"Spelt" My Heart Biscuits

Good Evenin' Food Lovers!

What a week. A full 7 days to say the least! The best solution for everything has been to get into the kitchen and work. I have been craving biscuits and today woke up deciding it was time to make some. I also knew I didn't want to make 24-36 of them, because I remembered there was spelt flour and wanted to to use it. Since I've never made biscuits out of spelt, I needed to make a cool dozen. Half of me wanted a batch I could dip in molasses...the other 6 some type of butter. I came up with this recipe below. Looking forward to playing around with different flours and oils to see what happens, but these biscuits were fluffy. I couldn't find the biscuit cutter, but in its place was a heart-shaped cookie cutter. That tickled me, especially considering my inspiration for making them. Made my heart 'spelt', I mean, melt. #TeeHee

Let Your Soul Speak.

-The Smitten Chef-



  • 2 cups sifted spelt flour (I tried 1 cup spelt and 1 cup all-purpose flour; it worked too!)
  • 1/2 tsp of salt
  • 1 tablespoon baking powder
  • 1 tablespoon turbinado sugar
  • 6 tablespoons butter, cold and cut into pieces
  • 1 egg
  • 2/3 cup of buttermilk (I mixed 1 cup of soy milk and 1 TBSP of lemon as a replacement)

DIRECTIONS: (preheat oven to 425*F)

  1. Combine the flour, salt, baking powder and sugar into a mixer bowl. Cut the butter until mixture resembles coarse crumbs. 
  2. Beat the eggs and milk together. Mix with dry ingredients. 
  3. Mix lightly, then turn onto a well-floured surface. The dough will be moist, so sprinkle flour. Knead 20-25 times.
  4. Roll to 1/2 to 3/4 inch thick cut with a biscuit (or cookie) cutter. Place on a lightly greased baking sheet, almost touching each other. Brush top with butter. Bake in preheated oven for 18-20 mins. Let cool 5 minutes before serving. 

Here are few more fun biscuit moments. The natural light was heaven sent. 




Chia Seed Love

Hi My Food Lovers!

I recently discovered the beauty of chia seeds. By beauty, I mean the fact that they can be turned into desserts! I used them for my green smoothies or on salads and sometimes as an egg replacer. Outside of that, I knew nothing about this dessert world. Yesterday I took some time to create a recipe, and photograph my first attempt at making a chocolate chia seed pudding. The recipe can be found below!

Happy Trails,

The Smitten Chef


Chocolate Chia Seed Pudding



Serves 4


  • 1 1/4 cup Almond milk (Sweetened or unsweetened; your choice.)
  • 1/2 cup chia seeds
  • 1/4 cacao powder
  • 2-4 TBSP maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt


  1. Place all ingredients except for the sweetener into a mixing bowl. Whisk vigorously to combine the mixture.
  2. Cover mixture and let it rest in the refrigerator overnight or at least 2-4 hours. (The goal is to achieve a pudding-like consistency.)
  3. If using a blender, blend ingredients until smooth and creamy. Take the time to stop the blender and push the mixture off the sides and back down into the liquid if necessary.
  4. Serve chilled with desired toppings such as fruit, coconut flakes, or granola. (The one featured in the picture has sliced bananas, walnuts and caramelized flaxseed.)
  5. Leftovers keep in the refrigerator 2-3 days, though it is best when fresh.