Pattypan, breakfast & spelt posts

[Guest guest]

PATTYPAN: I appreciate all the tips and advice re pattypan!! I will

definitely hunt some down to try! :-)

 

BREAKFAST for me is usually grapenuts with unsweetened soymilk and

frozen blueberries (fresh if available). Sometimes I will cook, but

usually only on weekends. However, I love my little 1 1/2 quart

crockpot for breakfast grains when it's cooler. I put some wheat

berries, brown rice, oats, whatever, in with water at night, in the

morning it's ready for me. One of my favorites is steel cut oats with

chunks of sweet potato, chopped dried apricot, and some bits of

candied ginger. Sometimes also I'll make a wrap with sweet potato,

sprouts, avocado, black beans, onions, tomatoes.. yum! Oh, and

another one I like is the tofu scramble from Peter Berley's Modern Veg

Kitchen - I make a double batch, and then I can eat it for an entire

week, just nuking a portion in the mornings. It has lime juice,

cumin.. other good stuff. Goes well in a wrap too.

 

SPELT: In terms of baking, it will rise similarly to whole wheat and

substitutes one-for-one. Like ww, it does not rise as much as white

flour! As for the mold issues, it is a whole grain, and should

ideally be kept refrigerated - it has a higher protein content than

wheat does, and will go rancid quickly.

 

If you're eliminating wheat for health reasons (allergies, celiac

etc.) you should be aware that spelt is an ancient cousin to wheat,

and while much less of an issue than wheat, can still occasionally

cause problems for a few people. It is often used in place of wheat

for celiacs though, as most people will not have a problem.

 

Here area couple of sites for you to begin some research if you like:

 

http://www.whfoods.com/genpage.php?tname=foodspice & dbid=143

http://www.hort.purdue.edu/newcrop/afcm/spelt.html

 

*hugs*

Amy