Spelt Flour and Buckwheat Roast Bakes Recipe

If you’re, like me. I love me some Caribbean food. This recipe is gluten-sensitive friendly, fiber-rich, and inspired by Caribbean flavors. Enjoy these bakes with your favorite spreads or as a side for hearty meals.

Ingredients:

•1 cup spelt flour

•1 cup buckwheat flour

•1 tsp baking powder

•½ tsp sea salt

•1 tsp ground flaxseeds (optional for added fiber)

•2 tbsp coconut oil or avocado oil

•¾ cup warm water (adjust as needed)

•1 tsp coconut sugar or honey (optional, for a touch of sweetness)

•1 tsp dried thyme (optional for a savory touch)

 I pair this one with shredded baked chicken, spinach and cucumber salad, with banana ketchup. 

Instructions:

1.Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.

2.Combine dry ingredients: In a large mixing bowl, whisk together the spelt flour, buckwheat flour, baking powder, sea salt, and ground flaxseeds. If using coconut sugar and thyme, add them here.

3.Add oil: Drizzle in the coconut oil or avocado oil and mix until the flour mixture has a slightly crumbly texture.

4.Add water: Slowly pour in the warm water while mixing with a spoon or your hands. Combine until a soft dough forms. It should be slightly sticky but manageable.

5.Shape the bakes: Divide the dough into small balls (about 6-8 depending on your preferred size). Flatten each ball into a round disc, about ½ inch thick.

6.Roast: Place the bakes on the prepared baking tray and bake for 15-18 minutes or until golden brown on the outside and firm to the touch.

7.Cool & Serve: Remove from the oven and allow them to cool for a few minutes. Serve warm with avocado, hummus, or your favorite spreads.

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