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Categories:
spelt oatmeal rolled barley whole wheat flour flour toasted almond ground cinnamon ground nutmeg baking powder salt ground ginger unsalted butter light brown sugar honey eggs vanilla
Viewed: 50 - Published at: 2 years agoIngredients
- 1 14 cups spelt
- 1 14 cups old-fashioned oatmeal
- 1 14 cups triticale
- 1 14 cups rolled barley
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 cup toasted almond, chopped
- 1 -2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 12 teaspoon salt
- 14 teaspoon ground ginger
- 1 cup dried fruit
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup honey
- 2 eggs
- 1 tablespoon vanilla extract
Method
- Toast and chop almonds: Preheat oven to 375F Line a 18x12 rimmed baking sheet with aluminum foil, and put the almonds on it in a single layer.
- Toast for 10 minutes.
- Take them out, and shake or stir them up a bit, then put them back in for 4 minutes more.
- Chop them coarsely in a blender or food processor, or smash them into coarse bits with a mortar and pestle.
- Mix dry ingredients: The first four ingredients are rolled whole grains, not flours.
- The oat flour I used is whole oat flour.
- Put grains, flours, baking powder, salt, spices except vanilla extract, and chopped nuts into a large bowl and stir well until thoroughly combined.
- Mix wet ingredients: Cream butter.
- Add and mix brown sugar and honey.
- Add and mix vanilla extract.
- Add and beat in one egg at a time.
- This is all best done with a mixer, but can be done by hand.
- Add dry ingredients and mix thoroughly.
- Drop onto parchment-lined baking sheet in generous 2 tablespoons balls, 2 inches apart.
- Bake at 375 for 15-20 minutes, watching them carefully at the end; you want them a bit undercooked so they stay soft.
