Homemade Spelt Bread

    Care of Amy Symington Ingredients  2-1/4 cups spelt flour 1/2 tsp salt 1 tbsp cane sugar 2 tsp active yeast 1 tsp ground rosemary 2/3 cup warm water 1 tbsp oil Garnish: Coarse sea salt, fresh rosemary, finely chopped Directions  In a large mixing bowl, mix dry ingredients. In a separate bowl mix wet ingredients. Add the wet to the dry and incorporate. Knead until dough has formed. Cover with a damp towel and allow to rest for 20 minutes. Form into your desired loaf-like shape, sprinkle with coarse salt and fresh rosemary. Bake for 35 minutes on 375F. Serve with your favourite soup!… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes


Care of Amy Symington What the Spelt?! For those agricultural scientists at home, spelt is classified as a Triticum Spelta species and comes from the Poaceae family. In layman’s terms, spelt is a cereal grain from the grass family. It is a delicious and healthy alternative to more widely used grains or flours. Recognizable by its nutty taste, while the exact origin of this lesser known grain is unknown, most accounts suggest it was first found somewhere in Europe or the Middle East. Why the Spelt? Spelt is becoming more and more popular in North America, particularly with organic farmers as spelt requires far fewer fertilizers to grow adequately. Spelt is rich in protein, B vitamins, fibre and manganese. It is also a reliable source of iron, niacin, and phosphorous. Due to its richness in fibre, vitamins and minerals, spelt (like most whole grains) can be used in the prevention of Canada’s top diseases – Cancer, Heart disease and Diabetes – if consumed on a regular basis. On top of potentially saving lives, spelt is also easier to digest than regular wheat because of its low gluten content.  It does however contain a small amount of gluten, so is therefore… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition