For anyone who has never tried Spelt flour, may I recommend using it in your muffin recipe first? I use a basic muffin recipe from the Joy of Cooking (the one that uses sour cream, or buttermilk, or, in our house, plain yogurt), and I sub it in straight on (cup for cup). It makes amazing blueberry muffins. Albeit, they don’t keep as well as the ones made with regular all purpose flour, but was anybody really making them to “keep”? Around here, they are usually gone in a day. From there, you can use it in cookies easily…I have used it in banana bread and in regular bread. The grains are an excellent addition to almost any soup recipe or stew, and they make a good salad grain too. I once had a delicious Spelt Brownie at a bakery on Salt Spring Island…Got home and tried to replicate the recipe…Well, apparently, Salt Spring Island is a bit like Vegas, what happens on Salt Spring, stays on Salt Spring (and for those of you reading this who know anything about Salt Spring Island, you are nodding your head, I am sure, for this applies to much more than just brownies)….All the chocolate in Nanaimo couldn’t help me make those brownies.
So for the third day in a row, my son would like a ham and cheese sandwich for lunch…Tonight, I hosted a “make-your-own-lunch” workshop at the Island in our kitchen (not really much like Salt Spring)…We came away with “bits and pieces” for Kate (a little bit of this and a little bit of that: a few veggies, some stoned wheat thin crackers, a chicken tender and some yogurt dip), Duncan got his Ham and Cheese, and we made Daddy a ham sandwich with some leftover lentil soup (love, Kate)…And everyone thinks that I should have made chocolate chip cookies, but I am going to bed instead!