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

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

Preheat oven to 450 degrees Fahrenheit.
In a medium size mixing bowl, combine dry ingredients.
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.
Add acid of choice, milk, and honey in a measuring cup.
Whisk to combine.
Add liquids to dry ingredients and mix until just combined.
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!