Trine Hahnemann’s Spelt Pancakes and Spelt Bread recipes

Spelt is the secret ingredient every good foodie is enjoying right now. To see what all the fuss is about when it comes to this nutritious grain, we’ve turned to two delicious spelt recipes from Trine Hahnemann’s latest book 'Eat Nordic: The Ultimate diet for weight loss, health and happiness', published by Quadrille. "Spelt has a lovely sweet taste, which works really well with breakfast pancakes,’ says Trine. ‘The benefit of using spelt is that you get more fibre, because it’s a wholegrain flour and therefore you’re consuming slow carbs." Follow the recipes here and savour that spelt…

Spelt pancakes with blueberries

3
Ingredients
Makes 12 pancakes
  • 2 eggs
  • 400ml buttermilk
  • 1 vanilla pod
  • 200g wholegrain stoneground spelt flour
  • 100g plain flour
  • 1 tsp baking powder
  • 
1⁄2 tsp bicarbonate of soda
  • 11⁄2 tsp coarse sea salt
  • 300g fresh blueberries
  • 75g butter, for frying
  • runny honey or syrup, to serve

    Method
    To make the pancake batter, beat the eggs together in a 
large mixing bowl. Add the buttermilk and beat again. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.

    Mix the vanilla seeds, flours, bicarbonate of soda and salt together, then add to the egg mixture and beat again until smooth. Mix in 125g of the blueberries.

    Melt a little butter in a frying pan and, using a soup spoon, place 3 separate spoonfuls in the pan so that you fry 3 small round pancakes at a time, turning them gently once, until nicely browned on both sides. Keep each batch warm under a tea towel while you cook the rest.

    Serve right away, topped with more fresh blueberries and honey or syrup.


    Spelt bread / Rhubarb and strawberry jam

    2

    ‘If you bake your own bread, why not make your own jam?’ says Trine. ‘Recipes for jam were more or less developed before the invention of the freezer and refrigerator, so all the berries had to be used when in season. To ensure that the jam lasted for the rest of the year, you had to conserve it with a lot of sugar, which you don’t need to do when you can store the jam in a refrigerator. Jam can be fresher with little sugar; it then tends to have a truer taste of the fruit.’

    Ingredients for the rhubarb and strawberry jam
    (makes about 600g)
  • 1 whole vanilla pod
  • 300g fresh or frozen organic strawberries
  • 300g rhubarb, cut into small pieces
  • 100g caster sugar


    Method
    Split the vanilla pod lengthwise and place in a pan with the strawberries, rhubarb and sugar. Bring to the boil and let boil for 15 minutes; if it dries out at any point, add a little water. Pour the hot jam into sterilized preserving jars and seal tightly. Store in the refrigerator.

    Ingredients for the bread
  • 30g yeast
  • 500ml cold water
  • 1 tbsp flaky sea salt
  • 3 tbsp rapeseed oil, plus extra to grease
  • 100g oats
  • 500g spelt flour

    Method
    Dissolve the yeast in the 500ml water, then add the salt and oil. Mix again, then add the oats and flour and mix well for about 5 minutes.

    Grease a 24cm diameter round baking tin or a 2-litre loaf
tin with a little oil. Pour the dough into the baking tin and leave to rise in the tin for 4 hours and keep at room temperature. Preheat the oven to 200oC/gas mark 6 and bake in the preheated oven for 1 hour. Leave to cool on a wire rack.

    Serve the bread with the jam (there’s no need for butter as both bread and jam are so tasty).

     

     

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    Emily Peck, Editor

    View all posts by Emily Peck, Editor