These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.
Course: Breakfast, Dessert, Snack, sweet treat
Keyword: spelt, tea cakes
Servings: 4tea cakes
230gspelt flouror wholemeal, plain, gluten free.
1tspfast acting yeast
generous pinch of ginger
pinch of ground clovesI crushed with my blender
Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.
In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).
Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.
TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.