Spelt is an ancient grain which is native to southern Europe, where it has been used for millenniums. It has a high nutritional value – even the Roman armies carried it with them to nourish them on their long tours! Spelt has a slightly nutty flavor and is easily digestible – many people sensitive to wheat report no problems when consuming spelt – however do note that it is not gluten-free.
This porridge makes for a great start of the day for both big and small, and can just as well be enjoyed as an in-between snack. Adding chopped dried apricots and nuts gives our yummie spelt porridge an extra twist.
You can replace some of the water in this recipe with cows milk or almond milk for a creamier porridge. Great toppings include chopped nuts, hemp seeds, linseed, dried fruit like goji berries, cranberries, chopped apricots or apples, and fresh berries. Make sure to chop/grind any hard toppings small enough for babies and small children to avoid the risk of choking!
If you can’t get hold of thin flaked spelt and want to use ‘regular’ spelt flakes instead, we recommend that you soak them in water for a few hours or overnight in order to make them easier to digest.
300 ml (1 1/4 c) water
100 ml (1/3 c) thin flaked spelt
2 small dried apricots, chopped
a few nuts, chopped or ground
1/4 vanilla pod *optional*
1. Bring water and spelt flakes to the boil in a small sauce pan.
2. Add apricots, nuts and vanilla seeds (if using) and let simmer on low to medium heat for around 5 minutes, or until desired consistency is reached.
3. Sprinkle on your favorite toppings (see recipe tips) and serve.
Preparation: 5 min | Cooking time: 5 min | Servings: 1-2