SPELT CEREAL PLUS NUTRITION
Spelt is a grain that is as old as time itself and is now making a serious comeback as a SUPERFOOD in North America. Compared to wheat, it is higher in protein and B complex vitamins and is a superior fiber source. The complex carbs contained in spelt are an important component in blood clotting and stimulating the immune system. With high water solubility, nutrients are easier to digest.
Some people who avoid wheat because of mild allergies are able to tolerate spelt even though it does contain gluten. Spelt has very brittle gluten content and though this is a negative factor as far as getting your dough to rise, it is definitely a positive for folks with mild gluten allergies, as it makes it easier to digest. (If you have similar allergies, it is important to get your doctor’s advice before adding spelt to your diet)
A tough outer husk protects the spelt grain, making it more difficult to process for commercial milling and, in turn, slightly more expensive than its distant cousin, wheat. However, this tough outer husk also protects the spelt from pollutants and insects which allows growers to not only avoid using pesticides but also makes it unnecessary to create hybrid or genetically modified strains of spelt. Because of this, spelt is considered ecologically ideal for human survival in the future. It is a tenacious grain that will grow under the harshest of conditions. Milling fresh spelt flour, from whole spelt kernels, for your home baking is easy using a home mill such as the L'Equip Nutrimill Classic as you use the entire kernel and do not require the removal of the germ and bran as per commercial processing.
Baking with spelt is very similar to baking with other flours. The texture of the flour can be closely compared to that of soft red wheat. It can be used as a complete or partial replacement of regular flour in your favourite recipes. However, due to the higher solubility you may have to reduce the amount of liquids you use. Spelt also makes a great alternative side dish, just boil and season as you would rice.
Spelt grains should be stored in a cool dry place and freshly ground flour should be used immediately or stored in the fridge.
Try sprouting whole organic spelt kernels to make your own ultimate superfood!
Spelt Cold Cereal - Nourishing Traditions Recipe
Click here for printable recipe
I adapted the following recipe from the Weston Price Nourishing Traditions recipe collection. Most of us are already aware that boxed cereal is very close to the top of the list of toxic, violently processed and minimally nourishing foods. Yet we continue to buy them and (most disturblingly) use them to pacify our youngest children.
We love this homemade cereal! This method includes soaking the dough for a day makes it even more nutritious! Try it, you'll love it!
In your Bosch Universal Plus Mixer bowl with the dough hook attached add:
6 cups of freshly ground spelt flour (ground in the Nutrimill)
3 cups plain yogurt (we used homemade yogurt made in the Yogourmet Yogurt Maker)
Mix on speed one until a sticky dough is formed
Remove the dough and place in large glass bowl. Cover with clean cloth fixed in place with a rubber band, leave on kitchen counter for 24 hours
After 24 hours, return the soaked dough to your Bosch Universal Plus Mixer Bowl with Cookie Paddles attached and mix in the following:
3/4 cup coconut oil
1 cup maple syrup or honey or 3/4 cup Organic Xagave
1 t sea salt
2 t baking soda
1 t vanilla or maple flavouring
1 T ground cinnamon
Mix on speed 1 until all the ingredients are well incorporated.
Pour into 2 9x13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the centre comes out clean. Be careful not to overbake.
The baked cereal will resemble a cake, allow the pans to cool on a baking rack.
Once cool, crumble 'cakes' onto your dehydrator sheets - I have a great Nesco GardenMaster Digital dehydrator that is perfect for the job. The 'crumbles' should be the size of regular cereal flakes. Dry for 6-8 hours at 140 degrees (or until dry and crispy). Alternatively, dehydrate in your oven on cookie sheets at 200F for 12-18 hours, turning every few hours.
Enjoy as you would any dry cereal, I like mine with dried cranberries, fresh bananas and a dollop of yogurt.
Store in an airtight container in the refrigerator. |
