Tag: Spelt

Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast by Gordon Ramsay

In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

	Hazelnut Pesto
600 g Sweet potatoes 3 tbsp Extra virgin olive oil Salt and freshly ground black pepper 120-150 g Organic wholegrain spelt spirals Nutrional yeast, to serve Crushed toasted hazelnuts, to serve	50 g Hazelnuts, lightly toasted and skinned 2 Garlic cloves Zest and juice of 1 lemon 120 ml Extra virgin olive oil 30 ml Hazelnut oil 30 g Fresh herbs (I used a mix of arugula, parsley and basil) 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan) Salt and freshly ground black pepper

Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

Whole Spelt Fruitcake by Gordon Ramsay

This sensational winter loaf cake contains a wonderful mix of dried fruits and nuts and simply perfect for the holidays. Feel free to substitute your own favorites; you’ll need about 350 g dried fruit and 150 g nuts total. Date syrup can be replace with honey or maple syrup too. Brush the cake with Port or Brandy or leave it out. Either way, it’s very delicious and addictive with all the nuts, dried fruits and spices.

250 g Whole spelt flour
2 tsp Baking powder
1 large pinch of cinnamon
1 large pinch of cardamom
1 tsp Ginger bread spice
4 Large eggs
120 g Date syrup or honey
200 g Dried apricots, chopped
150 g Raisins, or dried cranberries
100 g Hazelnuts, lightly toasted and coarsely chopped
50 g Almonds, lightly toasted and coarsely chopped
1 tbsp Port or Brandy plus extra for brushing the cake

Preheat the oven to 150C/300F, fan forced. Sift the flour into a mixing bowl together with baking powder and spices. Set aside. Grease a 20cm loaf pan generously with butter.
Beat the eggs until combined. Slowly drizzle in date syrup and beat until well combined and fluffy. Stir in flour-spice mixture until well combined.
Add in chopped dried apricots, rainsin and Port wine. Stir until well combined. Spread the mixture into prepared pan. Level top with a spatula.
Bake for 1 hour or until a skewer inserted in centre comes out clean. If cake is browning too much, cover with foil after 45 minutes. Brush the hot cake with 1 extra tablespoon Port wine. Cool the fruit cake in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Flower Pot Whole Spelt and Rye Bread with Hazelnuts and Quark by Gordon Ramsay

These are some fun, totally foolproof, yeast-free and delicious bread to bake in a flower pot, which I have adapted from this Quark-Nussbrote found on eatsmarter. The dough is prepared with a mix of whole spelt and rye flour with Quark (a type of German fresh cheese), spices and whole hazelnuts that would result a rustic, hearty bread packed with nutrition and flavour with slightly denser and chewy texture.

300 g Whole spelt flour
300 g Whole rye flour
1 tbsp Baking powder
1/4 tsp Anise powder
1/4 tsp Fennel seed powder
1/4 tsp Caraway seed powder
1/4 tsp Coriander seed powder
100 g Olive oil
250 g Quark
180 ml 3.5% Milk
2 Eggs, medium
1 tsp Sea salt
80 g Hazelnuts

Whisk together the spelt, rye flours, and baking powder together with all the spices in a mixing bowl. Now add in olive oil, 160 ml of the milk, eggs, and sea salt. Use a hand mixer fitted with dough hooks to beat all the ingredients until a smooth dough forms.
Turn the dough out on a lightly floured work surface and knead in the hazelnuts. Cut out two portions of dough, each weighs about 150 grams. Shape each into a ball and place each into a small greased or parchment-lined flower pot. Shape the rest of the dough into a ball and place into a large grease or parchment-lined flower pot. Brush the top with the rest of the milk.
Fill an oven-safe bowl with water and place it at the bottom of your oven. Preheat the oven to 180C/350F fan forced.
Bake the small ones for 30 minutes and the large one for 60-70 minutes until nicely golden brown. Remove and cool briefly. Turn out the bread and cool on a wire rack completely before slicing.