Winter makes us crave for warm; hearty soul food, especially dishes like soups; stews and chili’s. Here in North America the go to accompaniment for these dishes is usually freshly made warm bread or biscuits. Here is a fabulous recipe for Sprouted Spelt Savoury Biscuits that are just about perfect to eat with any bowl of winter goodness.
1 cup Anita’s Organic Sprouted Spelt Flour
1 tbsp baking powder
1/2 tsp Himalayan Salt
2 tbsp Nutritional Yeast
1 tsp dry mustard powder
1/2 tsp black pepper
1 tsp dried herbs (parsley works well)
1/3 cup coconut oil, solid (not liquid)
1/2 cup non-dairy cheese (or regular sharp cheese) – optional
3/4 cup non-dairy milk (or regular)
Pre-heat the oven to 450 degrees f and line a baking sheet with parchment paper.
In a large bowl sift together the flours; baking powder and salt.
Stir in the nutritional yeast; mustard powder; black pepper and herbs.
Cut the coconut oil into small pieces and work into the dry mixture with your finger tips or a pastry cutter until the mixture resembles fine, wet sand.
Stir in the optional cheese if required
Slowly add the milk to the dry mixture to bind the mixture together. Knead gently to pull everything together but don’t over work. If the mixture is too dry add a little more milk.
Place dough on a lightly floured surface and flatten into a 1/2 round. Using a round cookie cutter cut out biscuits and place on the prepared baking sheet.
Bake in the oven for 12 to 15 minutes until lightly golden.