Cinnamon Swirl Biscuits

Wheat Free

Pour ¼ cup just boiled water over 1/3 cup non-GM (genetically modified) cornmeal in a bowl and set aside.

Whisk together the following in a large bowl:
1.5 cups light spelt flour
2 Tsp aluminum free baking powder
1 Tsp baking soda
½ Tsp sea salt

Cut in 1/3 cup non hydrogenated coconut oil or non-dairy, non GM margarine, cold (plus extra to coat pan). With a pastry cutter or two knives cut until pieces are pea-sized.

Stir in:
3 tbsp maple syrup, soaked cornmeal, and sour milk just until all flour is absorbed.
(Sour milk- ½ cup organic non dairy milk plus 1 tbsp apple cider vinegar or lemon juice)

Turn out the dough onto a clean, floured surface and shape into a 9x7 inch (23 x 18 cm) rectangle. If dough is sticky add more flour.

Combine Swirl Ingredients:
2 Tbsp non-hydrogenated coconut oil room temperature or slightly melted.
2 Tbsp Sucanat (healthy alternative to refined sugar)
1 Tsp cinnamon
1/8 Tsp sea salt

Roll up dough lengthwise (do this carefully and evenly to make a really nice “swirl”) and gently slice into 10-12 pieces. Place them swirl side up on the baking sheet. (lined with parchment paper if possible or slightly oiled).

Bake for 12 minutes at 425º.

Store in an airtight container for up to 2 days or in fridge for a week. Can also be frozen.

Source: jae steele, Registered Holistic Nutritionist , Get It Ripe (Arsenal Pulp Press, 2008) 
Vegan, Wheat Free Recipes