1 Tbsp spelt berries
1 Tbsp buckwheat
3 Tbsp brown rice
2 Tbsp adzuki beans
1 Tbsp chickpeas
1 Tbsp chicory
1 Tbsp olive oil
In a pan, roast grains and beans separately until well browned. Mix together and add oil. Cool and grind into powder. Prepare beverage to desired strength; use boiling water.
Ingredients Spelt Kaffee
1 C. washed and soaked spelt grain.
Preparation Roasted Spelt
Roast in a cast iron skillet until brown all over. Transfer all but 2 tablespoons of the kernels to a bowl, and continue roasting the remaining kernels until they are very dark in color, but not burned. Remove the kernels and mix with the lighter brown ones.
Prepare Spelt Roasted Beverage
To make 2 cups of spelt coffee, place 2 cups of water in a 1-quart saucepan, and bring to a boil. Add 3 heaping tablespoons of the roasted kernels, and boil for about 10 minutes, or until the water is brown in color. Strain the brew, reserving the kernels, and serve. Add a few SPELT kafee kernels to the old kernels each day, until some kernels start to fall apart. Then discard and roast a new batch.
“Spelt (Dinkel) is the best grain, warming, lubricating and high in nutritional value. It is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and confers a cheerful disposition. It provides a happy mind and a joyful spirit. No matter how you eat spelt, either bread or in other foods, it is good and easy to digest… If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment… Spelt porridge, spelt bread and spelt coffee constitute the ideal breakfast.. Spelt is the food of the future.”––Hildegard von Bingen (composer, scientist, writer) 1133 A.D.
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