Summary: These are an absolutely delicious whole-grain breakfast treat. The scent of cardamom infuses every bite and pairs beautifully with both the spelt flour and cherries.
I got the recipe from Whole Foods many, many years ago, and it's been a family favorite ever since. I haven't tweaked much! These freeze beautifully so make a big batch and either freeze them uncooked or cooked. You'll enjoy either cooking or gently warming them later.
- ½ cup rolled oats (not quick cooking or instant)
- 2 cups spelt flour
- ½ cup brown cane sugar
- 1½ teaspoon baking powder
- 1 teaspoon ground cardamom (make sure it’s fresh)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted, softened butter
- 1 egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup dried cherries, coarsely chopped
Preheat oven to 400° Fahrenheit, and line a cookie sheet with parchment paper or a silpat (don’t spray or oil).
In a blender, pulverize the oats until you have a coarse flour with some oat chunks.
Place the oat flour into a large mixing bowl, and add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
Using a pastry cutter or your fingers, cut in the butter until it’s well incorporated and the flour resembles coarse crumbs (don’t obsess too much over this). Set aside.
In a separate, smaller bowl, lightly beat the egg.
Whisk in the buttermilk and vanilla, and add to the flour mixture.
Stir to combine (at first you’ll think you don’t have enough liquid, but you probably do; if not, add a tiny bit more buttermilk), and gently fold in the cherries.
Using a large spoon, scoop the dough into balls and drop on your lined baking sheet a couple inches apart from each other (they don’t spread too much if you chill or freeze them first).
Bake until golden brown, 17-20 minutes. Cool on a wire rack or eat immediately.