Sunday, June 19, 2016

2 1/2 cups of spelt flour
3/4 cups of garbanzo flour
2 - 3 cups of perrier water (adjust accordingly)
3/4 cup of grape seed oil
a few pinches of sea salt (adjust accordingly)
1 tablespoon of date syrup (optional)

Combine all of the ingredient in a large bowl and mix. The batter should be kind of like normal biscuit batter but a little sticker and softer...almost like silly puddy. Form each biscuit with your hand or roll the dough out and use a biscuit cutter to cut biscuits into the desired shape.

Grease the desired pan with grapeseed oil. Then put the doughy biscuits into the pre greased pan. Bake the biscuits at 425 degrees for 12-15 minutes.

 After trying this recipe numerous times, I figured out that if I used more Perrier water than these spelt biscuits would come out super moist...just like regular southern moist biscuits. If you like a dryer biscuit then adjust accordingly by adding less water.

 I also decided to try my raw jam recipe....which only uses fruit and medjool dates. The medjool dates help the raw fruit mixture take on a thick "preserve" type texture. 

 6-8 ounces , thawed and drained (1 cup) of strawberries
 8-10 pitted medjool dates
 a pinch of sea salt

Put the strawberries in a pot and cook them for 2-3 minutes in a pot on a medium heat. Cool. Put the cool strawberries (and its juices), dates, and sea salt into a blender and process until chunky. Only blend for a few seconds at a time. If a smoother texture is preferred then blend longer. Stored in a sealed container in the refrigerator, Strawberry Jam will keep for about 3-5 days.



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