When we came off the GAPS diet late last year, I went back to my usual traditional grain preparation methods of soaking, sprouting and fermenting using whole wheat. Almost immediately, my seasonal allergies returned. So I decided to see if I would improve if I ate spelt instead of wheat. And sure enough, I did improve — drastically. I don’t suffer from seasonal allergies. (Currently, at least — I’m waiting to see what happens when spring hits.)
This was a nice thing to find out. Spelt is my favorite grain anyway. I love that it is so versatile that it makes both good bread and light baked goods. Wheat makes heavier baked goods, and if you use hard red wheat, it makes heavier bread, too. Spelt is just light all around.
Spelt makes delicious cookies! The spelt chocolate chip bar cookies pictured above are literally ready for the oven in 5 minutes, provided your sprouted flour is ready to go.
If you don’t have sprouted flour, well, ssshhhhh…. don’t tell anyone I told you to go ahead and use unsprouted!
What I do is make a big batch of sprouted spelt berries, dehydrate them and then store them in a big pillowcase on the pantry shelf. Then I grind as needed or sometimes I’ll grind a bunch and put it in the freezer.
Ready for the recipe? I shared the Spelt Chocolate Chip Bar Cookies at the Grain Mill Wagon this morning. So click here and you can have a batch in the oven in 5 to 10 minutes. Be sure to put your feet up while they’re baking!
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