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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!
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!