I love baking with spelt flour and these biscuits here have become an obsession with my youngest here (my eldest can’t eat egg). I need to experiment with plant-based ingredients as I’m vegan.
Give them a whirl if they fit your diet.
A little note on spelt-
A wholegrain, spelt flour has fantastic nutritional properties. It has fewer calories than standard wheat flour and is also higher in protein and easier to digest.
Cultivated since Roman times, it has been gaining increasing popularity as more people follow healthier diets.
Spelt flour is ideal for low-GI baking too so perfect for PCOS sufferers such as myself.
Plus unlike other flours such as quinoa flour, it can be used solo, unmixed with other flours.
Spelt flour has a slightly seed/nutty flavour too which really lends itself to baking and in particular, these incredibly delicious spelt flour, oats and coconut breakfast biscuits, which I know you guys will LOVE!
Ideal for breakfast or snacks on the go, these are gobbled up in no time in this house!
- 2 large free-range eggs, beaten
- 2 large tablespoons of cup coconut oil, melted
- 50g coconut sugar
- 160g whole spelt flour
- 85g rolled oats
- 1 tsp baking powder
- sprinkle of cinnamon
Preheat the oven to 180°C. Cover a baking sheet with grease proof paper.
Whisk together the eggs and melted coconut oil in a medium sized bowl.
In a separate large bowl, mix the coconut sugar, spelt flour, oats, baking powder and cinnamon.
Add the wet ingredients into the dry ingredients and stir.
When the dough becomes thick, knead it with your hands for about 1 minute.
Roll the dough out and use a medium sized cookie cutter to cut out your biscuits.
Place on the baking tray and add to the oven for 30 minutes or until they start to turn golden brown at the edges.
Remove from the oven and let the cookies cool completely.