Tuesday, November 15, 2011

Spelt...It's the new wheat!

Spelt is a whole grain- it's flour has the same texture as wheat flour. What makes it better than wheat is: 

1) As a grain, it has been less toyed with so it's pretty pure -the whole-whole grain
2) It's gluten free.

In my experimenting, I have determined that you can equally exchange spelt for wheat...so if your recipe calls for 2 cups flour -wheat or AP -you can replace it with 2 cups of spelt. The only thing I have noticed is that on certain recipes (namely biscuits) you might need to add a bit more liquid.

My kids love waffles so, I decided to give it a go with spelt...no one knew the difference and everyone said they were delicious...another "kid tested -mother approved" moment!

Here is my family's waffle recipe...it works equally as well with water or Le Croix and grapeseed oil or organic butter.


Spelt Cinnamon Waffles
From Kristi's Kitchen


1 3/4 c. fresh milled spelt flour
1 tbsp. aluminum-free baking powder
1 1/2 tsp. sea salt
1/2 tsp. ground cinnamon

1 1/2  filtered water OR 1 can coconut flavored Le Croix sparkling water
1/2 c. grapeseed oil OR organic unsalted butter
2 tsp. sugar-free vanilla
2 organic eggs


-Whisk all ingredients until smooth
-Ladle into waffle maker and cook until desired doneness.

We like ours topped with organic butter & honey OR peanut butter and cinnamon...it would be delicious topped with berries and organic whipped cream or a drizzle of organic maple syrup... the sky is the limit!

Happy Eating!

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