Eating spelt instead of wheat and avoiding yeast altogether has helped many people with digestive problems as well as a myriad of other health problems. “You are what you eat”, so hopefully all is well, but if you do decide to try some changes in your diet or need to suit the needs of a visitor, a few yeast-free, wheat free recipes are always great to have on on hand! And these little yeast-free spelt rolls are sure to please, since the yeast free spelt bread you’ll find in the health food store is a dense little loaf that’s pricey, and honestly isn’t all that delicious! And while I do plan to get into baking yeast free sour dough bread, that takes quite a bit of effort, so this little recipe which I came up with myself is doing the trick for the moment, until further notice!
These little rolls that look like muffins will please just about anybody who likes whole grain bread, and they are especially delicious toasted. Yesterday I had a nice little lunch which consisted of making open face sandwiches with some slices of goat cheese and delicious summer tomatoes. It was truly divine!
Ingredients:
- 2 cups organic spelt flour
- 2 eggs
- 1 apple, pureed in the blender, or 1/4 cup sugar free applesauce
- 2 tblsp olive oil
- 1 envelope of Israeli baking powder, or 2 1/2 tsp baking powder (do not use more to get bigger rolls, they will taste terrible!)
- 1/2 tsp salt
- 1 cup water
Combine ingredients in a bowl and mix, slowly adding water. The exact amount of water necessary varies depending on the flour you’re using, but the end result should be something like a very thick pancake batter. Spoon batter into a silicone muffin tray or use cupcake liners in a metal muffin tray. Bake at 200 C for about 1/2 hour, or until lightly browned. Makes 12 rolls.
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