WHAT IS SPELT FLOUR RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
• Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
• In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.
• Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
• For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.
• Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.

Steps:

• Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water, and when everything looks craggy and lumpy, stir in the salt. Stir in the oil. Using your hands gather everything together into a doughy mass. Knead the dough for 100 presses, in the bowl or on a work surface. Dust lightly with flour if required. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes. Pre-heat the oven. Remove the inverted bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked. Leave to cool on a wire rack.