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.

Enjoy!

Spelt Cinnamon Waffles

From Kristi's Kitchen

Ingredients:

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

Directions:

-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!