Spelt pudding (breakfast or snack)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 507.7 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Spelt pudding (breakfast or snack) calories by ingredient


Introduction

Bob's Red Mill Spelt Pudding Bob's Red Mill Spelt Pudding
Number of Servings: 6

Ingredients

    1/2 cup raw Spelt grains
    4 cups unsweetened almond milk
    1 tsp cardamon, or to taste
    1 tsp of vanilla extract
    1 tsp sea salt
    1/2 cup of sugar or equivalent sugar substitute

Tips

Eat warm, cold, or re-heated. You may sprinkle fresh fruit such as berries over it, or pieces of candied ginger and walnuts with a drizzle of agave or organic honey. Great for breakfast or as a snack. Yields six (6) 2/3 cup servings.


Directions

Measure 1/2 cup raw Spelt, pour in a pan, cover with water about 2" above the grain. Set pan on stove, cover, bring to a boil and let it cook two minutes. Turn off stove, set pan aside, and let the spelt stand in the water for one hour. Drain.

Preheat oven to 275 degrees Farenheit.

In a food processor or blender, process soaked spelt until it resembles coarse meal (about 1.5 mins). Pour into 2 qt casserole dish that has been sprayed with Pam or equivalent. Into spelt meal mix in 4 cups of unsweetened almond milk, cardamon, vanilla extract, sugar, and salt. Mix well.

Cook in 275 F oven for 3.5 hours, stirring slightly every hour to prevent skin from forming on the surface of the pudding.

Serving Size: serves six (6) 2/3 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GOTTOBENEW.