So when Granite Mill Farms offered to send me a bag of sprouted grain spelt to try, it was the perfect opportunity to put my issues aside and make some snickerdoodles. Spelt has a wonderful nutty flavor and I thought it would be great with something cinnamon.
So, what is spelt?
Spelt is an ancient grain very similar to wheat. In fact, if they are side by side you will probably have a hard time telling them apart. Even though spelt has gluten there are several reasons to add it to your diet (if you can eat gluten). The first being that it isn’t a hybid (or gmo). The second reason is that it’s really important to vary the grains you eat. It’s best to not just eat the same grain over and over. Also, I’ve read that the gluten in spelt is processed a little different in your gut than the gluten in wheat so some people who have a wheat sensitivity can eat spelt just fine.
The art of making snickerdoodles.
Yes, there is an art to making snickerdoodles. For a cookie, they are a little fussy which is why I’ve never made them. Chilling cookie dough and then watching the clock are really the reasons I’ve never made them. I’m more of a “bake the cookies right after making the dough and take them out of the oven when you smell them” kind of girl. But those are no-no’s with snickerdoodles.
While I can easily set a timer and not have to rely on the smell test, I really do not like chilling dough. When we decide we want cookies – we want cookies within a reasonable amount of time, not hours later. So, I’ve come up with this snickerdoodle recipe that doesn’t require chilling and still gives you a good snickerdoodle cookie. Having a 6 year old helper also helps!
Disclaimer – after numerous tried and adjustments, I could not get these cookies to be fluffy. I know a fluffy middle is part to of the beauty of homemade snickerdoodles. It just wasn’t happening with the spelt – the flour is just too heavy. But goodness, these are good, even without the fluffy middle. If you want to learn some “secrets” of good cookie making you need to read this from Joybilee Farm.
- 1 cup butter (2 sticks)
- 1 1/3 cup granulated sugar
- 1 large egg
- 2 tsp vanilla
- 3 cups sprouted spelt flour
- 1 tbsp cream of tartar
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt (I use Redmond's Real Salt)
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- Make topping - mix 1/2 cup granulated sugar and 2 tsp. cinnamon in small bowl.
- Preheat oven to 375°F.
- Using a hand mixer or stand mixer, cream together 1 cup butter and 1 1/3 cups sugar for about a minute.
- Mix in 1 egg and 2 tsp. vanilla. In another bowl, mix 3 cups spelt, 1 tbsp. cream of tartar, 1 1/2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt.
- Slowly add dry ingredients to wet ingredients and mix for a minute. The dough will be thick.
- Using a medium cookie scoop or spoon scoop out balls of dough and roll in topping.
- Place on cookie sheet (I like to line mine with parchment paper) and bake for 9 minutes. No more- unless you want dry crispy cookies. They won't quite look done at 9 minutes but they will be once they cool.
- One you take them out of the oven, let them cool on the baking sheet for a couple of minutes then transfer to a wire rack to finish cooling.
World Baking Day
World Baking Day is May 17th and I’ve teamed up with nine other bloggers and Granite Mill Farms to bring you 10 amazing recipes for baked goods. Each day this week there will be two recipes and as the recipes go live, I will update the links to go straight to the recipe. In the meantime, the sprouted flours in these recipes were graciously provided by our sponsor Granite Mill Farms. And this is what others are baking…