Spelt flour cookies, crackers, cakes, etc.

Hi All,

I am dying for some decent Spelt flour recipes. I'd love some cookies, cakes, muffins, etc. Also, any tips and help with ingredient exchanges using Spelt would be so helpful to me.

Thanks, Star

Guest's picture

i am new to spelt flour....i saw ur recipe on spelt bread....am going to try it today.....pleasantly delighted to know there is also a recipe for banana bread.Please is there a recipe for spelt cake that will have a texture similar to sponge cakes.Thanks....

Zillah's picture


I've posted a banana bread recipe in the recipe section, it's under bread and muffins etc. It's very good, and is also dairy free.

There's a spelt recipe here for Christmas Cake, I haven't tried it, but I trust the source. Dan Lepard is a fine baker.

Black Christmas Cake

If you can get white spelt flour (available from Doves Farm in the UK) you can make very good pizza dough.

I'll try and persuade DH to give me his spelt bread recipe. It's great.


asnat 's picture

This excellent moist cake recipe is good for snacks, packing in lunchboxes, and even breakfast on the run.
Prep Time: 20 minutes
Cook Time: 55 minutes
2 cups peeled, diced apples
2 Tbsp. sugar
1 tsp. cinnamon
3 cups white (not whole)spelt or regular white flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup safflower oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1-1/2 cups chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan and set aside. In a medium bowl, combine the diced apples, 2 Tbsp. sugar and 1 tsp. cinnamon; set aside. Sift together flour, baking powder, and salt.
In a large bowl, combine 2 cups white sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.

Pour batter into prepared pan. Bake at 350 degrees F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar. Serves 8-10

you may replace the apple with grated carrots, comes out great!

Monique's picture

I wanted to try this recipe but I was wondering what the safflower oil was and if it can be substitute for another type of oil. Never used it before.

Thank you!!

Sharon J Holmes's picture

I used a traditional Vicotia Sponge Recipe but replaced the flour with Spelt Flour and Baking Powder and the butter with Sunflower Dairy Free Spread. It tasted better than nay other sponge I made and has kept longer.

6 oz each of Spelt Flour, castor sugar and Sunflowere Dairy Free Spread. 1 tsp bakign powder all mixed in a food processor and cooked On Gas Reg 5 for 20 to 25 mins.

melyssa's picture

I recently was told i had to change my diet due to allergies and im having a hard time finding things that taste good , made with spelt flour... Is it possible to make decent cookies from splet flour?

Guest's picture

[quote=melyssa]I recently was told i had to change my diet due to allergies and im having a hard time finding things that taste good , made with spelt flour... Is it possible to make decent cookies from splet flour?[/quote]
Absolutely!!! I was told to reduce the liquid when converting regular flour to spelt in recipes. I love oatmeal cookies and used my regular oatmeal recipe with spelt. The 1st time I reduced by one egg. the cookies came flat the 2nd time I reduced the shortening by half. they were light and fluffy and from what I've gotten in comments "too good" You absolutely should try substituting with a little tweeking it works!

Guest's picture

I just read you can take any cake recipe and substitute flour for spelt flour - you just need to use less spelt flour because it's more dense then regular flour. The conversion was 2 1/2 cups flour to 1 3/4 cups spelt flour.

Guest's picture

I've been using spelt instead of wheat for about a year now after undergoing food sensitivity testing. My experience is that white spelt flour resembles cake flour (fine and a little sticky). I don't agree that you need less spelt flour. in my experience, you need less fluid - usually about 25% less. That is, if the recipe calls for 1 cup, 3/4 cup is about right with spelt flour. My advice is to try spelt in recipes you make often so you can compare the outcome with what you get when using wheat flour, then make adjustments.

Guest's picture

Less fluid is good. Also, pound cakes seem to do better than layer cakes.

I make several loafs of bread a week (in a bread machine), and less water is better.

Also, when making biscuits, leave them a little dry when adding milk. They come out great.

R Scar's picture

Hi. I am new to this site but I think I saw a recipe a week or so ago and was wondering if someone could forward it to me. I went back to print it a few day later and can't find it anywhere. It's for sunshine muffins. I believe the ingredients included orange and lemon juice and/or zest. Thanks so much.

Lynn's picture

are here. :)

Guest's picture

I just made Apple Cake using spelt flour. I reduced the amount of flour as you said here... 3/4 C instead of 1 C white flour. It turned out perfect and tastes great!! Thank you!!
Blog: whitelessdiet.blogspot.com

Mrs. Kette's picture

I noticed the comments refer to white spelt flour. Have any of you tried working with whole spelt flour? I live in the US and buy a whole spelt flour sandwich bread in the local store that is to die for! I want to try to make some bread, but want to learn more. :)

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