October 10, 2010

Berry Spelt Loaf

Berries are something my partner and I both love. When he was spending his school holidays at his dad's blueberry farm, I was foraging the Finnish forests picking all kinds of wild berries. I've spoken about my love for berries before, and they are definitely my favourite ingredient for all kinds of desserts.

I love baking on Sunday mornings, there is something so comforting to have my home smell like freshly baked cake or bread, and they make a lovely special treat for the Sunday afternoon tea. With this recipe, I've used spelt flour again, and I used less butter and sugar making it a bit healthier. I love this with a mountain of low-fat yoghurt, but if you find it too sour you might just want to have it on its own.

Berry Spelt Loaf
(Recipe adapted from My New Roots)

2 1/4 cups organic spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
75g unsalted butter, softened
1/2 cup natural muscovado sugar
2 large free-range eggs
1 cup organic fat-free yoghurt
1 tsp natural vanilla extract
1 1/2 cups mixed frozen berries

Preheat the oven to 170C and grease a 9,5cm x 19cm loaf tin. Mix the flour, baking powder and baking soda together in a bowl. In another bowl, using electric beaters beat the butter and the sugar until pale (2-3 minutes), add the eggs beating well after each addition. Add half of the flour in the batter and mix well. Flavour the yoghurt with the vanilla and fold into the batter. Fold in the rest of the flour and the berries. Pour the batter into the loaf tin and bake for one hour or until a skewer inserted in the middle of the cake comes out clean. Let the loaf cool in the tin, then turn onto a wired rack. Cut into slices and serve with some plain fat-free yoghurt.