Recipes using Spelt Flour

I received these recipes from Kasara D'Elene, fellow Nature's Sunshine member, from Bothell, WA. She is a Professional herbalist. I thank her for sharing her recipes.

Pie Crust Recipe
Pastry - For 1 pie shell
1 1/2 cups spelt flour (white or whole)
1/2 tsp salt1/4 cup organic butter
1/4 cup organic shortening (transfat free)
4 to 5 tbsp cold water

Pastry - For 2 pie shells
2 cups spelt flour (white or whole)
1 tsp salt1/3 cup organic butter
1/3 cup organic shortening (we use Spectrum)
5 to 7 tbsp cold water

Sift together flour and salt. Cut in shortening with mixer or pastry blender till pieces are size of small peas. Sprinkle in 1 tbsp water. Gently mix. Repeat till all is moist. Form into ball. For 2 pie crusts, cut ball in half - one for each pie crust. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness. Transfer to pie tin or this dough also makes wonderful grandma's dots, or small pastries filled with fruit or meat/vegies.
Grandma's dots are made by spreading on butter on flattened dough, sprinkling Xylitol or organic sugar and cinnamon. Roll up and cut into 1 1/2 inch rolls, and bake for 10 minutes or until desired consistancy.

Modified From Better Homes & Gardens New Cook Book



Wheat-Free Biscuits
A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion,and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version.

1 - 3/4 cups spelt flour
1 tablespoon baking powder (aluminum free)
pinch of salt
1/4 spectrum organic shortening, margarine or butter
1/2 cup milk (soy, oat, rice or other will work)
1/2 teaspoon margarine or butter

Heat oven to 450 degrees. Grease a large baking sheet. In a large bowl, mix together flour, baking powder, and salt. With pastry cutter or knives, cut in shortening until mixture resembles fine crumbs.

Stir in milk until a soft dough forms anda mixture pulls away from the sides of the bowl; do not overmix.

Turn dough out onto generously floured board. Knead gently (about 10 times). Pat doughout to between 1/4 and 1/2 inch thick. Cut with 2-1/2 inch biscuit cutter. Re-roll and cut scraps until remainingdough is used. Place on baking sheet and brush with melted butter/margarine.
Bake biscuits about about 10 minutes or until very lightly browned. Serve warm or at room temperature.

Total Calories per biscuit: 97 Fat: 4 grams(makes 1 dozen)

From Vegetarian Journal - Jan/Feb 1994