When the kids went on a recent road trip, I knew just what to make…
These cinnamon honey spelt biscuits!
They are so versatile — if you have spelt flour, follow the soaked directions. Not only does soaking grains reduce cooking time, but also allows for optimum digestion.
If you have sprouted spelt flour, use the unsoaked version since your flour is already prepared for digestion. 🙂
Soaked Cinnamon Honey Spelt Biscuits
If you'd like to use whole wheat pastry flour instead of spelt, use an additional 1/4 cup of flour. You can also turn biscuits into yummy scones!
Ingredients
Soaking Stage
- 2-1/4 cups spelt flour cannot be warm from grinding or will melt the coconut oil
- 6 tablespoons coconut oil solid
- 1 tablespoon raw apple cider vinegar OR kefir, kombucha, yogurt, or whey
- 1/2 cup raw whole milk coconut milk, nut milk, OR water
- 2 tablespoons raw whole milk coconut milk, nut milk, OR water, additional to the 1/2 cup above
Baking Stage
- 2 tablespoons raw honey
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/3 cup raisins about a handful
Instructions
Soaking Stage
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Combine flour and coconut oil in a mixing bowl.
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Cut coconut oil into flour with a pastry cutter or fork until coconut oil is the size of peas or smaller.
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Lightly stir in acid of choice and milk.
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Cover and leave on the counter for 8 hours or overnight.
Baking Stage
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The next day, preheat oven to 450 degrees Fahrenheit.
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Gently mix in honey, cinnamon, baking soda, baking powder, and salt.
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Finally, work in raisins.
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Transfer dough to clean, floured surface.
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Roll into a rectangle about 1/2-inch thick.
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Cut into 2-inch squares using a knife or pizza cutter.
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Transfer squares to a coconut-oiled cookie sheet, leaving space between.
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Put sheet in oven.
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Bake for 8 to 10 minutes, until golden brown.
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Transfer to cooling rack.
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Enjoy!
Sprouted Cinnamon Honey Spelt Biscuits
If you'd like to use sprouted whole wheat flour instead of spelt, use an additional 1/4 cup of flour. You can also turn them into yummy scones!
Ingredients
- 2-1/4 cups sprouted spelt flour cannot be warm from grinding or will melt the coconut oil
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 6 tablespoons coconut oil solid
- 1 tablespoon raw apple cider vinegar kefir, kombucha, yogurt, OR whey
- 1/2 cup raw whole milk coconut milk, nut milk, OR water
- 2 tablespoons raw whole milk coconut milk, nut milk, OR water, additional to the 1/2 cup above
- 2 tablespoons raw honey
- 1/3 cup raisins about a handful
Instructions
-
Preheat oven to 450 degrees Fahrenheit.
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In a medium size mixing bowl, combine dry ingredients.
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Then add coconut oil and cut into the mixture with a pastry cutter or fork until coconut oil is the size of peas or smaller.
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Add acid of choice, milk, and honey in a measuring cup.
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Whisk to combine.
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Add liquids to dry ingredients and mix until just combined.
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Finally, gently work in raisins.Transfer dough to clean, floured surface. Roll into a rectangle about 1/2-inch thick. Cut into 2-inch squares using a knife or pizza cutter.
-
Transfer squares to a coconut-oiled cookie sheet, leaving space between.
-
Put sheet in oven.
-
Bake for 8 to 10 minutes, until golden brown.
-
Transfer to cooling rack.
-
Enjoy!
Did you love these cinnamon honey spelt biscuits? Try these other soaked or sprouted recipes:
- Soaked Spelt Banana Bread (VAD)
- Homemade Sprouted Spelt Biscuits (flaky & buttery!)
- Spelt Lemon Cake
- Sprouted Pumpkin Spice Coffee Cake
- Sprouted Spelt Crackers (easy & delicious snack!)
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Those sound amazing! I’m definitely going to make scones out of them soon. I wonder if I have enough pastry flour… Hmm. 🙂
.-= Mindy´s last blog post… overheard =-.
I’m LOVING your blog. Thanks so much for sharing your food wisdom and deliciousness with us! I can hardly wait to try these. Yum! 🙂 Melissa
.-= Melissa´s last blog post… The Hen House =-.
I made these last Sunday for my Sunday School breakfast. They were a huge hit! I made them with fresh ground whole wheat flour and coconut milk.
http://www.halleethehomemaker.com/2010/04/cinnamon-honey-scones-with-raisins/
.-= Hallee the Homemaker´s last blog post… Beef Bacon Quiche Tarts =-.
So glad you liked them, Hallee! They are delish. 🙂
Hi, I am new to all of this and am radically changing but on a steep learning curve. I have bought 4 day sprouted spelt and just made these and they were great. So thank you for that.
I am just curious about the soaked version, you are soaking to achieve what. To ferment the whole spelt. What is happening to it …..you can get technical , so I can understand. The sprouted spelt is quite expensive so thats why I am wondering about getting the spelt as it is and then soaking as you suggest.
Thanks and sorry I am a complete novice.
These sound yummy! I love using whole foods, so this will be a great recipe to try. BTW, I also love your plate/serving dish. It looks like it might be from the Dayspring line? Do you mind sharing the info on it? It’s beautiful!
Amy — Thanks! You know this dish is probably Dayspring. It was a gift from my mom-in-love and she loves Dayspring. On the underside it says “circle of faith” by Carson. I hope this helps you find it. 🙂
Hi Wardeh! I am glad to find this recipe. I just listened to your recent podcast and started looking for something I could make with spelt flour that doesn’t have milk – we are out of milk.
Question:
I am wondering I can use some lard in place of a couple of tablespoons of coconut oil?
I would like to use up some leaf lard I bought around Thanksgiving…
but I just want to make sure that is okay for this recipe.
Thanks a bunch – I enjoyed the podcast today! You keep me inspired when eating traditionally seems overwhelming. 😉
Update:
I made these this morning after soaking the spelt flour overnight; I substituted two of the TB of coconut oil with leaf lard and added a touch of vanilla extract to the final ingredients.
Results: Excellent! 😉
These were outstanding! I used soaked/sprouted dehydrated Einkorn flour and used water to mix them, no other changes were made. Definitely a keeper recipe. Thank you so much for sharing. They really were delicious and tender.
I just made these and they are wonderful. I wonder though how to best store them. Do they freeze well?
Hi Carolyn,
Glad you like them!
I have frozen them. I find it best to wrap each one individually and freeze then freeze in a container altogether. This makes it easy to pull out just one or two and helps prevent freezer burn.
I’ve never had them last longer than two weeks. We eat them pretty fast. 🙂
~Danielle, TCS Customer Success Tam
Hi Carolyn,
Glad you like them!
I have frozen them. I find it best to wrap each one individually and freeze then freeze in a container altogether. This makes it easy to pull out just one or two and helps prevent freezer burn.
I’ve never had them last longer than two weeks. We eat them pretty fast. 🙂
~Danielle, TCS Customer Success Tam
This looks so good! What a great side during the cold months! Do they keep long?
Hi, Vanessa.
They will last a few days on the counter or up to a week refrigerated.
You can also freeze for up to 2 months. 🙂
~Danielle, TCS Customer Success Team
Thanks for sharing! What else is spelt good for in cooking?
Hi, Suzanne.
Spelt has a variety of uses just as you would use other wheat flour.
We have many recipes in our archives using spelt. You’ll find them here: https://traditionalcookingschool.com/?s=spelt
~Danielle, TCS Customer Success Team