Oat And Spelt Shortbread Recipes

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Steps:

• All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
• Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
• Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
• Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
• When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
• Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
• Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
• Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
• Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

Steps:

• Combine 1/2 cup warm water, 1/4 cup spelt flour, yeast, and white sugar in a very large mixing bowl. Let the yeast proof and grow for about 5 minutes.
• Stir in remaining water, oats, brown sugar, vegetable oil, and molasses. Add salt, then add remaining spelt flour, 1 cup at a time, and stir until dough starts to pull away from the sides of the bowl.
• Transfer the dough to a generously oiled bowl, turning dough several times to oil all sides so it won't stick or dry out. Let rise in a warm place until doubled in size, about 1 hour. Divide dough into 4 equal pieces and shape into loaves. Transfer loaves to greased loaf pans and let rise until dough is about 1/2 inch higher than the top of the pans, about 1 hour longer.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until tops are brown, about 30 minutes. Let cool in the pans for 15 minutes, then remove from the pans and finish cooling on wire racks.