Spelt. I have heard of this grain before but was never really sure I would ever experiment with it, until recently. I happen to get my hands on Holistic Nutritionist, Sarah Britton’s cookbook, My New Roots. In it, she introduces using spelt flour in various ways and one way really caught my eye which was to make yeast-free hand pies!
Spelt is not gluten-free, but many people with gluten sensitivity find it is much easier to digest than normal wheat flour. It is an ancient grain with high amounts of protein, fiber, and loads of other nutrients! It has a nutty flavor and is very versatile.
I took the hand pie idea (thanks, Sarah Britton, you’re amazing!) and combined it with my favorite protein, black beans (duh), and KABLAM!! The result was these amazing savory black bean hand pies that are the best!
I suggest serving these as a whole meal or one as a side with a Tex-Mex themed dinner!
They are soft, savory, and sooo filling. Top these with some guac and pico and you have a party ; ).
Black Bean Spelt Hand Pies!
- 2 cups whole spelt flour
- 1/2 tsp (for dough) sea salt/ Himalayan salt
- 1/3 cup olive oil (or coconut oil)
- 15 oz organic black beans (with liquid)
- 1/2 tsp cumin
- 1/4 tsp sea salt/ Himalayan salt
- 1/4 tsp paprika
- 1/2 cup onion, diced
- 1 clove, minced garlic, minced
- vegan pepperjack (optional)
1. Combine flour and salt.
2. Start blending in oil slowly with a fork.
3. Keep blending with fork as you add 2 tbsp at a time of water, until the dough is no longer crumbly. (Up to a 1/2 cup should work).
4. Knead the dough with your hands until it all comes together with no crumbles, but do not overwork.
5. Cover with a damp towel and let it rest at room temp for an hour.
6. Preheat oven to 400°F.
1. Pour black beans, cumin, salt, paprika, garlic and onion into pan on low heat.
2. Mix it well and let cook for about 40 minutes on low heat, checking to make sure it doesn’t burn. If they start drying out too fast, add a little water.
3. Get a potato smasher (or anything safe you can smash these beans with!) and smash the black beans until they are mushy but still have some whole beans intact. Turn off heat.
1. Divide dough into 6 separate balls and roll out each ball into a 6-inch circle using a rolling pin (or in my case a very clean GTS kombucha bottle).
2. Put a sixth of the filling on one side of each circle (so that you can easily fold it over).
3. Fold over each hand pie and press edges in with a fork to seal.
4. Put the hand pies on a parchment-lined baking sheet (or oiled) and bake 20-25 minutes.
5. Top with guac and pico or some hot sauce, enjoy!
Also by Alexa: Raw Vegan Probiotic Turmeric Hummus
Related: Vegan Apple Ginger Hand Pies
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Photos: Alexa Pizzarello