by Janis Betz
2 1/2 C. whole spelt flour
(or 1 C. whole spelt & 1 C. white spelt)
3/4 t. sea salt
2 1/2 t. baking powder
1/2 t. baking soda
4 t. golden flaxseed meal
1/3 C. light olive oil or walnut oil
2/3 C. rice milk
1/2-1 t. spices and herbs as desired (opt.)
Combine dry ingredients in a bowl. Add the oil and rice milk, stirring until the dough forms a ball. Knead gently 5 to 10 times. Spoon biscuit dough onto a floured cookie sheet and pat it to 1/2 inch thick if desired. Preheat oven to 425 º and bake for 12 – 15 minutes.
