Cinnamon and Honey Spelt Biscuits with Raisins

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!

This post is part of Real Food Wednesdays, this week hosted by Cheeseslave!