Baking with spelt flour from today’s Sunday Times

Spelt Madeira Hazelnut Cake.  Photo taken by Felix Cesare during a live tv show

I use, whenever possible, ingredients that are unrefined and as close as possible to their natural state. Spelt is an ancient whole grain with several references found in the Bible. It contains less gluten than wheat flour and has a higher content of protein. These recipes are ..

Source: Sunday Times Baking with spelt flour

2 responses to “Baking with spelt flour from today’s Sunday Times”

  1. I do love the nutty aroma and flavour of spelt 🙂

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