Bread Maker Spelt Bread

*Careful: Spelt is not a gluten free grain but for some people it is a good alternative to wheat
Use the Rapid Bake White Bread setting on the bread maker (should be about 1 1/2 hours long)

1 2/3 cup water
4 1/4 cups Finely ground Spelt Flour
1 1/2 Tbsp yeast
1 tbsp Salt
1 1/2 tsp Honey

Granola Bars

2 cups quick cooking Oats
1 cup Spelt flour
2 tbsp molasses
3/4 cup Splenda
1/2 tsp salt
1/2 tsp cinnamon
1/2 - 2/3 cup coconut oil melted
1/3-1/2 cup agave nectar or 1/2 cup honey
1 egg
2 tsp vanilla extract
2 tsp ground psyllium husks (optional)
1 3/4 cups of any combination of the following:
dried fruit (raisins, cranberries, goji berries, etc) (no more than 3/4 cup)
chopped nuts
hemp seed
ground flax seed
puffed quinoa or millet
sesame seeds
poppy seeds

Line a 9x13 inch baking pan with parchment paper. Grease parchement paper with coconut oil. Press mixture into the prepared pan and bake for 25 minutes in 350 degree oven or until the edges are golden. Cool completely in pan. turn onto cutting board and cut into bars.

I have found that using honey gives the bars more moisture and helps them stick together; however the agave version also works fairly well.

Granola cereal: Make the above recipe with agave nectar or reduce the honey to 1/4 cup. When pan has cooled, crumble the mixture into an airtight container. This recipe is good with unsweetened yogurt or milk.

Spelt Pancakes

3 cups Finely ground Spelt flour
2 cups Goat's milk
1 cup water
3 eggs
1 tsp salt
1 tsp baking soda
1/4 tsp cream of tartar

Over medium heat, melt one tsp of coconut oil in the pan before frying each pancake. Fry pancakes, flipping when the edges just begin to look dry or crisp.

This recipe makes about 12 large pancakes. Extras can be put in the fridge for a quick breakfast.

I served these for dinner with ground beef, snap peas and carrots cooked together with a bit of gravy (used spelt flour and water and natural beef juice) Even my kids asked for seconds.