Wednesday, December 18, 2013

Spelt Berries

Spelt is a hybrid wheat species that originated from a domesticated variety of wheat and wild goat grass over 8,000 years ago in the Near East, before the appearance of bread wheat.

Spelt flour has a slightly sweet and nutty flavor making it excellent in pancakes and waffles. Spelt flour can also replace whole grain flour in recipes calling for wheat flour. Cooked berries make a hearty breakfast or a nice addition to salads, side dishes, soups and cereals.

Spelt is high in protein, fiber, iron and other minerals, even when compared to whole grain oats. It contains less gluten than traditional wheat allowing many people with wheat sensitivities to enjoy it. Eat 'em up, Yum!

Cooking Spelt Berries

Simmer berries in a pot on the stove until desired tenderness and stirring occasionally (30-45 minutes). Add water as needed, and drain excess water when desired tenderness is reached. Store in fridge for a week + and use for breakfast, lunch and dinner.

The berries can also be sprouted if you're up for that.  

Spelt Berry Salad

1 C. Berries Uncooked (3 C Cooked)
2 or 3 Green Onions, chopped
Handful of Dried Cranberries
Fresh Parsley/Cilantro
Sweet Peppers (orange, yellow, or red)
Olive oil
Salt and Pepper
Handful of Toasted Almond Slivers
This is a good base recipe to start with. Use what you have on hand or what you prefer instead.
Combine and Enjoy! 


Eat hot like oatmeal fresh off the stove or,
Pull them out of the fridge and eat cool with yogurt, nuts, dried fruit, jam, granola, cereal, maple syrup, honey, fresh berries.


Sprinkle cooked berries into fresh green salads.
Spelt Berry Salad: See the recipe below or Google search recipes and you'll find there are so many to choose from.


In soup like Barley
Spelt Berry Risotto 
Spelt Berry Salad

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