Whole Spelt

Spelt is an ancient wheat alternative with nutty flavor and nice extensibility for breads, and cakes.

Spelt, mozzarella, and tomato salad: This is nice with spelt, and you can also use other types of grains for this salad. Serves 4

Ingredients

• 1 cup spelt, rinsed and drained
• 2 cups cherry tomatoes cut in half
• 1½ cups fresh mozzarella balls
• ¾ cups fresh basil leaves and/or Natureland pesto sauce
• 2 tbsp extra virgin olive oil
• ¼ tsp sea salt
• ¼ tsp pepper
• balsamic vinegar, reduced for glaze

Method Boil 2 liters of water, stir in spelt, and two teaspoons of salt. Return to boil; reduce heat; and simmer until tender, 50 to 65 minutes. Drain well. Spread on baking sheet to cool for 15 minutes. You can refrigerate this for two days. Mix all ingredients, you can use Natureland pesto sauce instead of the basil leaves or along with them. Boil about 4 tbsp of Natureland balsamic vinegar until reduced to a third. Use it as a glaze, and garnish for this salad. You might like to use Natureland tomato mozzarella seasoning with this dish. well for people allergic to wheat. Very suited for making Gulf states harisa and madhrouba.

At Natureland we prefer quality whole foods. We offer heirloom non-hybrid grains and quality mills enabling you to enjoy the freshness of homemade flour.