© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Those brioche challah buns are pillowy soft, fluffy and slightly sweet. They are perfect for breakfast, afternoon snack or served as dinner rolls. It’s fun to braid the dough into small challah buns, but you certainly can shape the dough into a large round challah or even just a standard loaf. I made these buns straight through in a few hours, but you can cold-ferment the dough for 12-18 hours if you want to break up the process to fit your time schedule.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Sometimes you just need something quick – and that's when a simple spelt roll recipe comes in handy! Whether you're baking them for a leisurely brunch or dinner with the family, these spelt flour rolls always taste great. Baking bread is often considered complicated, especially by beginners. And of course, making and using your own sourdough starter isn't exactly the quickest thing to do, though definitely worth it! The dough is super easy to work with and the result is fantastic. So if you don't have much experience or time, you should definitely start by baking these simple spelt rolls. They have a wonderful crust and are beautifully moist inside.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This aromatic bread gets its distinctive flavour from the addition of finely chopped wild garlic, which not only adds a fantastic, mild, and sweet garlicky flavour to the loaf, but it is also a nutrient-dense "superfood" with numerous health benefits. With spelt flour, milk and Parmigiano Reggiano, it turns out wonderfully hearty and moist. Best of all: it requires no yeast at all and can be mixed together with baking powder in just a few minutes. Whether for breakfast, as a side dish for a barbecue, or simply spread with butter – this quick bread is a real treat for all wild garlic fans!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This light millet bread is wonderfully moist and fluffy thanks to the use of milk and honey. In addition to the mineral-rich and easy-to-digest millet, which will be cooked beforehand, I also used both spelt flour and regular wheat flour for the dough, but you can use either just wheat or spelt. Perfect for sandwich or a delicious breakfast with homemade jam or cheese.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Crispy and fresh from the oven – that's how we like our bread best. This delicious homemade spelt bread with walnuts and raisins relies on long, slow fermentation with just a little yeast to develop gluten and flavour, rather than manual kneading. A 24-hour fermentation help develop a deeper, more complex, sourdough-like flavour and makes the bread more digestible. If you bake this bread in summer or your kitchen is very warm, or simply because you want to delay baking even longer, you can leave the dough rise in the refrigerator. I left mine in the refrigerator for the last 4 hours and the sticky dough was actually much easier to work with when it’s cold.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A hearty and nutritious loaf of homemade spelt sandwich bread dotted with roasted sunflower seeds, which gives it a nutty taste and unique texture. The bread uses a mix of white and whole spelt flour, along with a significant amount of sunflower seeds. It’s perfect for lunch or toasted with butter and honey for breakfast. 

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© 2026 | http://angiesrecipes.blogspot.com

Mashed parsley root has significantly increased the moisture, softness, and tenderness to this sandwich loaf. I have added saffron to the dough for its bright golden-yellow colour, but it’s completely optional. You could just as easily throw some nutmeg or cinnamon into this bread too.
At first glance, parsley root and parsnip look quite similar in appearance, but the two plants are botanically quite different. Parsnip is kinda like a pale carrot, with a sweet, slightly nutty taste and a starchy texture while parsley root is earthy, savoury and herbaceous.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These cookie bars has a base of a peanuty cookies crust, a gooey filling featuring cream cheese, mint dark chocolate and roasted peanuts and a sensational crumble topping. The recipe is super easy to put together and makes the most delicious dessert! I have used coconut sugar, which is lower on the glycemic index than regular brown sugar, and replaced white sugar with erythritol, which doesn't significantly impact blood sugar levels, so you can indulge a bit without feeling too gulity.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Browned butter adds a rich, nutty, and complex depth of flavour to these crumb bars with a boozy creamy chestnut filling. They are excellent with topped with a scoop of ice cream or whipped cream. I used the thick homemade chestnut puree, therefore, a few tablespoons of honey whiskey (or cream) were added to make the filling spreadable. If you are using a much thinner storebought chestnut spread, just skip the alcohol. I also added some melted chocolate to the filling, but it’s completely optional.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Spelt is a type of wheat and therefore similar in terms of nutrients, but it contains slightly more protein than its ‘big brother’. But spelt also packs a punch in terms of taste: it has a nuttier and stronger flavour than wheat.
Quark is also a good source of protein and is enriched with certain acid bacteria that are good for digestion and intestinal flora. Spelt quark bread is therefore not only for athletes, but also for people who fancy a moist bread with a delicious taste.
This Quarkbrot is leavened with baking powder and allows you to bake a light and airy loaf of bread with healthy nutrients in just 1 hour, which is perfect if you are in a hurry or have decided to bake bread on the spur of the moment.

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© 2025 | http://angiesrecipes.blogspot.com

The cake is beautifully moist, rich and super comforting and has a very earthy flavour thanks to the North African spice blend ras el hanout. The spice mix works surprisingly well in this sweet buttermilk cake and rose syrup icing complements the spiciness perfectly.
Ras el Hanout, meaning 'top of the shop', is a popular spice blend used in Moroccan, Tunisian, and Algerian cuisines. This vibrant, warm and comforting spice blend comes in many different varieties with different ingredients. Common ingredients include cardamom, saffron, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, rose buds, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric, but ras el hanout can contain up to 100 spices. It is perfect for tagines, couscous & vegetables, as a marinade and much more.

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© 2025 | http://angiesrecipes.blogspot.com

A fun twist on a classic lemon bar, these coconut grapefruit bars come together quickly using sweet yet tangy fresh-squeezed grapefruit juice. Don’t use storebought grapefruit juice as it usually contains added sugar which masks the fruit's natural tanginess.
The combination of the citrusy grapefruit topping and the buttery coconuty base creates a delightful contrast that keeps you coming back for more! These are so easy to make and a perfect dessert for a party or potluck. If you’re a fan of citrus desserts, I’m sure you will enjoy these pretty pinky bars. Since grapefruits are naturally milder, so I have added some lemon juice to the curd, making it more tangy. But you can absolutely use just grapefruit juice.
Brush the buttery crust with two egg yolks after blind baking it before adding the topping. This extra step creates not only a more flavourful, glossy finish, but also a barrier that prevents the topping from making the crust soggy.