Spelt berries have a nice chewy texture, and like all whole grains, are full of fibre. They also contain protein, iron, magnesium, vitamin B3, phosphorus and zinc.

This breakfast can be eaten hot, or cold. It’s delicious either way. It can be made in advance and stored in the fridge for up to 3 days.

4-6 servings

1 cup whole uncooked spelt berries (aka spelt groat or spelt kernels) – this is whole grain spelt
3 cups water
1 cup fresh blueberries
1 cup diced pineapple
1/2 cup pomegranate arils (aka pomegranate seeds)
Optional: nut pieces, seeds
Optional: cinnamon

• Place spelt berries and water in a pot, bring to boil, then reduce to a simmer. Cook approximately one hour. Alternatively, place spelt berries in Instant Pot, and set to 30 minutes on manual setting. Wait until pressure releases naturally, or manually release it.
• Drain spelt from water, and place in a bowl. You decide if you want to enjoy it hot, or if you want to eat it cold.
• Add the fruit and toss together well. Serve into bowls, and sprinkle with nuts, seeds, and cinnamon if using.

Note: Fresh or defrosted frozen fruit can be used.

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