If you are looking for ways to incorporate spelt flour into your baking, this Lime and Poppy Seed Spelt Loaf is a great place to start. Traditionally, the flavour that we all know from muffins is lemon and poppy seed, but limes are in season at the moment and so I decided to substitute the lemon with lime instead.
The flavour the limes gave the Lime & Poppy Seed Spelt Loaf was slightly tart, but still sweet, and I think it helped make it quite a bit more tender during the baking process.
What is Spelt Flour?
Spelt flour comes from an ancient strain of wheat. It’s high in protein and has a nutty, flavour that’s sweeter and lighter than that of whole wheat.
Spelt is rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. It is high in protein and lower in calories than wheat flour and also easier to digest than wheat.
I have been wanting to find out how this flour tastes for a while, after hearing all its nutritional benefits so I grabbed a bag when I was at The Refillery.
Since I am not gluten-intolerant, but more gluten-sensitive (and choose to avoid gluten to curb inflammation), I wanted to check if it would upset my IBS, and I am happy to report that it did not.
That being said, even though spelt contains very little gluten if you have celiac or severe gluten intolerance, this grain won’t be for you.
Lime and Poppy Seed Spelt Loaf
The Lime & Poppy Seed Spelt Loaf is fairly easy to make, and all you need in terms of equipment are some bowls and a loaf pan to bake the mixture in.
I only used a half a cup of sugar in the recipe, but you could probably substitute with a sweetener if preferred.
I decorated the loaf with a simple royal icing mixture, more lime zest and some edible flowers, but feel free to be creative here and top the cake with jam, or even cream cheese icing.
Lime & Poppy Seed Spelt Loaf
Spelt Lime & Poppy Seed Loaf
- 2 cups Spelt flour
- 1/2 cup sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 tbsp. lime zest
- 2 tbsp. poppy seeds
- 1 cup Greek yoghurt can substitute dairy-free yoghurt or coconut cream
- 1/3 cup freshly squeezed lime juice
- 2 medium eggs
- 1/3 cup butter or coconut oil
- 1 tsp vanilla essence
- ½ cup of icing
- 15 ml milk
- Lime Zest & edible flowers to decorate
- Preheat the oven to 190C and grease a loaf tin
- Mix all the dry ingredients together in a bowl.
- Mix all the wet ingredients together in a separate bowl
- Pour the dry ingredients into the wet and mix until combined, ensuring not to overmix.
- Spoon the batter into the loaf pan filling 3/4 of the way full.
- Bake for 45 minutes or until a skewer comes out clean
- Make the icing by combining the milk with icing sugar. If too runny, add a bit more icing sugar, if too stiff add a few drops of water.
- Then pour icing over the cake when it is cooled
- Finally, sprinkle lime zest and decorate with edible flowers.
Check out other desserts and bakes here
This recipe was proudly created for The Refillery.