Puffed Spelt is prepared by steaming the cereal grains and is an ingredient known for its use at breakfast: it’s common to add it in milk or yogurt. In practice, it is an alternative to the most classic cereals, corn flakes and puffed rice. The Puffed Spelt is a cereal with interesting nutritional characteristics: it is rich in vitamins, especially A, E, C and B, as well as mineral salts such as magnesium, potassium, iron, calcium and zinc. Thanks to that it’s considered a “remineralizing” cereal, particularly suitable for the sportsman or the active people, it can be eaten at breakfast especially in the summer months. Of these advantages, unfortunately, cannot enjoy the celiac patient because the spelt contains gluten.
Puffed Spelt. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-250g spelt flour
-70g nuts flour
-100g brown sugar
-150g Puffed Spelt milled
-40ml soya milk
-1 cup of yeast
Sift the flour with the yeast in a bowl, then add the brown sugar and the Puffed Spelt milled. Melt the chocolate in bain-marie and combine with oil, mix and pour the milk and chocolate. Amalgamate with the help of a fork all the ingredients until you get a homogeneous dough. With the help of a spoon, take the portion of dough and place it over a pan covered by oily paper. Cook in the oven at 180° for 30 minutes. Let cool the cookies before eating them!
* The sodium content is exclusively due to the one naturally present