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You are here: Home Ā» Food Preparation Ā» Cinnamon Honey Spelt Biscuits {soaked or sprouted!}

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Cinnamon Honey Spelt Biscuits {soaked or sprouted!}

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Cinnamon Honey Spelt Biscuits {Soaked or Sprouted} | My kids just love these for a nourishing, slightly sweet breakfast! Here are 2 versions -- a soaked version using spelt flour or an UNsoaked version calling for SPROUTED spelt flour. (If you want to use whole wheat pastry flour or sprouted whole wheat flour, choose the appropriate version and use an additional 1/4 cup of flour.) | TraditionalCookingSchool.com

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. šŸ™‚

4 from 5 votes
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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!

Course Breads, Breakfast
Author Wardee Harmon

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

  1. Combine flour and coconut oil in a mixing bowl.
  2. Cut coconut oil into flour with a pastry cutter or fork until coconut oil is the size of peas or smaller.
  3. Lightly stir in acid of choice and milk.
  4. Cover and leave on the counter for 8 hours or overnight.

Baking Stage

  1. The next day, preheat oven to 450 degrees Fahrenheit.
  2. Gently mix in honey, cinnamon, baking soda, baking powder, and salt.
  3. Finally, work in raisins.
  4. Transfer dough to clean, floured surface.
  5. Roll into a rectangle about 1/2-inch thick.
  6. Cut into 2-inch squares using a knife or pizza cutter.
  7. Transfer squares to a coconut-oiled cookie sheet, leaving space between.
  8. Put sheet in oven.
  9. Bake for 8 to 10 minutes, until golden brown.
  10. Transfer to cooling rack.
  11. Enjoy!

Ā 

0 from 0 votes
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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!

Course Breads, Breakfast
Author Wardee Harmon

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

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium size mixing bowl, combine dry ingredients.
  3. 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.
  4. Add acid of choice, milk, and honey in a measuring cup.
  5. Whisk to combine.
  6. Add liquids to dry ingredients and mix until just combined.
  7. 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.
  8. Transfer squares to a coconut-oiled cookie sheet, leaving space between.
  9. Put sheet in oven.
  10. Bake for 8 to 10 minutes, until golden brown.
  11. Transfer to cooling rack.
  12. 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!)

This post was featured in 90 Nourishing Egg-Free Breakfasts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Breads, Muffins, & Crackers Breakfast Desserts & Cookies Food Preparation Recipes Snacks Soaking Sprouting

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Mindy says

    July 15, 2009 at 1:48 pm

    Those sound amazing! I’m definitely going to make scones out of them soon. I wonder if I have enough pastry flour… Hmm. šŸ™‚
    .-= MindyĀ“s last blog post… overheard =-.

    Reply
  2. Melissa says

    April 7, 2010 at 7:03 pm

    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! šŸ™‚ Melissa
    .-= MelissaĀ“s last blog post… The Hen House =-.

    Reply
  3. Hallee the Homemaker says

    April 28, 2010 at 8:22 am

    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 HomemakerĀ“s last blog post… Beef Bacon Quiche Tarts =-.

    Reply
    • Wardee says

      April 28, 2010 at 10:02 am

      So glad you liked them, Hallee! They are delish. šŸ™‚

      Reply
      • Fariha says

        February 2, 2012 at 11:04 am

        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.

        Reply
  4. Amy O'Quinn says

    August 16, 2012 at 7:25 am

    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!

    Reply
    • Wardee says

      August 16, 2012 at 5:12 pm

      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. šŸ™‚

      Reply
  5. pregnantone says

    January 18, 2013 at 2:32 pm

    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. šŸ˜‰

    Reply
    • pregnantone says

      January 19, 2013 at 9:05 am

      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! šŸ˜‰

      Reply
  6. Lori says

    May 16, 2014 at 6:13 am

    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.

    Reply
  7. Carolyn Galfano says

    January 14, 2019 at 6:08 pm

    I just made these and they are wonderful. I wonder though how to best store them. Do they freeze well?

    Reply
    • Danielle says

      January 15, 2019 at 7:21 am

      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. šŸ™‚

      ~Danielle, TCS Customer Success Tam

      Reply
  8. Danielle says

    January 15, 2019 at 7:21 am

    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. šŸ™‚

    ~Danielle, TCS Customer Success Tam

    Reply
  9. Vanessa says

    November 8, 2021 at 3:48 pm

    This looks so good! What a great side during the cold months! Do they keep long?

    Reply
    • Danielle says

      November 8, 2021 at 3:51 pm

      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. šŸ™‚

      ~Danielle, TCS Customer Success Team

      Reply
  10. Suzanne says

    November 8, 2021 at 3:50 pm

    Thanks for sharing! What else is spelt good for in cooking?

    Reply
    • Danielle says

      November 8, 2021 at 4:05 pm

      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

      Reply
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