Cinnamon and Honey Spelt Biscuits with Raisins

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The kids just loved these! I made a batch for the kids to take on a road trip, along with ready-to-go mixes of all the dry ingredients, so they can make them up while out of town.

These biscuits are a variation of the Sprouted Spelt Biscuits, which were originally inspired by a recipe for fluffly whole wheat biscuts at The Nourishing Gourmet.

These are just slightly sweet. If you want to sweeten them up more, feel free! (Reduce the milk accordingly.) I’m going to share two 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.

Soaked Version using Whole Spelt Flour

  • 2-1/4 cups spelt flour (cannot be warm from grinding or will melt the coconut oil)
  • 6 generous tablespoons unrefined, virgin coconut oil, chilled if liquefied at room temp (like during the summer)

Cut coconut oil into flour with a pastry cutter or fork, until coconut oil is the size of peas or smaller. Lightly stir in the following, then cover and leave on the counter for 8 hours or overnight:

  • 1 tablespoon raw apple cider vinegar, kefir, Kombucha, yogurt, or whey
  • 1/2 cup plus 2 tablespoons raw milk, coconut milk, or nut milk (or even water)

The next day, mix in (gently!):

  • 2 tablespoons raw honey
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt

Finally, gently work in:

  • a handful of raisins, about 1/3 cup is good

Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2″ thick. Using a knife or pizza cutter, cut into 2″ squares.

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. Eat! You can also turn them into yummy scones!

UNsoaked Version using SPROUTED Spelt Flour

Preheat the oven to 450 degrees. In a medium size mixing bowl, combine:

  • 2-1/4 cups sprouted spelt flour (cannot be warm from grinding or will melt the coconut oil)
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt

Cut the following amount of coconut oil into dry ingredients with a pastry cutter or fork, until coconut oil is the size of peas or smaller.

  • 6 generous tablespoons unrefined, virgin coconut oil, chilled if liquefied at room temp (like during the summer)

In a measuring cup, combine:

  • 1 tablespoon raw apple cider vinegar, kefir, Kombucha, yogurt, or whey
  • 1/2 cup plus 2 tablespoons raw milk, coconut milk, or nut milk (or even water)
  • 2 tablespoons raw honey

Add the liquids to the dry ingredients and mix until just combined (gently!) Finally, gently work in:

  • a handful of raisins, about 1/3 cup is good

Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2″ thick. Using a knife or pizza cutter, cut into 2″ squares.

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. Eat! You can also turn them into yummy scones!

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Comments

      • Fariha says

        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.

  1. Amy O'Quinn says

    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!

    • says

      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. :)

  2. says

    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. ;-)

    • says

      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! ;-)

  3. Lori says

    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.

Trackbacks

  1. [...] If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits. [...]

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