Welcome to the month of November! I am determined to make the last two months count by trying out some new healthy recipes and continue to challenge my frame of mind when it comes to food and maximum nutrition.
I have recently decided to try spelt flour in place of white flour in my cooking.
Spelt flour is known as the ‘Grandfather of Wheat’. It is high in fibre and manganese. Manganese helps your body utilise key nutrients, it protects cells from free radical damage, maintains normal blood sugar levels, promotes optimal function of your thyroid gland and keeps bones strong. It is also higher in protein and lower in gluten than white flour.
The appearance of spelt is very similar to wheat, however it’s outer shell is much harder than wheat before milling. Due to the hard outer shell, higher amounts of vitamins and minerals are present in spelt flour in comparison to wheat flour.
It’s flavour is quite similar to whole wheat flour but slightly sweet and nutty. What I also love about spelt flour is that it is more easily digested, due to spelt’s high water solubility, the grain’s vital substances can be absorbed easily into the body. The nutrients are made available to the body with minimal digestive work.
There are numerous ways of including spelt in a diet, spelt bread and pasta are readily available from most health food stores, along with spelt flour itself.
I have also started using almond milk instead of soy, just for a good change as I prefer not using dairy milk at all. The almond milk boosts any milk shake or recipe with more protein and it has a beautiful nutty flavour and texture.
So all in all, with all the health benefits of spelt flour, it was pretty easy for me to give it a try and the result was absolute deliciousness! You wont be disappointed, or have any guilt for splashing out on some pikelets.
Spelt and Vanilla Vegan Pikelets
Makes 12 pikelets
- 1 cup Organic Spelt flour
- 2 tbsp baking powder
- Pinch of fine himalayan salt
- 1 cup almond milk
- 1 tbsp maple syrup or 3-4 drops of stevia
- 2 tbsp sunflower oil
- 1 tbsp vanilla essence
- Coconut oil for cooking
- Mix all dry ingredients into a bowl and all the wet ingredients into a separate smaller bowl
- Combine wet and dry ingredients and stir until smooth
- Set aside for 5 minutes to allow batter to rise as spelt flour takes a little longer to absorb liquids
- Prepare a pan on low heat with 1/4 tsp coconut oil
- Gently spoon batter into pan, forming 2-3 small pikelets. Cook for 2-3 minutes or until bubbles appear on surface and are golden on underside, then flip to finish
- Remove from pan and serve immediately
- Serve with fresh fruit and maple syrup if you wish 🙂 Bon appétit!
Please note: I have made pikelets for this recipe but if you prefer pancakes, the recipe makes about 6. Enjoy!