Friday, 25 April 2014

Spelt porridge with honey roasted nuts

Meet my new aquaintance, the protein rich spelt grain:

Spelt is a relative of old wheat

Spelt comes in many forms - grains, pearls, semolina, flour etc. so expect more recipes in posts to come. In this recipe i have used large wholegrain spelt grains.

Spelt porridge (serves 4)
1 L milk of choice
3 dl large wholegrain spelt grains
1/2 tsp salt

Bring the milk to the boil. Add the spelt and the salt. Let simmer for 40-50 minutes, stirring every now and then. The longer you let it cook the better the spelt flavour will emerge.

Honey roasted nuts
Two large handfuls of nuts of your choice. I used cashews and walnuts.
1-2 tbsp butter
1-2 tbsp honey

Roast the nuts in a small dry frying pan til they're hot and have some colour. Put them in a bowl. Put the butter and honey in the pan and mix to a sauce. Add the nuts and cook for a few minutes.

I used 1 tbsp of both honey and butter on the nuts and that turned out delicious. However, there could have been a little more of the "sticky stuff". If you are also a fan of "sticky stuff" try using 2 tbsp of each.

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