Today I tried this recipe for flädle uberbacken, a sweet pancake dish that’s baked with applesauce, raisins, and almonds, but with my own modifications. The supermarket had run out of plain applesauce, so I used cinnamon applesauce. I had run out of white flour, but I still had spelt flour (which is also a Swabian ingredient) so I substituted the last 1/4th cup of white flour for spelt flour. Instead of milk, I used vanilla-flavored almond milk for a dairy-free version.
Artisanal breads are one of the beautiful features of Swabian cuisine—each village is supposed to have its own special varieties, resulting in countless breads of unique shapes, tastes, and textures. In Upper Swabia, Seele, or Soul, is one of the traditional breads and is a baguette-like bread with spelt flour. Traditionally, spelt flour was one of the common flours for breads in this region. Spelt is packed with nutritional benefits, so I was excited to try some! I had read that baking with spelt is similar to baking with whole wheat flour, so it’s often mixed with white flour.