Apologies for the lentil salad meltdown and thanks to those who sent words of support. Â Ham bones have a way of making me crazy. Or maybe it’s motherhood and children. Â Who the hell knows. Â Anyhoo. Â Life goes on and we still need chocolate, right? Â So, I shall stay strong and carry on and only drink vodka when I *really* need it.
Recently it was a little rainy and I needed something to hold over my kids’ heads to ensure good behavior I wanted to engage in a meaningful life skills activity with my children. Â So we decided to bake cookies and I thought I’d make something up with all spelt flour to see how it turned out. Â I have done a lot of baking with sprouted spelt flour, but have rarely used it as a 100% wheat flour replacement in a recipe.
We decided to do a chocolate and coffee cookie with a creamy, sweet glaze to replicate some sort of 1000 calorie creation at Starbucks. Â Except we used all sprouted spelt flour and cut back on the sugar. Â And instead of hipster music, we listened to Hall and Oates. Â Can I mention how much I have enjoyed listening to them lately? Â It is an odd phenomenon and I attribute it to being almost 38.
The spelt flour actually worked quite well. Â The cookie was moist and slightly cakey — partially due to the spelt, I think, but also because we used a lot less sugar than a normal cookie recipe. Â They reminded me of a coffee- scented, cakey Oreo with a nice kick from the sea salt. Â And that’s a pretty good combination as far I am concerned.
Chocolate Coffee and Cream Cookies with Spelt Flour
Note: Â I didn’t do it, but I think that adding some chocolate chips or chunks would be delicious.
Makes 2-3 dozen
1 cup butter, softened (2 sticks)
1/2 cup brown sugar
1/4 cup honey
2 1/2 cups sprouted spelt flour
3/4 cup dark cocoa powder
1 t baking soda
1 t sea salt
2 T espresso powder
1 cup of powdered sugar, thinned with heavy cream until glaze consistency
1. Â Preheat oven to 350 degrees Fahrenheit. Â Mix sprouted spelt flour, cocoa, baking soda, sea salt, and espresso powder in a medium bowl and set aside.
2. Â In a large mixing bowl, cream butter with an electric mixer until soft and fluffy. Â Cream together with brown sugar and honey for 1-2 minutes. Â One at a time, add eggs and mix well.
3. Â Gradually add dry ingredients to butter mixture and mix until just combined. Â Stir with a spatula to finish mixing and make sure the flour is completely incorporated.
4. Â Drop by teaspoonfuls onto parchment lined baking sheets and bake for 8-9 minutes until just done. Â Let cool for one minute and remove to racks to cool completely.
5. Â While cookies are baking/cooling, mix glaze and drizzle over cooled cookies. Â Let harden a bit and then store in a sealed container or in the freezer.