Wednesday, November 3, 2010

Spelt chocolate chip cookies

Have you ever heard of spelt? I'm going to give you a quick rundown on it. Spelt is a grain, related to wheat, and it was an important staple in parts of Europe from the Bronze age to medieval times. That's a long time! Now it has found its way back but mainly to the consciousness of health food consumers.

Spelt has a much higher nutrition and protein content than our good old friend whole wheat. Not only that but Spelt protein is easier to digest; this means that people with wheat allergies may be able to tolerate Spelt.

The places to buy Spelt are health food stores and some grocery stores even. Our local HEB has it and that's where I purchase mine. There are also places like Walton Feed but you will have to buy buckets at a time, have your own wheat grinder and pay for shipping. But if you are planning to use Spelt to replace white flour for example, this may be the best choice for you.

Enough said, now on to the delicious Spelt chocolate chip cookie recipe. You will need:

1/2 c butter, softened
3/4 c turbinado sugar (or regular white evil sugar if you must)
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1 3/4 c Spelt flour
1/2 tsp salt (preferably Himalayan or sea but if you only have regular table salt, so be it)
1/2 c organic chocolate chips

Preheat oven to 350F. In large mixing bowl, beat butter with sugar, egg and vanilla extract. Blend in flour, baking powder and salt. Stir well. Fold in chocolate chips. Drop on oiled baking sheet by teaspoonfuls and bake for 10-12 minutes, or until done.

This recipe came from Arrowhead Mills Spelt flour package. Enjoy!

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