Don’t judge those little grains in the pic…they’re NOT SOGGY, they’re chewy!
I really thought I was making a SPELT pudding. Instead I created a crazy new breakfast (or anytime) parfait. I’ll take it. Don’t think the husband will eat it, but he was impressed with the images I shared at 11 pm last night as he was hunting for food and only found a mess, oh and cranberry compote. Not quite the man’s meal.
A little SPELT 101.
What is it? If I could count the number of clients that have looked at me cross-eyed at the mere mention….but I’m here to encourage you to get over the fear of a new food.
Listen, It’s not as scary as dying your hair brunette and having it turn green, cause you’re a blonde (true story).
Spelt is NOT Farro! (Read this lovely article by Lorna Sass) . Spelt is however a variety of wheat that is native to Europe being used for millenniums as a breakfast grain producing a chewy texture with a slight nutty flavor. Perhaps you stumbled upon its use in soups, salads, or in the form of flour in baked goods. I chuckled when I heard someone refer to it as a “hippie” grain. I’m NOT a hippie, my dad WAS a hippie, but the grain does not a Hippie make.
SOOOOO…today we have a two-part process. I eagerly posted the gingerly spiked cranberries yesterday cause I couldn’t contain myself so link HERE.
This grain takes about an hour to cook, muy importante cause you’ll avoid breaking a tooth with undercooked corn kernels. However, expect a perfectly chewy textured grain.
I RECOMMEND making the cranberry compote while the spelt berries are cooking. Then you’re in a good place, like being on the beach.
- Overnight for the grain soaking
- 1 hour for the grain cooking + 20 minutes
- ~20 minutes for the cranberry compote (depends on how fast you slice dem apples, ginger and pull apart your pomegranate)
Serves: 2 (depends on portions, say 1/2 cup each=2)
- 1 cup uncooked Spelt berries
- Water (Enough to cover the berries plus an inch)
- 1 cup Almond Milk-(click to read an article I wrote) (substitute, milk, rice milk, soymilk)
- 1 tsp. Cinnamon
- 1/2 cup Yogurt (your choice, I had Greek vanilla yogurt on hand)
Soak 1 cup of spelt grain in a bowl of water, enough to cover the grain and then some. Overnight or for at least 8 hours.
- Place the pre-soaked spelt in a large saucepan(cover grains with water, plus an inch or two). Bring to a boil over medium-high heat. Reduce heat and allow to simmer for approximately 40-60 minutes. Don’t be greedy, these little grains need to be softened. I actually ran out of liquid while cooking them, so you may want to add more than you think you need, no reason to be shy here.
- MEANWHILE MAKE THE SPIKED CRANBERRIES!
- Once cooked, drain if need be and add back to the saucepan with the addition of the almond milk and cinnamon. Stir. Bring that to a boil and simmer for 20 minutes, or until all liquid is absorbed. I expected a pudding consistency, but this didn’t happen…and I also realize I could probably just have cooked the grain in the almond milk FIRST round, however, I wanted extra spelt for another recipe. Got it?
- Remove from heat, let cool a bit.
- Assembly line: If you’re using a larger glass then I did (which you should!) start with 1/2 cup yogurt, a scoop of spelt grain, a scoop of compote. REPEAT and end with compote!
- Impress people with some cinnamon sticks!
- You can also cook spelt in a pressure cooker (Fissler Brand Link-Lara recommends-I linked you to a Pumpkin Risotto!). It will only take minutes versus an entire hour! I don’t own one, but you know I will!
- Combine 1/2 cup ricotta with 1/2 cup yogurt for an even thicker yummy treat!
WHAT DO YOU ALL THINK? HAVE YOU COOKED WITH SPELT? ARE YOU A HIPPIE?
In case you MISSED IT!
OTHER GRAIN ADVENTURES: