Angie's Recipes . Taste Of Home

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White Chocolate Spelt Cookies

Monday, December 23, 2013

These white chocolate cookies are easy and fun to make. It is basically a white chocolate vanilla bean cookie dough, shaped into balls and rolled it in a mixture of Dutch-process cocoa and powdered sugar. I shaped the cookie balls a little too small, so the final result doesn't look as thick as the original recipe I found on Eat the Love. Still, they are very delicious!
Would like to wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Cookie Dough	Coating
40 ml Buttermilk, well shaken 1/2 tbsp Honey 1 tsp Vanilla extract 1 tbsp White rum 110 g White chocolate, chopped 200 g White spelt flour 35 g Fine milk powder 1 tsp Baking powder 1/3 tsp Sea salt 60 g Unsalted butter at room temperature 160 g Granulated white sugar 1 Vanilla bean 1 Large egg	50 g Granulated white sugar 50 g Dutch-Processed cocoa powder 25 g Confectioners’ sugar

Preheat the oven to 180C/350F and line a baking sheet with a piece of parchment paper. Melt the chopped white chocolate in a metal bowl placed over a pot of simmering water (making sure the metal bowl doesn’t actually touch the hot water). Measure the buttermilk in a glass measuring cup and add the honey, vanilla extract and rum. Stir to dissolve the honey into the buttermilk.
Place the white spelt flour, milk powder, baking powder and salt in a medium bowl and stir vigorously with a balloon whisk.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Split the vanilla bean lengthwise and scrape the seeds out of the pod into the butter and sugar. Cream the butter together with the sugar and vanilla seeds on medium speed until fluffy. Beat in egg until well combined. Add the melted white chocolate and beat to incorporate.
Add a third of the dry ingredients to the butter and beat to incorporate. Add half the buttermilk to the batter and beat to incorporate. Repeat with another third of the dry ingredients, the remaining buttermilk mixture and ending with the dry ingredients.
Mix the cocoa powder and confectioners’ sugar together in a small bowl until uniform in color. Place the granulated sugar in another small bowl. Scoop a tablespoon of the dough out of the bowl and roll it into a ball, then roll it in the granulated sugar first then the cocoa powder mixture. Set on the lined baking sheet and repeat with the remaining dough, placing the cookies about two inches apart from each other.
Bake in the oven for about 10 to 12 minutes or until the bottom edges of the cookie start to look golden brown. Let cool on the baking sheet for five minutes before moving the cookies to a wire cooling rack.

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Spelt Ginger Molasses Cookies

Friday, December 20, 2013

It isn't Christmas without some soft and chewy ginger molasses cookies. Seriously, those sublimely chewy, soft ginger molasses cookies, adapted from Pam at For the Love of Cooking, are the epitome of “Christmas” for me. The original recipe was perfectly lovely, but I wanted to use up the flours in my pantry, so I have tweaked a bit by using a mix of dark rye and white spelt flour instead of plain flour. Enjoy them with a big glass of cold milk or give away as holiday gifts.

100 g Dark rye flour
200 g White spelt flour
1 tsp Baking soda
2 tsp Cinnamon powder
1 tbsp Ginger powder
1 tsp Cloves powder
1/2 tsp Nutmeg powder

1/4 tsp Salt
200 g Brown sugar
60 ml Sunflower oil
110 g Molasses
1 Large egg
2 tbsp Crystallized ginger, chopped
1/3 cup Granulated sugar for coating

In a mixing bowl, add in the rye flour, spelt flour, baking soda, spices and salt. Mix thoroughly.
Beat brown sugar, oil and molasses until well combined. Add in egg and beat for a minute, scraping down the sides of the bowl as needed.
Stir the flour mixture to the molasses mixture until just combined. Add in chopped crystallized ginger and mix. Preheat the oven to 180C/350F.
Roll the mixture into 13/4-inch balls, then roll with white granulated sugar and place them on the parchment-lined baking sheets. Bake the cookies, one sheet at a time, on the upper rack for about 13 minutes. Remove and cool for 5 minutes before transferring them to wire rack to cool completely.

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Whole Spelt Pfefferkuchen

Monday, December 16, 2013

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.
Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.

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Spelt Challah

Monday, December 16, 2013

The braided challah is the Jewish holiday bread. This sweet, golden and eggy bread is made in various sizes and shapes, all of which have a meaning. Round loaves are baked for Rosh Hashanah (the Jewish New Year) to symbolize continuity. For extra sweetness, you can add raisins to the dough. The inspiration for this delicious challah comes from whatsonmyplate.

120 ml Water, lukewarm
80 ml Milk, lukewarm
60 ml Coconut oil, melted and cool to room temperature
60 ml Honey
2 Eggs, lightly beaten
560 g White spelt flour
8 g Fine sea salt
20 g Fresh yeast
1 tsp Sesame seeds for topping

In the pan of your bread machine, fill in liquid ingredients, then white spelt flour, salt and the yeast. Select the “Dough” cycle, and press “Start”.
Once the “Dough” cycle is done, transfer the dough onto a lightly floured work surface and knead it briefly. Divide dough into 2 equal portions. Take one portion of dough and divide into 4 equal portions. Roll each piece into a rope. Arrange ropes in a criss-cross pattern and braid into a round.
Place braided round on a parchment-lined baking sheet. Repeat with another half. Or divide another half into 6-7 small portions to make dinner buns. Round up each piece and place them on another baking sheet lined with parchment paper.
Whisk a small egg, brush dough all over and sprinkle the challah with sesame seeds. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 190C/375F. Bake the challah for about 30 minutes, and 22 minutes for the small buns, until golden and the bottom sounds hollow when tapped. Cool the bread on wire rack completely.

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Gluten-Free Chewy Ginger Molasses Cookies

Sunday, December 08, 2013

Chewy, sticky and moist, this gluten free molasses cookie recipe, adapted from bojongourmet, is made with a combination of ground glutinous rice and ground oats. It is super easy to throw together and has a deep, warm flavour to compliment the holiday season.

120 g Rolled oats, ground into flour
125 g Glutinous rice, ground into flour
30 g Mungbean starch
5 g Psyllium husks
1 tsp Baking soda
1 tbsp Ground ginger
1/2 tbsp Ground cinnamon
1/2 tsp Ground allspice

1/4 tsp Ground black pepper
1/4 tsp Fine sea salt
120 g Unsalted butter, melted and kept warm
120 g Molasses
50 g Muscovado sugar
100 g Granulated sugar
1 Large egg
1 tsp Vanilla extract

In a medium bowl, sift together the flours, starch, psyllium, baking soda, spices and salt.
In a large bowl, stir together the butter, molasses, brown sugar, and 50 grams of the granulated sugar. Whisk in the egg and vanilla extract. Stir in the flour mixture and beat with a handheld mixer until well combined. Cover the dough and chill until overnight until firm.
When you're ready to bake, position a rack in the upper third of the oven and preheat to 180C/350F. Line 2 cookie sheets with parchment paper. Place the remaining granulated sugar in a shallow bowl.
Shape the dough into 1-inch balls and roll each ball in the sugar. Place the balls at least 2" apart on the prepared baking sheets.
Bake the cookies, one sheet at a time, until they are puffed and cracked, and the dough between the cracks looks underbaked, 7-10 minutes, rotating the pan after 5 minutes to ensure even baking. Repeat with the second sheet.
Let the cookies cool slightly on the sheet, then transfer the cookies to a cooling rack to cool completely Store the cookies at room temperature in an airtight container for up to 3 days.

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Carrot and Clementine Salad

Wednesday, December 04, 2013

Craving something seasonal, refreshing, and surprisingly flavourful? This carrot salad with clementines and kale, dressed with a simple walnut oil vinaigrette, is so quick to make and is absolutely delicious.


4 Clementines, peeled and sliced 400 g Carrots, peeled and grated 1 handful Kale, thinly shredded 2-3 tbsp Walnut oil 1 tbsp Lemon juice Sea salt Freshly ground black pepper

Peel clementines and cut them horizontally into 4-5 slices. Place them on a large platter and set aside. Grate the peeled carrots in your food processor.
Place grated carrots, thinly shredded kale and clementine slices in a large salad bowl. Drizzle in the walnut oil, and lemon juice. Season with salt and pepper. Toss everything together.

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Triple Layered Protein Bars with Peanut Butter and Chocolate

Sunday, December 01, 2013

These deliciously sinful protein bars with three indulgent layers , adapted from The Healthy Foodie, are the ultimate treat if you're craving something substantial, sweet and healthy after a workout to replenish your energy.

Bottom Layer	Middle Layer	Top Layer
200 g Cashewe nuts, soaked overnight 150 g Dried plums 20 g Dutch-processed cocoa powder 20 g Chia seeds 50 g Old fashioned oats 1/4 tsp Salt Splash pure vanilla extract	250 g Creamy peanut butter 140 g Peanut butter flavored protein powder	25 g Dutch-processed cocoa powder 50 g Organic honey 60 g Coconut oil, melted Some salted roasted peanuts, roughly chopped

For the Bottom layer: Drain the soaked cashew nuts and add to the bowl of your food processor together with dried plums. Process until the mixture turns into a sticky paste. Add the rest of the ingredients and process until well combined. Press to the bottom of a 28 x 12-cm loaf pan lined with parchment paper.
For the Middle layer: Beat the creamy peanut butter until smooth and light. Add in peanut butter protein powder and process until just incorporated. Press the mixture evenly on top of the bottom layer of chocolate and nuts.
Top layer: In a small mixing bowl, gently mix together the cocoa powder, honey, and melted coconut until smooth and creamy. Spread evenly on top of peanut butter layer. Sprinkle chopped peanuts over the top and place, covered with a plastic film, in the refrigerator for at least 4 hours before cutting into bars.