One of the flours that I have fallen in love with is spelt, and I have used it in a variety of recipes, from bread to quiche to pizza, and have never been disappointed. I love its’ somewhat nuttier and slightly sweet flavour. It is also a regular ingredient in our Saturday banana pancakes ( the kids’ favourites).
Spelt is a very old grain and was used in biblical times and by the Romans. Spelt was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and spelt has been grown in North America for just over 100 years Spelt also has a high protein and nutrition content. The spelt grain is similar in appearance to wheat. Spelt, however has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet. Spelt flour can be used to replace whole wheat flour in many recipes.
Recently, I made some spelt and almond cookies.
I also kept it vegan, and they were delightful. Crisp, with a nice bite, these cookies look very humble, but does not disappoint in the taste department. The kids kept reaching for the tin all too often, and it does feel nice to know that healthy treats are at hand
3/4 C of wholegrain spelt flour
6 tblsp of ground rice
1/2 C ground almonds
1/3 tsp bicarbonate of soda
1/2 tsp cinnamon powder
1 and 1/2 tblsp flax seeds
4 tblsps of dark muscovado sugar
1/4 C sunflower oil
1/3 C water
- Whisk together the spelt flour, ground rice, ground almonds, soda, cinnamon and flax seeds.
- In another bowl, whisk together the water, oil and sugar.
- Make a well in the centre of the flour mixture and tip in the liquid mixture.
- Fold in with a rubber spatula till everything is just moistened.
- Cover the bowl with plastic wrap and chill for at least 2 hours.
- Pre heat the oven at 170 deg C and line a baking tray with foil.
- Make 26 equal sized balls of the mixture and arrange in rows on the prepared tray, slightly apart from each other. Press down the balls gently with your fingertips.
- Place the tray in the centre of the pre heated oven and bake for about 16 – 18 minutes or till firm. Watch the last few minutes carefully to avoid burning.
- Cool the cookies on the tray for a few seconds and transfer to a rack to cool completely before storing in air tight containers.
As I mentioned earlier, these cookies were wonderfully crisp and the rice added a nice bite. These are good, earthy cookies. Dinesh even carried them to work to accompany his tea .
On another note, We are flying off to warmer climes for a few days (India to be precise). It came about quite suddenly, and we are off tomorrow for about 12 days. It’s the kids’ half term next week, and so they won’t be missing too many days of school. I have scheduled a few posts. enjoy them, and please do leave your feedback; I will get back to you as soon as we return.