About Spelt Flour
This post was sponsored by Hockley Valley Spelt Flour
In the strange time we’re in, it’s more common than not to see fully empty grocery store shelves, especially in the baking aisle. People are picking up all kinds of baking products because baking is a relaxing activity with delicious and comforting results. I noticed that my favorite flour, Hockley Valley Light Spelt Flour, was sold out at all of my usual stores. This tells me that either diehard fans like myself have picked up extra bags, or that new people are trying out this amazing flour.
If you’re new to spelt, welcome to the club! When I first started using it I noticed immediate differences compared to regular grocery store all-purpose flour. First of all, spelt has incredible flavor. It tastes like a grain, and it contributes flavor to your baked goods without being too prominent. So what does that mean? Basically, more flavorful baked goods.
Secondly, spelt is a low gluten flour. I am often asked whether it’s related to wheat or if it is a gluten free grain. Spelt is an ancient grain variety of wheat. You might also know it as farro, that delicious grain that looks similar to rice. It does contain gluten, but in comparison to wheat flour it is low gluten. As such, it has a lower protein content, making it a much lighter flour.
You can use spelt for all kinds of recipes - pizza dough, pasta, gnocchi, pita bread, yeasted breads, sweet breads (like the recipe below), pancakes, muffins, cakes, cookies, pastry, pies, etc.
When using spelt flour for yeasted bread dough, I like to knead it for at least a minute in order to develop the gluten. I also find it works really well in flat dough recipes, such as pita bread or pizzas.
More Hockley Valley Light Spelt Flour recipes to check out:
Honey Spelt Biscotti Apple Spelt Flour Cake Spelt Flour Linguine Egg-Free Spelt Flour Linguine Stovetop Spelt Flatbread Hand-Rolled Spelt Flour Gnocchi Spelt Flour Strawberry Galette Spelt Flour Pastry Pears with Cardamom Spelt Flour Jam Sandwich Sugar Cookies
Soft and Tender Mini Cinnamon Rolls
These mini cinnamon rolls are perfect for Easter brunch. They turn out soft and tender, with a bread-like texture highlighted by a creamy and light cinnamon filling made from simple, unsweetened applesauce, powdered sugar, and cinnamon. The moisture from the applesauce steams within the rolls while baking, which keeps them moist inside. I like them both plain or topped with an easy vanilla glaze, whatever suits your preference.
peanut free, nut free, dairy free, egg free, soy free
Ingredients
Dough:
2 cups Hockley Valley Spelt Flour
a little extra Hockley Valley Spelt Flour for dusting
3 tbsp powdered sugar
1/4 tsp salt
3/4 cup warm water
1 1/2 tsp dry yeast
1 1/5 tbsp avocado, sunflower, or canola oil
Filling:
1/3 cup unsweetened applesauce
3 tbsp powdered sugar
a pinch of salt
1 tbsp ground cinnamon
Topping:
2 cups powdered sugar
1/2 tsp pure vanilla extract
a pinch of salt
2 tbsp water or allergy safe milk alternative, such as rice milk or oat milk
Add the spelt flour, powdered sugar, and salt to a medium mixing bowl and whisk until combined.
Add the yeast and warm water to a smaller bowl and let sit for ten minutes. The yeast will puff up and become murky. Avoid stirring it. Once it reaches this state, pour it into the dry ingredients along with the oil. Mix until it sticks together as a ball of dough, then knead for one minute. I find the results are best when kneaded by hand.
Transfer to an oiled bowl, cover, and let rest for half an hour.
Flour a clean work surface. Press the dough out into a rectangle about 20 inches x 12 inches, and 1/4 inch thickness.
Mix all of the filling ingredients in a small bowl. Brush it out evenly across the surface of the dough. Gently bring up the long end of the dough, rolling it over and over, brushing off excess flour as you go to create one long roll. Fold the ends up. Cut the roll into 1 1/2 inch sections.
Line or grease a square cake pan. Place the sliced rolls face up in the pan, 4 across. They should not be packed too closely to allow room for them to rise. Squish them gently with your fingers to open up the face end that was pinched when cut. Let rest for 45 minutes. Below is the before shot. They will become puffy and grow about a third in size so that the edges are touching.
Bake at 410F for 20 minutes
Mix the topping ingredients in a small bowl until creamy. Set aside.
When the mini cinnamon rolls are cool enough to handle, break them apart and drizzle the topping over top. Serve warm.
Makes approximately 15 mini cinnamon rolls
