Spelt Flour Flatbread
2 cups spelt flour
4 tsp baking powder
½ tsp salt
1 ¾ water
2 tbs canola oil
2 tbs powdered milk
1 small onion finely chopped
1 garlic glove, finely chopped
1 tsp dried oregano
Mix all DRY ingredients – Add the liquids, garlic and oregano – Add water to desired consistency – Mix well
Preheat a cast iron griddle or pan and coat with oil – Ladle the batter onto the griddle and as it cooks, sprinkle with onions on the top side.
When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.
Notes: The amount of water that you will add determines the thickness of your end product.  You can have a pancake or a crepe or even a wrap.  Try cutting into wedges and toast in the oven with different toppings.  You can always add different spices while your flour.
1 cup softened butter
1 tsp vanilla
½ cup confectioners’ sugar
2 cups of flour  (if you are using spelt add another ¼ cup)
¼ tsp salt
Cream butter and vanilla – stir to a fluffy texture; add sugar and cream to the  mixture – Mix flour and salt to the mixture and stir.
Bake at 350 degrees for 25 mins or until lightly browned

SPELT Pancakes

2 cups SPELT flour
2 tablespoons aluminum-free baking powder
1/2 teaspoon salt
1 3/4 cups water or 2 cups nutmilk
1 egg (optional)
1 teaspoon maple syrup (optional)
3 tablespoons EVOO
Whisk together dry ingredients in a medium bowl. In a smaller bowl whisk together the liquids. ( If you are making nutmilk, work in a blender: grind 1/2 cup raw cashews or other nuts to a fine powder, add water to make 2 cups, then add egg, maple syrup and oil. Whiz briefly to blend.) Pre-heat
griddle. When a drop of water ‘dances’ on it, pour liquids over flour mixture and stir to moisten. Oil griddle. Spoon batter onto griddle in 4 to 6″ cakes.
Turn when top side is thoroughly bubbled. Serve immediately.