So I’ve decided all wreaths should be edible! Don’t get me wrong I know my house would look no where near as decorative without all the sparkly or rustic wreaths we have in our house but if the alternative is something that tastes as good as this then I would definitely get over it. This Cardamom, Cinnamon & Raspberry Spelt Wreath is one of the most delicious and nicest smelling wreathes you will ever have in your house!
A few years ago (prior to the clean eating, sugar-free lifestyle) I made a wreath similar to this and it was amazing! This year I wanted to re-create something just as tasty and Christmasy to not only fill the house with some gorgeous Christmas smells but also have something delicious to enjoy when putting up our tree. I also wanted to make something which showed that clean eating doesn’t mean you have to give up all indulgences especially at Christmas time!
This certainly did not disappoint! The house smelled of a warming cinnamon for hours and a huge slice of this was the perfect coffee break half way through putting the Christmas decorations up.
I highly recommend eating this warm (and trust me by the time your house is filled with its smell it would be difficult not to)! However it is also amazing cooled. As well as making a delicious wreath this would also be a perfect centre piece for a table, especially with a candle in the centre.
The spelt flour gives it this gorgeous almost nutty taste which when combined with the raspberry, cardamom and cinnamon is an absolute winner. This is also completely sugar-free and dairy-free however spelt flour does contain gluten (however is slightly different to that found in white flour breads).
I hope your December is going well so far and that you get a chance to add the Christmas spirit (and decorations) with this delicious wreath!
Cardamom, Cinnamon & Raspberry Spelt Wreath
Serves: 10-12 Time: 3¼ Hours Difficulty: Medium
- 260ml of Almond Milk
- 10 Cardamom Pods (Crushed)
- 4 Tbsp of Coconut Sugar
- 3 Tbsp of Coconut Oil
- 1 Large Egg
- 500g of Spelt Flour
- 1 Tsp of Salt
- 1½ Tsp of Fast Action Yeast
- 200g of Raspberries
- 2 Tbsp of Chia Seeds
- 1 Tbsp of Maple Syrup
- 2 Tsp of Coconut Sugar
- 1 Tsp of Cinnamon
- Place the milk, coconut sugar and cardamom in a pan and warm through. Once it;s started to steam (but not boil) add the coconut oil and allow to melt before removing from the heat.
- Allow the cardamom to infuse for around 5 minutes before sieving the mixture (removing the cardamom pods) into a jug. Allow to cool until just warm before mixing in the yeast and the egg.
- While waiting for the milk mixture to cool, place the salt and flour into a large bowl and create a well in the middle.
- Add the only slightly warm liquid and mix with your hands until the mixture comes together. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is elastic.
- Place in a clean bowl, cover in a tea towel and place in a warm place to prove for around 50 minutes (Until it’s doubled in size).
- While waiting for the dough to prove, add the raspberries, chia seeds and maple syrup to a pan with a couple of tablespoons of water and warm through until the raspberries have softened and it’s turned into a sticky jam texture (around 5-10 minutes). Remove from the heat.
- Once doubled in size, knock the dough back using your knuckles and then roll out into a 25x45cm rectangle on a lightly floured surface.
- Spread the jam over the dough, leaving a 2cm gap on the long side nearest you. Sprinkle over the coconut sugar and cinnamon and then starting with the furthest long side roll the dough tightly into a long tube.
- Slice the dough in half length ways and then on a lined baking tray make a 2 strand braid by placing one strand over the other alternating each time (ensuring the filling is facing upwards at all times).
- Place the braid into a rounded wreath shape and pinch either end together. Cover in a tea towel and return to a warm place to prove for another 45 minutes (or until doubles in size).
- Pre-heat the oven to 180°C and once warm place the proved dough in to cook for 30-35 minutes and the top in golden.
- Remove from the oven and transfer to a wire rack to cool (or enjoy deliciously warm!)