I’m not even going to apologize for my most recent hiatus. As it turns out I am a really inconsistent blogger. I should of seen it coming, I never return phone calls and my cell phone (when I remember to take it out with me) is more like a over sized clock than any thing else.
I have however been spending a lot of time in the garden, preparing garden beds for spring, pulling out old tree stumps and building a chicken coop. Who ever said that pregnancy slows you down, clearly didn’t have my energy.
(See the salad greens….I grew them….no big deal, just sayn)
So back to the pie, as it turns out I can tolerate spelt flour. I’ve been eating it once a week for 3 weeks with no side effects. I read somewhere that wheat is the inbred cousin of grains like spelt. And as spelt only contains one strand of gluten rather than two, it is easily digestible. Time will tell!
Spelt is a awesome grain to cook with, although we’re still in experiment mode with the new flour blends, I’ve discovered that you can use 100% spelt in most recipes. I’m still using a blend, as I don’t want to over do it just yet.
For all you kiwi readers I recently discovered a great online flour supplier called huckleberry farms. I’ve been to their store in Grey Lynn, but who can be bothered driving into the city when they don’t have to, and with a $5 deliver fee it was a no brainier!
My local supermarket (New World) I can easliy spend $12 on a kilo of flour, so three types of flour minimum per week, it adds up. The same kilo of organic flour thru huckleberry farms is more than half the price! Check them out!
Any recommendations for organic grains please please let me know!
The recipe is below.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Marnelli from Sweets & Brains.
P.S I in no way recommend anyone with a ceoliac diagnosis experiment with spelt without the guidance of a qualified nutritionist.