I sprout some spelt and whole oats, make a flour from them for some quick cakes or cookies for such times when I have no time or desire for soaking the dough for 12-24 hours.
Soaking, sprouting or fermenting the grains before consumption is required to reduce the phytic acid (anti-nutrient) for easier digestion and improved mineral and vitamin absorption. Consuming very high amounts of phytic acid with food may lead to mineral deficiencies, which may result in tooth decays and other problems.
The cookies turned out tender and delicate, not very chewy, and very filling. They paired really really well with a cup of cold grass-fed raw milk. Yum yum!
Notes on some of the ingredients.
Sprouted spelt. I soak, sprout, dehydrate the spelt berries beforehand making fresh flour from them each time when I want to bake something.
Soaked oatmeal flour. I soak the whole oatmeal in warm water with added little apple cider vinegar for 24 hours. Then I rinse well, dehydrate the soaked oatmeal in my dehydrator and keep the dried whole oatmeal berries in an airtight container preferably in a fridge. I make a fresh flour using a grain mill right before baking.
- 1 cup sprouted spelt flour
- 2 cups soaked or sprouted oat flour
- 1/2 cups Sucanat or Turbinado sugar
- 1/2 teaspoons of unrefined sea salt
- 1 1/2 teaspoons of ground cinnamon
- 3/4 cup butter or coconut oil, melted
- 1 large egg
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4-1/2 cup chopped walnuts
- 1/2 cup raisins (I omitted this time)
- Preheat oven to 375 F.
- Mix sprouted or soaked spelt flour, sprouted or soaked oat flour, unrefined sugar, unrefined sea salt, and ground cinnamon in a bowl.
- In a separate bowl mix the baking soda and apple cider vinegar. The mixture will get bubbly which is normal. Add the egg and melted butter. Mix.
- Add the dry ingredients to the egg mixture. Mix.
- Fold in walnuts and raisins if using.
- Scoop 1 Tablespoon amount of dough balls onto prepared baking sheet. Slightly flatten the balls with a spoon or your palm.
- Bake for about 10 minutes in a preheated oven.
- Remove cookies to a wire rack to cool.