You can also use quinoa, khorasan (also known as 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
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
1/4 cup (60 ml) peanut or almond butter
2 cups (500 ml) blueberries
1. 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. 2. Stir in raisins, sunflower seeds and sugar; heat 2 minutes. 3. Taste and adjust sweetness if desired. 4. Divide among serving bowls and top with peanut or almond butter and blueberries.
Each serving contains: 1457 kilojoules; 10 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 57 g carbohydrates; 6 g fibre; 8 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
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