I have been experimenting a bit more with spelt flour lately because I love the results I get from baked goods. If you did not know already, spelt is an ancient grain that is highly digestible. People who are gluten sensitive may tolerate this grain. There are some great benefits to choosing spelt over wheat flour. It is higher in protein. It is high in B vitamins, especially riboflavin which can help reduce frequency of migraines. It is also an excellent source of manganese (essential for bone health and glucose metabolism).
3 tablespoons organic ground flaxseed
1/3 cup of filtered water
2 cups organic spelt flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon organic cinnamon
½ cup organic coconut sugar
½ teaspoon sea salt
½ cup organic coconut oil, melted
1 cup organic almond milk
2 teaspoons organic vanilla
½ cup organic raisins
1 can 5.4 oz organic coconut cream or can of coconut milk that has been refrigerated for at least two days
¼ cup organic 100% maple syrup
1 teaspoon organic vanilla
Preheat the oven to 350 degrees. Coat a glass bread pan with coconut oil. In a small bowl, mix together the ground flaxseed and filtered water. Let sit for 5 minutes. Whisk the flaxseed and water until it reaches an egg like consistency, adding more water if necessary. In a separate bowl combine the spelt flour, baking soda, baking powder, cinnamon, coconut sugar and sea salt. Combine the wet ingredients, including the flaxseed. Add the wet ingredients to the dry ingredients, mixing well, adding raisins last. Pour into glass bread pan and bake for 35 to 40 minutes.
Using beaters or a stand mixer, beat together the cream from the top of the can, maple syrup and vanilla. Mix until smooth. Pour on top of bread and enjoy!