This year is flying by! My favorite time of year is autumn, so I’m definitely happy to have it just around the corner. This weekend we bought our first wireless router! Hehe…I am way behind the technological times, so I’ve been blogging at a stationary spot in our bedroom for the last few months.
It was most difficult to have the kids in the living room playing or watching TV because I’d keep having to go back and forth checking on them. Now, I can just casually look over my computer screen! It took us forever to figure out how to set it up though, because neither my husband nor myself know much about computers. :-/
I’ve got a tasty recipe today! I’ve been playing around a lot with various grains…amaranth, millet, quinoa, buckwheat, etc. I’m really interested in chestnut flour, but I can’t find it anywhere! I may just have to order it because I think it’d make great gluten-free desserts.
I’ve had some spelt berries in my pantry just waiting to be used, so I decided to try my hand at a breakfast recipe.
Not really a crepe, but not really a pancake…deemed crepe-cakes!
This, like my oatmeal cookie waffles, is another blender breakfast! The only added step is allowing the spelt berries to soak in water overnight.
The accompanying raspberry vanilla syrup is slightly sweetened with maple syrup, but still retains the palatable tartness of a raspberry.
SPELT BERRY CREPE-CAKES WITH RASPBERRY SYRUP
1/2 c. spelt berries
1 c. almond milk
1 T. honey (or any liquid sweetener, though see my discussion at the end regarding agave)
2 T. melted coconut oil
1/4 t. + 1/8 t. salt
1/2 t. baking powder
1/4 t. baking soda
6 T. spelt flour
1/2 t. cinnamon
1 T. chia seeds
Soak the spelt berries in water overnight, covered in the refrigerator. Drain and rinse berries. Add berries and milk to a blender and blend for about 3 minutes. Add remaining ingredients and allow everything to blend for another minute. Let batter sit for about 5 minutes while you heat and butter or oil a pan. Ladle a 2-4 of tablespoons of batter at a time, depending on how big you want the cakes. Cook about 2-3 minutes on one side, flip, and cook for another minute or so until done.
RASPBERRY VANILLA SYRUP
12 oz. (a bit less than 2 cups) frozen organic raspberries, defrosted
1 t. lemon juice
3 T. maple syrup
7 drops of liquid stevia
1 t. vanilla
1 t. arrowroot
Over medium heat, add defrosted berries, lemon juice, maple syrup, and salt into a pan. Begin heating the mixture. Remove about 1/4 cup of the mix and place into a bowl with the arrowroot. Simmer the remaining syrup for 5 minutes. Add back arrowroot/berry mix and stevia, bring to a boil, and decrease heat to allow the syrup to again simmer for about 2-3 minutes. Remove from heat and add vanilla. Pour all into a bowl and set in the refrigerator to cool.
Pour the cooled syrup atop a stack of soft, warm crepe-cakes and dig in!
These really hit the spot on a lazy Sunday morning when you have a little more time to spare for the making of the syrup. You can also make it ahead of time, as it keeps very well in the fridge.
Have you ever used spelt berries?