Chick pea and spelt flake patties

Soak overnight : 200 grams dry chick peas (1/2 cup) in ½ liter of warm water (2 cups)

Next day, cook chick peas until tender.  Drain.  Mash chick peas lightly with a fork.

Add :

  • 200 spelt flakes (1 cup)
  • 2 eggs
  • 100 g low fat Quark-type white cheese (1/2 cup)
  • 100 ml. milk (a little less than 1/2 cup)
  • 1 Tbsp. spicy broth
  • 1/2 tsp. sea salt
  • nutmeg, cumin to taste

Mix all above ingredients and allow to rest 2 to 3 hours before forming into patties.

In a cast iron frying pan, melt a bit of butter and cook patties on both sides until golden brown.

Optional : add meat, grated carrots and/or chopped parsley.

Source : Sainte Hildegarde- L’épeautre gourmand, les meilleures recettes de la cuisine hildegardienne, éditions Resiac.

Banana muffins

  • ½ cup butter
  • ½ cup dark brown sugar
  • 1 egg
  • ½ cups spelt flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • 1 ¾ cups mashed bananas (two large or three small)
  • ¼ cup buttermilk or yogurt
  • Optional : chocolate chips, shredded coconut, spices that bring joy
  1. Preheat oven to 350°F.
  2. In a large bowl, cream butter and sugar together until very light and creamy.  Beat in the egg.
  3. In a smaller bowl, sift together flour, baking soda, baking powder and sea salt (and spices if used).
  4. In a third bowl. combine  bananas and buttermilk, stirring just enough to mix.
  5. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine. Add chocolate chips and coconut if using them.
  6. Pour into paper lined or greased muffin tins.
  7. Bake 25 to 28 minutes, or until done.
  8. Cool on a rack.

Wild blueberry or blackberry and ricotta pancakes

Ricotta makes theses pancakes light and creamy.  If you want a fluffier pancake, you may choose to use pre-sifted or white spelt flour.

Yield : about 18 pancakes.

  • 3 large eggs, separated
  • 3/4 cup ricotta, drained of excess liquid before measuring
  • 2 1/4 cups buttermilk*
  • 3 Tbsp. cane sugar
  • 1 Tbsp. pure vanilla extract
  • 3/4 tsp.sea salt
  • 1 3/4 cups spelt flour
  • 1 tsp.  baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 cups FROZEN wild blueberries or blackberries (don’t thaw) OR FRESH wild or cultivated blueberries or blackberies
  • Coconut oil for the griddle
  • Softened salted butter, pure maple syrup, and/or spices that bring joy** for serving

In a large bowl, whisk the egg yolks and ricotta.  Whisk in the buttermilk, sugar, vanilla and sea salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the berries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surfacc before disappearing.  Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes.  Flip and cook until the second sides are golden  brown, about 3 minutes more.  Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter and/or  maple syrup and/or the spices that bring joy.

*To make your own buttermilk, order the buttermilk culture from : New England Cheesemaking Supply : (413) 628-3808, www.cheesemaking.com.

Whole  milk buttermilk is the easiest of the cultured milks. Place 1 quart whole milk and ¼ cup buttermik culture in a glass container, stir well with a wooden spoon, and cover.  Keep at room temperature  (but not higher that 80 degrees F.) until the milk thickens and curdles slightly. Chill well. Reserve 1/4 to ½ cup in a separate jar in the refrigerator for the next batch of buttermilk..

** Spices that bring joy, according to Saint Hildegard, are cinnamon, nutmeg and cloves.

Thank you Colette for sharing this super delicious  recipe with us!

Dough for quiches or pies

  • 200 grams spelt flour
  • 90 grams butter, cut up into pea size pieces
  • 1 whole egg
  • 20 grams water
  • 5 grams sea salt

In a bowl, mix flour, butter and salt until mixture has the consistency of sand.  Add egg and part of the water.  Knead the dough and add  rest of the water a little at a time according to the consistency of the dough.  When the dough is homogeneous, wrap it and allow to rest 2 hours in the fridge.

Source : L’épeautre gourmand de sainte Hildegarde, éditions Résiac.

Spelt and buckwheat pancakes

For 4 persons :

  • 2 cups buttermilk*
  • 1 cup spelt flour
  • 1 cup buckwheat flour

Mix these 3 ingredients well in a bowl, cover with a dishcloth, and allow to sit on the counter overnight.

In the morning : add 1 egg and mix well.  Dissolve 2 tsp. baking soda in ½ cup boiling water and incorporate into the pancake mixture.

Cook the individual pancakes in a cast iron frying pan set on medium heat (avoid teflon type frying pans).

*Buttermilk can be found with the dairy products in grocery stores. It is made up of milk to which a culture has been added, a bit like for yogurt, and which makes milk more easily digestible.

Thanks to Alma for this recipe.

Morning porridge

For 2 persons :

  • 1 /2 cup finely milled spelt (almost resembling « pablum »)
  • 2 cups water

Mix together and cook on low heat, mixing fairly often.  When the mixture starts to thicken, add a few dates and a diced pear, as well as sunflower or pumpkin seeds.  Cook for 4 or 5 minutes more.

Serve with spices that bring joy, hemp seeds, grated cocount, yogurt, almonds, berries, apple sauce, etc. etc.

Spelt pancakes

  • 1 cup spelt flour
  • 1 tsp. baking powder
  • 1 egg
  • Milk according to desired texture
  • Ground nutmeg or spices that bring joy

Mix together and allow to rest for a few minutes before cooking.

Thanks to Hélène for sharing her recipe with us!

Apple crisp

Pre-heat oven to 325°F and grease a 8×8 or 8×9 pyrex pan.

  • 5 or 6 sliced apples
  • 1/3 cup dark brown sugar
  • 2 Tbsp. spelt flour
  • 1/2 tsp. cinnamon
  • 1 Tbsp. butter
  • 2 Tbsp. lemon juice

Place the apple slices in the greased pyrex plate. Mix sugar, flour, cinnamon and butter; spread over apples. Sprinkle with lemon juice .

Topping :

  • 3/4 cup raw brown sugar (or less according to taste)
  • 3/4 cup spelt flour
  • handful of spelt flakes
  • 1/3 cup butter
  • pinch of sea salt
  • 3/4 cup chopped walnuts (optional)

Mix sugar, flour, spelt flakes,butter, salt and nuts.  Spread over apple  mixture and bake for 1 hour.

Thanks to Monique.

Banana and chocolate chip cookies

  • 140 g spelt flour
  • 70 g whole wheat or kamut flour
  • 1 tsp. sea salt
  • ½ tsp. baking soda
  • 100 g spelt flakes
  • 220 g chocolate chips*
  • 135 g butter at room temperature
  • 80 g dark brown sugar
  • 1 egg
  • 1 or 2 ripe bananas
  1. In a bowl, combine flour, salt, baking soda and spelt flakes.
  2. Mash bananas with a fork .
  3. In another bowl, mix butter with sugar and beat until smooth.  Add egg, bananas, and mix well. Add first mixture to second one. Add chocolate chips. *(chocolate may be replaced by carob )  Cover the bowl and leave in fridge for 15 minutes.
  4. Pre-heat oven to 375°F (190°).
  5. With a soup spoon, gather some of the dough into 5 by 3 cm. balls and drop on cookie sheets, leaving 5 cm between each cookie.  The cookies will spread during baking.
  6. Bake for about 14 minutes or until golden.
  7. Remove cookies from oven. Allow to cool completely.
  8. Share with  loved ones.

Thanks to Martine for these great cookies.

Oat and raisin cookies

  • ¾ cup butter at room temperature
  • ½ cup brown sugar
  • 1 egg
  • 2 Tbsp. water
  • 1 tsp. vanilla (or to taste, up to 2 Tbsp.)
  • ¾ cup spelt flour
  • ¾ tsp. baking soda
  • 1 tsp. spices that bring joy (or cinnamon)
  • 3 cups rolled oats
  • 1 ½ cup  raisins (or chocolate or carob chips)

1) Beat together butter, sugar, egg, water and vanilla until very smooth
2) In another bowl, mix together flour, baking soda, and spices and add to first mixture. Mix well.
3) Fold in rolled oats and raisins (or chocolate or carob chips)
4) Fill a soup spoon with cookie dough and drop on greased cookie sheets. Flatten with a fork.
5) Bake  at 350° F(180° C) for 12 to 15 minutes or until edges are golden brown..
6) Cool.
7)  Enjoy.

Thanks to Martine.