Wheat and Dairy Free recipes for Winter

I thought I would share a couple of dairy and wheat free recipes with you. Both of these recipes are using spelt flour, which is obviously wheat free but is not gluten free. I buy Dove's organic wholegrain spelt flour. This first recipe below is from the back of the spelt packet.

Roman Style Bread

Ingredients

500g Wholegrain Spelt Flour

1/2 tsp Salt

1 tsp Quick Yeast

1 tbsp Honey

400ml Warm Water

1 tbsp Olive Oil 

Preheat oven to 200C/Fan180C/400F/Gas 6. In a large bowl, mix together the flour, salt and quick yeast. Dissolve the honey in the water and roughly mix it to the flour. When the dough is craggy, add the oil and mix well. Knead or work the dough for a few minutes, then divide between 2 x 500g bread tins or place on a large, well oiled baking tray for an artisan-style loaf. Cover and leave to rise for 25 minutes in a warm place. Bake in a pre-heated oven for 25 minutes if using a baking tray, or 40/45 minutes if using loaf tins.
I also add seeds, rosemary or olives sometimes to the mix, just add whatever you fancy. 

Festive Winter Crumble

Ingredients

275g spelt flour, pinch of salt

50g Oats

175g brown sugar

200g unsalted butter, cubbed at room temperature

2 tsp ground cinnamon
1 tsp nutmeg
Packet of frozen mixed berries

Preheat the oven to 180c/350F/Gas 4

Place the flour, oats, cinnamon, nutmeg and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Butter a 24cm/9in oven proof dish. Spoon the berries into the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. Serve with thick cream or custard.