A good choc chip cookie
I’ve trialled many different flours for these cookies, and have found spelt to be the best. Yes it still has gluten, but the biscuit holds its crumb well and does not crumble like with rice flour. It also doesn’t dominate the flavour like buckwheat can. While I use those flours in other baking, for these biscuits the spelt is key. I’m not gluten intolerant, but I have noticed over the years that I have an issue with wheat. I don’t have it very often as a result, and when I do I feel drained and completely wiped out.
To say my boys and I are pancake fans is an understatement. They're a regular in our house, best served with lashings of coconut yoghurt, fresh fruit, heavy handed dashes of pure maple and chocolate omega sauce!