Tag Archives: spelt

Apple Butter Pumpkin Pie

Posted on December 4, 2013 by Cat

by Cat, Sept 2007 (photo, right, from Wikimedia Commons) See also: Holiday Pumpkin Pie This amazing pie is great at Hallowe’en or Thanksgiving. It serves 8. I highly recommend making your own apple butter, as most commercial apple butter is sweetened with HFCS. I … Continue reading →

Posted in Apple, Pear, Baked, Dairy, Eggs, Fat or oil, Grain, Spices, Sweetener, Vine veggies | Tagged , , , , , , , | Leave a comment

Holiday Pumpkin Pie

Posted on December 4, 2013 by Cat

by Cat, Sept 2007 (photo, right, from Wikimedia Commons) This very rich recipe for holiday occasions serves 10, and is much more flavorful than the Libby’s canned pumpkin recipe (3). I make this in my quiche pan, but you could use a … Continue reading →

Posted in Alcohol, Baked, Dairy, Eggs, Fat or oil, Grain, Spices, Sweetener, Vine veggies | Tagged , , , , , , , , , , , | Leave a comment

Granola and Meusli (About)

Posted on October 20, 2013 by Cat

by Cat, Feb 2007; updated Aug 2007 (Photo, right, from Wikimedia Commons) Granola and meusli are similar cereals made from plain or sprouted grains; the main difference: Granola is mixed with oil, baked in the oven, then cooled for eating; … Continue reading →

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Plain Porridge

Posted on October 20, 2013 by Cat

by Cat, Feb 2007; updated Aug 2007 (photos by Cat unless indicated otherwise) Topics and recipes in this article: Introduction On Rolling your own oats & other groats, Pre-soaking, and Sprouting Recipes: Regular Porridge (quick or long-cooking methods) Presoaked Porridge Sprouted-Grain … Continue reading →

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Irish Soda Bread (Arán Sóide)

Posted on October 9, 2013 by Cat

by Cat, Sept 2007 (photo, right, by Cat, Jan 25, 2019) Soda bread is a hearty, delicious bread using baking soda as the leavening agent, instead of yeast. It is quick and easy to make, but is best eaten right after … Continue reading →

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Flours & Starches: Other True Grains

Posted on October 6, 2013 by Cat

by Cat, Jan 2008, updated Dec 2013 (Photo, right, from Wikimedia Commons) See also 1. Wheat flour; 2. Gluten-Free flours; 3. Sprouted Grain Flour; 4. Purchasing & Storage of flours; 5. Soaking & sprouting grains; 6. Grains: Grinding (for flour) and Flaking/Rolling (for porridge); 7. Spelt vs Wheat in Baked Goods … Continue reading →

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