Spelt is so great. It's an easy grain and flour to work with as far as baking goes. I pretty much used it like I would any wheat flour. But the best part is, its chalk-full of nutrients. It's packed with B vitamins, manganese, iron, and fiber. The best part is, is that it is water-soluble. What does that mean? Well, it essentially makes the nutrients easier to absorb into our bodies.
On top of all of these amazing things, spelt is pitta pacifying--meaning that it is super cooling and light. It's perfect for the summer time to use as your go-to grain.
Without further ado, here's my recipe for spelt cookies. I decided to use fig, because one, I'm loving fig lately. And two, fig is also great for pitta, i.e. summer time.
These cookies are super soft and airy--the perfect afternoon treat to calm and cool yourself down. Enjoy!
- 2 1/2 cups spelt flour
- 1 cup sugar (try to use organic turbinado or evaporated cane juice)
- 1 tsp vanilla
- 1/2 cup butter
- 1 tsp cardamom
- 1 tsp cinnamon
- 2 tbsp ground chia seed
- 1/2 cup water
- 1/2 tsp baking powder
- 10 Dried Calimyrna figs-chopped
- Coconut flakes: optional
- Preheat oven to 400 degrees
- Cream together the butter and sugar
- Slowly add in the vanilla and chia seeds
- When the vanilla and chia seeds are fully incorporated, pour in the water and let it get fully mixed together
- Add the cardamom, cinnamon, and baking powder
- Begin to mix in the flour 1 cup at a time
- Once the dough is mixed well, fold in the chopped figs
- Prepare a cookie sheet--greased and floured--and drop the cookie dough into small chunks
- Optional: you can top the cookies with a few coconut flakes for a subtle flavor
- Bake for 10-13 minutes in the oven, or until the bottoms are golden brown