Ron, that Spelt Bread sounds interesting. I like the fact it's easier to digest. Maybe I missed you saying, have you made it before?
Yes!
I used to have a stone grain grinder that was home made. It was off of
ebay but it was hard to clean and prone to weevils.
I also have a recipe for spelt soup.I have made this before too.
Tuscan Farro (Spelt) And White Bean Soup (Weir)
Recipe By : Farro from Tuscany, by Joanne Weir*
Serving Size : 8 Preparation Time :0:00
Categories : Soups Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cannellini beans
OR 10-ounces total
1 1/2 cups farro/spelt
OR 8-ounces total
2 tablespoons extra virgin olive oil
1 yellow onion -- diced
1 large carrot -- diced
1 stalk celery -- diced
1 sprig fresh rosemary
2 garlic cloves -- minced
1 cup chopped tomatoes -- peeled and seeded
4 cups chicken stock
salt and pepper
Pick over the beans and discard any stones. Soak the beans overnightin a
large bowl of water.
The next day: Place the farro in a bowl with plenty of water to cover. Let
sit for 4 hours.
Drain the beans, place in a saucepan and pour in enough water to cover them
by 2 inches. Bring to a boil over high heat, reduce heat to low and simmer
until tender, 45 to 60 minutes. Drain the beans and reserve the cooking
liquid. Puree about half of the beans with the cooking liquid to make a
smooth paste. Set aside.
Warm the olive oil in a large soup pot over medium heat. Add the onion,
carrot, celery, rosemary and garlic; cook, stirring occasionally, until the
vegetables are soft, 10 to 12 minutes.
Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
Bring to a boil, then reduce heat to low and simmer until the farro is
tender and the soup is thick, 30 to 40 minutes. Season with salt and pepper.
Serves 8. If desired, drizzle with fruity extra virgin olive oil just
before serving.
[PER SERVING: 480 calories, 18 g protein, 96 g carbohydrate, 6 g fat (1 g
saturated), 1 mg cholesterol, 172 mg sodium, 16 g fiber.]
*Recipe from "Going With an Ancient Grain: Resilient, nutty farro adds
crunchy accent," by Joanne Weir for San Francisco Chronicle 11/26/97 A
travel story set in Rapolano, a village halfway between Siena and Arezzo in
Tuscany.
, he won. I figure he should get to chose one thing as I had him doing everything I needed to do today with me. Unfortunately I do not own a food dehydrator, so the fruit rolls have to dehydrate in the oven which I guess takes about 6hours, so cauliflower pizza crust is now pushed until tomorrow, but I have decided that's ok because it will probably rain all day tomorrow, so perfect day to make pizza! I will post recipes if either item turns out well. This is my first try on both. My son chose the fruit for the fruit roll ups, so it's just blueberry fruit roll ups.
