I’m sooooo excited!!!!! (I decided not to yell in all caps but bold worked nicely. )
I wanted a quick healthy carb bread. There are lots of healthy fat bread recipes going around the internet but not many that are healthy carb with no fats. Yep! You read that right. I even asked on the THM facebook page and was basically told that it couldn’t be done because it takes fats. I was not to be deterred.
Oh and it had to be specifically formulated to work for spelt flour. You see, spelt requires less liquid. So if you ever see a recipe that says that you can substitute spelt flour for the whole wheat, don’t believe them! Seriously! I did and my dough was way too wet and I had to add a lot more flour to get it to work.
I did some research and found a simple biscuit recipe using whole wheat (they said you could use spelt, but I knew better). Then I found a fat free recipe for biscuits which uses all purpose flour but noticed that it was very similar to the previous recipe and that it simply replaced the amount of butter and milk with non-fat yogurt.
Then I found an actual recipe for spelt flour biscuits, for which I knew I could substitute sprouted spelt flour. This recipe looked very similar to the previously mentioned ones but with the right proportions of liquid to spelt flour. I decided to try to substitute non-fat yogurt for the amount equivalent to the butter and milk.
It worked!!! My family loves these and they are done, start to finish, in less than 20 minutes. I’m so happy. So here’s what you do (4 simple ingredients):
Combine the sprouted spelt flour, baking powder, and salt with a whisk. I use my KitchenAid mixer with the whisk for just a quick whirl while I measure out my yogurt.
I blend it about 5 minutes or so. I keep it going until it is all well combined and not extremely sticky to the touch. You can fold the yogurt in by hand, it’s just more work than my machine doing it for me.
Then take the dough and plop it on a baking sheet.
I’d used some of this dough for other purposes this time so I only made 7 biscuits this time but you want to make 12 biscuits. Per biscuit there will be .5g fat from the flour and 20.4 net carbs (this does take the carbs from the yogurt into account).
Greek yogurt is too thick to use. However, I was out of non-fat regular yogurt the last time I made these and did thin some down a bit and it worked reasonably well. Tiffany said they were a bit tangier than usual though.
If you want to attempt this with sprouted whole wheat flour only use 2 cups of it. That may bring down the carb count too–I don’t know though because I cannot get that very readily and am currently out of it.
- 3 cups sprouted spelt flour
- 1 1/2 Tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups non-fat plain yogurt
- Preheat oven to 425º.
- Whisk together the flour, baking powder, and salt.
- Fold in the yogurt.
- Drop onto a silpat on a baking sheet forming 12 biscuits
- Bake for about 10 minutes, until golden brown. 🙂
If you try these, I’d love to know how they turned out for you.
Until next time, God bless,