You can also use quinoa, kamut, or wheat flakes for this porridge. Reheat leftovers in a saucepan with a small amount of additional water or milk.
1 1/2 cups (350 mL) spelt flakes
4 1/2 cups (1.25 L) water
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 cup (125 mL) raisins
1/3 cup (80 mL) sunflower seeds
2 Tbsp (30 mL) sucanat or other raw sugar
1/4 cup (60 mL) peanut or almond butter 2 cups (500 mL) blueberries
Place spelt flakes, water, cinnamon, and nutmeg in medium saucepan. Bring to a boil, reduce heat and simmer for 12 minutes, or until most of the liquid has been absorbed but mixture is still creamy like oatmeal, stirring occasionally. Stir in raisins, sunflower seeds, and sugar; heat 2 minutes. Taste and adjust sweetness if desired.
Divide among serving bowls and top with peanut or almond butter and blueberries.
Serves 4.
Each serving contains: 348 calories; 10 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 57 g carbohydrates; 6 g fibre; 8 mg sodium
source: “Bowled Over“, alive #352. February 2012
