Spelt

Crop: Cereal grain

Botanical Name: Triticum spelta

Glutens Present: Gliadin, Glutenin.

Fodmaps Present:

Ratio: 1C spelt : 4C water 

Cook time (simmer)

Retains form / Breaks down? Retains form. 

Filling / Satisfying?

Taste: Subtle rye 

I cooked it with cinnamon. Tasted like a subtler rye, texture of brown rice. Did not soften. Cooked with cinnamon. Would grind or cook longer with double the water in future.

Cinnamon Spelt Porridge

1/2 C soaked spelt

1C water

1/2 C milk.

Handful of medjool dates (soft and sweet)

1 tsp cinnamon.

1/2 tsp ginger

small handful raw almonds

small handful sunflower seeds

1-2 T raisins 

Soak spelt for 8 hours. 

Add 1/2 C spelt to saucepan with 1 C water.

Bring to a boil then reduce to a simmer. Cook 50-60 minutes.

Drain off excess water and add milk.

Put spelt on lowest setting.

Chop dates very finely so they blend into the cereal (not just big chunks of dates), almost like a paste.

Add dates and give them a big stir so they begin to cook in.

Coconut milk should cook down into spelt.

Break up any chunks of dates.

Add cinnamon and ginger

Rough chop almonds and sunflower seeds and add to porridge

Add raisins

Stir til it becomes a thick paste, serve.