Honey Spelt Bread

4 1/2 cups whole spelt flour
2 tsp. salt
2 tsp. dry active yeast
1 3/4 cups cool water
2 tbsp. honey

In a mixer with the dough attachment, add flour, salt and yeast.
(You can proof the yeast if you aren't sure about it's activeness, measure the water to be added, make it warm to the touch but not hot, add yeast and 1\4 tsp sugar.)
Turn mixer onto low speed and add water, mix well for 2 minutes.
Scrape flour down from sides with a rubber spatula to aid the mixing.
Turn mixer up to medium speed and allow to mix for another 2 minutes.
On a well floured counter, kneed dough into a ball.

Place in a large bowl, cover, and place in a warm draft free area for 1 1/2 to 2 hours.
(The dough should double in size.) (I put the bowl in my oven with the light on and cover it with a tea towel.)

After it has double in size, take dough out, and form.
Place formed dough in a well greased loaf pan 9x5.
(I always grease with butter, i just find it works the best)
Make a slit with a sharp nice down the center of the bread leaving 1-2 inches untouched at each end.
(I also brushed the top of the loaf with egg white and sprinkled on rolled oats.)
(I had 1 small loaf pan and 1 regular loaf pan so I formed 2 loaves.)
Allow to rest for 1-2 hour until doubled in size.
Bake at 450 degrees for 35 minutes.
Allow bread to cool in loaf pan for 10 minutes, then remove to wire rack to cool completely.

Cheers!
Nadine

Original recipe from: grouprecipes.com

Rice pasta with fresh chunky pasta sauce....

Ingredients:

1 lb fresh tomatoes, diced
10 ounces fresh sorrel (or spinach), washed and chopped
10 ounces fresh mushrooms, sliced
3 cloves garlic, minced
1 medium shallot (or an onion), diced
1/4 cup fresh basil, chopped
salt and fresh ground pepper to taste
1 TB olive oil or non-stick spray

Heat the oil in a pan and saute the shallot and garlic until onion is transparent.
Add mushrooms and cook until softened.
Add the sorrel and cook until leaves begin to wilt.
Add basil, tomatoes, salt and pepper.
Cook until vegetables warm and slightly soft for best nutrient value!

Serve over cooked rice noodles (or kamut if gluten isn't an issue...or any pasta you prefer if you have no issues)

Enjoy!
Nadine

Gluten Free Carrot Pineapple Cake

Thank you to Mennonite Girls Can Cook for this delicious recipe!

Preheat oven to 350 degrees(F) .

Sift together:

-1 1/2 cups white corn flour
-1/2 cup potato starch
-1 tsp xanthum gum
-2 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-2 tsp ground cinnamon

In another bowl beat together:

-1 3/4 cups sugar
-3 eggs

Add in:

-3/4 cup oil
-1 tsp vanilla extract

Make a well in the center of the dry ingredients.
Add the wet ingredients and:

-2 cups shredded carrots
-8 oz tin of crushed pineapple , drained

Mix with a wooden spoon until well blended and smooth.
Pour into a 9x13 greased baking pan.
Bake for 45 minutes.
While baking, make cream cheese frosting.

Beat until smooth:
-250g of cream cheese
-1/4 cup of butter
-1-2 cups of icing sugar (depending on how sweet or cheesy you like your icing)
-add 1-2 drops of vanilla

After baking, cool cake on rack.
Once cool ice with cream cheese frosting.

ENJOY!