Tag Archives: wheat

Kefir spelt cookies

28 Feb

Kefir spelt cookies

  • 1/2 c. kefir
  • 4 Tbs. butter
  • 4 Tbs. coconut oil (or butter if want puffier cookies)
  • 1/4 tsp. sea salt
  • 1 1/2 c. spelt flour
  • 1/4 c. rapadura (whole cane sugar) or sugar of choice
  • 1/4 c. brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 c. dried fruit (currants and cranberries good), chopped
  • 3/4 c. nuts (walnuts or pecans), chopped

Combine the kefir, butter, coconut oil, flour, and salt and leave at room temperature 12-24 hours.  Beat in the sugars, vanilla, and cinnamon until dough is very smooth.  Stir in the dried fruit and walnuts.  Bake at 350 degrees F for 10-12 min.



21 Feb


  • 1 c. kefir milk plus 1 c. water
  • 1 1/4 c. steel-cut oats
  • 1 1/4 c. spelt flour
  • 3 Tbs. coconut oil
  • 5 Tbs. butter
  • 2 Tbs. sugar
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs, separated
  • 1/2 c. milk
  • 1 c. pumpkin puree, sweet potato puree, or banana puree (optional variation)

Soak the oats and flour in the kefir milk and water overnight (12-24 hours covered at room temp).

The next morning, use an immersion blender to puree the soaked flour.  Mix the butter, coconut oil, and soaked flour together until combined in the assistent (be careful not to overstir).  Heat a cast iron skillet on medium-low.  Add in the sugar, salt, baking soda, and baking powder, mixing until combined.  Then add in the egg yolks and optional puree until combined and finally the egg whites and remaining milk (thinning to desired consistency).

Cook on the hot skillet.

*Note: Can add frozen fruits, top with blueberry ginger-lime syrup, or use for vegetable pancakes as dinner (zucchini carrot is a fave).


Tuna Tabouli

7 Feb
  • 1/4 to 1/2 c. cracked wheat/bulgur
  • hot water
  • 1 c. parsley, fresh and chopped
  • 1/4 c. mint, fresh and chopped
  • 1/2 cucumber, partially peeled and diced
  • 1 tomato, diced
  • 2 scallions, thinly sliced and including tops
  • 3 to 4 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1/4 tsp. kosher salt
  • 6 to 9 kalamata olives
  • ~6 oz. albacore white tuna

Cover the wheat with hot water in a bowl and soak for ~30 min. to soften.  Use cheesecloth to drain and squeeze out water.

Toss the parsely, mint, cucumber, tomato, scallion, olives, and wheat together.  Mix well with lemon juice, oil, and salt.  Fold in tuna.

*Next time, soak grains with apple cider vinegar too, overnight.