I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
spelt flour, baking powder, salt, butter, milk
Carrot Pulp Muffins
Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
carrot, applesauce, eggs, brown sugar, spelt flour, rolled oats, cinnamon, baking soda, baking powder, nutmeg, ginger, walnuts, raisins
Spelt Focaccia with Kale, Squash, and Pecorino
Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.
spelt flour, yeast, water, honey, olive oil, rosemary, kale, lemon juice, red pepper, delicata, garlic, pecorino cheese
Whole-Grain Blueberry Scones
Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.
spelt flour, baking powder, salt, baking soda, cinnamon, nutmeg, sugar, butter, blueberries, buttermilk, demerara sugar
Fresh Fig and Goat Cheese Tart
Chef John's sweet and savory tart pairs a spelt flour-olive oil crust with goat cheese and sliced figs. Perfect as an appetizer, for a summer brunch, or as a not-too-sweet fruit dessert.
spelt flour, olive oil, salt, sugar, water, goat cheese, figs, cayenne pepper, lemon thyme
Marcy Goldman started baking matzo with her young sons after touring a local synagogue that produced shmura matzo the traditional, handmade variety. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.
flour, spelt flour, oat flour, whole wheat flour, water