https://www.copymethat.com/r/OoFwQxdvZ/sprouted-spelt-biscuits/
5729331
lf8A9pQ
OoFwQxdvZ
2024-06-01 23:49:08
Sprouted Spelt Biscuits
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•These are awesome biscuits — crisp on the outside, but on the inside flaky, soft, and melt-in-your mouth good. B. took her first bite and then said, “Mom, this just crumbles all over my mouth.” (That was how she described the melting.) I can imagine this dough being the basis for cookies, scones, and other pastries.
•These divine biscuits were inspired by Kimi at The Nourishing Gourmet. She starts with whole wheat pastry flour and soaks the dough (sans baking soda, baking powder and salt) overnight.
•Since I love spelt so much and since we’ve been successfully sprouting it for gluten-sensitive members of the family, I use sprouted spelt in them. This means the soaking time can be skipped entirely, as the sprouting does the soaking’s job.
•If you don’t have sprouted spelt flour, use whole wheat pastry flour (but use 2-1/2 cups) or unsprouted spelt flour. For soaking instructions, visit the original recipe at The Nourishing Gourmet.
•These divine biscuits were inspired by Kimi at The Nourishing Gourmet. She starts with whole wheat pastry flour and soaks the dough (sans baking soda, baking powder and salt) overnight.
•Since I love spelt so much and since we’ve been successfully sprouting it for gluten-sensitive members of the family, I use sprouted spelt in them. This means the soaking time can be skipped entirely, as the sprouting does the soaking’s job.
•If you don’t have sprouted spelt flour, use whole wheat pastry flour (but use 2-1/2 cups) or unsprouted spelt flour. For soaking instructions, visit the original recipe at The Nourishing Gourmet.
Ingredients
- 2-¼ cups sprouted spelt flour (cannot be warm from grinding or will melt the coconut oil)
- ½ teaspoon baking soda
- 1-½ teaspoons baking powder
- ¾ teaspoon sea salt
- 6 tablespoons unrefined, virgin coconut oil, chilled if liquefied at room temp (like during the summer)
- ¾ cup raw milk, coconut milk, or nut milk (or even water)
- 1 tablespoon raw apple cider vinegar (or lemon juice)
Steps
Directions at traditionalcookingschool.com
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