Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Cinnamon Raisin Spelt Drops (& Sprouted Option)

December 14th, 2010 · 3 Comments · Recipes, Upgraded Nutrition

My husband nuked my cookie dough!

The only redeeming factor in that situation is that it makes for a pretty funny opening to this post.

spelt raisin cookies new (10)

Get this recipe, updated and improved with tons of FAQs, in the eBook “Smart Sweets,” along with 29 other delicious desserts that won’t make you feel guilty! Click HERE for a table of contents.

I made two half-batches of this spelt cookie recipe, one with Shiloh Farms Essential Eating sprouted flour, which I was testing, and the other with my home-sprouted spelt. Both halves were chilling overnight in the garage when my husband disastrously mistook one bowl for leftover soaked baked oatmeal.

Our microwave gets used about once every two weeks, usually when I’m not around to make or heat up breakfast on the stove and hubs takes a quick shortcut on his serving. Is nuked cookie dough a sign that I get to get rid of it once and for all?

Since I no longer had a valid side-by-side comparison with only one ingredient different, I had to make another half batch with the Essential Eating flour Sunday afternoon. The amazing thing? All three batches worked out great, and I’m not sure I can tell the difference in the end result.  spelt raisin cookies new (1) The dough looked quite different, however. On the left is the commercial sprouted flour, which made the dough a little softer (before microwaving!), and on the right is my homemade, which did have a little trouble sprouting this go ‘round – Murphy’s law of baking for a post – which may made all the difference.

I developed this recipe for my healthy desserts book, due out sometime late next year, but it’s definitely ready to share today. Adapted from a lovely recipe in the King Arthur Flour Whole Grain Baking cookbook, these little drop cookies are packed with raisins and cinnamon, both working with the suggestion of sweetness inherent to spelt so that the sweetener involved can be reduced. I used Wholesome Sweetners’ dark brown organic sugar, and I’d like to try sucanat someday.

From the original, I’ve reduced the sugar by 1/3, traded currants for raisins and cut the amount by over 1/2 cup, and added walnuts and cinnamon. The cookies can be made with either sprouted or whole grain spelt flour. Either will help you achieve the Monday Mission of watching your white flour this week.

Print version is followed by the photo version.

Cinnamon Raisin Spelt Drops
Print
Recipe type: Desserts and Snacks
Author: Katie Kimball
Ingredients
  • 1/2 c. unsalted butter
  • 1/2 c. packed light or dark brown sugar
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 egg
  • 1 Tbs. white vinegar
  • 1 1/2 c. whole spelt or sprouted spelt flour
  • 1 1/4 c. raisins
  • 1/2 c. chopped walnuts (optional)
Instructions
  1. Cream the butter, sugar, vanilla, cinnamon, salt and baking powder until uniform and creamy.
  2. Beat in the egg and vinegar.
  3. Add the spelt flour, mixing thoroughly. The dough should be thick and dark at this point.
  4. Use a spatula or spoon to stir and smash in the raisins and walnuts.
  5. Give the dough an overnight rest in the refrigerator, covered tightly. If you have well-sourced eggs, do taste the dough – it’s nearly better than the cookies themselves.
  6. The following day, preheat your oven to 350F and set two racks at the top and bottom positions.
  7. You’ll need two lightly greased baking sheets, parchment paper for two pans, or two baking stones, ungreased.
  8. Roll dough into 1” in diameter balls and flatten with the palm of your hand or the bottom of a floured glass. Alternately, you can simply drop rounded teaspoonfuls onto the cookie sheet, but as the cookies don’t spread at all, this will result in some odd shapes.
  9. Bake for 8 minutes, then swap the pans bottom to top and bake 8 minutes more. You might find your cookies need an extra minute or two to seem done, which happens when they are browning slightly around the edges but still soft in the middle.
  10. Cool on a wire rack and store in a tightly covered container at room temperature.
  11. Makes about 30 cookies

 

Recipe: Cinnamon Raisin Spelt Drops

Perhaps not the most stunningly beautiful cookie in the world, these simple, unassuming drops pack a good deal of nutrition into a sweet treat. The original recipe explains that spelt flour absorbs liquids more slowly than other grains, so a cool overnight rest is essential to success. Without it, the cookies flatten out too much on account of the excess moisture in the dough. Mildly addicting, you may find you need to make a double batch.spelt raisin cookies new (5)

Ingredients:

1/2 c. unsalted butter
1/2 c. packed light or dark brown sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1 egg
1 Tbs white vinegar
1 1/2 c. whole spelt or sprouted spelt flour
1 1/4 c. raisins
1/2 c. chopped walnuts (optional)

Method:

Cream the butter, sugar, vanilla, cinnamon, salt and baking powder until uniform and creamy. Beat in the egg and vinegar. Add the spelt flour, mixing thoroughly. The dough should be thick and dark at this point. Use a spatula or spoon to stir and smash in the raisins and walnuts. Give the dough an overnight rest in the refrigerator, covered tightly. If you have well-sourced eggs, do taste the dough – it’s nearly better than the cookies themselves.

The following day, preheat your oven to 350F and set two racks at the top and bottom positions. You’ll need two lightly greased baking sheets, parchment paper for two pans, or two baking stones, ungreased. Roll dough into 1” in diameter balls and flatten with the palm of your hand or the bottom of a floured glass. Alternately, you can simply drop rounded teaspoonfuls onto the cookie sheet, but as the cookies don’t spread at all, this will result in some odd shapes.

Bake for 8 minutes, then swap the pans bottom to top and bake 8 minutes more. You might find your cookies need an extra minute or two to seem done, which happens when they are browning slightly around the edges but still soft in the middle. Cool on a wire rack and store in a tightly covered container at room temperature.

Makes about 30 cookies

spelt raisin cookies new (20)

I was very pleased that using sprouted flour changed the final result very little. So did using the microwave in the midst of the chilling process, but I wouldn’t recommend that at all.

Sprouted flour is said to be more easily digested than other grains, because the seed becomes a living plant. Sprouting diminishes many of the whole grain’s anti-nutrients, which are in place to prevent digestion and encourage the plant’s own proliferation. Once sprouted, the seed (the wheat berry, in this case) no longer needs things like enzyme inhibitors and phytic acid, because the seed is already on its way to participating in the survival of its own species…until we eat it.

The tiny plant also begins to metabolize some of the stored food in the seed, a.k.a. the starch, so sprouted grains and flour have fewer carbs than their traditional counterparts. Essential Eating’s tagline is “digests as a vegetable.” In that case, these little cookies get you fruits and vegetables in a seductive package for your eating enjoyment. ;) Read more on the health benefits of sprouting.

If you’re interested in sprouted flour, you can sprout grains and make sprouted flour at home, but only if you have a dehydrator and grain mill. (Psssst! Extra entry Friday in January’s Nutrmill grain mill giveaway, for subscribers only!) Alternately, you can win a 5-pound bag of Essential Eating’s sprouted flour in a giveaway here tomorrow! Check out their products here. Kate Tietje’s In the Kitchen: Real Food Basics includes many simple recipes using sprouted flour if you’re not quite sure how to use it, and she offers a post at Modern Alternative Mama on tips for baking with sprouted grains.

Quick note: Don’t forget about the special KS reader discount code for NaturoKits naturopathic first aid kits, DCKITCHEN for $5 off through December 31st. To learn more, see my interview with the naturopath behind the kits.

Real Food Wednesday at Kelly the Kitchen Kop is the place to find more whole foods recipes this week!

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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: Shiloh Farms provided samples for my review but in no way can impact my opinion and what I share with you, dear readers. I am an affiliate of Kate Tietje and Amazon.com and receive a small commission from purchases made via these links. NaturoKits sponsored a post last week, and I’m just sharing their discount code as a consideration. See my full disclosure statement here.


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3 Comments so far ↓

  • Ramy

    I made these this morning with a cup of dried blueberries instead of nuts and raisins, and eliminated cinnamon. They are wonderful! I did have to bake them much longer than 8 minutes, though. I kept checking every 3 minutes and I think they went a total of at least 20 minutes before they were done. I lost track of just how long. Thank you!

    [Reply to this comment]

  • Mary Jo

    Do you know how long these can stay on the counter in an airtight container before they get stale?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Mary Jo,
    It’s been a while since I made them, but I’d give them a little shorter time than regular chocolate chip cookies but a bit longer than a moist muffin. :) Maybe 3-4 days if you’re picky about your cookies like my mom, a week if you’re not. :) But they freeze GREAT and only take a few minutes to be ready to eat, so if you love fresh cookies, just freeze them after a day. :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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