there have been lots of lovely mornings that i’ve been able to spend at home with the boyfriend, hanging out in out in our little kitchen here in Makawao. between the winter rainstorms closing the farm and my later days at work, we’ve been spending lots of time typing, reading, drinking coffee and tea, and eating!
this is one of our favorite quick breakfasts- sweet spelt biscuits, which i adapted and made fantastic from a babycakes recipe.
sweet spelt biscuits
(makes four or eight biscuits)
|ingredients/yield||four biscuits||eight biscuits|
|white spelt flour||1 cup||1 ½ cups|
|whole-grain spelt flour||½ cup||1 ½ cups|
|sucanat||¼ cup||½ cup|
|baking powder||2 tsp||4 tsp|
|salt||¼ tsp||½ tsp|
|vanilla extract||2 tsp||1 tbsp|
|green tea||1/3 cup||2/3 cup|
|coconut oil||¼ cup (reserve 1 tsp for basting)||½ cup (reserve 1 tbsp for basting)|
you can use all white or all whole spelt flour instead of mixing the two. i know i have a hard time finding white spelt, so feel free to mix the amounts up a bit. i’ve made it many different ways and it works well regardless. the white spelt does make the biscuits a bit lighter-textured, but the whole makes them a bit more, um, whole-grainier.
preheat your oven to 350, and grease a sheet or pan with coconut oil. mix up the flour(s), sucanat, baking powder, and salt in a bowl. measure the coconut oil, vanilla extract, and tea into a measuring cup and add all at once to the dry ingredients. mix gently with spoon or spatula, then pat gently into a big ball in your hands. knead gently just a few times. divide the dough equally and place in your prepared baking pan or on a sheet. baste lightly with the extra coconut oil. bake for 15 minutes, and enjoy while still warm! these keep for only about a day, so eat them quickly!