I made over an old, favorite recipe yesterday: Carrot Cake/Bars. As part of our Beyond Sugar challenge during the month of May, my family is not consuming sweeteners, natural or refined. But I decided to fix a treat once a week or less using whole fruits as sweetening. Whole fruits come with nutrients, fiber and water, too. The recipe now calls for sprouted spelt flour and coconut oil. The carrot bars hit the spot! I hope you enjoy them.
These scones are easier than almost anything I’ve baked before ~ and more delicious than we can say! Next time I make them, I’d like to add cinnamon and chopped nuts.
I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.
I am sharing this cracker recipe as part of Real Food Wednesdays (hosted by Kelly the Kitchen Kop and Cheeseslave). My family has vowed to give up sweeteners ~ refined and natural ~ during the month of May. So we need some other snacks on hand, instead of the cookies and muffins that usually sit on the counter.
These are awesome biscuits — crisp on the outside, but on the inside flaky, soft, and melt-in-your mouth good. Naomi took her first bite and then said, “Mom, this just crumbles all over my mouth.” (That was how she described the melting.) I can imagine this dough being the basis for cookies, scones, and other pastries.
Here’s a video clip showing the consistency of dough in my Easy Artisan Bread with Sprouted Grains. I know it will be super exciting for you to watch more than a minute of me stirring. 
But I think it will be helpful for you to see the consistency.
Flatbreads. Pan Cakes. Dinner Cakes. Crepes. They go by many names. Yesterday lunch. Leftover millet/black bean/beef/tomato stew. Not quite enough stew to go round. Third day eating it. The old stand-by, pan cakes, enter the scene. Not just for breakfast.
Not too long ago, I began experimenting with Five-Minutes a Day Artisan Bread (and here). And adding to my joy, many GNOWFGLINS™ readers experimented, too. This whole experience has been great fun for me. I have deviated from the technique which inspired my experimentation, in at least three (no, four) ways:
First, I don’t refrigerate the [...]
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