Sponsored by Shibolim

If you’re looking for a healthier flour to bake with and are tired of whole wheat flour, then spelt flour should be added to your grocery list ASAP. It’s all the rave, and is not only a healthier flour option, but is also delicious. We love Shibolim Spelt Flour because of its guaranteed freshness. The flour is milled, ground and packed within four hours, guaranteeing superior freshness and quality. 

But wait, we’re getting ahead of ourselves. 

What is Spelt Flour, anyway?

Spelt is a type of grain that is related to wheat. Spelt flour is a type of whole grain flour that is made from the entire Spelt grain. Unlike the whole wheat flour that you’re probably used to, spelt flour is slightly sweet, nutty, and much less difficult to bake with. Think of it as the perfect, healthier substitution for all-purpose flour when baking (in most recipes).

Is it ACTUALLY good for you?

Spelt flour has a great source of essential nutrients such as protein, fiber, vitamins, and minerals. It’s easier to digest than all purpose or whole wheat flours. So yes, it’s healthier and a great ingredient to have around.

When should you use it?

Because it’s slightly sweet and easy to work with, spelt flour can be used in most recipes calling for all purpose flour or whole wheat flour, including muffins, cakes, breads, and yeast doughs. 

Now, back to our favorite spelt flour, Shibolim. Another reason why we love their product in particular? Their flours undergo a triple-sifting process and are thoroughly tested for oxidation, ensuring purity and cleanliness. You can rest assured that there is no sifting or checking required. That’s huge.

Still unsure where to begin? We have a variety of recipes using spelt flour for you to choose from. From Spelt Rugelach with Fruit-Nut Filling and Lemon Curd Tart with Spelt Crust, to White Spelt Sourdough and Blueberry Lemon Spelt Muffins. You can’t go wrong with the recipes below. Now all that’s left to do is add a bag of Shibolim Spelt Flour to your grocery list, bake and enjoy!

1. Spelt Rugelach with Fruit-Nut Filling by Ruth Fox and Vicky Cohen

Looking for a delicious twist on the classic rugelach? Try this recipe made with Shibolim Whole Spelt flour, which adds a nutty flavor and wholesome goodness to every bite. These delightful pastries are generously filled with a delightful mixture of dried fruit and crunchy nuts. The tender dough creates a perfect balance with the sweet filling. With each bite, you’ll experience a delightful combination of flavors and textures that make these rugelach an irresistible treat for any occasion.

2. Lemon Curd Tart with Spelt Crust by Rachel Berger

Lemon is my absolute favorite dessert flavor, and the slightly earthy taste of the spelt flour works so well here. With spelt flour boasting high levels of fiber, and other nutrients, in addition to a lower gluten content than all-purpose flour, it is a great substitute for white flour in this tart. The Swiss meringue topping is a must for me – use it to cover all, or part of the tart so that the lemon curd can show off. I pipe any leftover meringue onto parchment paper in small rosettes and bake in the oven at 200 degrees Fahrenheit for an hour. Turn the oven off and let the meringue continue to dry for another few hours. This is two desserts in one!

3. Banana Pudding Spelt Bundt by Vera Newman

If you’ve been in the lookout for a decadent bundt cake using spelt, you’ve found the right recipe. This delicious and super moist bundt cake will knock your socks off. The flavors of the banana pudding cake, cream cheese frosting and pecans work so well together, you’ll find yourself reaching for this recipe over and over again!

4. White Spelt Sourdough by Goldy Guttman

This delightful bread combines the nutty flavor of spelt with the tangy goodness of sourdough, resulting in a loaf that is both wholesome and incredibly satisfying.

5. Blueberry Lemon Spelt Muffins by Batsheva Kanter

These muffins are so tasty, I had to make sure they weren’t eaten before the photo shoot!

6. Spelt and Maple Chocolate Chip Cookies by Elizabeth Kurtz

My friend Yael made these for us and we all loved them. I’ve made them with butter and refined melted coconut oil and both create excellent results. They are a bit healthier than traditional cookies and include some flour alternatives and an option with coconut oil and raw sugar. Feel free to use chocolate chunks, nuts, or coconut if you prefer.

7. Healthier Spelt Cinnamon Buns (Dairy Free) by Odaiah Leeds

Everyone needs some cinnamon buns every now and then… These are perfect for the upcoming Yom Tov season. Happy baking!

8. Banana Spelt Muffins by Victoria Dwek

We love these muffins. It’s kind of incredible that wholesome muffins like this can be just as yum (or more) than the junky ones. With no mixer needed, I make these without any hesitation at all. Watch 4 Amazing Things to Bake with Spelt Flour.

9. Spelt Pizza Dough by Victoria Dwek

This will make two pies, so even if I’m making regular pizza for the kids, the adults can enjoy something more wholesome (but your kids might not mind this version too because it’s actually good!).

10. No-Jam Berry Crumble Bars by Victoria Dwek

Instead of using jam for the filling in these crumble bars, I cooked down a few frozen strawberries with some water and vanilla and blended them up. It’s an extra step, but it gives this treat a fresher taste. The crumble is made from spelt flour and oats.

11. Pumpkin Spelt Breakfast Muffins by Devorah Raskin

I spent two months trying so many different versions of this recipe, and I promise you this is the ‘fall flavored’ muffin for breakfast for the adults and for the kids to love. Fall is my family’s favorite season and we always have fall-inspired food all year round. Warm, cinnamon-y, protein filled, Paleo muffins with bites of oozing chocolate. Guilt-free muffins are really the best feeling. Make these fudgy, cake-like muffins and thank me later – ask all my neighbors who have been eating 10 different versions of these muffins for the past two months.

12. Three-Cheese-and- Veggie-Topped Focaccia by Brynie Greisman

You probably know by now that I love working with yeast. I find it magical. There is nothing as glorious as the aroma of homemade bread baking in the oven! I included a fabulous topping for the focaccia, with a medley of veggies and cheeses, to make a beautiful presentation.

13. Banana Pudding Spelt Bundt Cake by Vera Newman

If you’ve been on the lookout for a decadent bundt cake using spelt, you’ve found the right recipe. This delicious and super moist bundt cake will knock your socks off. The flavors of the banana pudding cake, cream cheese frosting, and pecans work so well together, you’ll find yourself reaching for this recipe over and over again!