I do all my baking with spelt flour as spelt is a huge amount easier to digest than modern wheat flour (see here). If the digestion struggles, the tissues of the body don’t get nourished and diseases begin to materialise; so a good reason to use spelt!
To make self-raising spelt flour, just add 2 teaspoons of baking powder to 150g (6 oz or 1 cup) of white spelt flour.
Kichari, rice-mung stew (or porridge), is wonderfully light on digestion yet tasty and satisfying. It is often given to people who are ill or recovering from illness, like an Ayurvedic ‘chicken-soup’. If you’d like a Read more…
These contain no refined sugar and just a tiny amount of maple/agave syrup, which can be omitted altogether if you’re being ultra sugar free! They are tasty and moreish though, not nearly as worthy as Read more…
I love saag aloo; that well known spinach (or kale) and potato curry. I also love saag paneer; substituting the potatoes for indian cheese. For a hearty, full meal, I thought why not combine them? Read more…
5 Comments
Iris · February 16, 2018 at 10:11
Is that level teaspoons?
Kate · February 16, 2018 at 10:18
Yes, that’s right
Kate Longden · April 5, 2019 at 22:15
Can you use wholemeal spelt instead of white?
Kate · April 18, 2019 at 09:34
I’m sorry it took a while to respond, this went to spam for some reason. I haven’t tried it with wholemeal but I’d think you could try it but would need more baking powder than in the recipe. Enjoy!
Pantry essentials - The Ayurveda Practice · January 29, 2016 at 08:33
[…] for everything you would use normal wheat flour for; bread, cakes, sauces etc. You can easily make self-raising flour from spelt flour. BENEFITS: Carbs have received a lot of bad press but we all need some of the […]