Spelt Oatmeal Sandwich Cookies

I was never a big fan of oatmeal sandwich cookies, but can you blame me?  Those store bought, prepackaged cookies aren't that great in my estimation.  I like oatmeal cookies, and decided that oatmeal sandwich cookies should be a step up.  I mean, how can you go wrong putting frosting in the center of two oatmeal cookies?  For that to happen I needed to make them homemade.  I found a recipe at Two Peas and Their Pod but I wanted them a little healthier, so I changed the recipe to my satisfaction, crossed my fingers and hoped they turned out.  They were fantastic!!!

yield: 18 sandwich cookies

COOKIES:
1 1/2 c white spelt flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c coconut sugar
1/2 c organic cane sugar
1/2 c unsalted butter, cut in cubes
1 egg
1 tsp vanilla
1 1/2 c rolled oats
FILLING:
1 c white chocolate chips
1/4 c unsalted butter, cut in cubes
1/4 c plain Greek yogurt
1 1/2 c organic powdered sugar
1 tsp vanilla extract

Preheat oven to 375F.  Line 3 baking sheets with parchment paper and set aside.  In a medium sized bowl, stir together; flour, salt, baking powder, baking soda and cinnamon.  In the bowl of a stand mixer, combine; sugars and butter until fluffy, about 2 to 3 minutes.  Add egg and vanilla, mix well.  Add dry ingredients and mix to combine.  Add oats and mix well.  Scoop by tablespoon or small cookie scoop onto the prepared baking sheets 3 inches apart.  Bake for 10 minutes (they should be light brown).  Leave on baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.

While the cookies are baking, prepare the filling.  Place white chocolate chips in a small saucepan and melt over low heat just until the chips melt.  In a bowl, whip together butter and yogurt until combined (the mixture will seem runny until the melted chocolate is added).  Add one cup of the powdered sugar and mix until combined.  With mixer running, slowly add white chocolate.  The filling will begin to get more fluffy, add remaining powdered sugar and vanilla.  Mix on high until smooth and glossy.

The cookies will only need about 20 to 30 minutes to cool.  Once cool, flip the cookies over (this will make it easier to match same sized cookies for the sandwiches), frost the bottom of one cookie and place another cookie (bottom side to the filling) on top.  Place cookies in refrigerator for about 20 minutes or until the frosting is firm.  Store cookies and any leftover frosting in refrigerator.

This recipe should yield about 18 sandwich cookies, though I was eating cookies as they came out of the oven to test them, then again when sandwiched to test them again!

I got an enthusiastic thumbs up from the family and was told this recipe was a keeper!  I don't want to say I was proud of myself, but I was!

Zucchini Brownies

The recipe is a healthy one, but they taste so good!!  I adapted them slightly from this recipe at www.texanerin.com.  Erin is a genius at making yummy desserts healthier.  Talk about no guilt!

2 eggs
1 tbs vanilla extract
1/2 c coconut sugar (or organic sugar)
1/4 c organic sugar
1/4 c unsweetened applesauce
1 c whole wheat or whole spelt flour
1/2 c raw cacao or cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
2 c peeled and grated zucchini
1 c semi sweet chocolate chips

Preheat oven to 350F.  Spray a baking pan (8x8) with cooking spray.  In a large bowl, mix together; eggs, vanilla, coconut sugar, sugar and applesauce.  Let sit 5 minutes.  In a medium bowl, stir together; flour, cacao powder, baking soda and salt.   Sift the cacao if it has lumps.  It is important that there are no lumps in the flour mixture.  Add the dry ingredients to the wet ingredients and stir gently to moisten.  Fold in walnuts, zucchini and chocolate chips.  It will look like there is too much zucchini in the batter, but it won't be noticeable when done.  Bake 25 to 35 minutes.  Check with toothpick and remove when sticky but not wet.  Store in an airtight container in the refrigerator up to a week (if they last that long!).  

This picture just doesn't do it justice.  These are very good!

Spelt French Bread

1 cup lukewarm water
2 tsp active dry yeast
1 1/2 tsp sugar
1 tbs oil (I used rice bran)
1 1/4 tsp salt
4 to 4 1/2 cups spelt flour

Into a large mixing bowl (I used my Kitchenaid mixer) place water and yeast.  Add sugar and let sit for 5 minutes.  Add remaining ingredients.  Mix with a dough bar on low to incorporate ingredients.  Increase to medium speed until bread is kneaded and elastic, approximately 5 minutes.  The dough should be firm and slightly tacky to the touch.

Using floured hands, shape the dough into two even logs and place on a parchment lined baking sheet.  Let rise in a warm place until doubled in size, about 30 to 45 minutes.   Preheat oven to 375F.  For a light shine and crisp crust, brush the loaves with salt water just before baking.  dissolve 1 to 2 tsp salt in 1/4 cup warm water.  Brush on loaves with a pastry/basting brush.  Bake for 20 to 25 minutes or until light brown and bread makes a hollow sound when rapped.

Gluten Free Zucchini Chocolate Chip Cookies

I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.

1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips

Preheat oven to 350F.  In a large mixing bowl, combine; coconut oil, sugar and molasses.  Mix until smooth.  Add egg and vanilla extract.  Then add zucchini and mix until just combined.  Stir in the spelt flakes, coconut and chocolate chips.  On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart.  Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies

Chocolate Chip Cookie Dough Bites

I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking.  These were super easy and they are pretty tasty when you crave something sweet and chocolate!

1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips

Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny.  Meanwhile, stir the remaining ingredients together in a medium sized bowl.  Add the melted almond butter mixture and stir until combined.  If too dry, melt additional almond butter, if too wet add more spelt flour.  It should be a firm dough that is easy to handle and roll into balls without falling apart. 
Roll into small balls approximately 1/2" in size.  refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.

Yield:  approximately 25 balls

Zucchini Parmesan

I love eggplant parmesan, but it doesn't love me!  I saw a recipe that encouraged me to come up with this recipe.  It turned out delicious!!

2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper

1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt

1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped

Preheat oven to 350F.  Over medium high, heat oil in a 10" oven safe skillet.  In a bag, combine the spelt flour, garlic salt and pepper.  Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl).  Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes.  Drain off any excess oil.  Put the zucchini in an even layer in the original skillet (don't wash).  Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly.  Pour the tomato sauce evenly over the zucchini.  Sprinkle the mozzarella, parmesan and basil on top.  Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges.  Eat alone, with noodles or Italian bread.  Serves 2-4 depending on who's eating.  If it's a teenager, this may only be enough for one!! 
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.

Spelt Belgian Waffles

(I am NOT a photographer)

I got this recipe from here and changed it to spelt so that I could eat it.

2 eggs, separated
2 cups milk
2 cups spelt flour*
1 Tbsp baking powder
1/2 tsp salt
1/3 cup oil

Preheat waffle maker.  Put egg whites in stand mixer (such as Kitchen Aid) and mix on low, gradually increasing speed to high so as not to spill; beat until stiff.  Transfer egg whites to another bowl and add remaining ingredients to stand mixer bowl.  Beat on low until moistened.  Increase speed to medium; mix until smooth.  By hand, gently fold in beaten egg whites.  Pour 1/2 to 2/3 cup batter** over grids.  Close waffle maker and bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve hot with your favorite topping.

*I used 1/2 cup whole spelt flour and 1 1/2 cups light spelt flour

** I used my flip waffle maker and it used 2/3 cup batter

Cottage Cheese Pancakes

I had some cottage cheese that I wanted to use up and I found this recipe.  We just ate it with syrup, but I bet it would be good with a fruit compote on it.

Serves: 6

6 eggs, separated
2 cups small curd cottage cheese
2/3 cup spelt flour
2 Tbsp sugar
1 tsp salt
1 dash cinnamon
1/8 tsp cream of tartar

Beat together egg yolks, cottage cheese, flour, sugar, salt, and cinnamon.

In another bowl, beat egg whites and cream of tartar.

Fold the egg whites into the cheese mixture.

Drop batter by large spoonfuls onto an oiled griddle or skillet over medium-low heat.  Fry until golden brown and carefully flip (batter is very delicate) and cook other side until golden brown.


We got some mixed reviews from the kids - some were expecting them to taste like regular pancakes.  They are different, but I thought they were very tasty.

Italian Pasta Stir-Fry

Total Prep Time: 20 minutes
Serves: 6 to 8

I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes.  I also used spelt pasta instead of linguine.

10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese

1. Cook spaghetti according to package directions. Drain; set aside and keep warm.

2. Meanwhile heat oil in a stir-fry pan over medium heat until hot.  Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender.  Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.

3. Remove pan from heat; stir in spaghetti.  Sprinkle Parmesan cheese over pasta.  Serve immediately.

Chocolate Shortbread Cookies

3/4 cups sugar
1 cup butter, softened
1 tsp vanilla
1 egg
2 1/4 cups gluten free flour or 2 1/2 cups spelt flour
1/4 cup cocoa powder
1 tsp baking powder
sugar for dipping

Heat oven to 325F.  In a large bowl, beat sugar and butter until light and fluffy.  Add vanilla and egg; blend well.  Stir in flour, cocoa and baking powder; mix well.  Shape dough into 1 inch balls.  Place 2 inches apart on an ungreased baking sheet.  Flatten slightly with the bottom of a glass dipped in sugar.  Bake 8 minutes or until set.  Cool 1 minute before removing from cookie sheet to cool.

Spelt Cherry Cookies

1 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla extract
2 cups white spelt flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cherries ( I substituted craisins)
3/4 cup chocolate chips

Preheat oven to 300F. In a medium bowl, cream together the sugar and butter. Add the egg and mix well. In another bowl, stir together the flour, baking soda and salt. Add the flour mixture to the sugar mixture and mix well. Stir in the cherries and chocolate chips. Drop cookie dough from a cookie scoop onto a parchment covered baking sheet.  Bake in preheated oven for 13 minutes.

Spelt Bread for the Bread Machine

1 pkg active dry yeast
1 c warm water
2 T honey
2 T oil
1 t salt
3 1/2 c spelt flour

Run on 58 minute express cycle. Tastes great topped with a little butter and drizzle of honey!!

6/10/13

Directions without a bread machine:
put water and yeast in a bowl, allow a few minutes for the yeast to activate.
add honey, oil and salt (If you prefer to be sugar-free, use 1 T of stevia in place of the honey, you may need a little extra flour to make up for the liquid to dry exchange).  Mix on low about 30 seconds.
slowly add spelt flour.  Once combined, mix on medium for about 3 minutes. until combined and smooth.

Spray loaf pan or baking sheet with coconut oil spray, or grease with coconut oil.  shape as desired on baking sheet {rolls, knots, etc.) or shape and place in loaf pan.  cover with a damp cloth and let rise for approximately 30-45 minutes.  Bake in 350 oven.  approx.. 30 minutes for loaf, 10-20 minutes for rolls.  The bread will be browned and sound hollow when rapped.

Milkless, Eggless Cake

1/2 cup coconut sugar (or brown sugar)
1/2 cup dark brown sugar
1 cup water
1/2 cup applesauce
1 1/2 cup raisins
1/3 cup butter
1 tsp cinnamon
1/3 tsp cloves
1/4 tsp salt
1/4 tsp nutmeg

Boil the above ingredients for 3 minutes. Cool. Stir in:

1 tsp baking soda dissolved in 1 T warm water
2 1/4 cup twice sifted whole spelt flour, 2nd time sift with 1/2 tsp baking powder

Bake in an 8" square pan or 10" skillet in a 350 oven for 35 minutes.

Lemon Bars

Prep Time: 45 minutes to 1 hour
Makes: 9 medium or 16 small bars

2 cups all-purpose flour (scoop into cup and level off)*
1/2 cup powdered sugar*
3/4 cup butter, softened*
4 beaten eggs
2 cups granulated sugar*
1/2 cup lemon juice
1 tsp lemon zest
1/4 cup all-purpose flour*
1/2 tsp baking powder

Preheat oven to 350F.  Put flour and powdered sugar in Kitchen Aid bowl (or sift together into a bowl).  Mix on medium with wire whisk attachment.  Add butter and mix until it looks like cornmeal (or cut in unsoftened butter with pastry blender).  Press into square baking pan.  Bake for 20 to 25 minutes or until lightly browned.

Meanwhile, beat together eggs, sugar, lemon juice, and zest.  Measure flour and baking powder into small bowl and use a whisk to combine.  Stir into egg mixture.  Carefully pour over baked crust.  Bake for about 25 minutes longer.  Sprinkle with additional powdered sugar.  Cool and cut into bars.

*I made this using spelt flour in place of all-purpose flour.  I also used raw sugar instead of powdered or granulated sugar.  In the Magic Bullet or a food processor or blender, blend raw sugar until powdery, then measure.  I did this for the crust and lemon batter. I also used unsalted butter.  The raw sugar makes the bars brown, but they tasted almost exactly like the lemon bars that I usually make! Yum!