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Tag Archives: spelt flour

Easiest cheapest 100% natural organic crêpe/pancake recipe

And... voila! ©copyright2014owpp

And… voila!

I know there are a load of you who know how to do crêpes (French-thinner-pancakes) courtesy of Wikipedia…

A crêpe or crepe (Listeni/kreɪp/[1] or /krɛp/ French: [kʁɛp] ( listen), Quebec French: [kʁaɪ̯p] ( listen)) is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

The batter ©copyright2014owpp

The batter

But as it’s a simplified recipe I have adjusted to my dietary needs as, no-sugar-eggs-dairy… I thought this one might be of some help to those who follow the same organic wholesome food plan but for those who don’t, just switch back to sugar, plain flour or any oil you have 🙂
You can’t get anything easier or faster & it’s a load of fun to do with your kids or grand-kids so… here you go!

Small pan & ladle ©copyright2014owpp

Small pan & ladle

Ingredients (for about ten small ones)

1. 2 1/2 cups 75% whole Spelt flour (or just plain)
2. 2 1/4 cups water
3. 1 to 2 tsp. extra virgin olive oil (or anything on hand)
4. 1 tsp. organic baking powder (optional)

The swiveling... ©copyright2014owpp

The swiveling…


Mix well the two first ingredients & add baking powder just before putting it in pan, mix very well too.
Heat frying pan (I have an old small one but it’s the only one I know how to work with for my pancakes)
put a heaped teaspoon of extra virgin olive oil (but you can use any available) put your (small) flame
on high first then switch to between-high & low after about 4 minutes, pour a small ladle of batter slowly
(once the oil is hot you should hear it sizzling as it touches the pan) while swiveling the pan to even it
out then wait about a minute (you’ll get the feel of how long with the time) flip it over with a fork or
as a chef would do with a swift hand-motion then once it’s ready slide it on a plate.

First side happening... ©copyright2014owpp

First side happening…

I chose this time to serve it as a snack with rice syrup spread on it, rolled it & poured a little on too,
but I have served it in many different ways in the past as with minced seitan (vegetarian meat) as a filling
& creamed mushrooms as the topping or with a creamy wok as a filling… but all you have to do is use your creativity & improvise anything you desire as ice cream on the side with whipping creme & chocolate syrup on top of the pancake…

I hope the photos will make the instructions easier but mainly, have a load of fun & Bon appétit!

Second side... ©copyright2014owpp

Second side…

And the end result :) ©copyright2014owpp

And the end result 🙂


Montecao easy no-electrical appliance-needed recipe



I posted a while back a Monte carlo recipe this time it’s a Montecao which I wanted to share with you as the ingredients are more basic, fewer & easily found in every home.
It is a throw-in-one-bowl recipe & mix by hand… can’t get easier:)
I’ll give you the regular sugar version for those who use it.
And for those who prefer a less oily & crunchier recipe I will include an adaptation I created which became very popular here!

Enjoy & let me know!


1. 5 cups 80% organic Spelt flour (It’s the healthiest, light & off-white in color but you can use regular flour)
2. 1 cup extra virgin olive oil (there’s no olive taste after cooking or baking)
3. 1 cup rice syrup




1. Put all ingredients in bowl mix then shape
2. Sprinkle cinnamon powder on top
3. Slide in preheated oven on 150 degrees Celsius = 302 degrees Fahrenheit for 12-15 mn.



Ingredients for regular sugar recipe

1. 500 gr. = 88.1 oz. 80% organic Spelt flour
2. 25 cl. Olive oil
3. 200 gr.= 7 oz. Sugar

The method is the same.



Ingredients for raisin biscuit (adapted from above)

1. 4 cups 80% organic Spelt flour
2. 1 cup Oatmeal
3. 1/2 cup Olive oil
4. 1/2 cup hot water
5. 1 cup Rice syrup (you can change to sugar)
6. 1 handful of organic raisins
7. 1 tsp. Speculoos spices mix (or cinnamon if you can’t buy it in your area) Wikipedia Specifies “Spices used in speculoos are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper”




1. Same as above
2. 20-25 mn. on preheated oven same temperature as above

100% Natural wholemeal & white Spelt biscuits plain & with carob coated! ( For those interested, regular biscuit recipe, chocolat coated & vanilla cream too )




This biscuit dough can be used for any pie you wish to bake, it’s a very easy biscuit recipe and comes out delicious.
I’ll give you the non natural version ( for those interested ) with a vanilla cream too, to give you the option of making the sandwich style.
It’s going to be long but then you have five recipes including the chocolate glazing.
P.S I made too batches of dough, to be able to show you the wholemeal and white version.



Ingredients of white & wholewheat Spelt Biscuit dough

1. 5 cups of white Spelt flour ( 6 1/2 for wholemeal )
2. 1-2 tsp baking powder
3. 150 ml = 0.31 US pint rice syrup, honey or other sweetener
4. 1 cup olive, sesame or any other oil
5. 1/2 cup hot water
6. 1 pinch of salt + 1 pinch of cinnamon


Roll out dough, shape it to the form I used or any one of your liking.
Put the biscuits on a paper baking sheet on a baking oven tray, put in
a preheated oven for 15 mn on 120 Degree Celsius = 248 Degree Fahrenheit.

Let it cool.



Carob glazing Recipe ( Natural Chocolate substitute )


1. 250 gm = 8.82 oz margarine ( not that healthy in my opinion at least but there’s no way out of this one 🙂 )
2. 1/2 cup rice syrup or other
3. 10 heaped Tbsp carob powder ( tried with less but I couldn’t get a consistency )

...or wholemeal ©copyright2013owpp

…or wholemeal


Heat on very low fire until melted, with syrup and carob, take off fire, mix with electric mixer or it won’t be a smooth texture,
dip half of biscuit in, let it cool.
You can put chocolate between two biscuits in a sandwich style. Let it cool in fridge or freezer, can store in either.



Regular biscuit dough recipe

1. 1 kg = 2.20 lb flour
2. 6 eggs
3. 2 pt baking powder of 20 gm = 0.7 oz each
4. 2 1/2 cup sugar
5. 2 pt vanilla sugar of 10 gm = 0.35 oz each
6. 2 pt of margarine of 250 gm = 8.81 oz each


Mix together in your electric mixer and follow the same
method as for the natural recipe.

Chocolate glazing

...white ©copyright2013owpp



1. 1 pt of chocolate ( regular size )
2. 2-3 Tbsp oil

Plain & crunchy ©copyright2013owpp

Plain & crunchy


Same as with carob glazing without the need to mix it.
This recipe will just be smoother looking and the biscuits,

Vanilla or chocolate cookie filling

1. 3/4 cup butter or margarine
2. 2 cup icing sugar
3. 1 tsp vanilla sugar
4. 1 egg
5. 2-3 drops coloring ( optional )
6. flavor of your choice and to your taste ( stronger or lighter ) choc, vanilla or coffee

Cream-sandwich or single-dipped in chocolate ©copyright2013owpp

Cream-sandwich or single-dipped in chocolate


Beat butter, gradually add icing sugar then vanilla, egg until light and fluffy.
Add coloring if you wish.
Take two biscuits, spread on one, stick the other on, enjoy ! 🙂

P.S I’m sorry I didn’t include the regular recipe photos but I do it so seldom,
there’s never an opportunity to take the photos.
I have updated two other posts in oa category and there’s three more left to complete the
updating of that whole section!!