I recently wrote a post about why modern wheat is so bad for us.
So in case you are looking for alternatives to wheat, let me introduce you to spelt. Ok…yes. Technically, spelt is wheat. But it is a more nutritious, more easily digested form of wheat! Did you know that until about 1920, most of the grain used to produce flour and bread was spelt? Spelt is an exotic, older, hardier species of wheat and contains much more protein and fiber. And apparently the protein found in spelt contains all 8 essential amino acids needed by the human body! Spelt also contains more minerals and vitamins than “regular” wheat. Flavor and texture wise, it is also more superior to wheat (in my opinion!).
You have to try spelt- it’s delicious!
Being gluten intolerant myself, I can also tell you that spelt is much, much easier to digest than the wheat you will find at the regular super market. Something about the gluten in spelt being water soluble and more easily broken down by the digestive system…
So yes, I do cheat from time to time on my GF diet. Once in a while I get these scrumptious spelt chocolate chip cookies that I get from my local organic market. YUM! Every time I eat them I vow that I am going to bake my very own batch at home (and save a few bucks while at it!).
I finally got the recipe, but adapted it to the ingredients I had at home, making it a little more nutritious.
All of the ingredients are organic and high quality. I even bought an organic fair trade dark chocolate bar and chopped it up myself! Also, I used coconut oil in place of safflower oil. Coconut oil is the best and most nutritious oil to cook with.
I also like that these cookies are not super sweet. Refined sugar is horrible for the body- which is why I used local raw honey- a powerful antioxidant loaded with nutrients and beneficial bacteria! But if you are used to eating a lot of sugar, you may want to start with 3/4 cup of honey and work your way down
The sugar content was perfect for me though.
Here is my recipe:
3 cups spelt flour
1 ts baking soda
1 ts sea salt
1/2 cup honey
1/2 cup coconut oil
1 ts vanilla extract
1 cup chocolate chips
1 cup chopped walnuts
Preheat oven to 350. In a medium bowl, mix all the dry ingredients together. In another bowl, mix all of the wet ingredients. Add the dry ingredients to the wet ingredients and mix again. Fold in the chocolate chips and nuts. Spoon a scoop of cookie dough into a lightly oiled cookie sheet and press down slightly to even it out. Bake for 12-14 minutes.
Makes about 20 cookies.
I’m actually eating one of these as I type! I definitely won’t be eating these all the time due to the gluten content, but I am thrilled to know I can eat a few here and there with absolutely no symptoms!
If you want to find out more about gluten intolerance, click here.
Also, I highly recommend trying to find spelt tortillas at your local health food store. The texture is AMAZING! Let’s hear it for spelt!!