1½ cups whole spelt flour
1 tablespoon pumpkin pie spice blend
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup honey
⅓ cup melted butter
1 cup pumpkin puree
2 large eggs, separated
½ cup whole spelt flour (sifted)
1 cup cottage cheese
1.5 tablespoons honey
¼ teaspoon baking powder
⅛ teaspoon kosher salt
Zest of half a lemon
Butter or oil
2 cups of blueberries (fresh or frozen)
2 cups of water
⅓ cup maple syrup
Juice and zest from ½ lemon
A few sprigs of Fresh Basil or Fresh Mint (optional)
3 tablespoons extra-virgin olive oil
1 large onion, chopped (or 1½ cups chopped onion)
1 teaspoon dried crushed red pepper, or more to taste
3 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried
2 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
¼ cup red wine (optional)
6 large eggs
1 Box Nature's Legacy Whole Spelt Pasta (Choose your favorite variety)
¼ cup freshly grated Parmesan cheese