I'm so excited. And I just can't hide it. I know, I know, I know, I know, I know I want you. I want you... to see this! I have made a discovery that has blown my ignorant mind. A discovery so great I want to cry, but I won't. Because crying is for pansies.
I present to you: Spelt. And no, I am not just quoting a random word from the dictionary. Spelt is in fact an ancient grain that has been around for thousands of years and is the kind, gentle member of the wheat family. What makes it kind? It is low in gluten and IBS-inducing fructans! That makes it safe to consume on the low FODMAP diet (in moderation of course) and perfect for people who have a mild gluten intolerance, as it is easily digested. Added bonus: spelt is also a higher source of protein than wheat.
Because spelt is from the wheat family, it can easily be substituted for regular wheat flour in recipes. There are also countless spelt flour recipes out there for things such as pizza dough, cakes, muffins, biscuits, pastry and bread. Meaning that if you are a low FODMAP-er, you can still enjoy a slice or two of deliciously doughy deep dish pizza (how's that for alliteration!) without feeling bloated and weighty. I only wish I had discovered this sooner!
So in light of this new discovery, I found a recipe for spelt and buttermilk scones (courtesy of The Daring Gourmet) gave them a little tweak, and present to you Wholemeal Spelt and Kefir Scones. These little gems are so light and fluffy and not at all like you remember your mother's scones to be, (tennis, anyone?) plus the added kefir gives you a generous hit of probiotics, not that you can tell. They're just sensational. And probably the healthiest scones you will ever consume willingly.
NOTE: These scones are NOT gluten free. If you have coeliacs disease or are severely gluten intolerant, please do not consume! Sorry fellas.
Wholemeal Spelt and Kefir Scones
Makes 9 scones
2 cups wholemeal spelt flour
4 tsp baking powder
1/2 tsp salt
1 tsp sugar
55 grams cold butter, cut into small cubes
1 cup kefir
- Preheat the oven to 230˚C. Line an oven tray with baking paper.
- Combine the flour, baking powder, salt and sugar in a large mixing bowl.
- Add the butter and use your hands to incorporate the butter into the flour mixture until the mix resembles course sand.
- Add the kefir and stir until the flour and kefir are just combined.
- Turn the dough out onto a floured work surface and knead about 10-15 times. Be careful not to over-knead, as this will affect the scones rising properly.
- Flatten the dough into a 1-inch thick rectangle. Cut the dough into 9 pieces using a sharp knife.
- Arrange the scones on the oven tray, leaving a space of around 2 cm between each scone. Bake for 10-12 minutes until risen and lightly golden.
- Serve warm.