Cooking Spelt Berries Basic Recipes

COOKING SPELT BERRIES - BASIC

Steps:

• Soak the berries in enough water to cover them for an hour, or longer (even overnight). Drain and rinse.
• Add the spelt berries and water to a pot and bring to a boil. Once boiling, reduce heat, stir and cover.
• Gently boil for about 50 minutes, until all water is absorbed (may be slightly longer, but check to make sure it hasn't dried out).
• Cooked spelt should be chewy and soft.

CAJUN SPELT

Steps:

• Combine the spelt with 1 1/2 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Let cool completely (spelt can be made up to a day ahead).
• Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes. Add the garlic and Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes. Transfer to a serving dish and serve hot.

MIXED BERRY ALMOND CREAM AND SPELT STACK

Steps:

• Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt, almonds and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.
• In a small, heavy duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up 2 weeks in an airtight container.
• Preheat oven to 325 degrees. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and dried berries and stir. Remove from the heat. Place the spelt bread in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with cinnamon. Bake approximately 50 minutes. Cool on baking rack for approximately 1 hour and then refrigerate for another hour. Cut loaf into 1/2-inch thick slices. Place slices on a nonstick cookie sheet in a preheated oven to broil or at 450 degrees for approximately 3 minutes or until warm. Place 1 slice on plate, top with 2 teaspoons almond-soy cream and 4 sliced strawberries, arrange another slice on top and add 2 teaspoons almond-soy cream and sliced strawberries. Drizzle with caramel sauce and 1 teaspoon chopped nuts. For a real decadent treat, add a scoop soy frozen dessert on top layer.

BREAKFAST WHEAT BERRIES

Steps:

• The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
• In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
• Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.