Chewy peanut butter choc chip cookies
Wanna try my delicious chewy peanut butter choc chip cookies that are refined sugar free and lower in gluten? This recipe also replaces regular white flour with spelt flour which I love! Keep reading to find out why.
Ingredient hotspot: Spelt flour
I much prefer to use spelt flour in my baking as opposed to regular white flour. Here are just some reasons why:
Spelt is more water-soluble and more easily digested than all-purpose flour.
Spelt flour has slightly more protein and fewer calories than all-purpose flour. It contains a broad array of nutrients and is a good source of vitamin B2, manganese, niacin, copper, phosphorus, protein, and fiber.
Spelt flour is grown with fewer pesticides.
It has less gluten and is suitable for those with a gluten sensitivity (not celiac disease).
Spelt flour is lower in FODMAP's and is therefore easy to digest for those with IBS, SIBO and those who are susceptible to bloating.
Spelt also has higher amounts of fibre than regular wheat flour, as it is less genetically modified. Conventional flour is ground through a roller mill, which refines the original grain so much that virtually nothing is left except for refined carbohydrates. Stone milling creates a product that has greater amounts of protein, fat, fiber, iron, zinc, phosphorous, and antioxidants. It also retains more of the germ and the bran of the grain, making it a less-refined product with a lower GI. In other words, it doesn’t spike your blood sugar levels as much, gives you longer lasting energy and is much better for your gut! So when picking flours for healthy baking, opt for organic, stone-milled and less genetically modified grains, like spelt.