I wish you could smell my morning bread through the screen! This is what we like to call my simple spelt flour biscuits that have become a tradition in our house this year. Once a week or (every other week) I make a fresh batch of biscuits first thing in the morning.Thus the name morning bread. My husband and I take a quiet slow morning and eat these fresh out of the oven with jam and tea or coffee. Made with wholesome ingredients that are nutrient dense. Using a drop biscuit technique (shout out to my southern roots) this recipe comes together in less than 30 minutes!
I have my YouTube video below if you want to watch how these are made. Please Like the video if it was helpful.
*Even though I would typically say I’m “basically” gluten free, because of my whole foods diet. You see, there isn’t any gluten in whole foods (potatoes, carrots, beans, fruit,etc)! However I love to enjoy a bit of wholesome homemade bread every once in a while. You can read more on why I enjoy spelt flour below*
-¾ cup sprouted spelt flour + ¼ cup brown rice flour* (or just use 1 cup of all spelt flour)
-1 tsp baking powder (aluminum free)
-½ tsp salt
-¼ cup unsweetened plant based milk
1 tsp apple cider vinegar
-¼ cup unsweetened applesauce.
-1 tsp honey*optional
First start by measuring out your milk and add the AC-vinegar, set aside.
Next in a bowl Mix dry ingredients well, then add applesauce, honey, and milk mixture.
Stir well until you have a soft slightly wet dough, reference my youtube video if need.
Lastly, gently flatten the dough on a floured counter and cut into 4 squares. OR you can just spoon out the dough and drop directly onto a parchment lined (or greased) baking tray.
Bake at 375° (F) for 12-15 min. P.S. Recently I have been baking these at 425°(F) for 8-10 minutes and getting the same results. So use whatever time frame works best for you!
Why I like using Spelt instead of Wheat: Spelt is considered an ancient grain because it is one of the oldest cultivated grains dating back over 1,000 years. Spelt is a healthier alternative to wheat/enriched flours because the spelt grains tend to be milled as a whole grain. Which means it contains more vitamins, fiber, and protein (yes plant-protein!) You can think of Spelt as the unrefined cousin of wheat!...Read more on this, here in this post >