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Recipe Book

Hi. Thank you for visiting us. We have decided to share our favorite, most used spelt and pastry recipes with you. To get these recipes, you will need to request them in the box below. Then, check your email to get the recipes. They are definitely worth it. And you will not be swamped with emails from us once you sign up.

I also have a few recipes below if you continue reading this page.

$15.50 per book

Farm Favorites Cookbook

We are extremely excited to announce we have over 200 recipes for the foods we grow and sell - including fruits, veggies, wheat, and spelt. These are our favorites, tried and true.

(I'll even ship it for FREE so don't panic when shipping asks you to pick up in ID, I'll still send it). Don't forget to get a copy for your friends and family.

Order your copy today!

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Three Tips You Must Know When Baking With Spelt

1. Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

**Be sure you make note of what you do so you can repeat your successes**

2. Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.

3. Mix the flour/liquid enough to get the dough to become homogenous (smooth). Once mixed, you can treat the dough as though it were made with regular wheat.


Here are some recipes you can expect to find in your email when you subscribe

Please, take a moment and send us your comments - about your successes or frustrations with spelt, or with any of the variety of machines we offer. Share your favorite recipe. Let us know how we are doing. We would also love to hear your feedback on practically any topic. We are here for you. So, take a quick moment and send us your thoughts on our contact page or email us at: Thanks!