Sharpham Park Organic Spelt Stoneground White Flour Free from M&S
Sharpham Park Organic Spelt Stoneground White Flour Free from M&S

Sharpham Park Organic Spelt Flour - Stoneground White, 1kg

Discover Sharpham Park Organic Spelt Stoneground White Flour, a versatile and delicious flour perfect for a range of baking creations, from cakes to bread. Made with organically grown spelt from Somerset, this high-fibre flour offers a wholesome alternative to traditional wheat flour. Enjoy the authentic taste of British baking with this premium ingredient.
  • Organically grown and stoneground in Somerset, UK: Ensuring the highest quality and taste.
  • High in fibre: A healthy and nutritious baking choice.
  • Versatile use: Perfect for cakes, pastries, bread, pizza bases, and more.
  • Vegetarian Society Approved and Vegan: Suitable for various dietary needs.
  • Makes its own self-raising flour: Easily create self-raising flour by adding baking powder.
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£7.09
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£7.09
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Available From  | M&S

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Description
Description
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What is White Flour?Our organic white spelt flour was the first flour we produced. It's perfect for baking making delicious cakes, pastry, flatbreads, pizza bases and of course, bread. Do you know that by adding baking powder you can make your own organic spelt self-raising flour, 2 teaspoons of baking powder to 150g of spelt flour. Do look at our website and Roger's book Spelt for more baking inspiration.
Organic, Stoneground, Farmed and Milled in Somerset, High Fibre, Vegetarian Society Approved - Vegan

Country of Origin
UK

OrganicOrganic


Preparation and Usage
For the Perfect Veggie PastyYou will needFor the pastry:350g Sharpham Park white fourPinch salt175g MargarineCold water to mixFor the filling:1 Tablespoon oil3 Tablespoons sunflower seeds1 Clove garlic, crushed1 Teaspoon mixed herbs, thyme, rosemary1 Tablespoon chopped parsley225g Leeks, washed & sliced1 Large carrot, chopped100g Mushrooms, slicedTo glaze:Beaten egg or milkSift the flour into a bowl with the salt. Add the margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix to a firm dough using a little water. Divide into four.Heat the oil in a pan, add the sunflower seeds and cook for a couple of minutes. Add the garlic, herbs and remaining ingredients. Cook for 5 - 10 mins, then cool.Roll out each piece of pastry to a circle approximately 20 cm/8 inches in diameter. Divide the filling among the circles, dampen the edges, seal to enclose the filling and crimp the edges.Brush with beaten egg or milk and bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 35-40 minutes.Allow to cool slightly on a wire rack and serve while hot. Serves 4.Tips: Spelt has a unique gluten structure so we suggest that, to get the best from your baking, you keep the mixing of your doughs to a minimum.

Instructions
You can replace wheat flour with spelt in any recipe.Muffins, Yorkshire Pudding, Bread (including bread machine recipes), Cakes, Biscuits, Pastry ,, There are no additives in our Refined White Spelt Flour

Recipes
Almond and Honey TartMakes: Enough for 8. Cooking Time: 20 minutes, plus 20 minutes cooling.Preparation Time: 10 mins plus 45 minutes.IngredientsFor the Base:75g cold unsalted butter, diced, plus extra for greasing125g white spelt flour, plus extra for dusting40g caster sugar1/4 tsp vanilla extract2 tbsp runny/clear honeyFor the Topping:250g unsalted butter, softened250g caster sugar1 tbsp runny/clear honey3 eggs2 tsp almond extract1 tsp vanilla extract1 tsp grated lemon zest25g white spelt flour250g ground almonds2 tsp flaked almondsMethod:Pre-heat the oven to 150°C/300°F/Gas 2. Lightly grease a 20cm / 9inch fluted round tart tin with a loose bottom. Place the butter, flour and sugar into a food processor - pulse well until it resembles breadcrumbs. Then add the vanilla and honey and pulse until it comes together into a smooth dough.Turn the dough out onto a lightly floured work surface, then roll out so that the base fits the prepared tin. Carefully lift the pastry over the tin and use it to line the base and sides, cutting away any excess. Prick all over with a fork and chill for 20 minutes.Bake in the preheated oven for 10 minutes, or until the base looks golden brown and feels sandy to the touch, then remove from the oven. Once the base has cooled down a little, drizzle the honey over the surface. Turn the oven up to 160°C/315°F/Gas 2-3.To make the topping, place all the ingredients (apart from the flaked almonds) into a food processor and puree until smooth.Pour the filling into the pre-baked base and top with a scattering of flaked almonds, then bake in the oven for 45 minutes until the top looks golden brown, or a knife tip inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack to cool. Delicious served at room temperature or warm with double cream or creme fraiche.NB this tart keeps very well for at least a week and also freezes well.

Package Type
Bag

Recycling Information
Packing - Recyclable

Other Information
Full Product Name:Organic White Spelt FlourStorage:Store in a Cool, Dry Place.Additional Information:FSC - FSC Mix®, Packaging from responsible sources, FSC® C121679, www.fsc.orgGB-ORG-02, UK Agriculture
Nutrition
Typical Values 100g
Energy KJ/Kcal 1470/347
Fat 2.3g
of which saturates 0.6g
Carbohydrates 59.6g
of which sugars 2.6g
Fibre 4.5g
Protein 11g
Salt 0.02g
Ingredients

Ingredients
100% Organic White Spelt (Wheat)

Allergen Information
Contains Wheat

Dietary Information
Suitable for Vegans; Organic; Suitable for Vegetarians
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Shipping Details
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