Spelt Biscuits


Give thanks.

In my quest to no longer purchase biscuits from the store full of yeast, sugar, preservatives and wheat, I learned how to make biscuits in a more healthy fashion. My latest creation is a spelt biscuit inspired by Paula FreeSoul Being of Mother Culture One and Lakeisha Bailey of Honored2bechosen. I subscribe to these channels on YouTube and they are subscribers to my channel as well. Both of these ladies have been a blessing to me when it comes to learning how to prepare yummy and nutritious meals for my family.

Why spelt? Besides the fact that it’s yummy, it’s actually an ancient grain that’s good for you. According to the Nature’s Legacy for Life blog, the use of spelt is recorded in the Bible (Exodus 9:30, Isaiah 28:25, and Ezekiel 4:9). While it does contain gluten and is classified as wheat by the FDA, many people who experience reactions to wheat do not suffer the same way with spelt. Why? The wheat we eat today is dwarf wheat. It has been genetically modified so that it grows shorter, making the time from seed to harvest much shorter. Unfortunately, many of us are allergic to this new form of wheat, as the gluten within it causes swelling, abdominal pain, and constipation. Surprisingly, this can even happens to people who aren’t diagnosed with celiac disease. It tends to go unnoticed because the roll of fat that it tends to produce around the belly is not connected with the intake of wheat. I challenge you to welcome spelt into your life and see if you notice the difference.


  • 3 1/2 cups organic spelt flour
  • 2 1/2 teaspoon aluminum free baking powder
  • 1/2 – 3/4 cup raw honey (or sweetener of your choice)
  • 1 teaspoon Pink Himalayan salt crystals (or sea salt)
  • 1 cup purified water
  • 1/4 cup organic extra virgin coconut oil


  • Preheat oven to 350 degrees
  • Coat a large 9×13 baking dish with extra virgin coconut oil to prevent the biscuits from sticking to the pan
  • Blend dry ingredients in a large mixing bowl by stirring with a whisk
  • Wash and dry your hands
  • Add wet ingredients into the bowl
  • Use your hands to blend the wet and dry ingredients
  • Roll dough into approximately 15 disc shaped balls
  • Place the baking dish in the oven
  • Bake for 20-30 minutes

Serves 7-8 people

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