These spelt rolls made with oatmeal and date syrup were a huge hit last night at dinner, and I have to admit, they were delicious! So delicious in fact that I couldn’t quite believe it! A neighbor and I recently found a way to order our favorite organic spelt flour directly from the supplier in bulk, so I’m planning to be doing a lot more baking, starting with these rolls, which are really just a revised version of my whole wheat mini baguettes.
These rolls are fabulous for sandwiches, or toasted open faced and spread with a little coconut oil, my latest culinary discovery, and oh so delicious and healthy!
Simply follow the recipe for the whole wheat mini baguettes, substituting spelt flour for the whole wheat flour, and if desired make your rolls bigger, I made 14 from 1 kilo of spelt flour and they are the perfect size for a nice sandwich.
Also, since I was using spelt flour, and I wanted them to be as least dense as possible, I did set the baking rack on the stove top for about an hour such that the rolls could rise before baking, after which I brushed on egg white and sprinkled on the sesame seeds. That’s it, enjoy!
And if you feel like having a little fun in the kitchen, how about substituting spelt for whole wheat, in my whole wheat pretzel rolls?
Leave a Reply