Ingredients

• 1 1/2 cups organic whole spelt flour (I use sprouted spelt flour)
• 1/2 cup blanched almond flour
• 1 tbsp aluminum-free baking powder
• 1/2 tsp sea salt
• 5 tbsp butter, cold
• 2/3 cup cultured organic buttermilk (or plain organic Kefir)
• If Making Scones: 1/3 cup dried fruit, such as currants or blueberries

Instructions

1. Preheat the oven to 450 degrees. In a large bowl, stir together the flours, baking powder and salt. Using a pastry blender, cut in the butter until butter mixes with flour and resembles coarse crumbs no larger than the size of a green pea. (If making scones, fold dried fruit into the flour mixture.)
2. Gradually and slowly stir in the buttermilk until dough begins to pull away from the sides of the bowl. (You may need to adjust the amount of milk depending on the flour used. You do not want the dough to be too moist, or when baked, it will not rise properly and will be crumbly.)
3. Dust a large sheet of parchment paper with spelt flour. Using your hands, gather dough together in bowl and knead 3-4 times in the bowl (just enough to combine). Pick up dough ball and place on parchment and flatten slightly.
4. To Make Biscuits: Lightly dust top of flattened dough and gently roll out to one-inch thick (that's the height of most biscuit cutters). Cut biscuits using a biscuit cutter and place on a baking sheet lined with parchment paper.
5. To Make Scones: Using your hands, shape dough into a square at least one-inch thick. Cut dough in half twice to form four smaller squares. Then cut each of the four small squares in half diagonally to form 8 small triangles. Sprinkle the top of the scones with your favorite unrefined sugar of choice, if desired. Using a spatula, gently place each scone on a baking sheet lined with parchment paper.
6. Bake about 10 minutes, until the edges begin to turn slightly golden. Serve hot-outta-the-oven with cultured raw butter and raw honey! Be prepared for squeals of delight!

Ingredients

Step One: Soaking
• 2 cups plain organic Kefir (or cultured buttermilk)
• 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
• 3 tbsp pure organic maple syrup
• 1 1/2 cups organic whole Spelt flour
• 1 1/2 cups organic whole Kamut flour
Step Two: Baking
• 2 eggs, lightly beaten
• 2 tsp baking soda
• 1/4 tsp aluminum-free baking powder
• 1 tsp vanilla extract
• 1/4 cup (4 tbsp) melted butter
• 1/4 tsp Celtic sea salt
• 3 tbsp ground flaxseed

Instructions

Step One:
1. Add kefir, honey and maple syrup to a large ceramic (or glass) mixing bowl and whisk to thoroughly combine. Using a spoon, stir in spelt and kamut flours, until well blended. (Mixture will resemble a very sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 24 hours.
Step Two:
2. Once soaking time is completed, preheat oven to 325 degrees. Blend in remaining ingredients with large wire whisk. Batter will be very thick and sticky and it will take some effort to combine. Spoon batter into lined muffin tins until about 3/4 full. Bake approximately 25-28 minutes, or until lightly browned on top and toothpick comes out clean. Makes 24 muffins. Enjoy!

Notes

Ingredients

Step One: Soaking
• 1 cup organic whole spelt flour
• 1 cup organic kamut flour
• 1 1/4 cup plain whole milk kefir (or cultured buttermilk)
• 1/4 cup pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp rapadura (or sucanat)
Step Two: Baking
• 2 medium-to-large overripe bananas, mashed
• 2 tbsp butter, melted
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup chopped crispy walnuts (or pecans)
• Optional: 1/4 cup fair trade 65% cacao chocolate chips, or carob chips

Instructions

Step One:
1. In a large bowl, whisk together kefir, honey and rapadura. Mix in flours until well combined. (Mixture will resemble sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two:
2. Once soaking time is completed, preheat oven to 350 degrees. In a medium bowl, mash banana, and then whisk in butter, eggs, vanilla, baking soda and salt. Add the banana mixture to the soaked flour mixture and whisk well, until thoroughly combined. The soaking process yields a very thick batter and will take some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!
3. Next, fold in the nuts and chocolate chips, if using. *Pour the batter into a well-oiled 9x5-inch loaf pan. (Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil or butter.)
4. *Important Tip: Be sure when pouring the batter into your loaf pan, that there is at least one-inch of clearance from the top of the batter to the top of the loaf pan. This quick bread rises at least an inch while baking, so it will spill over the sides of the loaf pan, if you don’t leave at least one-inch of space for it to rise in the pan during the baking process.
5. Bake for 30 minutes at 350 degrees. Then, lower oven temp to 325 degrees and continue baking for an additional 30 minutes, until bread is a rich brown color and a knife inserted in the center comes out clean. Remove from oven and allow to cool for at least 15 minutes in the pan.
6. Using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Allow to cool an additional 5 minutes, then simply use your hands to gently lift the bread and turn it right side up onto the plate before slicing. Enjoy!