![IMG_2434 IMG_2434](/wp-content/uploads/2011/03/IMG_2434.jpg)
Last year, I had my first cooking attempt with wheat berries when I made the Back on Track Wheat Berry Salad.
![IMG_7694_thumb IMG_7694_thumb](/wp-content/uploads/2011/03/IMG_7694_thumb.jpg)
I fell head over heels.
(That is one of my favourite salads by the way!)
Wheat berries are chewy, versatile, and they pack a great nutritional punch.
And then I discovered spelt berries. I am a fan of spelt because it has a fabulous, wholesome, nutty flavour and it’s also easier for my tummy to digest. I knew I had to try some out, so naturally I bought a 25 pound bag of them.
It was do or die.
During my experimentation, I discovered a few fun things:
1) Overnight spelt berries: I soaked the spelt berries overnight in water and discovered by morning they had softened up enough to be edible- even without cooking. Lately, I have been soaking spelt berries overnight and then sprinkling them on my salads, all without having to turn on the stovetop. It is a great time saver!
I soak a big batch on the weekend and I have been enjoying them all week on my lunchtime salads.
![IMG_2408 IMG_2408](/wp-content/uploads/2011/03/IMG_2408.jpg)
They are also fun mixed into some vegan overnight oats!
2) Great nutritional profile.
I looked up the nutritional information for both spelt berries and wheat berries.
Wheat Berries (1/4 cup, dry) | Spelt Berries (1/4 cup, dry) |
160 kcals 1 g fat 0 g sodium 35 g carbs 6 g fibre 5 g protein 10% Iron |
150 kcals 1.5 g fat 0 g sodium 32 g carbs 4 g fibre 6 g protein 10% iron |
Their profile is almost identical, with a few small differences here and there. You can’t go wrong with either wheat berries or spelt berries. I do find the flavour of spelt berries is a bit more nutty tasting though.
3) Versatility: Spelt berries (and wheat berries) can be used in all kinds of fun recipes like stuffing, porridge, pudding, rice pilafs, muffins, and more. I can’t wait to experiment more with them!
This was my first attempt at making Spelt Berry Porridge which was inspired by a Wheat Berry Pudding recipe from Eating Well. I’m also assuming that you could substitute wheatberries in this recipe below if you wanted to!
![IMG_2462 IMG_2462](/wp-content/uploads/2011/03/IMG_2462.jpg)
[print_this]
Spelt Berry Porridge with Granola, Dates, and Raspberries
This spelt berry porridge is a fun change-up of the normal oatmeal breakfast routine! Spelt berries have a wonderful chewiness to them and a delicious nutty flavour. This recipe below is customizable and all kinds of flavours and mix-ins would work here. Add your favourite fruit, nuts, seeds, granola, sweeteners, and nut butters as desired.
Inspired by Eating Well’s Wheat Berry Pudding.
Yield: ~4 servings (about 4 cups) <—you can enjoy for a few mornings!
Ingredients:
- 1 cup dry spelt berries (wheatberries probably work too!)
- 3 ripe Bananas, 1 chopped and 2 mashed
- 2 cups + 2 tbsp non-dairy milk (I used Eden’s organic soy)
- 2 tsp cinnamon
- Pinch of nutmeg and ground cloves (optional)
- 1/4 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 tbsp pure maple syrup, or to taste
- Toppings: Whatever you want! I used raspberries, granola, chopped dates, sesame seeds, drizzle of sweetener
Directions:
1. Rinse spelt berries in a colander. Place 1 cup uncooked spelt berries into a pot and add water to cover by 2 inches. Bring to a boil, cover, and simmer on low for about 35-45 minutes, or until tender (you still want them a bit chewy). You can do this step ahead of time. Drain and transfer into a food processor. Add two tbsp non-dairy milk and process mixture, stopping to scrape sides of the bowl, when necessary. You want some of the berries chopped and some of them whole (see processor pic below).
2. Scoop the chopped berries back into the pot along with 2 cups non-dairy milk, cinnamon, salt, bananas, optional nutmeg and ground cloves. Stir well and simmer on low for about 10 minutes until thick, stirring often. Remove from heat and stir in the vanilla and maple syrup.
3. Pour into bowls and add your desired toppings. I used dates, raspberries, and granola, but the sky is the limit! Makes almost 4 cups worth. Store leftovers in a container in the fridge. To reheat add a tablespoon or a bit more of non-dairy milk, stir, and microwave until hot.
[/print_this]
![IMG_2467 IMG_2467](/wp-content/uploads/2011/03/IMG_2467.jpg)
I just loved this Spelt Berry porridge…maybe even better than oats. It was just so chewy and really fun to eat.
![IMG_2415 IMG_2415](/wp-content/uploads/2011/03/IMG_2415.jpg)
After cooking the berries, rinse, drain, and then transfer to the food processor.
![IMG_2417 IMG_2417](/wp-content/uploads/2011/03/IMG_2417.jpg)
Add two tbsp of milk and pulse until you have achieved this consistency below. You still want some that are intact as they will provide a great texture in the porridge.
![IMG_2420 IMG_2420](/wp-content/uploads/2011/03/IMG_2420.jpg)
Chopping/processing the berries allows them to get really creamy when you cook everything in the pot with the milk.
Add the processed berries and rest of the ingredients into the pot (except vanilla and maple syrup).
![IMG_2428 IMG_2428](/wp-content/uploads/2011/03/IMG_2428.jpg)
I decided to add three bananas because the recipe makes about 4 servings. I mashed two bananas (so their flavour could soak into the porridge) and also chopped 1 banana (for texture) and stirred everything together.
![IMG_2426 IMG_2426](/wp-content/uploads/2011/03/IMG_2426.jpg)
After 8-10 minutes of cooking on the stovetop, you will have this creamy deliciousness! Stir in your desired amount of sweetener and pure vanilla extract.
![IMG_2430 IMG_2430](/wp-content/uploads/2011/03/IMG_2430.jpg)
Add your desired toppings and enjoy!
![IMG_2455 IMG_2455](/wp-content/uploads/2011/03/IMG_2455.jpg)
The great thing about this recipe is that you can make a batch on the weekend and then enjoy it for a few days! To reheat, just stir in a tablespoon of milk and reheat in the microwave or on the stove top. I find that it reheats very well.
I added raspberries, dates, granola, sesame seeds, and a bit of sweetener on top and it was delish.
![IMG_2464 IMG_2464](/wp-content/uploads/2011/03/IMG_2464.jpg)
On a sad note, my thoughts go out to those inflicted by Japan’s earthquake and Tsunami. I felt a bit silly for complaining about our snow and rain this week when I heard about what had happened. :\ It really puts things in perspective, doesn’t it?
Canadian Red Cross is accepting relief donations here.
Thank you for the link to the canadian red cross :)
Spelt berries? I don’t know where I thought spelt flour came from, but I didn’t know there was such a thing as spelt berries! The iron and protein in these are awesome. I’m always trying to get more of both.
Speaking of iron and Red Cross donations…
Even if you can’t make a financial donation, they always need blood! With the bad weather this winter, the blood banks are running low. Eat some iron-rich food (spelt berries!) beforehand because you can’t donate if your iron is too low (common for those that don’t eat red meat).
That is a great point about blood donations! Thank you :)
Those raspberries are the most beautiful color I have ever seen!!!
i hear about the earthquake and tsunami in Japan this morning on my way to work. wow how terrible, definitely makes you appreciate where you are, even with a little cold weather and snow hey. My thought are with everyone there. I’m just waiting to hear if anything more happens in Hawaii or BC since they have warnings as well.
on a happier note, those raspberries look so delicious!
Thanks for the introduction to spelt berries! I really appreciate when you do that sort of research and share it with us:)
The images coming out of Japan this morning were the most terrifying I have ever seen. I never imagined destruction of that scale happening so quickly.
this looks tasty! plus anything with dates, granola, and raspberries (just a few of my favoriteee things!) will no doubt be delicious!
I love all your recipes Angela! I just cooked with spelt flour last night for the first time!
Do you happen to know a good replacement for bananas? For some reason since birth I cannot stand bananas. I have tried to like them, but I just cant! So many recipes call for bananas and I sometimes use applesauce.
I wish I liked them! It is much harder to be vegan when you cant stand the taste of bananas!
Thanks Judy!
I have seen some people use pears with good results in their oatmeal…maybe that would work?
Or you could try pureed dates for some natural sweetener. Maybe some other readers have suggestions too!
I’ve seen applesauce used as well :)
looks amazing, you should open a spa!
I love your breakfast recipes! i have to try spelt berried…soaking would be so much easier!
That reminds me of the texture when I made Scottish oats, which are just the oat ground ground up. I’m extremely jealous of your bright natural light!!!! :) Photos look awesome! xo
I was thinking the same thing! I have to take things onto our little balcony to get anything close to that, haha :) Gorgeous photos!
This is such a good idea! I’ve been looking for ways to change up my regular ‘ol oats =)
This looks delicious Angela — you always have such creative breakfasts!
I heard about the tsunami and earthquake this morning – how terrifying! Thanks for linking the Red Cross.
Wow I’m SO intrigued by wheat berries and spelt berries! I love your idea of soaking them overnight, too. I’m all about shortcuts! :) Definitely bookmarked.
wow…eye candy! As much as I love oats…I’m always on the lookout for other inventive porridge ideas…this is a must-try.
Your recipes/photos are simply stunning, angela.
Beautiful.
love,
cathy b.
Thanks Cathy :)
Would love to try it with wheat berries… love them!
this recipe looks really fun and delicious! I like how you’ve been eating them after simply soaking them. That keeps them raw, too! Sprouted wheatberries are awesome… I wonder if it would work with spelt.
Oh, those oats look so good!! I love your photography Angela. I feel like I can taste and smell your food right through the computer. :-)
aww thanks!
this looks like such a wholesome dish! I’m gluten free but know some gluten – intollerant folks who can have spelt…I need to get the courage to try it!
I’m a huge fan of chewy grain breakfasts. Barley is awesome with fruit and nuts…is the texture of soaked spelt berries much different?
I don’t know if I have ever had barley some to think of it!
What about those fab barley risottos of yours?
Ah duh, yes I have had it, in fact last night! LOL
I was thinking of buckwheat groats for some reason.
The texture is VERY similar to answer the original question!
I just made ur wheatberry salad a few days agon I loved it! I can’t wait to try this! I need some raspberries..for this as well as ur cupcakes :)
Glad you liked it! :) I need to make it again soon.