Wholemeal Spelt Pizzas

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I love homemade pizza on a hot summer night.  I use a wholemeal spelt flour in my pizza base to improve the fibre content, and because I find the wholemeal spelt gives better results than wholemeal flour.  If you have a sensitive tummy spelt can sometimes be better tolerated than a traditional wheat flour as it has less gluten (but it is NOT gluten free).  If you're pushed for time you can use wholemeal pita breads - however a Thermomix or stand mixer means the making the dough is very painless as long as you have time to let it rise.


ingredients

  • 200 grams wholemeal spelt flour
  • 200 grams bakers flour
  • 125 grams semolina
  • 5 grams salt
  • 1 sachet dry yeast (7 grams)
  • 300 ml mineral water
  • 15 ml olive oil
  • passata
  • a mix of grilled veggies, I like eggplant and capsicum
  • fresh bocconcini, drained
  • prosciutto
  • A big rocket and spinach salad, with sliced pear and parmesan shavings, dressed with lemon and EVOO to serve

Thermomix recipe

  1. If the mineral water is fridge cold, cook for 50 seconds at 90 degrees on speed 1
  2. Place the water, yeast, oil and salt in TM bowl. Mix for 5 seconds on speed 3.
  3. Add flours, mix for 6 seconds on speed 8.  Set dial to closed lid position. Knead the dough for 2 minutes on Interval speed.

Stand mixer recipe

  1. Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.

METHOD

  1. Cover and allow to prove for 45 minutes in a warm spot.
  2. Preheat oven to 220°C.
  3. Knock back dough and shape into 4 small balls. Allow to rest for another 5 minutes, then roll out thinly. 
  4. Top with passata and pizza toppings bake for 10-15 minutes.
  5. Serve with a big green salad.
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Lemon - raspberry lunchbox muffins

I love to make a bunch of these on a Sunday afternoon and freeze in snap lock bags to pop in the kids' lunches.  Did you know you can usually modify your standard muffin or cake recipe by reducing the amount of sugar or butter by about half?   The only change you will notice is that the muffin goes stale quicker, which is why I freeze them.  I've been enjoying using wholemeal spelt flour (available from the supermarket), it  has a higher amino acid profile then regular wheat flours, it’s also high in fibre with a low GI for sustained energy. gluten-free-raspberry-ginger-muffins-940x600

Lemon - raspberry lunchbox muffins
Author: rachel
Ingredients
  • 300g plain wholemeal or spelt flour
  • 3 teaspoons baking powder
  • 90g raw sugar (or coconut sugar)
  • 2 tablespoons honey or maple syrup
  • 1 egg
  • zest and juice of 1 lemon
  • 220ml buttermilk (if you don't have butter milk use 1/2 cup plain yoghurt and fill up with milk to 220ml)
  • 80ml olive or macadamia oil
  • 1 teaspoon vanilla extract
  • 160g frozen (not thawed) raspberries
Instructions
  1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
  2. Mix the flour, baking powder, lemon zest and sugar in a large bowl.
  3. In a separate bowl, mix the lemon juice, honey, egg, buttermilk, oil, vanilla and honey until combined. Don't worry if it curdles!
  4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
  5. Gently stir through the raspberries
  6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with paper or silicon cases.
  7. Bake for 25 minutes or until cooked. A skewer should come out clean.
  8. Variations:
  9. - replace the lemon with orange and add 1 tablespoon poppy seeds
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