Classic Spelt Garlic Knots
Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. "The high-protein content of spelt flour gives this dough extra energy," he says. "That energy is what gives this dough structure and its perfect chew and poofy interior after it's baked."
Spelt Rigatoni with Chicken Livers, Leeks and Sage
Chef Marco Canora likes spelt pasta, which is made with an ancient strain of wheat, but any good-quality whole-wheat rigatoni will work. Just check the ingredient list to make sure it's whole grain and doesn't contain sugar, colorings or other additives. Canora also recommends buying livers from pastured chickens because they're more nutritious than those from factory-farmed birds.
Honey Spelt Bread
Lionel Vatinet sweetens his bread with local honey, which may benefit the immune system and help to combat allergies.
Chewy Cinnamon-Spelt Cookies with Sea Salt
A vegan twist on the classic snickerdoodle, these cookies are super fun to eat, thanks to their ultra chewy texture and crinkly sugary tops.
Spelt Flour Chicken Parmesan
Spelt flour makes a delicious gluten-free crust for this classic chicken Parmesan.
Warm Spelt with Red Cabbage and Ricotta Salata
Spelt Crêpes with Chocolate Peanut Butter Ganache
These spelt crepes have a delicately nutty flavor and light texture to them and they are delicious served on the sweeter side with a warm drizzling of ganache. Adding just a little bit of peanut butter to chocolate will never fail to wow.
Spelt Muffins with a Marsala-Fig Swirl
A syrup made from fresh Mission figs and Marsala wine is swirled in the batter of these luxurious yogurt-spelt breakfast muffins.
Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"
Vegan Chocolate Cupcakes with Chocolate Frosting
Rum and Raisin Bundt with Orange Glaze
Spelt flour is a pleasure to work with and has a nutty flavor that leads to delicious baked goods. Its gluten has a slightly different composition than regular wheat and is often better tolerated by those with gluten sensitivities. For this recipe, you can use whole-grain or light spelt flour, or even a combination of both. If using whole-grain spelt, which I prefer, the cake will have a more distinct, earthy flavor and a slightly denser texture. Although this cake is vegan, it is very moist, thanks to the sweet potato and pear puree included in the batter.