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Spelt Flour Tortillas
3 1/3 cups Spelt Flour
1 tsp. Baking powder (aluminum-free)
1/2 tsp. Salt
1 cup Water, cold
1 Tbs. Oil
Mix baking powder and salt in flour then add oil, and begin
putting water in little by little until you have a moist dough.
Your consistency should be soft and manageable. Keep
kneading for 10 minutes. Divide into 12 even size balls.
Roll out with rolling pin on oiled or Pam-sprayed surface,
and cook on medium heat griddle. Cook about 2-3
minutes on each side.
Serving Suggestions:
• makes wonderful burritos
• use for Flour Enchiladas or Fajitas
• wrap your favorite sauce or spread
Spelt
Better tolerated than
any other grain. High in carbohydrates,
spelt contains
more crude fiber and more
protein than wheat, including
all eight essential amino acids
that are needed in the
daily diet to insure proper cell
maintenance. The fiber in
spelt helps lower cholesterol,
and plays a role in helping
blood to clot. High in B vitamins.
It’s the only grain containing
mucopolysaccharides.
Occasionally referred
to as “The Rice of Europe.”
Over 5,000 years old,
spelt is once again resuming
a place of prominence among
preferred grains. Particularly
attractive to the wheat sensitive,
spelt is easily substituted
for wheat in recipes, and offers
a subtle, nutty flavor that
is welcomed by all.
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