Recipes

MUSELI SLICE

1 Quarter of a cup Organics Honey
1 cup Whisperingpines Organic Creamy Rolled Oats
Half a cup Organic Sultanas
Half a cup chopped Organic Apricots
Half a cup Organic Self Raising Flour either White or Wholemeal
Half a cup Organic Brown Sugar
125 grams Organic Butter
Method
Preheat oven to 180C
Melt Honey and Butter together in a saucepan over low heat
Combine remaining ingredients in a bowl
Add Liquid and stir to combine
Press into a lightly greased 20cm by 30cm tin lined with baking paper
Bake for 20-30cm until golden
Allow to cool completely before cutting

ORGANIC ORANGE & CARDAMOM BISCUITS

375gms (3cups) Whisperingpines Organic Flour (Spelt, Unbleached, Wholemeal)
1 Teaspoon Aluminium free baking powder
1 Tablespoon organic dried ginger
1 Teaspoon organic ground nutmeg
1 Teaspoon organic cardamom
250gm softened organic unsalted butter
345gms (1 1/2 cups) organic brown sugar
3 Teaspoons brandy
1 finely zested organic orange
30gms (1/4 cup) Whispering Pines Organic unbleached or spelt flour (extra)
1 organic free range egg white, for glazing
30gms (1/4 cup) organic granulated sugar
Method
Sift flour, baking powder, ginger, nutmeg, and cardamom into a large mixing bowl. Place butter and brown sugar into another bowl and beat until pale and creamy. Add brandy and zest to butter mix and stir well. Using a large metal spoon, fold the dry ingredients through in 2 batches. Sift the extra 30gms of flour over a dry clean surface and knead dough for about 30sec. roll dough into a long rectangle 5mm (1/4in) thick. Cut into shapes, 3x6 cm (1 1/4 t0 2 1/2in) long. Brush with egg white and sprinkle on sugar.

Preheat oven to 180degrees (350F/Gas 4). Place biscuits 2cm (3/4in) apart on a baking tray lined
with baking paper. Back for 10 -12 mins, or until lightly browned. Remove from oven and allow to
cool on wire rack. Makes 40

SPELT FLOUR BREAD

7g sachet dry yeast
1 tablespoon caster sugar
1 1/2 cups warm water
1 1/2 cups wholemeal spelt flour
1 1/2 cups white spelt flour
1 teaspoon sea salt
2 tablespoons linseeds
2 tablespoons traditional rolled oats
1 tablespoon olive oil
2 teaspoons milk
Butter and jam, to serve

Method

Step 1
Place yeast, sugar and warm water in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2
Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic (see note). Place in a large, lightly greased bowl. Cover. Set set aside in a warm place for 1 hour or until doubled in size.

Step 3
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Combine remaining linseeds and oats in a bowl. Set aside. Using your fist, punch dough down. Knead until smooth. Shape into a 22cm log. Place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.

Step 4
Brush top with milk. Sprinkle with linseed mixture. Bake for 30 to 35 minutes or until dark golden and hollowsounding when tapped. Turn onto a wire rack to cool. Serve with butter and jam.

QUICK BREAD

Put into a basin –
1 Tablespoon Organic Honey
1 Tablespoon Organic Butter
13oz Boiling Water
13oz Cold Water (If using Whisperingpines Organic Spelt Flour you may need more cold water, we put about 4oz more as Spelt Flour has a much denser texture).

Sprinkle on this 1 Tablespoon of Dried Yeast:-

Leave this while you prepare the flour:-

Method

1.8 kilo Flour either Whisperingpines Organics Unbleached White Flour only or a mixture of
Wholemeal Flour or Spelt Flour.
2 Teaspoons of Salt
Put Flour and Salt into a big bowl. Make a well in the centre and pour in all the liquid at once. Give a good mix up. Line tins with Baking Paper. You will need one large tin or two medium tins for this recipe. Half fill tins
Put in a cold oven and turn on to 100 degrees C for 30 mins. Then 200 degrees C for 30 mins. If only using one large tin than 200 degrees C for 45 minutes. Leave in tin for a few minutes when cooked, then tip out onto a rack and cover with tea towel. For a lighter bread that rises more add:-
Another half cup of Cold Water sometimes even a little more and another half Tablespoon of Yeast. This will require 2 large tins.

CHRISTMAS SHORTBREAD

• 400gm Whispering Pines Own Certified Organic White Spelt Flour
• 200gm Randalls Organic Rice Flour
• 400gm Butter
• 100gm Organic Panela (Evaporated cane juice)
• 50gm Organic Honey
• 1 pinch of salt

Method

Sift flour and rice flour into a bowl Chop butter into small cubes then rub butter into flour Add panela, honey and salt and mix until a dough is just formed Wrap and refrigerate for at least 1 hour before use Roll dough out to an even 6-8ml thickness Use Christmas themed cutters Place on cooking paper or greased tray and rest in fridge for 15 minutes Place into a pre-heated oven at approx 160 degrees for around 12 – 15 minutes or until baked (preferably without any browning) Wait 5 minutes after removing from oven then place on cooling rack Dust with icing sugar and/or cocoa.

Ingredients:
All Organic produce
Rolled Oats
Flour wheat

WHOLEMEAL PASTA

You'll need a pasta machine (see note).

Ingredients
3/4 cup wholemeal plain flour
3/4 cup plain flour
3 eggs
plain flour, for dusting

Method

Step 1
Sift flours into a bowl or onto a flat surface, returning husks to flour. Stir to combine. Make a well in centre. Add eggs. Using a fork, break up eggs while slowly incorporating flour to form a dough. Place dough on a lightly floured surface. Knead for 5 minutes or until smooth and elastic.

Step 2
Divide dough into 4 equal portions. Wrap 3 portions in plastic wrap. Set aside. Using the palms of your hands, flatten remaining portion until 2cm thick. Dust dough with flour. Set pasta machine on thickest setting. Feed dough through machine while turning handle. Fold each short end of dough into the centre to form a smaller rectangle. Repeat process twice.

Step 3
Reduce width of machine rollers by 1 setting. Dust dough with flour. Feed dough through machine. Repeat until dough is 1.5mm thick. Loosely fold pasta, dusting well with flour. Place under a damp tea towel until ready to use.
Repeat with remaining dough portions.

Ingredients:
Organic Wholemeal stoneground Flour