Wednesday, April 18, 2012

Spelt Y-U-M

Spelt is wheat's great-great grampa.  
It seems to be all the wiser for it's antiquity because it boasts over 100% of your daily manganese intake, good fiber content, phosphorus, vitamin B3, magnesium, even a little protein.

It's a whole grain so it's basically a super hero that fights diabetes, obesity, cardiovascular disease, AND DEATH!  woah there, bit dramatic?  I don't think so.  

I'm vary my grains and spelt is a lovely solution for those situation when fishy flax flour just ain't gonna cut it.  

When ground it has a wheat like texture though a little lighter and softer.
My first success with this new friend was crepes.  

Spelt C-R-E-P-E-S

4 eggs
2 C of almond milk (or any milk)
1 C spelt flour 
2 T maple syrup (or honey)
cap full of vanilla
1 t salt

pour into a heated pan and swirl around until the bottom of the pan is covered.  Flip.  The first one is always a messy scrunch-just eat that one quickly before someone sees and try the next one. Repeat.

 Fill with berries, yoghurt, maple syrup, or what ever makes your day.


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