Sweet Almond Spelt Bread With Berry Jam – a delicious recipe with milk, wholemeal spelt flour, ground almonds, salt, baking powder, sunflower oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325u00b0F. Place the marzipan in a food processor and gradually add the milk while processing. In a separate bowl, combine the flour, ground almonds, salt and baking powder. Stir in the oil, honey and marzipan milk until the mixture is smooth. Transfer to a loaf pan and bake for 40-50 mins, until risen and golden brown.
2
Place the strawberries, raspberries and sugar in a food processor and blend until smooth. Place the mixture in a wide saucepan over low heat and bring to a rolling boil. Continue to boil for 3-5 mins, until mixture thickens and begins to boil more slowly. Transfer the mixture to a sterilized jar and seal. Store in the fridge.
3
Remove the bread from the oven and leave to cool for 20 mins before removing from the pan. Serve with the berry jam.
1090
kcal
Calories
39
g
Fat
162
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1.75 oz marzipan, 1 3/4 cups milk, 3 3/4 cups wholemeal spelt flour, 1 1/2 cups ground almonds, and more.
Yes, Sweet Almond Spelt Bread With Berry Jam falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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