Recipe: Ginger Biscuits

Ingredients:

• 125g butter
• 50g sugar
• Few drops vanilla essence
• 50g ginger powder
• Pinch of salt
• 75g rice flour
• 100g spelt flour
• 1 tbsp milk

Instructions:

1. Mix the butter and sugar until soft.

2. Add the remaining ingredients and mix well.

3. Roll out to about 5mm thickness.

4. Cut into shapes.

5. Bake at 150℃ for 25 minutes.

Recipe: Spelt bread rolls

Ingredients:

• 240g spelt flour
• 7g yeast
• 2 tbsp sugar
• 5g salt
• 120ml milk
• 60ml luke warm water
• 30ml olive oil
• Sesame seeds

Instructions:

1. Combine 90g flour with the other dry ingredients. Mix the wet ingedients in a second bowl before adding them to the dry mixture. Whisk for two minutes.

2. Add 30g more flour and whisk for a further two minutes.

3. Add the remaining flour, kneed the dough and return it to the bowl, to rest, covered for ten minutes.

4. Form rolls in a baking tin, top with sesame seeds and leave to rise for 45 minutes.

5. Bake at 190℃ for 18 minutes.

Recipe: Naan Bread

Ingredients:

• 450g flour
• 1tsp sugar
• 5g salt
• 7g dry yeast
• 2tbsp olive oil
• 350g plain yoghurt
• Butter

Instructions:

1. Combine all of the ingredients except the butter into a dough and rest for 30 mins.

2. Roll out the dough into individual naans and let rest in a warmed oven for another 30 mins.

3. Spread the butter on and bake at 180℃ for 30 mins, spraying regularly with water.

Recipe: Breakfast Bread

Ingredients:

• 400g spelt flour
• 10g yeast
• 250ml luke warm water
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• Sesame / chia seeds

Instructions:

1. The evening before, put the yeast and sugar in 50ml of the water and leave for ten minutes.

2. Gradually add the flour, salt, olive oil and remaining water. Knead well for at least ten minutes.

3. Divide into eight equal rolls. Prepare each roll seperately.

4. Line a baking tray with baking paper and spread the rolls equally (see picture).

5. Decorate the rolls with the seeds and sprinkle with water. Cover with clingfilm. Leave in the fridge over night.

6. The next morning remove the film, sprinkle with water again and put into a cold oven. Switch the oven on to 180℃ and bake for ca. 25 minutes until brown on top.

Recipe: Wheat-free Lasagne

Ingredients:

• 360g spelt flour
• 3 medium eggs
• 60g butter
• 200ml milk
• Parsley
• 500g mince
• 1 tin chopped tomatoes
• Rosemary
• 1 onion

Instructions:

1. Combine 300g flour and the eggs into a dough. Allow to rest for half an hour in the fridge.

2.Brown the mince, add the onion until browned, add the tomatoes and rosemary. Cook for ca. 10 minutes on a medium heat.

3. Melt the butter with ca. 60g of the flour. When it thickens, add the milk and parsley and remove from the heat.

4. Remove the pasta dough from the fridge. Using lots of flour, work the dough through a pasta machine into sheets. Cut the sheets into manageable lengths and cook in boiling water for a minute each.

5. Layer the three components in a baking tray. Add cheese to the top and bake in the oven at 180° until the cheese is melted and golden. Yum!