2 1/2 C all-purpose flour
3/4 C spelt flour
4 1/2 t baking powder
1/2 t baking soda
1 t salt
1/2 C non-dairy milk (I used homemade rice/Brazil nut)
1/2 C fresh-squeezed orange juice (approximately 1 juicy Valencia)
1/3 C agave nectar
1 t vanilla extract
Zest of 2 lemons and 2 oranges
6 T coconut oil, cold (portion out 1 T measurements onto parchment and refrigerate until cold/solid)
Combine the dry ingredients in a large bowl. Cut the coconut oil into the mix with a pastry cutter. Add the wet ingredients and stir just until combined.
Turn out onto a floured surface. Pour a teaspoon of olive oil in your clean palms and lightly knead the dough to form a uniformly thick circle. With a pastry cutter, divide into 12 wedges.
Bake at 375 degrees on a Silpat liner (if you have one) for 15 minutes. Cool on a wire rack. Serve with jam.