A Red Spatula logo
menu icon
search icon
×

Blog

Einkorn Banana Bread Recipe

· Leave a Comment

Jump to Recipe

Everyone loves banana bread, right? How about a healthier option with this Einkorn Banana Bread Recipe? I promise you are going to love this delicious and simple to make bread!

If you are interested in more Einkorn recipes, I have a few others to share. What about einkorn cornbread?

Einkorn banana bread sliced in a stack.

What Makes This Banana Bread So Good?

Sometimes people assume whole wheat baked goods are going to be dry and tasteless. Let this recipe prove that idea wrong. This is anything but dry and it has plenty of flavor.

Banana bread is a pretty simple bread to make. It takes a while to bake, but it really is not hard to make. And, hands-on time is minimal.

This is a healthier option. I don't claim it is totally healthy, but a healthier option. Something as simple as changing out the flour you use makes a huge difference. If you are interested in learning more about what einkorn is, read in the section below.

One of the things I love about banana bread is it is versatile. It makes a great snack, breakfast, or even dessert.

Ingredients

  • Einkorn Flour- You can either buy the einkorn flour, or if you are interested in milling your own flour, I use a Nutrimill grain mill and buy my einkorn at Bluebird Grains.
  • Baking soda
  • Salt
  • Butter- isn't everything better with butter?
  • Canola oil- I love to use a blend of both butter and oil in my baked goods as it produces the best results. You can also use olive oil or other oil of choice if you prefer.
  • Bananas- I love using overly ripe bananas as they have the best flavor. If you don't have overly ripe, use what you have.
  • Brown sugar- the perfect sweetener for banana bread. If you are don't want to use this, you can use any granulated sweetener of choice. I don't recommend liquid sweeteners as they change the texture of the bread.
  • Vanilla
  • Eggs
  • Walnuts- these are optional, but really add to the flavor of the bread.

How To Make

Start by mixing your flour, soda, and salt in a small bowl. I like to mix it separately and make sure it is mixed well.

Next, mash your bananas in a medium-sized bowl. To the bananas, add your butter, oil, and brown sugar. Make sure and mix this well.

To this add the eggs and vanilla. At this point, only mix them until they are combined. Then in goes the dry ingredients, mixing to combine. Last up is the walnuts.

Pour into your prepared pan. Bake for right about 50-55 minutes. Remove from the oven and let it cool slightly in the pan, then invert and set on the cooling rack.

This bread is delicious warm, cool, or even cold! There is no wrong way to eat this. My favorite way is warm with plenty of butter!

  • Dry ingredients in a small glass bowl.
  • Woman mashing bananas in a glass bowl.
  • Banana bread batter in a glass bowl.
  • Banana bread batter in a glass bowl.
  • Banana bread batter in a glass bowl.
  • Walnuts added to a banana bread batter in a glass bowl.

Notes

Let me share a few notes on how to make the perfect whole-grain banana bread. First up, do not overmix your batter. This will result in a dense loaf. This is important with any quick bread, but really important when you are using whole wheat.

Also, make sure and use the spoon method for measuring wheat flour, if you aren't grinding your own. The flour will compact in shipping. Make sure and give it a quick mix, then spoon it into your measuring cup, then level it off with a knife.

The next biggest tip I have is not to overbake. Those dry baked goods I talked about, the baking time is the biggest culprit. Let me share my favorite trick for avoiding this.

Underbake your loaf just slightly. I know, this might sound like a bad idea but hear me out. Any baked good will experience "carry-over cooking" when they are removed from the heat source.

What this means is the residual heat in the baked good will continue to cook the loaf even after it is pulled from the oven. This is really important to remember with whole wheat as it absorbs more moisture.

If you pull this loaf out when it is perfectly baked, it will continue to cook over the next 5-10 minutes and become dry. So, underbake it just slightly and it will be perfect when you are ready to slice! My perfect time in the oven was 50 minutes.

I used walnuts because bananas and walnuts just feel right. If you aren't into walnuts, you can always swap for pecans, almonds, hazelnuts, etc. Or, if you aren't into nuts at all, just leave them out.

Sliced einkorn banana bread on a surface.

FAQ Einkorn Banana Bread

How do you use einkorn flour?

Much like any other whole grain flour. It can be used interchangeably in any recipe.

Is einkorn flour better for you than all-purpose flour?

Without a doubt, yes. It is a much healthier option than refined flour. Check the info below for more details.

Does einkorn flour have less gluten?

It has the lowest glutenin out of all wheat. So, yes it does have less gluten.

Einkorn Wheat

There is so much to love about einkorn! Let me share a few things you might find interesting. It was the first cultivated wheat. It is also the ONLY wheat that has not been hybridized. That is something.

Have you heard of Ötzi the Iceman who lived more than 5,000 years ago? His body was well-preserved in a glacier in Italy's Alps. Einkorn was found in his stomach. Isn't that cool?

It is an ancient grain that is also considered a superfood, and for good reason. Einkorn is considered weak gluten wheat, which makes it easier to digest than other wheat. It is higher in protein than modern wheat.

Plus it is high in carotenoids, B vitamins, and essential and trace minerals than modern wheat. What isn't to love?

It is grown here in the United States, but growers are few. It is mostly grown in Morrocco, France, and Turkey.

What does it taste like? Much like other wheat flour you have tried. It has a nutty flavor that lends itself to many baked goods, just like this cornbread. I cannot wait to share more recipes with you like this.

Einkorn banana bread sliced.
Sliced einkorn banana bread on a surface.
Print Recipe
5 from 1 vote

Einkorn Banana Bread Recipe

This delicious banana bread is made with 100% einkorn flour and is the perfect baked good!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: banana bread, einkorn, einkorn flour
Servings: 8
Author: Amy- A Red Spatula

Equipment

  • 8x4 bread pan

Ingredients

  • 1 ¾ cups einkorn flour If you want, you can always sub this out for other whole wheat flours too. Red wheat, rye, kamut all work well.
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 bananas mashed
  • ¼ cup melted butter
  • ⅓ cup canola oil or other oil of choice
  • 3 eggs
  • ⅔ cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or walnuts optional

Instructions

  • Preheat the oven to 350 degrees. Butter or spray your loaf pan and set it aside.
  • In a small bowl, combine the flour, baking soda, and salt. Set this aside.
  • In another medium-sized bowl, combine the butter, oil, and brown sugar. Mix well, then add bananas. Next up are the eggs and vanilla. Mix to combine.
  • Add the dry ingredients and mix only until they are just combined. You do not want to overmix at this point. Last, add in the chopped nuts if you are using them. Mix to combine.
  • Pour the batter into your prepared pan and place it in the oven. Bake for 50-55 minutes. Remember, as noted in the recipe post, you do not want to overbake whole-grain baked goods. Mine took 50 minutes right on the dot.
  • I like to check by gently pressing the very center of the loaf. It should be just slightly underbaked. It will continue to cook even when removed from the oven.
  • Now, remove from the oven and let this sit at room temperature for about 5 minutes. Then gently remove the bread from the pan by inverting, then turning it right side up again.
  • This is delicious warm, it is delicious cooled. You cannot go wrong with this bread!

Vegan Pear Crumble Recipe

· Leave a Comment

Jump to Recipe

I am sure we are all familiar with apple crumble, but what about subbing the apples out for pears? This Vegan Pear Crumble Recipe is sure to make you change your mind!

If you are into pears and are looking for other pear recipes, how about this Pear Cider? It is so good on a cold day! Or what about this Spiced Pear Bundt Cake? It is so good! Maybe you want a healthier pear recipe? How about this Red Pear and Blackberry Salad?

What Makes This Recipe Work?

The flavors. Pears with cinnamon is such a cozy flavor combo. Add this to a crisp or crumble and you have a perfect comfort dessert.

This is such a simple dessert to make. It takes about 10 minutes to put it together, then it is hands-off baking time. Hardly any stress to you at all!

Not only does this make a really great dessert, but I love it for breakfast too. I always make sure and save some for the next morning. Plus this crumble will hold well in the fridge for up to a week!

This is a healthier dessert. Not healthy, but healthier. Not only is it loaded with fruit, but I also used whole wheat flour in the crumble. And this dessert works for our vegan friends, and also those with dairy allergies.

Vegan pear crumble in a cast iron skillet.

Ingredients

  • Pears- I used D'Anjou and loved them. Bosch also work well too. One thing to make sure of is you don't want these very ripe at all. If they are, the crumble turns to mush!
  • Sugar- I used both granulated and brown. Granulated for the pear mixture and brown in the crumble mixture.
  • Cornstarch- I add a little to thicken the pear mixture.
  • Cinnamon- I think good crumbles always need cinnamon.
  • Oats- Regular oats are what I recommend.
  • Whole Wheat Flour- you can also use white flour if you prefer.
  • Vegan Butter- you can also coconut oil if you prefer.
  • Nutmeg- I love the cinnamon and nutmeg together in this recipe!

How To Make

Start with the crumble mixture. Combine the oats, brown sugar, cinnamon, nutmeg, and butter in a small bowl. You can either use melted butter or softened. You can see in the photo mine if a combination of both. Mix well and set it aside.

Next, peel, core, and slice your pears. Add them to a bowl with granulated sugar, cinnamon, and cornstarch. Gently mix with a rubber spatula. Pour them into your pan.

Top the pears with the crumble mixture. Place in the oven and bake until the top is golden brown and the pears are tender.

Remove from the oven and it is ready to serve! This is delicious hot, it is delicious cooled, and honestly, I even love it cold!

My husband and boys love it with ice cream, I would recommend this. You can also serve it just like it is, that is my preferred method.

  • D'Anjou pears on a table.
  • Woman cutting up pears on a cutting board.
  • Pears in a glass bowl.
  • Woman pouring pears into a cast iron skillet.
  • Ingredients for crumble topping in a ceramic bowl.
  • Vegan pear crumble in a cast iron skillet.

Notes

One of the main things, before you get started, is to make sure the pears are not completely ripe yet. You don't want them soft, otherwise, they will get so mushy when you are baking them. So, make sure they are a little firm.

Also, when you are mixing the pear mixture, I like to use a rubber spatula. This is more gentle than a spoon and won't break up the pears when you are mixing.

Next, do not overbake. You want the pears to be tender, but not mushy.

If you do not like whole wheat flour or don't have any on hand, you can always use white flour instead. It is a simple swap. Use the same amount called for in the recipe.

I used this Camp Chef Pie Pan for mine, but you can use any other 9-inch or 8-inch pan you like.

Vegan pear crumble on a white plate.

FAQ

Do I have to peel the pears before baking?

You do not. You can bake them with the skins on. I peeled for this recipe but generally don't.

Can I use canned pears?

I do not recommend it. The canned pears are already so mushy, they would just fall apart after baking!

How do you thicken fruit for crumble?

I always use flour, cornstarch, or even tapioca. In this recipe I used cornstarch.

Vegan pear crumble on a white plate.
Print Recipe
No ratings yet

Vegan Pear Crumble Recipe

This delicious pear crumble recipe is perfect for anyone who is vegan, dairy-free, or even just looking for a delicious crumble recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: crumble, dessert, oats, pear, vegan, vegan butter, whole wheat
Servings: 4
Author: Amy- A Red Spatula

Equipment

  • 1 9-inch cast iron pie pan, or other pan of choice

Ingredients

Crumble ingredients

  • 1 cup regular oats
  • ½ cup whole wheat flour
  • ⅓ cup brown sugar if you want to lower the sugar, you can easily reduce this to ¼ cup.
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 4 tablespoons melted or softened vegan butter

Pear filling

  • 3-4 pears, peeled, cored, and sliced. This was about 4 cups of pears. I cut my pears in 8 pieces, if you want an idea of sizes on the pears.
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons cornstarch

Instructions

  • Make sure to read the instructions all the way through before starting.
  • Preheat your oven to 375 degrees. Start by mixing your crumble in a small bowl. To do this add all ingredients in, and mix well. Set this bowl aside.
  • In another bowl, add the pears, cinnamon, granulated sugar, and cornstarch. Mix with a rubber spatula. Be careful not to break up your pears. Pour the pears into your cast iron skillet or other 8 inch pan.
  • Top with the crumble topping. Place in the oven and bake until the topping is a golden brown and the pears are tender. Mine took about 20 minutes.
  • Remove from the oven and it is ready to serve! You can enjoy it warm, cooled, or even cold. It is hard to go wrong with this crumble!
  • Now, sit back and enjoy. You deserve it.

Einkorn Cornbread

· Leave a Comment

Jump to Recipe

Cornbread should be a staple in every household. It is perfect with your favorite meal, soup, or even salad. This Einkorn Cornbread is an even better version as it is healthy! If you have never made cornbread, keep reading, and let me teach you how to make awesome cornbread on the first try!

You probably know by now I love whole grains just like this cornbread. If you are interested in others, how about these yummy spelt brownies? Or how about some tasty vegan wheat dinner rolls? Or how about whole wheat pretzels? If you like Einkorn, let me suggest this delicious Einkorn Banana Bread?

What Makes This Recipe Work?

Let me tell you right off the bat, this is not sweet cornbread. I will add changes in the notes section below if you want to make this a sweet cornbread recipe.

This recipe produces the perfect cornbread. Can I say that? Skillet cornbread is the best! It is crispy on the outside and perfectly tender on the inside.

Einkorn is a really healthy ancient grain flour. I love to use it in my baked good for the added health benefits. If you are interested in learning more about einkorn, read in the section below.

This is actually really quick to make. The cornbread can be made and baked in about 30 minutes.

Einkorn cornbread sliced on a black plate.

Ingredients

  • Einkorn Flour- You can either buy the einkorn flour, or if you are interested in milling your own flour, I use a Nutrimill grain mill and buy my einkorn at Bluebird Grains.
  • Cornmeal- I used yellow cornmeal, but either yellow or white will work.
  • Baking powder- this is your leavener.
  • Salt
  • Milk- I used whole milk, but use whatever type you like.
  • Melted butter- you can use oil if you prefer, but I really love the butter flavor.
  • Eggs
  • Sugar- I don't use much, just enough to sweeten it slightly. If you want, you can easily sub this out for coconut sugar or other granulated sugar.
  • Canned or frozen corn- this is optional, but really love it in my cornbread.
  • Grated Cheddar- another optional ingredient, but also really good!

How To Make

Mix your dry ingredients together in a bowl. In another bowl, or on top of the dry ingredients, add in the wet ingredients.

Mix these until they are combined, but don't overmix. That will result in a dense cornbread and you do not want that.

If you are using corn and cheddar, add those now and again, mix to combine. Butter your heated pan. I like to heavy my cast iron skillet in the oven or cooktop. Then butter it and pour in the batter. This is what will give you that perfect crispy crust.

Bake for 18-25 minutes. You want this to be just slightly underbaked when you remove it from the oven. The cornbread will continue to bake once it is removed, so don't bake too much.

That is it! Pull it out of the oven and it is ready to serve. We love our cornbread with butter.

  • Cornbread batter in a glass bowl.
  • Cornbread batter in a glass bowl.
  • Cornbread batter with cheddar cheese in a glass bowl.
  • Woman buttering a hot cast iron skillet.
  • Cornbread batter in a cast iron skillet for baking.

Notes

There are a few things to note in this recipe. First, makes sure that the oven is preheated. You want it hot before the cornbread goes in. This will give it the beautiful rise you see in my photos.

Another thing, if you are using a cast-iron skillet as I did, make sure it is heated first. You can put it in the oven for about 5-10 minutes, or on the cooktop over medium heat for 3-5 minutes.

This will give the cornbread a crispy crust, and it is the way we love our cornbread. I learned this trick after many years of living down south (Texas).

This is a whole grain cornbread, while some recipes might last a long time after baking, I really feel this cornbread is better eaten within 24-30 hours. It will dry out slightly if not.

Einkorn cornbread sliced on a black plate.

FAQ

How do you keep cornbread from sticking to a cast-iron skillet?

This recipe solves 2 of these issues. One thing is making sure the skillet is hot o begin with will help. Also, we coat it in butter before adding the batter, this helps as well. The other thing you need to be mindful of is that your pan is seasoned well. This is part of maintenance on any cast iron cookware.

Should I preheat my cast iron before making cornbread?

Yes, yes, and yes! The results are so much better.

Is cornbread better baked in a cast-iron skillet?

If you are asking my personal opinion, I say yes! It is so much better in the skillet.

What Is Einkorn?

There is so much to love about einkorn! Let me share a few things you might find interesting. It was the first cultivated wheat. It is also the ONLY wheat that has not been hybridized, and that is something.

Have you heard of Ötzi the Iceman who lived more than 5,000 years ago? His body was well-preserved in a glacier in Italy's Alps. Einkorn was found in his stomach. Isn't that cool?

It is an ancient grain that is also considered a superfood, and for good reason. Einkorn is considered weak gluten wheat, which makes it easier to digest than other wheat. It is higher in protein than modern wheat.

Plus it is high in carotenoids, B vitamins, and essential and trace minerals than modern wheat. What isn't to love?

It is grown here in the United States, but growers are few. It is mostly grown in Morrocco, France, and Turkey.

What does it taste like? Much like other wheat flour you have tried. It has a nutty flavor that lends itself to many baked goods, just like this cornbread. I cannot wait to share more recipes with you like this.

Einkorn Cornbread Recipe in a cast iron skillet.
Print Recipe
5 from 1 vote

Einkorn Cornbread Recipe

If you love cornbread, but are looking for a healhtier, whole grain recipe. How about this recipe? Made with 100% einkorn flour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: cornbread, einkorn, einkorn flour
Servings: 8
Author: Amy- A Red Spatula

Ingredients

  • 1 cup einkorn flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 cup milk
  • ⅓ cup melted butter Plus more for buttering the cast iron pan or whatever pan you are using.
  • 2 eggs
  • 1 cup canned or frozen corn optional
  • 1 cup shredded cheddar cheese optional

Instructions

  • Preheat oven to 425 degrees. Heat your cast iron if you are using, over low heat.
  • Combine the flour, cornmeal, baking powder, salt, and sugar in a small bowl and set it aside.
  • Add the milk, eggs, and melted butter to a medium-sized bowl. Mix them well. Add in the dry ingredients and mix ONLY until they are combined. If you are using corn and cheese, mix them in now. Again, only until they are combined.
  • Butter your hot cast iron and pour in the batter. Move the pan quickly to the oven. Bake for 20-25 minutes. The key to good whole grain cornbread is not to over bake! I like to underbake it just a touch.
  • Remove from the oven. I love to serve my cornbread hot, but I promise, it is good anyway you serve it!
  • We are butter on our cornbread fans. If you are like us, lather it on and enjoy!

Ground Beef Hand Pie Recipe

· Leave a Comment

Jump to Recipe

I am so excited to be sharing this Ground Beef Hand Pie Recipe with you! These will quickly become a favorite in your house, just like they are in mine.

You are probably already aware that I love pies. Most of the pies featured on my website are sweet pies, but let me tell you. I also really love savory pies as well. If you are looking for some sweet pie recommendations, let me throw these out there as well. How about this chocolate pecan pie recipe? It is the hubby's favorite. If you need a pie to feed a crowd, how about my cherry slab pie?

What Makes These Hand Pies So Good?

First of all the flavor. Is there anything better and more comforting than a beef filling loaded with vegetables all encased in a flaky pie crust? I don't think so either.

These hand pies are hearty and filling. If you are feeding someone with a good appetite, these will work. In my home, I have 2 teenage boys and a husband who eats like a teenager. They all love these.

Hand pies make really great meal prep. These reheat really well, making them ideal for meal prep. Take these to work and all your coworkers will feel jealous! They will hold in the fridge for up to a week!

Another thing to love about these hand pies is they are great comfort food. There is something so cozy about the blend of meat, potatoes, carrots, etc. Plus, the smell will permeate your house and put everyone in a good mood!

Ground beef hand pie recipe on a black plate.

Ingredients

  • Pie dough- If you are buying it, you will need 2 boxes. If you want to make homemade pie dough, let me recommend my whole grain pie dough, or my spelt pie dough. Both are really great whole grain doughs, that are perfect with this recipe. If you are making my recipes, you will need to double the recipe.
  • Ground Beef- I used beef from one of my favorite ranching families, Bingham Beef. Supporting local food producers is really important to me. If you don't have a source, I would recommend a 90/10 blend.
  • Carrots
  • Celery
  • Onions
  • Minced garlic
  • Potatoes- I recommend a red potatoe or even yellow creamers. They hold up better than russets.
  • Flour- this is used to thicken the filling.
  • Beef broth
  • Rosemary, salt, pepper, and crushed red pepper- dried spices I love to use in this recipe.

How To Make

I like to make the filling, then let it cool before working with it. Otherwise, it makes the pie dough a hot mess.

Start by cooking the ground beef. I let this cook for about 5 minutes, breaking it up and mixing as it is cooking. After 5 minutes, add in the carrots, celery, onions, and potatoes. Continue to cook, stirring occasionally until there is no more pink in the beef.

Then sprinkle the mixture with your flour and mix it in. Cook it for another 3-5 minutes, stirring frequently. This will cook out the flour taste.

Then add in the spices and beef broth. Mix this well, and let it cook for about 10 minutes over medium heat. Make sure to mix occasionally during these 10 minutes. The liquid will reduce down and start to thicken.

Once it is cooked, and only a little liquid remains, remove it from the heat and let it cool.

  • Ground beef cooking in a pan.
  • Woman mixing ground beef mixture in a stainless steel pan.
  • Flour sprinkled over ground beef mixture in a stainless steel pan.
  • Woman mixing beef filling in a stainless steel pot.

When the liquid has filling has cooled, it is time to make the pies. Start by rolling your pie dough on a floured surface to about ⅛-1/16 inch thick. I baked my hand pies in a 5-inch pie pan, so I cut my circles at 6-inches. These are cut from a nesting set of biscuit cutters that I used. I cut 6-inch for the bottom of the pan, and 4 inches for the top.

You will need to press the bottom piece a little when you add it to the pan, but not too much. Fill the pie with the beef filling. I like to fill just below the top of the pan. Now, lay the 4-inch pie circle on top and crimp the edges together.

  • Woman cutting out pie dough with biscuit cutters.
  • Woman pressing pie dough into mini pie pan.
  • Woman filling mini pies with ground beef filling.
  • Woman pinching closed a savory mini pie.
  • Woman scoring a savory hand pie with a knife.
  • Woman brushing hand pies with egg wash.

The pies are small, so this takes a little finesse. Brush the tops with the egg wash and bake until they are golden brown.

Notes

As I noted above, make sure and let the filling cool before you add it to the pies. The pie dough turns into a mess if you don't. You can even make the filling ahead of time, like 2-3 days ahead of time! Just keep it chilled in the fridge until you are ready to use it.

I like to work quickly with the pie dough. You want it to stay chilled until it hits the hot oven. Along with this tip, you want to also make sure the oven is hot and ready to go when your pies are.

Another tip that you might find useful is, you can make these hand pies a day ahead of time, place them in the fridge, then bake the following day.

A hot oven with chilled pie dough is the perfect combination for success.

These meat pies will hold well in the fridge for up to a week, so they really make a great meal prep idea. In fact, you can always double this recipe and really bulk up. Just make sure you let them cool and wrap them well before putting them in the fridge.

You can also freeze them after they are baked and cooled. However, I do not like them as well as when they are just refrigerated. But, it is still an option.

Woman holding a ground beef hand pie.

FAQ

How do I close my hand pie?

This is done by crimping the top and bottom crusts together. Yes, you need to pull and tug a bit, but it works.

Can you freeze uncooked hand pies?

You can, just make sure they are thawed in the fridge before baking.

Can I use other ground meats in this recipe?

I would imagine you could, although I have not tried it yet. If you are wanting to try it, pork, chicken, or turkey should work well.

Ground beef hand pie in a white bowl.
Print Recipe
5 from 1 vote

Ground Beef Hand Pies

These hand pies are the perfect meal idea. They are the perfect comfort food!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: carrots, ground beef, hand pie, hand pie recipes, potatoes, savory hand pie
Servings: 6
Author: Amy- A Red Spatula

Equipment

  • mini pie pans or muffin pans

Ingredients

  • 1 recipe pie dough this can be homemade or storebought
  • 1 ½ pounds ground beef
  • ½ cup minced onion
  • 1 cup minced celery
  • 1 cup chopped carrots
  • 1 ½ cups chopped potatoes I like to use either red potatoes or creamers.
  • 2 tablespoons minced garlic
  • 1 teaspoon chopped dried rosemary
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons flour
  • 2 ½ cups beef broth

Egg Wash

  • 1 egg
  • 2 tablespoons milk

Instructions

  • Add your beef to a medium pan and cook for about 3-4 minutes until the beef is almost cooked through. Next, add in the vegetables and mix well. Cook these for about 3 minutes.
  • Sprinkle the flour over the mixture and cook this in, stirring frequently for another 2-3 minutes. Then add the broth, mix well, and let this cook until it has thickened. Check for seaosning. Depending on how salty your broth is, you might need to add salt.
  • Remove from heat and allow this mixture to cool slightly. This can even be made ahead of time- like 3 days ahead of time. Store in the fridge in an airtight container.
  • When you are ready, preheat the oven to 400 degrees. Roll your pie dough to about ⅛ inch. If you are using the mini pie pans, cut a circle that is about 5-6 inches and press gently into the pan. Cut 6 of these and 3-inch circles for the top.
  • If you are using the muffin pan, cut a 6, 4-inch circle. Then cut 6, 2 ½-inch circles. Press gently into space. Now,
  • Whatever size you used, fill the cavity with the beef filling. Top with the smaller circles and press the sides closed if you like.
  • Make your egg wash and brush the pies with the egg wash. I like to put these on a baking sheet in case they spill over.
  • Bake for about 20-25 minutes until they are a beautiful golden brown.
  • Remove from oven and they are ready to go. These can be served hot or cooled slightly. You cannot go wrong with these!

Green Chili Cheese Bread

· Leave a Comment

Jump to Recipe

One of my favorite savory combinations in baked goods is green chilis and Monterey jack cheese. They are a match made in heaven and one that this Green Chili Cheese Bread really showcases.

What Makes This No Knead Bread So Good?

As noted above, this bread has the best flavor. Not only does it have the green chilis and Monterey jack cheese, but also a blend of cumin, garlic, and black pepper. If you haven't tried this combo, trust me, you need to!

It is simple. No-knead bread is so easy to make! Mix it quickly the night before, and it is ready to bake that morning. Or mix first thing in the morning and bake that night. Either way, hands-on time with this bread is minimal.

Need delicious bread for your favorite soup? This is it. How about bread to serve with your dinner salad? You guessed it, this is the bread for you.

This bread is a healthier option as well. While carbs have gotten a bad reputation, they don't always deserve it. This is a whole grain bread and one that is so much better for you.

Green chili cheese bread baked in a dutch oven.

Ingredients

  • Whole Wheat Flour- for this recipe, I used a white wheat flour. There are a lot of other great flours out there as well. Rye, kamut, einkorn, etc are all great options as well.
  • All-Purpose Flour- I like to use a blend with this recipe, but you can also use 100% wheat if you prefer.
  • Salt, Cumin, garlic salt, and black pepper- These are the dry spices you will need for this recipe.
  • Yeast- I have tried both active dry and instant and did not notice a difference. I have heard other people say it matters, but in my kitchen it hasn't.
  • Green Chilis- they range from mild to hot, so you choose how spicy you like it.
  • Monterey Cheese- This my favorite cheese to go with green chilis, but you can also use a sharp cheddar if you like.

How To Make

Start by mixing your dry ingredients and yeast into your medium-sized mixing bowl. Add in the water, chilis, and cheese. Mix until they are well combined with a spoon or fork.

This is a no-knead, but it will need to be mixed well. You want all the ingredients incorporated.

Cover with saran wrap and let this sit at room temp for 12-18 hours. My house is a little cooler in the winter, so I let mine go for 18 hours.

I baked mine in a dutch oven and I recommend it. Heat the dutch oven in the oven at 475 degrees for 30-45 minutes. Once it is heated, form your bread.

I sprinkled plenty of flour on the surface, it is a really tacky (sticky) dough. Then gently form it into a boule (round loaf). You can see in my video how I did this.

Place it on a piece of parchment paper. If you want to score the bread, you do that now. Then CAREFULLY place the parchment into your hot dutch oven. Then, put the lid back on and bake for 30 minutes covered.

Remove the lid and bake another 10-15 minutes uncovered. It should be a beautiful golden brown color.

Carefully take the pan from the oven and remove the loaf by pulling up on the parchment paper.

I like to let the loaf sit for about 30 minutes before slicing, but that is a personal preference. The smell is so good, you might want to get into it right away while it is hot!

  • Ingredients for bread in a glass bowl.
  • Woman mixing bread dough in a glass bowl.
  • no knead bread dough rising in a bowl.
  • no knead bread scored on a piece of parchment paper.
  • No knead bread on parchment paper in a dutch oven.
  • Green chili cheese bread baked in a dutch oven.

Notes

Let me share a few notes to get you going on this awesome bread!

  1. Make sure and mix the dough well before covering. You don't have to knead it, but make sure it is mixed well. It took me 1-2 minutes to get mine mixed in like it should be.
  2. There are a lot of great whole grain flours out there, try one you haven't tried yet! Just make sure it is a high protein flour. Rye, kamut, einkorn, red winter wheat, etc. all work really well.
  3. For baking, it is really important to follow the steps listed above. Make sure and preheat the dutch oven. You want the dough going into a hot vessel. This will create the steam that is needed for that beautiful rise. Do not skip this step. "When unbaked dough, with all its interior moisture, is put inside the hot pot, precious humidity is captured in the form of steam. The steam keeps the crust soft longer, so it can continue to expand during the early stages of baking. The result is a lofty loaf that looks like it came from the bakery down the street!" This from King Arthur Baking.
  4. I like to let my bread cool before slicing. If not, you will notice it is a little gummy in the center. As the bread cools, the starches in the bread will return to a solid state and one most of us are looking for.
Green chili cheese bread being sliced on a surface.

FAQ

What can I use if I don't have a dutch oven?

Any oven-proof pot or deep skillet will work too.

How is no-knead bread different?

Normally with a gluten-containing bread, you have a period of kneading to develop the gluten. No-knead bread relies on a long proofing time instead. If you have not tried this method, you will be pleasantly surprised when you do!

How wet should no-knead bread be?

If you have never worked with it before, you might be surprised at just how sticky it is! Make sure your surface is floured and work quickly. You will be fine!

Other Whole Wheat Bread and Roll Recipes

Green chili cheese bread baked in a dutch oven.
Print Recipe
5 from 2 votes

Green Chili Cheese Bread

This no-knead bread is a whole wheat bread loaded with the delicious flavors of monterrey cheese and green chilis! It is simple to make and so delicious!
Prep Time10 mins
Cook Time45 mins
proofing time12 hrs
Total Time12 hrs 55 mins
Course: Bread
Cuisine: American
Keyword: cheese, green chili, Monterrey Cheese, no knead, whole wheat
Servings: 14
Author: Amy- A Red Spatula

Equipment

  • dutch oven
  • medium-sized bowl

Ingredients

  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • ¾ teaspoon active dry yeast
  • 1 teaspoon ground black pepper
  • 2 cups room temperature water
  • 1 ½ cups Monterrey cheese or you can use cheddar
  • 1 4 ounce can green chilis they range from mild to hot, so choose what you like.

Instructions

  • Make sure and read instructions all the way through before starting.
  • Add the dry ingredients to your medium-sized bow. Mix. Next, add in the wet ingredients. Don't worry about draining the green chilis. I use the juice too.
  • Mix for about a minute to make sure the ingredients are well incorporated. Cover with saran wrap and leave it at room temperature for 10-18 hours. I made mine in the evening, then baked the following morning.
  • When you are ready to bake, place your dutch oven in the oven and heat it at 475 for 30-45 minutes. You want the oven and the dutch oven to be really hot when you add the bread.
  • Once it is heated, it is time to form the bread. Flour your surface generously, then pull out the bread dough onto the surface.
  • Gently roll it into a ball. Yes, it is really sticky. You can check the video in the post to see how a shaped it. Once it is shaped, place it on a piece of parchment paper. If you want, you can score the loaf as I did.
  • Gently pick up the sides of the parchment paper and move it to the hot dutch oven. Put the lid back on the dutch oven and move to the hot oven.
  • Bake for 30 minutes with the lid on, then remove the lid and bake for another 10-15 minutes. You want the bread to be a beautiful golden brown on top.
  • Remove the dutch oven from the oven, then carefully lift the parchment out to get the loaf from the dutch oven.
  • Place it on a cooling rack. I recommend letting it cool for at least 30 minutes. This will help the inside to set before you slice it!

Fresh Mint Brownies

· Leave a Comment

Jump to Recipe

I see tons of brownie recipes that use the mint extract for their flavoring, but what if we went for something a little more natural. How about these Fresh Mint Brownies. Let me promise you, the flavor is amazing!

You might have already noticed I have a thing for brownies. I mean, these spelt brownies are my all-time favorites. Or how about these partial wheat brownies with walnuts? I also created a peanut butter protein brownie for all you protein lovers out there. If you are looking for a smaller batch of brownies, I have that recipe too.

What Makes This Recipe Work?

First, this is a great brownie recipe. It is a classic thick and fudgy recipe that everyone will love.

Second, is there anything better than a chocolate and mint combo for dessert? My oldest son doesn't think so, and I can really agree.

Third, if you are looking for an indulgent dessert, this is it. If you are looking for a dessert that will impress your friends, this is it.

Fourth, this is a healthier dessert. With reduced sugar and partial wheat flour, this is a dessert you can feel better about. I am not saying it is healthy by any means, but healthier. Small changes make a big impact. Start here!

Fresh mint brownies stacked on a white plate with mint and chocolate near.

Ingredients

  • Eggs- they will be the structure and stability in this recipe.
  • Brown and granulated sugar- I love to use both. They sweeten and add to that chewy texture.
  • Fresh mint leaves
  • Vanilla
  • Milk
  • Whole Wheat Flour- I will add notes in the recipe if you are hesitant to try whole wheat flour in this recipe, but I think you shoulg give it a try, this recipe will change your mind about whole wheat baked goods.
  • All-purpose flour
  • Salt
  • Cocoa Powder- I love Hershey's special dark.
  • Butter- of course, always butter.
  • Chocolate chips or chunks- you can also cut up a chocolate bar as I did.

How To Make

The first thing to do is add the granulated sugar and mint to a small food processor and pulse to combine. You can chop the mint and add it in, but I find the flavor disperses better when you pulse it with the sugar then add it in.

Make sure your eggs are at room temperature, then add them to a bowl and beat for at least 3-4 minutes on high speed. They should be light and fluffy.

Then add in the sugar and vanilla. Beat this for about a minute. In another bowl, add the butter, peanut butter, and milk. Microwave to melt, well, almost melted. It should melt all the way when you mix it. Mine took about 45 seconds.

Pour this into your egg mixture and this time only mix to combine.

Next, mix your flour, salt, and cocoa powder together in a small bowl, then add this to the egg mixture as well. This is only mixed to combine as well.

Pour into your prepared pan and bake for 45-47 minutes. The worst thing you can do for these brownies is to overbake, so keep an eye on that time!

Remove them from the oven and let them cool for about 5 minutes in the pan, then remove them and move them to a cooling rack. I like to use parchment paper in a pan, it makes for easy removal.

That is it! These delicious brownies are done!

  • Fresh mint and sugar in a food processor.
  • Mixing eggs in a stainless steel bowl.
  • Brownie batter in a stainless steel bowl.
  • Brownie mixture in a stainless steel bowl.
  • Brownie batter in a stainless steel bowl.
  • Brownie batter in a stainless steel bowl.
  • Woman spreading brownie batter in a metal pan lined with parchment paper.
  • Baked brownies on a cooling rack.

Notes

The first suggestion I have is to make sure you beat those eggs really well before proceeding with the rest of the recipe. They will provide much of the structure in this recipe, so don't skip that step.

You can buy a wide variety of fresh mint, or use your own if you are growing some. The main thing to note is each variety in taste, but it is especially noticeable between spearmint and peppermint.

I personally prefer peppermint, but use whatever both are really good. I found the spearmint, at least the one I used, to produce a milder mint flavor. That may have just been the one I used though?

Do not overbake. I cannot stress this enough. Nothing will ruin these brownies more than overbaking them!

When I say don't bake longer than 40 minutes, I mean it. 37-40 minutes is optimal.

If you don't like wheat flour, you don't have to use it. You can use all-purpose flour. Just make sure to increase this to 1 ½ cups, and take out the milk.

Fresh mint brownies stacked on a white plate with mint and chocolate near.

FAQ

What is the difference between spearmint and peppermint?

They are both in the mint family but are different species. Spearmint is an aromatic herb and is known for its medicinal and culinary qualities. Peppermint is actually a cross between spearmint and watermint. I prefer peppermint, but that is personal.

How do you make brownies fudgier and less cakey?

They need to have a high fat to flour ratio. This recipe is just that!

Why are my brownies dry?

Chances are really good they are overbaked. I promise above anything else, this is the most likely culprit.

How can I get a stronger mint flavor into my brownies?

Use more mint. I recommend using 1 cup of mint leaves. This gives a nice minty undertone. If you want a stronger flavor, go for 1 ½ cups mint leaves.

Fresh mint brownies stacked on a white plate with mint and chocolate near.
Print Recipe
No ratings yet

Fresh Mint Brownie

This healthier variation of a classic fudgy brownie is one you are going to love!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: brownies, fresh mint, wheat flour
Servings: 16
Author: Amy- A Red Spatula

Equipment

  • 9x9 metal pan
  • stand or hand mixer

Ingredients

  • 4 eggs at room temperature
  • 1 cup brown sugar
  • ⅔ cup granulated sugar
  • 1 cup fresh mint leaves
  • 2 teaspoons vanilla
  • 1 cup whole wheat pastry flour
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ heaping cup dark chocolate chips or chunks
  • 6 tablespoons butter
  • 2 tablespoons milk

Instructions

  • Preheat oven to 325 degrees. Line a 9x9 baking pan with parchment. This isn't necessary but makes the removal of the brownies so much easier. I also like to spray the sides as well. In a small food processor or blender, add granulated sugar and fresh mint. Pulse to combine the mint with the sugar.
  • Combine your flour, salt, and cocoa powder in a small bowl and mix well. Set aside. In another microwave-safe bowl, add the butter, chocolate chips, and milk. Microwave for about 35-40 seconds, then mix to melt completely. Set aside.
  • Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Add both the mint sugar, brown sugar, and vanilla and mix for another 30 seconds.
  • Pour the melted butter mixture into the egg mixture, this time only whisk to combine.
  • Then add in the flour mixture and again, only mix to combine. Add in the walnuts last. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
  • One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 40 minutes. I would count on between 37-42 minutes in any oven.
  • You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
  • Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!

Spelt Crepes- Simple-to-Make

· Leave a Comment

Jump to Recipe

What is better than a classic crepe? How about a crepe made with whole-grain flour? These Spelt Crepes- Simple-To-Make are just that. They are surprisingly simple to make and so delicious.

What Makes This Recipe Work?

For one thing, crepes are the perfect food to sub in whole grain flours. The nutty texture in the thin, delicious crepes is just perfect.

The spelt flour also makes them a healthier option for breakfast, brunch, or even dinner. Rather than an overprocessed refined flour, use whole grain for health benefits.

If you have never made crepes before, you might be surprised at just how simple they can be! The batter can be made in about 5 minutes. Let it sit for about an hour, then start making them.

The crepes can be filled with a variety of fillings. If you want sweet crepes, there are so many delicious options. The same goes for savory. The possibilities really are endless.

Woman cutting crepes with a fork.

Ingredients

  • Spelt Flour- you can buy spelt flour ground in the store. Or if you are interested in grinding your own grains, you can do that as well. I use a Nutrimill grain mill, my personal favorite, and I buy my spelt berries from Azure Standard.
  • Milk- I used 2%, but use your favorite.
  • Eggs
  • Vanilla
  • Granulated Sugar- I used this in the batter, but you can leave it out if you are going refined-sugar free.
  • Melted Butter
  • Salt

How To Make

These are really simple to make, let me show you. Mix all the wet ingredients together. Then, add in the dry- the flour and the salt. Mix well until the batter is smooth.

Cover and let this rest for 1-2 hours. After it is rested, you might need to give it a quick stir in case things have separated a bit.

Then heat your pan over medium heat. I like to use my nonstick pan for this as it is the easiest to flip on.

Once it is heated, brush with butter. Fill ⅓ cup of batter, add it to the pan while you are gently swirling to spread the batter. I used a 10-inch pan and it filled the bottom of the pan.

Let the crepe cook for several minutes until it is bubbly, flip. Cook on the other side until it is golden brown as well.

Repeat the process with the remaining crepe batter. Then fill the crepes as you like!

  • Eggs, vanilla, and milk in a glass bowl.
  • Whole wheat crepe batter in a glass bowl.
  • Spelt crepes cooking in a pan.
  • Spelt crepes cooking in a pan.

Notes

It is really important to let the batter rest for an hour or so before using. This gives the batter time to rest and also hydrates the spelt. It is so much better to work with.

My batter always separates just a bit when it has the rest time. Give it a quick stir to incorporate it all back together again.

Let's talk about fillings. My top 3 favorite fillings are, lemon curd with raspberries, Nutella (as shown in photos), and sweetened mascarpone.

The possibilities are endless though. You can fill them with any assortment of fresh fruits, whipped cream, etc.

For savory fillings, you can always use ham, turkey, different cheeses, sauteed veggies, etc. There are so many options!

These crepes are best eaten right away. They aren't hard to make, a little time-consuming, yes, but not hard. I recommend making them when you are ready to serve.

This batter can be made up to 12 hours in advance. As noted above, just make sure and give it a quick stir to mix it up.

  • Spelt crepes filled with nutella on black plates.

FAQ

Is pancake batter the same as crepe batter?

They aren't. The biggest difference is that pancakes have leaveners in them. Crepe batter is also much thinner, of course.

Do you flip crepes?

You do. Cook until it is golden brown on one side, then flip and cook the other side to a golden brown. The easiest way to do this is with a thin metal spatula.

Do you need a special pan to make crepes?

I mean, some people would say you do, I don't think so. I used my nonstick frying pan and it worked great!

Other Spelt Recipes

Spelt crepes filled with nutella on black plates.
Print Recipe
5 from 1 vote

Spelt Crepes

Prep Time10 mins
Cook Time10 mins
Resting time1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: French
Keyword: crepe, spelt
Servings: 8
Author: Amy- A Red Spatula

Ingredients

  • 2 eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter plus more for buttering the pan
  • 1 cup milk
  • 1 cup spelt flour
  • dash salt

Instructions

  • Combine all wet ingredients together and whisk well. Then add in your dry ingredients and again, whisk well. You want the batter to be smooth.
  • Cover with saran wrap and let the batter sit for 1-2 hours. This will help relax the batter and hydrate the spelt flour.
  • Heat your pan, I prefer nonstick for ease, over medium heat. Once it is heated, brush lightly with butter and pour in about ⅓ cup of batter. As soon as it is in the pan, swirl the pan to spread the batter out.
  • Once it covers most of the bottom of the pan, let it cook until it is bubbly and golden brown. Gently flip and cook on the other side. Repeat with the remaining batter.
  • That is it! Fill or top as you like and serve. Now, sit back and enjoy. You deserve it.

Mediterranean White Bean Salad

· Leave a Comment

Jump to Recipe

This healthy Mediterranean White Bean Salad is the perfect salad for your next meal! It comes together in under 10 minutes and uses minimal ingredients. This is a recipe you will love and use over and over!

What Makes This Salad So Good?

The combination of flavors is something to really love about this salad. The creamy beans, crisp veggies, and flavors are all perfect together.

This salad could not be easier to make. I know it takes time to chop the veggies, but that is the hardest part. If you cut quickly, this salad will be done in 5-10 minutes!

If you are looking for healthy side dishes, let this be one you add to the list. This Mediterranean Salad is light and healthy!

Mediterranean white bean salad in a ceramic bowl.

Ingredients

  • Cannellini Beans- these are white kidney beans and really good in this salad. You can use any white bean you like though.
  • Cucumbers- what is a Mediterranean salad without them?
  • Tomatoes- They add beautiful color and delicious flavor.
  • Bell peppers- I used red, but you could also yellow or orange.
  • Artichoke hearts- I bought mine quartered, but you can cut them up if you like.
  • Olive oil- using for dressing the salad
  • Fresh lemon juice- this is also used for a simple dressing
  • Oregano- I like to use fresh, but when I made this, all I had was dry. Either work.
  • Minced garlic- it only takes about a teaspoon, but is well worth it.
  • Salt and pepper- these are to finish off the salad.

How To Make

Let me show you just how simple this salad is to make! Start by adding all the vegetables and beans to a bowl.

Sprinkle with the oregano. Then drizzle with olive oil and fresh lemon juice. Sprinkle with salt and pepper (go light at first). Gently mix with a rubber spatula.

Taste and add salt and pepper, or even more lemon juice as needed. That is it! The salad is ready to serve.

  • Ingredients for a salad in a ceramic bowl.
  • Woman squeezing a lemon over a salad in a ceramic bowl.
  • Woman mixing a salad in a ceramic bowl.

Notes

Make sure to drain your beans and rinse. The beans can be a little slimy if you don't, so this step is a must.

If you don't have or can't find cannellini beans, you can always use the smaller great northern bean or even Butterbeans. The butterbeans are a larger bean, but if that is what you like, go for it!

This salad holds well for about 3 days. The cucumbers and tomatoes will get a little soft by the 3rd day, but the salad still tastes really good!

To change up this salad is no problem. You can always add in kalamata olives, green olives, or even black olives if you like.

Parsley is another great herb to add to this salad. Chop it finely and add it in. Thyme and basil are also really good in this salad if you want to mix it up a bit.

Mediterranean white bean salad in a ceramic bowl.

Other Salad Recipes

Mediterranean white bean salad in a ceramic bowl.
Print Recipe
5 from 1 vote

Mediterranean white bean salad

This delicious and healthy Mediterranean Salad is perfect for you next Mediterranean meal. It is so simple to make and so delicious!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Keyword: artichoke hearts, cucumbers, lemon, olive oil, tomatoes, white bean
Servings: 6
Author: Amy- A Red Spatula

Ingredients

  • 2 15 ounce white bean
  • 2 cups sliced cucumbers
  • 1 cup sliced tomatoes
  • ¾ cups chopped bell peppers
  • ½ cup quartered artichoke hearts
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh or dried oregano
  • salt and pepper start with 1 teaspoon salt, ½ teaspoon ground black pepper
  • ¾ cup crumbled feta mix ½ cup in, reserve ¼ cup to sprinkle on the top.

Instructions

  • Combine all ingredients in a bowl. On the feta cheese, only add ½ cup, the ¼ cup will be sprinkled on top. With the salt, start with 1 teaspoon, and ½ teaspoon of black pepper.
  • Mix gently with a rubber spatula. Taste and add more lemon, salt, or pepper as needed.
  • Pour into your serving bowl and sprinkle with the remaining ¼ cup of feta cheese. That is it! You are done. Now, sit back and enjoy.

Vegan Whole Wheat Dinner Rolls

· Leave a Comment

Jump to Recipe

These rolls are designed for my vegan and dairy-free friends out there. Not only are these Vegan Whole Wheat Dinner Rolls made with 100% whole wheat flour, but they also have no refined sugars in them! Don't worry, they are still light, fluffy, and delicious!

What Makes These Rolls So Good?

For whole wheat, dairy-free rolls, these rolls will surprise you with how light and fluffy they are! Most of us have had bad experiences with whole wheat baked goods, but let this recipe change your mind.

I have learned so much about whole grains, not just from my experiences in culinary school and in the industry, but also through trial and error in my own kitchen. I am excited to share this knowledge with you!

Make sure and read the noted section for all my favorite tips.

These are really simple to make. If you have a stand mixer, they are super easy. If not, you will get an arm workout, but it is still easy.

These are healthy carb options. I have hated the bad reputation our carbohydrate friends have picked up in recent years, let's work to dispel those misconceptions. Bread can be our friend and is an essential part of a healthy diet.

Vegan whole wheat dinner rolls in a metal pan.

Ingredients

  • Whole Wheat Flour- I used white whole wheat, but any other high-protein whole wheat flour will work as well. You can use kamut, rye, red wheat, einkorn, etc. I also really like to grind my own grains, if you are considering a grain mill, let me recommend the Nutrimill Grain Mill. It is awesome and has been used in my kitchen for about 15 years!
  • Water- Milk is usually my choice, and you can sub in a plain plant-based milk if you like, but water works really well too.
  • Instant Yeast- this recipe calls for one packet or 2 ¼ teaspoons.
  • Molasses- You can use any other sweetener you like if you aren't into molasses.
  • Orange Juice- I started using this several years ago as a recommendation from King Arthur Flour. You will be surpised how much even just a little bit cuts the bitterness form the whole wheat bread.
  • Salt- It doesn't take much, but is really important.
  • Olive oil- you can also use a melted plant-based butter if you prefer.
  • Potato Flakes- just make sure it is the flakes, not the mashed potato mix. I get them at my local Winco in the bulk bin section.
  • Plant-based butter- I use this to brush on the top before and after baking.

How To Make

These rolls are made with a method called a straight dough method. What this means is everything is added to your mixer at the same time and mixed together. Other recipes are a little more complicated and involve a lot of steps, but not this one.

So, add all your ingredients to your stand mixer (this can also be kneaded by hand). Start with 3 cups of flour. Turn on medium speed and mix for 1 minute.

Check your dough by pressing gently. It should feel a little sticky (tacky), but not overly sticky. If you need to, add in another ¼ cup and mix another minute, then check again.

Once the dough is good, turn on medium speed and mix for 6-7 minutes. Cover the let it rise in a warm space until the dough doubles. In my house, it took about 45 minutes. It will depend on the temperature and humidity of your house, as to how long it will take.

Once it is doubled, divide the dough into 12 pieces. Roll into balls and place in your 9x9 pan. Cover and let them rise again. Once they are doubled, brush the top with your melted butter.

Place in the oven and bake. When you remove them, brush with butter again. Remove from the pan. You can serve them hot or cooled. I promise it is worth it.

  • Ingredients in a Bosch Mixer.
  • Bosch mixer mixing ingredients.
  • Woman holding a dinner roll for rolling.
  • whole wheat dinner rolls cut on a surface.
  • Whole wheat rolls in a metal pan.
  • Dinner rolls risen in a metal pan.

Notes

You can use any whole wheat flour you like. I used white wheat, but there are so many great flours to use out there. Rye would work really well, einkorn, spelt flour, etc.

Make sure your dough is a little tacky. This is a whole wheat dough, and it will absorb more moisture. That is why it is important to have a more hydrated dough, to begin with.

Mixing for 6-7 minutes is really crucial for gluten development. Don't skimp on this time.

Rising time is really important too. Both on the first and second rise. This also helps the dough to fully develop.

The last tip and probably the most important, make sure you do not overbake these rolls! Don't do it! Stick really close to the time I recommend and remember that they are only just barely browned, don't overdo it!

Wanting to add in different spices, nuts, seeds, dried fruits, etc. Go for it!! I wouldn't recommend more than 2 cups of extra ingredients. Also, make sure and add them at the last minute of mixing.

Vegan whole wheat dinner rolls in a metal pan.

FAQ

How can I make my whole wheat bread better?

Following my directions will really help. Also, make sure and read the notes section for more details.

How can I remove the bitterness from whole wheat bread?

If you have never tried the orange juice trick, try it! I have been adding orange juice to my wheat bread for years now!

Can I use other sweeteners?

You sure can. I love the flavor and color of molasses, plus it keeps it vegan. You could also use sugar, honey, or agave if you like!

More Whole Wheat Bread and Roll Recipes

Woman grabbing a vegan whole wheat dinner roll.
Print Recipe
5 from 2 votes

Vegan Whole Wheat Dinner Rolls

Are you looking for a delicious whole wheat dinner roll recipe that vegan and dairy-free? This is the recipe for you!
Prep Time15 mins
Cook Time25 mins
Rising time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Bread
Cuisine: American
Keyword: dinner rolls, olive oil, orange juice, vegan, whole wheat flour
Servings: 12
Author: Amy- A Red Spatula

Ingredients

  • 1 cup warm water about 100 degrees, just warm to the touch.
  • 2 ¼ teaspoon instant yeast
  • ½ teaspoon salt
  • ¼ cup molasses or other sweeteners of choice
  • 2 tablespoons orange juice optional, but I really recommend you try it.
  • 6 tablespoons plant-based butter or olive oil Plus an extra 3 tablespoons of butter for brushing on the rolls before and after baking.
  • ½ cup potato flakes optional, but really makes the rolls tender
  • 3- 3 ½ cups whole wheat flour I used white wheat. If you are not grinding your own wheat flour, make sure and use the spoon to cup method. Spoon it into the measuring cup, then level it off.

Instructions

  • Add all ingredients (starting with 3 cups of flour) to your mixer. Turn on medium and mix for 1 minute. Check the dough for tackiness. You will want it to be just a little sticky, but not too much.
  • If you need to, add another ¼ cup of flour. Then mix again for a minute and check it again. Once the dough is ready, turn it on medium and mix for 6-7 minutes.
  • When the dough is smooth and well mixed, turn off the mixer. Cover the bowl and let the dough rise until it is doubled. Mine took about 45 minutes, but this will depend on the temp in your house.
  • Once it is doubled, divide the dough into 12 pieces. Roll each piece into a ball. Spray your 9x9 pan with pan release or brush with butter. Then add the rolls to your 9x9 pan.
  • Cover and let it rise until doubled again. At the end of the rising time, preheat the oven to 375 degrees.
  • Melt the butter, then brush the rolls with the butter (don't use all of it, you brush them once they come out as well. Place the rolls in the oven.
  • Bake for 20-30 minutes. You want the rolls to be lightly browned. Once they are baked, remove them from the oven and brush with butter again. This is optional, but is really good!
  • Carefully remove them from the pan and set them on a cooling rack.
  • That is it!! You can enjoy them hot or cooled, I promise they are delicious either way!

Oatmeal Raisin Pecan Cookies

· Leave a Comment

Jump to Recipe

If you are looking for a twist on the classic oatmeal cookie, how about adding some pecans. These Oatmeal Raisin Pecan Cookies fill that nutty craving I always get when I make oatmeal raisin cookies.

Why Make These Oatmeal Raisin Cookies?

Oatmeal raisin cookies have a bad reputation. This is sad, especially for such a great, misunderstood cookie! They are a classic. The pecans mix that classic up just a bit.

It seems silly that a simple nut would be the difference in a cookie, but let me tell you, they do! If you are a pecan fan like me, you are going to love this addition.

These are great make-ahead cookies. What I mean by that is you can make the dough ahead of time. Then it can chill in the fridge for at least 3 days. Or you can freeze it for up to 1 month!

These are healthier cookies. Not only are they loaded with heart-healthy oats, but whole wheat flour as well.

Oatmeal Raisin Pecan Cookies.

Ingredients

  • Butter- make sure this is softened.
  • Brown and granulated sugar- I like to use a mix of both in the cookies.
  • Eggs
  • Vanilla
  • Raisins
  • Whole wheat flour- My favorite to use is whole wheat pastry flour. It is a lower protein flour and keeps the cookies tender.
  • All-purpose flour- my cookies are always made with a blend of all-purpose and whole wheat.
  • Baking powder
  • Cinnamon
  • Salt
  • Pecans

How To Make

This recipe is similar to most other cookie recipes, so let me give you the basics. Start by combining your oats, flour, baking powder, and salt and set it aside.

Next, cream your butter and sugar together until they are light and kind of fluffy. This will take about 1-2 minutes on medium speed in your mixer.

Add in the eggs and vanilla to your butter mixture and mix to combine. The dry ingredients are added next. Again, only mixing to combine.

Last is the raisins and pecans. These will need to be mixed only to combine as well.

From here the cookie dough is ready to be stored or baked, your choice. Or you can do both. I generally like to bake a few pans, then freeze the rest.

  • Cookie ingredients in a Bosch Mixer.
  • Cookie ingredients in a Bosch Mixer.
  • woman scooping cookie dough onto a parchment lined baking sheet.

Notes

If you don't want to use wheat flour, swap it out for all-purpose flour. No big deal.

The key to getting the perfect baked cookie is not to overbake. The best time on my oven is 13-14 minutes. You will want them to be lightly golden brown, just on the edges.

For reference, I used the OXO medium cookie scoop for my cookies. I love the size.

Any more than that and they seem to get a little crispy. Unless you like crispy, then I would recommend 16-18 minutes.

When I freeze the cookie dough, I like to scoop it into balls first. Then place it on a parchment-lined baking sheet. Place in the freezer to freeze.

Once they are frozen, store them in a gallon size ziplock bag or another airtight container. They will hold well for a month or 2 easily in the freezer. When you are ready, let them thaw, I like to do this in the fridge overnight, then bake as normal.

You can swap out the regular raisins for golden raisins, currants, or even dried cherries. They all bake really well in this cookie.

Oatmeal Raisin Pecan Cookies.

Other Cookie Recipes

Oatmeal Raisin Pecan Cookies.
Print Recipe
3.75 from 4 votes

Oatmeal Raisin Pecan Cookies

How about a nutty twist on the classic oatmeal cookie? You are going to love this pecan addition!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, oats, pecans, raisins, whole wheat flour
Servings: 36
Author: Amy- A Red Spatula

Equipment

  • stand mixer you can also mix by hand if you prefer.
  • sheet pans
  • medium cookie scoop

Ingredients

  • 1 cup softened butter
  • 1 cup brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 ¼ cup regular oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup raisins
  • 1 ½ cup chopped pecans

Instructions

  • In a small bowl, mix the flour, oats, baking powder, cinnamon, and salt. Set this aside. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. You don't have to do this, but it makes cleanup so much easier.
  • In your stand mixer (this can also be done by hand), add butter, brown sugar, and granulated sugar. Mix for about 1 minute on medium speed, the mixture should be light and fluffy. Go 2 minutes if you need to.
  • Add in eggs and vanilla, then mix to combine. Next up is the flour mixture, pecans, and raisins. Mix again to combine.
  • Scoop onto your baking sheet. They will spread, so give a few inches between the cookies. I baked 12 per sheet pan.
  • Place in the preheated oven and bake. If you used the medium cookie scoop as I did, they should take about 12 minutes. You will want them to be just barely browned around the edges.
  • If you like soft, chewy cookies as I do, the 12 minutes was perfect. If you want a crispier cookie, go for 16-18 minutes.
  • Remove from oven. With a spatula, carefully move them from the pan to the cooling rack.
  • They are delicious hot or cooled, you cannot go wrong. Now, sit back and enjoy. You deserve it!

Simple and Healthy Shrimp Cucumber Salad

· Leave a Comment

Jump to Recipe

If you are looking for a light, healthy salad that is really flavorful, you just found it. This Simple and Healthy Shrimp Cucumber Salad is just like it sounds- easy to make and so delicious!

What Makes This Salad So Good?

Is it such a great combination of flavors. I love the fresh shrimp combined with the crispy cucumbers, peppers, and tomatoes. All it is dressed with is fresh lemon juice and a few herbs. The beauty of this salad is in its simplicity.

This makes a great side dish or even a light healthy meal. This salad can go both ways. I love serving it with grilled meats, but also on its own when I am looking for something light.

It is a pretty salad. It has a really pretty variety of colors that make this salad really appealing.

Simple shrimp cucumber salad in a white bowl with lemon wedges.

Ingredients

  • Shrimp- I used a medium-sized shrimp, but you really can use size you like. We don't live coastal, so I always buy my shrimp frozen. I use peeled frozen shrimp. This is the freshest I can get it. I also buy the shrimp raw and cook it, but pre-cooked is an option as well. I will explain more in the notes section.
  • Cucumbers- I like to use English cucumbers, but any cucumbers you like are great.
  • Bell peppers- I used red and yellow peppers. They have a beautiful color and I love the crunch.
  • Tomatoes- These were added for color and also flavor. There is something about them in this salad.
  • Fresh lemon juice- Do not use concentrate, it is not the same!!
  • Olive oil- I didn't add much, but I really like the flavor in the salad.
  • Oregano- I like to use fresh, but I only had dried when this salad was photographed. Both work.
  • Salt, black pepper, red pepper- No need to overdo it on spices. These last 3 are all you need besides the oregano.

How To Make

Thes first thing I do for the salad is to cook the shrimp. Boil the water, add the salt, then the shrimp. They will cook quickly, mine took about 1 minute. You want them to be just barely pink. Don't overdo it.

Drain and rinse the shrimp in cold water. You want them to cool quickly to stop the cooking process.

Next, prep all your veggies. Cut them into bite-sized pieces or smaller, depending on what you are going for.

Then add everything to a bowl. Gently mix. Taste and adjust seasonings as needed. Maybe you like more salt, add more. If you like it a little spicier, add in more cayenne pepper.

  • Cooked shrimp in a colander.
  • Ingredients for shrimp salad on a white cutting board.
  • Ingredients for shrimp salad in white bowl.
  • Simple shrimp cucumber salad in a white bowl with lemon wedges.

Notes

Here are a few notes on the salad. For the shrimp, I like to use raw shrimp and cook it. I know it is an extra step, but I really think it is worth it. The shrimp is best thawed first. Place the bag in the fridge the night before you plan on making the salad.

Remember to only boil for about 1-2 minutes. They will cook quickly. Remove them from the heat, drain, and rinse with cold water. You want that cooking to stop right away.

This salad is best eaten the same day you make it. You will get the best quality of eating on this salad within 6-8 hours. Do not use this for meal prep.

You can add in any other veggies you like. I kept mine pretty simple, but you can add mushrooms, greens, shredded carrots, cheese, etc. Be creative!

FAQ

What is the best method for cooking shrimp?

Shrimp really is best cooked hot and fast. There are slow cooking methods, but I always prefer hot and fast.

Can you cook raw shrimp in the shell?

You sure can! Just peel after it is done cooking.

Can you boil frozen shrimp?

You can, but I really think it is best thawed first. If you forgot to thaw it, you can always add it to a bowl of tepid water for a few minutes and it will thaw quickly.

Other Salad Ideas

Simple shrimp cucumber salad in a white bowl with lemon wedges.
Print Recipe
No ratings yet

Simple Shrimp Cucumber Salad Recipe

If you are looking for a delicious and healthy salad idea, give this shrimp cucumber salad a try!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: bell peppers, cucumber, lemon, shrimp, tomato
Servings: 4
Author: Amy- A Red Spatula

Ingredients

  • 3 cups cucumbers chopped
  • 1 pound medium-sized raw shrimp
  • ½ cup chopped bell peppers
  • ½ cup chopped tomatoes I used grape tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons olive oil
  • 1 teaspoon oregano
  • 1-3 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper

Instructions

  • Bring about 4 cups of water to a boil in a medium-sized pan. Add the shrimp and cook for about 1-2 minutes. It won't take long. Otherwise, the shrimp will get rubbery.
  • Remove from the heat, drain, and rinse with cold water. I cut my shrimp in half, but you can also leave them whole if you like.
  • Add all ingredients to a bowl and mix well. Taste and adjust seasonings as needed.
  • That is it! The salad is done. I told you this would be easy!

Spelt Flour Pancakes Recipe

· Leave a Comment

Jump to Recipe

Pancakes make such a great breakfast, but they are not always healthy. Or, if they are healthy, they aren't always good. This Spelt Flour Pancakes Recipe will prove that you can have both. A healthy pancake and a delicious pancake.

Why Make These Pancakes?

If you are on the hunt for a healthy and delicious breakfast, look no further. These pancakes are really healthy and really tasty!

Not only are these made with 100% spelt flour, but they also contain no refined sugar. In fact, there is no sweetener in these at all. I believe pancakes get enough sweetening from their toppings, that it doesn't need to be included in the batter.

They are simple to make. This recipe can be made in under 10 minutes, then it takes about another 10 to cook up the batch on the griddle. Even on a busy morning, these will still work.

They make a delicious base for a variety of toppings. I will add some ideas to the notes section below, so check it out.

Woman pouring maple syrup over spelt pancakes on a black plate.

Ingredients

  • Spelt flour- You can buy the spelt flour already ground. Or if you are like me and like to grind your own grinds, my Nutrimill is my favorite, you can buy your grains from Azure Standard. They have great prices and I have loved their quality so far.
  • Baking powder and soda- you will use both for leaveners in this recipe.
  • Salt- it only takes a touch, but is well worth it.
  • Buttermilk
  • Oil or butter- if you are using butter, make sure and melt it first.
  • Eggs

How To Make

Start by mixing together your dry ingredients in a small bowl, then set it aside. Next mix together the wet ingredients. Combine the 2 and whisk only until they are combined. If it is a little lumpy, no big deal.

Heat your griddle to medium-high heat. Once it is heated, brush with butter, then add the pancakes.

Wait until it is bubbly on the edges, gently lift to check, then flip when they are golden brown.

Cook on the other side until it is golden brown as well. I love to top mine with butter and pure maple syrup! That is it and you are done!

  • Woman pouring eggs into milk mixture.
  • Woman pouring spelt flour mixture into glass bowl.
  • Pancakes cooking on an electric griddle.
  • Pancakes cooking on an electric griddle.

Notes

There are a few things to note in this recipe. If you are new to whole grains, I would suggest you use half spelt flour and half all-purpose flour.

If you like thicker pancakes, I make mine a little on the thin side, add in an extra ⅓ cup flour.

With the pancake batter DO NOT MIX UNTIL IT IS perfectly smooth. This will make the pancakes tough. I like to leave small lumps in mine.

Make sure your griddle is hot before adding the pancakes. If not, they will start to stick to the griddle and make a mess.

For the toppings, let me share a few ideas. You can keep it simple as I did, butter and maple syrup.

You can also top with your favorite nut butter and leave it like that, high protein. Or you can use your sweetener of choice, honey, maple syrup, etc.

Or how about topping with fresh fruits? Bananas, berries, or even sweetened apples are delicious.

Nuts and seeds are other great options. They will add nutritional value and add flavor as well. They can also be mixed right into your batter.

Or if you want something a little less healthy, Nutella is really good on the pancakes.

Spelt pancakes on a black plate with a butter pat on top and maple syrup.

FAQ

Are whole wheat pancakes healthy?

Yes! Especially this recipe. Using the spelt flour increases the amount of iron, fiber, and other nutrients your get in the flour. There is also no refined sugar in this recipe, so definitely healthy!

Can I freeze these pancakes?

You can. Lay them flat on a baking sheet lined with parchment to freeze. Once they are frozen, I like to store them in a gallon ziplock bag in the freezer. They will stay good for up to a month as long as they are stored well. When you are ready, you can microwave, or let them thaw and heat them on the griddle.

Can I use other wheat flour instead of spelt in this recipe?

Yes! I have tried with a variety of whole wheat flours and they all work well here.

Other Spelt Recipes

Spelt pancakes on a black plate with a butter pat on top and maple syrup.
Print Recipe
5 from 1 vote

Spelt Flour Pancake Recipe

If you are looking for a healthier pancake recipe, you just found it. These are delicious and will quickly become a favorite in your house too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: pancakes, spelt flour
Servings: 10
Author: Amy- A Red Spatula

Equipment

  • electric griddle

Ingredients

  • 2 cups spelt flour if you like thicker pancakes, add an extra ⅓ cup of flour.
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • ¼ cup oil or melted butter

Instructions

  • Combine all dry ingredients in a small bowl and mix well. In a medium-sized bowl, combine the wet ingredients and mix well.
  • Add the 2 together and whisk until they are combined. With pancakes, remember you do not need to overmix the batter. In fact, small lumps in the batter are good.
  • Heat your griddle to 375 degrees. Once it is heated, brush with the butter and scoop on the pancakes. Let them start to bubble around the edges, then flip when they are golden brown.
  • Do the same on the other side, and finish cooking the rest of the pancakes.
  • That is it! You are done. Go enjoy those pancakes!

Spelt Porridge with Cinnamon Apples

· Leave a Comment

Jump to Recipe

Are you looking for new, healthy recipes for breakfast? We all know getting a good start to the day through whole foods is so important, right? How about this delicious and hearty Spelt Porridge with Cinnamon Apples? Let me teach you some of my favorite tricks for cooking this whole-grain cereal.

What Makes This Porridge So Good?

You know I love my whole grain breakfast cereals. Take these oat groats in the Instant Pot, pumpkin steel cut oats or cinnamon spice oatmeal. These are all great ways to start the day.

This cereal is a little different though. It is made with spelt, a grain I really love and use often. It is an ancient grain that packs a nutritional punch.

Spelt porridge has a great nutty flavor that pairs perfectly with the delicious cinnamon apples. It is the best fall/winter flavor.

This breakfast cereal also makes really great meal prep. It is a larger recipe that is really easy to reheat in the microwave.

It is filling. Typically processed cereals leave you less than satisfied. Most of the time I am hungry again in an hour. Not with this cereal. It is hearty and satisfying.

Spelt porridge in a ceramic bowl with an apple on the surface.

Ingredients

  • Whole Spelt Berries- this is not a flaked cereal or rolled spelt. This will be the whole spelt berry. I like to buy these from Azure Standard. They have great prices on whole grains. If they don't have deliveries in your area, try your local health food store.
  • Salt- you only cook the berries in water and salt. Simple.
  • Apples- I really like to use Granny Smith, but if you prefer another kind, go for it.
  • Butter- You can skip this, but it makes the cinnamon apples so good!
  • Pure maple syrup- I use this to sweeten the oats and sweeten the cinnamon apples.
  • Cinnamon- Can't have cinnamon apples without it.
  • I added pepitas and sliced almonds to mine as well, but these are optional.

How To Make

Okay, here is where my recipe will vary a little from others. I like a quicker cooking time for this cereal. The easiest way to do this without soaking is to break the grains up a bit.

If you have a food processor or blender, you can do this with no problem. I have a Cuisinart Food processor that I used. Add the grains to the machine and pulse for about a minute to break most of the grains in half at least.

Depending on how good your food processor or blender is, this could take a little time. Be patient.

  • Spelt grains in a food processor.
  • Cracked spelt in a food processor.

Once it is good, add it to your pan with water and salt. Over high heat bring this to a boil, then reduce the heat to medium and continue to cook. It will take about 30-45 minutes to cook it until it is tender.

While it is cooking, let's start the apples. Peel the apples, core, and cut them into chunks. Then, add the apples into your pan with butter, maple syrup, and cinnamon.

Cook them over medium heat stirring occasionally until the apples are barely tender. Remove from heat.

Once the spelt is done cooking, mix in your milk if you are using it. Dish up the spelt and top with the cinnamon apples and a little maple syrup. That is it! You are done and ready to enjoy this delicious breakfast!

  • Spelt cooking in a stainless steel pan.
  • Spelt cooking in a stainless steel pan.
  • Apples with cinnamon and butter in a stainless steel pan.
  • Spelt porridge in a ceramic bowl with an apple on the surface.
  • Spelt Porridge with cinnamon apples in ceramic bowls.

Notes

The reason I like to use the whole spelt to start out with is all about oxidation. This happens with the grain is split, rolled, cracked, etc. These processes expose the germ and endosperm to oxygen, decreases nutrients over time.

If you do this just prior to cooking, instead of buying it from a store like this, you will be working with freshness instead of an older product.

You may need to add a little extra water while this is cooking. It depends on how hot the medium temperature on your cooktop actually is, how quickly the grains are cooking, etc. Just keep an eye on it.

If you are using this for meal prep, just know it holds well in the fridge for at least 7 days! You can reheat it on the cooktop or microwave (my preferred method).

Spelt Porridge with cinnamon apples in ceramic bowls.

FAQ

Can this be cooked in the instant pot?

Yes, reduce waste to 6 cups and cook it for 20 minutes on high. When the timer goes off, allow it to natural pressure release for about 10 minutes.

Can this be made in a slow cooker?

Yes, add ingredients to the slow cooker and set for 4 hours on high or 6 on low.

Can I freeze this?

You can. The texture is a little off when you reheat, but other than that, it is good.

Other Spelt Recipes

Spelt Porridge with cinnamon apples in ceramic bowls.
Print Recipe
5 from 1 vote

Spelt Porridge with Cinnamon Apples

Are you looking for a hearty and healthy whole grain breakfast cereal? Let me tell you, this spelt porridge is it!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: apples, cinnamon, porridge, salt, spelt
Servings: 8
Author: Amy- A Red Spatula

Equipment

  • 1 large pan

Ingredients

  • 2 cups cracked spelt I like to do this in my food processor.
  • 8 cups water
  • ½ teaspoon salt
  • milk to consistency you like. I added about 1 ½ cup to the batch.
  • Pepitas and sliced almonds I topped mine with these. If you want to, use them, if not, leave them off.

Cinnamon Apples

  • 2-3 cup peeled, cored, and chopped granny smith apples or other apples of choice.
  • 2 tablespoons butter
  • 2 tablespoons maple syrup plus more for adding to the spelt after it is cooked.

Instructions

  • Pulse the spelt berries in your food processor or blender until they are cracked and broken up. Then add the spelt, water, and salt to a medium-sized pan. Bring it to a boil on high, then reduce heat to medium and continue to cook until it is tender. If you need to add a little more water while it is cooking, add in another ½-1 cup.
  • While the spelt is cooking, add your apples, butter, and maple syrup to a pan. Over medium heat cook the apples, stirring occasionally until they are just slightly tender.
  • When the spelt is done, remove from heat and mix in your milk and maple syrup to sweeten it
  • Then top with your cinnamon apples. If you are using the pepitas and sliced almonds, add them now as well.

Spelt Brownies Recipe- Fudgy

· Leave a Comment

Jump to Recipe

Are you looking for a healthier brownie recipe? Let me just tell you, this Spelt Brownies Recipe- Fudgy is just what you are looking for. While these are not perfectly healthy, they are a healthier option. Keep reading to find out why!

What Makes These Brownies So Good?

These brownies are everything a good brownie should be. They are rich, fudgy, and irresistible! I mean, just look at those photos. The perfect crinkly tops, and fudgy centers.

My brownies are made with spelt flour. If you have not tried spelt flour before, you need to. It is a healthy ancient grain that is making a comeback in a big way! I realize this still has plenty of sugar in it, so it cannot be grouped in the healthy recipe category, but I certainly consider it a healthier option.

While these are amazing to enjoy the day or a few days after baking, you can also freeze these and enjoy them up to a month later!

Spelt brownies recipe- fudgy on parchment paper with spelt in the side.

Ingredients

  • Eggs- make sure these are at room temperature.
  • Brown and granulated sugar- a combination of both is the perfect combo.
  • Vanilla
  • Spelt Flour- you can buy the spelt flour, or if you have a grain mill, Nutrimill is my favorite, you can buy your grains from Azure Standard. They have great prices and I have always had really good luck with their grains.
  • Salt
  • Cocoa Powder- Hershey's special dark is my favorite.
  • Chocolate Bar- I really like Ghiradelli Bittersweet chocolate bar.
  • Butter- What good brownie recipe is made without it?
  • Milk
  • Walnuts- these are optional, but make a great brownie.

How To Make

Start by beating your eggs. I recommend using a stand or hand mixer for these as they need to be beaten on high for at least 3 minutes. They will change color and become lighter and fluffier.

Add in the sugar and vanilla and beat again. Melt together your butter and chocolate then pour them into the egg mixture. Mix to combine.

Next, add in the flour and salt and mix to combine again. Last in is the walnuts. Add them in and mix. Pour into your prepared pan and bake. Check the noted section for details you don't want to miss.

  • Eggs in a stainless steel bowl.
  • Beaten eggs in a stainless steel bowl.
  • Sugar in a bowl of eggs.
  • Woman pouring melted chocolate into a bowl with beaten eggs.
  • Woman adding spelt flour to brownies.
  • Woman pouring brownie batter into a pan.

What is Spelt?

It is a member of the wheat family but has several distinct and unique properties. Also, it is the same genus, different species as wheat. It dates back to 2500 BC, when I say ancient, I mean it.

Spelt contains high amounts of both protein and fiber and is a very nutritious flour. It has quickly become a favorite among vegetarians and vegans for its high protein content.

I also created a recipe for Spelt Chocolate Chip Cookies that is to die for! Or how about spelt pie dough, I really love this one. Maybe you like Challah? I have a spelt recipe for challah as well. Another favorite of mine is these Spelt Flour Pancakes.

Spelt berries in a ceramic bowl.

Notes

It is really important you start with room temperature eggs. I don't believe it is necessary for every baking recipe, but it is for this one. You will not be able to get them to beat as they should if the proteins are cold.

On another note, make sure you beat them the full 3 minutes. You want the air incorporated into the eggs. They will become lighter and frothy and start to gain in volume.

I really like the combination of brown and granulated sugar. It produces the best results.

You can use chocolate chips, chunks, or the bar as I did for the chocolate. I have tried all of them and loved results from all of them. I really prefer dark chocolate though, it gives the brownies a richer flavor.

Metal pans will produce the best-baked results. They are much preferred in my kitchen to glass baking dishes.

For ease in removing the brownies, I always like to line the pan with parchment paper. Then you just lift them out for cooling and slicing.

This will hold well at room temperature for up to 3 days. Or if you like, you can freeze them and they hold well for up to a month! Just make sure and cool them well. Slice them, and store them in airtight containers or ziplock bags.

The last tip, if you are not using freshly ground wheat flour, make sure you use the spoon method for measuring. Store-bought flour will be compacted, so make sure you stir the flour a bit, then use a spoon to add it to your measuring cup, scrape with a knife to level.

Spelt brownies recipe- fudgy on parchment paper with spelt in the side.

FAQ

How do you make brownies fudgier and less cakey?

They need to have a high fat to flour ratio. This recipe is just that!

Why are my brownies dry?

They are overbaked. You might be tempted to blame this on the wheat flour, but trust me, it is your baking time

Can you substitute whole wheat flour for all-purpose flour in brownies?

If you always thought this would ruin the brownies, let this recipe prove you wrong. If you are new to whole wheat flours, make sure and only sub in partial whole wheat as I did in this recipe. I promise you are going to love it!

Spelt brownies recipe- fudgy on parchment paper with spelt in the side.
Print Recipe
5 from 2 votes

Spelt Brownie Recipe

Are you looking for a healhier brownie recipe? I really think you need to give these spelt brownies a try. They are fudgy, chocolatey, and so delicious!
Prep Time10 mins
Cook Time47 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Keyword: brownies, dark chocolate, spelt, spelt flour, walnuts, Whole grain
Servings: 16
Author: Amy- A Red Spatula

Equipment

  • hand mixer or whisk
  • 9x9 baking pan I prefer metal

Ingredients

  • 4 eggs, room temperature
  • 1 cup brown sugar
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla
  • 1 ¼ cup spelt flour Make sure to measure with the spoon method if it isn't freshly ground flour. Store-bought flour is generally compacted, and you will need to loosen it a bit.
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • ½ cup chopped dark chocolate I used Ghiradelli bittersweet baking bar, but you can use any dark chocolate you like.
  • 6 tablespoons butter
  • 2 tablespoons milk
  • 1- 1 ½ cups chopped walnuts

Instructions

  • Preheat the oven to 325 degrees. Line your 9x9 pan with parchment paper or spray with a pan release. Set the pan aside. Combine your flour, salt, and cocoa powder in a small bowl and mix well.
  • Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Scoop both of the sugars and the vanilla and mix another 30 seconds.
  • Add your butter and chocolate chunks to a microwaveable bowl. Microwave for 30-45 seconds. Mix it is well after it is done, then pour it into the egg mixture. Mix on medium speed to combine.
  • Then add in the flour mixture and again, only mix to combine. Add in the walnuts last. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
  • One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 47 minutes. I would count on between 45-52 minutes in any oven.
  • You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
  • Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!

Honey Sriracha Brussel Sprouts

· Leave a Comment

Jump to Recipe

What is not to love about a sweet and spicy dish??? They are always my favorites and this Honey Sriracha Brussel Sprouts is a really good one. They are the perfect blend of sweet, spicy, and a little salty.

Why Make These Brussel Sprouts?

Well, the flavor is king in this recipe. The spicy sweetness pairs so well with the brussel sprouts. I cannot resist!

They are really simple to make. It takes a bit of time to prep the brussel sprouts, but other than that, they only take a few minutes of hands-on time.

This is a healthy recipe. With no refined sugars and brussel sprouts, which are high in fiber, vitamins, minerals, and antioxidants, what's not to love?

You can use these for meal prep. This recipe reheats well, so double and use it for meal prep if you like!

Honey sriracha brussel sprouts in a white dish with handles.

Ingredients

  • Brussel Sprouts- make sure these are fresh. If you use old, soft brussel sprouts, the dish will not be as good!
  • Olive oil- You can also use melted butter if you like, but I prefer olive oil.
  • Sriracha Sauce- I have not found a sub that I like better than the sriracha sauce.
  • Honey
  • Salt and Pepper
  • Fresh lemon juice

How To Make

Start by prepping your brussel sprouts. This takes a little time but isn't hard. I like to cut off the base, then peel back the outer leaves that are browned or aren't good.

Once the brussel sprouts are prepped, cut them in half lengthwise. Place them in a bowl.

In a small bowl, combine the olive oil, honey, sriracha, lemon juice, and salt and pepper. Mix this well and pour over the brussel sprouts. Mix well to coat the sprouts.

Pour onto your baking sheet and spread them out. Place in the oven and bake for 15-20 minutes. At the end of the baking time, I like to change the temperature of the oven to broil.

Cook for a few minutes on broil. This will crispy up and brown the brussel sprouts. Just make sure not to walk away at this point. The sugars in the honey will burn quickly, so keep an eye on these!

  • Woman cutting off the end of a brussel sprout on a white cutting board.
  • woman adding sriracha sauce to olive oil and honey in a white bowl.
  • Sriracha sauce in a white bowl with a fork.
  • Woman mixing brussel sprouts in a white bowl.
  • Woman spreading brussel sprouts on a baking sheet pan with a red spatula.

Notes

This recipe is really straightforward, I just have a few suggestions before you get started.

Make sure your brussel sprouts are good. When you are buying them, it is normal the outer leaves will be browned or even black. Don't stress about this, they will be removed anyway.

I like to press the brussel sprouts to make sure they are firm and don't have give. If they feel soft, don't buy them. I also usually don't buy them on the stem. When you do, you just wind up paying extra weight for that stem too.

To get the beautiful color shown in my photos, make sure and broil for a few minutes after the baking time. It will only take 2-5 minutes, so keep an eye on them. They can go from a beautiful browned to burned really quickly.

I like to reheat these in the microwave when they are used as meal prep. They heat pretty quickly and are really simple to serve.

Honey sriracha brussel sprouts in a white dish with handles.

FAQ

How long will brussel sprouts last in the fridge?

They can stay good in the fridge for 5-7 days! I like to make sure I open the bag and give them a little breathing room.

What is sriracha sauce made of?

It is made from red jalapeno-hybrid chili pepper.

Where can I find sriracha?

You really can find it just about anywhere. I buy mine at my local grocery store, Walmart, etc. It is generally in the Asain food aisle.

Other Side Dish Recipe

Print Recipe
5 from 2 votes

Honey Sriracha Brussel Sprouts

If you are looking for a great way to dress up your plain old roasted brussel sprouts, you really need to give this recipe a try.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts, honey, lemon juice, sriracha
Servings: 6
Author: Amy- A Red Spatula

Equipment

  • 1 baking sheet
  • 1 small and medium-sized bowl.

Ingredients

  • 2 pounds brussel sprouts
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1-2 tablespoons sriracha sauce the variation will depend on how spicy you like your foods.
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh lemon juice

Instructions

  • Preheat your oven to 400 degrees. Cut off the ends of the brussel sprouts, peel back the brown leaves, then cut in half lengthwise. Place these in your medium-sized bowl.
  • In the small bowl, mix together the remaining ingredients. Whisk well. Pour over the brussel sprouts and mix to coat.
  • Pour the brussel sprouts onto your baking sheet and spread them out. Bake for about 15 minutes, then turn the heat to broil. Let them broil for 3-5 minutes, but make sure and keep an eye on them!
  • Once they are crispy and browned, remove them from the oven and serve! They are delicious and ready to go.

Skillet Chicken with Rice Black Beans and Chilis

· Leave a Comment

Jump to Recipe

Do you love those simple-to-make one-pot dinners? I sure do. As a busy mom, dishes are not my favorite thing to do. Skillet Chicken with Rice Black Beans and Chilis recipe is the perfect weekend meal!

What Makes This Chicken Recipe So Good?

Chicken, rice, black beans, and chilis are such a great combination of flavors. Add in a few tasty spices and you have a meal made in heaven.

It is a one-pot meal. No messy clean-up, just one pot. If you use enameled cast iron as I do, the clean-up is even easier!

Not only is this meal really good the first time, but also really yummy reheated. Not all meals reheat well, but this one does! Pop it in the microwave for a few minutes and it is ready to go!

This dish is really cost-effective. If you are shopping on a budget, you will love this! In my area, the total cost of this meal was right around $8! And it makes a good-sized meal.

Chicken skillet with rice black beans and chilis in a dutch oven.

Ingredients

  • Chicken Thighs- I like to use bone-in, skin-on thighs. They give great flavor to this dish. If you like white meat, you can always use chicken breasts if you prefer.
  • Olive oil- this is for searing the chicken and toasting the rice.
  • Rice- I used a long grain white rice.
  • Black beans- make sure these are rinsed and drained.
  • Green Chilis- these range from mild-hot, so choose your heat choice.
  • Chicken or vegetable stock
  • Cayenne
  • Cumin
  • Salt and Pepper

How To Make

You start this recipe by searing the chicken thighs. This is done by heating the oil in your pan until it is hot. Sprinkle the chicken with salt and pepper, then add it skin-side down to the hot oil.

Cook on both sides until it is golden brown. This will take a few minutes, so don't rush the process.

Once it is done, remove it from the pan. Add in the rice and toast the rice. That means cooking it for a few minutes. Then pour in the black beans, chilis, broth, and seasonings.

Cover, turn the heat to low and let this cook for 20-25 minutes. Remove the lid and mix to distribute the ingredients.

That is it! See, this really is a simple dish! It takes about 35 minutes from start to finish, making it ideal for busy weeknights.

  • Chicken thighs cooking in a dutch oven.
  • Chicken thighs cooking in a dutch oven.
  • Rice, black beans, and chilis in a dutch oven cooking.
  • Rice cooking in a dutch oven.
  • Woman placing chicken thighs in chicken broth in a dutch oven.
  • Chicken skillet with rice black beans and chilis in a dutch oven.

Notes

I really like to get thighs with the skin on and bones in. The reason for this is there is a lot of flavor in the skin and bones. The rice will taste so much better if you do the same.

If dark meat isn't your thing, you can also use chicken breasts. Just make sure your brown them well, as they are thicker and will take more time to cook than the chicken thighs will.

Long grain white rice is what I used in this recipe, if you want to use brown rice, go for it! Just know the cooking time will be about 40 minutes.

I used my enameled dutch oven for cooking this and felt like it was a perfect size. If you have another large pot you like to use, go for it!

This dish makes really awesome meal prep. It reheats in the microwave really well. Take it to work and all your coworkers will be so jealous!

Chicken skillet with rice black beans and chilis in a dutch oven.

FAQ

How long should chicken thighs be cooked?

I always prefer to take the temperature when I am concerned about doneness. 165 degrees is the perfect internal temperature for chicken thighs. In this recipe, the chicken is seared then cooked, no need to worry about it not being done with this recipe.

Can you overcook chicken thighs?

The nice thing about chicken thighs is it is really hard to overcook them. In this recipe, you certainly don't need to worry about it. The chicken is very moist and tender.

Can chicken breasts be used in place of the chicken thighs?

They sure can. I still prefer the bone-in and skin-on, but the process is the same.

Other Chicken Recipes

Chicken skillet with rice black beans and chilis in a dutch oven.
Print Recipe
5 from 1 vote

Skillet Chicken with Rice Black Beans and Chilis

This delicious one pot meal is the perfect weeknight meal and even for meal prep. This is easy to make, and budget friendly as well.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: black beans, chicken thigh, Dinner, green chili, rice
Servings: 6
Author: Amy- A Red Spatula

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds skin-on chicken thighs
  • 2 cups rice I used a long grain white rice.
  • 1 15 ounce can black beans rinsed and drained
  • 1 4 ounce green chilis you can use mild, medium, or hot.
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cumin

Instructions

  • Heat olive oil in your pan over medium-high heat. Once it is hot, add the chicken thighs skin side down. Sprinkle the chicken thighs with salt and pepper.
  • Cook on one side, then turn and cook on the other side. Don't rush this process. It takes about 5-8 minutes on each side. You will want the skin to be golden brown before turning.
  • Remove and set on a plate. Add the rice to the pan and saute for several minutes until it is toasted. Then add in the black beans, chilis, chicken stock, and spices. Mix gently and add the chicken back in.
  • Cover and turn heat to low. Cook for 2-25 minutes until the rice is tender. Remove the lid and mix. Taste for seasoning and adjust as needed. If your broth is not very salty, you will probably need to add more in. That is it! You are ready to go!

Chocolate Chip Spelt Cookies with Brown Butter

· Leave a Comment

Jump to Recipe

Do you love a good chocolate chip, but are looking for a healthier option? How about cookies that are made with whole grains? These Chocolate Chip Spelt Cookies with Brown Butter have quickly become your favorite and I believe you will feel the same way about them as soon as you make them too.

What Makes These Cookies So Good?

There are so many great things about these delicious cookies, let me share a few with you.

The flavor of these is incredible. The nutty flavor of both the brown butter and the spelt flour combined are just so good with the chocolate! It really is the perfect combo.

If you are looking for healthier baked goods, this is a great place to start. I designed this recipe in 2 ways. They are made with 100% spelt flour, then also with a blend of spelt and all-purpose flour. I recommend trying both ways and deciding for yourself.

These are designed to be made ahead. The batter needs to sit for at least 12 hours and chill. That makes them ideal for a recipe that can be made ahead and baked the next day or even several days later.

Ingredients

  • Spelt flour- you can buy the spelt flour, this is the easiet option. I grind my own grain in my Nutrimill grain mill. The spelt grains are bought through Azure standard.
  • All-purpose flour- Remember you can use the all-purpose flour if you are doing the blend cookies, if not, you will only use the spelt flour.
  • Baking soda- this is the leavener in this recipe.
  • Salt- it only takes a little, but do not leave it out.
  • Butter- the brown butter really makes this cookie.
  • Brown sugar and granulated- I like a blend of both for the cookies.
  • Vanilla- don't leave this out.
  • Eggs
  • Chocolate- you can use chocolate chips, chunks, or chopped chocolate. I love dark chocolate and that is what I used, but you can also use semi-sweet or milk chocolate.
  • Walnuts- this is optional, but I really like it.

How To Make

Both cookies are made the same way whether you decide to make the 100% spelt cookies or the blend cookies.

Start by browning the butter. If you are intimidated by this or haven't tried it yet, let me tell you it is easier than you might think.

Add the butter to your pan and heat over medium heat. Once it comes just to a boil, reduce the heat to medium-low and let it continue to cook. Make sure to stir occasionally.

The butter will start to foam, the color will deepen, and after a while you will notice a delicious nutty smell. Once it is a deep golden brown and smells nutty, it is done.

  • Sticks of butter in a stainless steel pan.
  • Butter browning in a pan.
  • Butter browning in a stainless steel pan.
  • Brown butter in a stainless steel pan.

Once the butter is done, the rest is easy. Let the butter cool for about 5 minutes, then add in the sugar and mix well. This will help to cool down the butter. Next in are the vanilla and eggs. Mix them in.

Dry ingredients are next, mix to combine, but don't overmix. Last is the chocolate chips and walnuts. Mix to combine. Cover the dough and chill for at least 12 hours. This is a really important step, DO NOT SKIP.

  • Ingredients for spelt chocolate chip cookies in a glass bowl.
  • Spelt cookie ingredients in a glass bowl.
  • Ingredients for chocolate chip cookies in a glass bowl.

The next day when you are ready, preheat the oven, form your cookies, and bake.

The 2 Different Cookie Batters

Now, as mentioned above, I included 2 different recipes, one with 100% spelt flour and one with a blend of spelt and all-purpose. Let me show you what they both look like. Also, in a blind taste test, we were a family divided. 2 of us liked the 100% spelt cookies better and 2 liked the blend better. I would love to know what you think.

The 100% spelt cookies are a little more chewy than tender. The cookies were soft but more crispy on the edges. They are really great cookies, and definitely worth baking. Check the photos below.

  • Spelt chocolate chip cookies with brown butter on a surface with spelt berries and chocolate chunks.
  • 100% spelt chocolate chip cookies in a woman's hand.

The blend cookies, with all-purpose and spelt flour are chewy as well, but more tender than the 100% versions. They puffed up a little more. If you are new to whole grain baking, I suggest trying these first. Check the photos below.

  • Spelt chocolate chip cookies with brown butter.