Spelt Porridge with Roasted Blueberries
User Reviews
5
3 reviews
Excellent
Spelt Porridge with Roasted Blueberries
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Hearty whole-grain porridge made from freshly cracked spelt and topped with roasted blueberries.
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Ingredients
- ½ cup spelt berries
- 1 ½ cups water
- ¼ teaspoon salt sea salt
- ½ to 1 cup whole milk or non-dairy milk
- 1 cup blueberries
- maple syrup for serving
- milk for serving, or cream
- hemp seed for serving
Instructions
- To make the porridge, blitz the spelt in a blender or food processor for a few pulses. The majority of the grain should look a bit like steel cut oats with a bit of flour mixed in.
- Place the spelt in a pan and heat over medium-low heat for a few minutes, just to toast slightly. Add the water and salt, bring to a boil, reduce to a simmer, and cook until the spelt is just about tender; 30 to 40 minutes.
- Measure in the milk and and continue to cook until the spelt is tender and the porridge is to your liking for desired thickness, another 5 to 10 minutes.
- While the spelt is cooking, heat an oven to 400˚F. Place the blueberries in a roasting pan and bake until the blueberries have released their juices; 15 to 20 minutes.
- Divide the porridge into two bowls and top with the roasted blueberries along with your favorite toppings. I prefer maple syrup, a drizzle of heavy cream, and hemp seeds.
Notes
- Tips + Tricks: You can save on turning on your oven and simple simmer the blueberries in a bit of maple syrup on the stovetop. If I do this, I also like to add a couple teaspoons of butter.
- Use up leftover ingredients: blueberries, spelt, milk
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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