Follow our spelt recipe calendar featuring our favourite seasonal recipes - easy to follow, inspirational and full of the goodness that Sharpham Park spelt delivers.
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BOWEL CANCER UK
Find out here about how Bowel Cancer UK and Sharpham Park are partnering to spread the message of the importance of a high fibre diet in the fight against bowel cancer.
click here to find out more
our shop and cafe at
Kilver Court in the heart of Somerset is the setting for the Sharpham Park shop and cafe, with the best kept secret garden in the county. Click here to read more
YOUR SPELT RECIPES
Help raise awareness of Bowel Cancer and submit your High Fibre Spelt Recipe. The winner will be featured alongside the likes of Sophie Dahl and the Hairy Bikers! ENTER HERE
YOUR SPELT RECIPES
175g (6 oz) self raising flour
175g (6oz) Sharphams Wholemeal Spelt flour (plus extra for dusting)
1-2 tsp ground cinnamon
2 tsp baking powder
30g (1 oz) soft brown sugar (or caster)
40g chopped dates plus 35g chopped walnuts or a mixture of the two up to combined weight of 75g (2½ oz)
1 large beaten egg
Put flour and baking powder into bowl.
Rub in lightly until mixture looks like fine breadcrumbs.
Stir in cinnamon and sugar.
Add walnuts and dates.
Mix egg with some milk and add to mixture, mix together with knife and continue adding enough milk to bring the dough up to a soft but not too sticky consistency.
Turn dough out to lightly dusted surface and lightly knead until gathered together.
Gently roll or pat out to about one inch deep.
Cut out as many rounds as possible (use plain cutter).
Lay on baking tray, brush with some milk and dust with some wholemeal flour.
Bake for about 10-12 minutes or until well risen and golden.
Remove from oven, cool on wire rack.
Serve warm or cold, split with butter or cream and add strawberries if desired mmmmmmmm
Recipe of the month
Winter Vegetable and Pearled Spelt Soup......
View the recipe of the month.
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