Breads, Muffins and Crackers
Sprouted Spelt Scones
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.
Basic Spelt Tortillas (Sprouted)
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.
Basic Spelt Crackers (Sprouted)
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.
Basic Sprouted Spelt Biscuits – Divine!
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.
Video: Dough Consistency (Sprouted Grain Artisan Bread)
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.
Corn-Kamut Pan Cakes
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.
Basic Easy Artisan Bread (with Sprouted Grains)
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 [...]
Sprouting Grains for Bread
Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]
Waffles for Dinner
Received the Rome Cast-Iron Waffle Irons today. The UPS man always gives the kids candy, but today they were just as excited about what was in mom’s box… they knew we would be having waffles for dinner!
The irons come coated with paraffin wax to prevent rust. This must be removed. My method of choice was [...]
Flatbread Waffles
My friend Jami is a great adventurer and a very creative person. She’s the one who taught me how to make Kombucha. (Thank you, Jami!) She came over yesterday to make soap and we wanted to try something else new on the same day. Well, I was game. All I need to try something new [...]
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