weight gain following surgery.
In a traditional oven
Heat oven to 350º[in Europe this would be a moderate oven or 180º] Bake for about an hour and 30 minutes.
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Ingredients Apple Mixture
2 Apples Golden Delicious variety.
Leave the skin on, use a knife or an apple slicer or if you have one of those delightful machines that turns, peels cores and slices the apple, use this to create a delightful apple pattern across the top.
2 tsp cinnamon
1½ lemons juiced
½ tsp Himalayan pink crystal salt
⅓ C. tupelo honey
1 egg yolk or
Egg substitute
3 Tbsp olive oil
1 tsp vanilla
Ingredients Cake
2 C. white Spelt Flour
½ tsp cinnamon
1 tsp baking soda
2 tsp Rumford® no aluminum baking powder
½ C. chopped soaked roasted almonds
¼ C. almond milk
Bread Machine Preparation
In a large bowl, toss the chopped apples with the cinnamon and squeezed lemon juice. Add the egg yolk, honey, vanilla, and olive oil. Mix with a spoon. Allow it to rest for about ten minutes to make its own juices. Sift the dry ingredients over the apple mixture. Mix by hand to form a batter consistency. Add the chopped almonds. Lightly oil the tin of the bread machine. Set on the bake cycle for about an hour. Turn it upside down on a towel. If you leave the chunks of apples large, its taste resembles a pie. I didn’t even allow it to cool or set before tasting it.
Conventional Oven
Pour ½ apples and batter into a large cake pan that has been lined with parchment paper to prevent it from sticking. Decoratively fan the remaining apples across the top in a swirling pattern. Bake at 375º oven until golden about 30 minutes.
