Chick pea and spelt flake patties

Soak overnight : 200 grams dry chick peas (1/2 cup) in ½ liter of warm water (2 cups)

Next day, cook chick peas until tender.  Drain.  Mash chick peas lightly with a fork.

Add :

  • 200 spelt flakes (1 cup)
  • 2 eggs
  • 100 g low fat Quark-type white cheese (1/2 cup)
  • 100 ml. milk (a little less than 1/2 cup)
  • 1 Tbsp. spicy broth
  • 1/2 tsp. sea salt
  • nutmeg, cumin to taste

Mix all above ingredients and allow to rest 2 to 3 hours before forming into patties.

In a cast iron frying pan, melt a bit of butter and cook patties on both sides until golden brown.

Optional : add meat, grated carrots and/or chopped parsley.

Source : Sainte Hildegarde- L’épeautre gourmand, les meilleures recettes de la cuisine hildegardienne, éditions Resiac.

Morning porridge

For 2 persons :

  • 1 /2 cup finely milled spelt (almost resembling « pablum »)
  • 2 cups water

Mix together and cook on low heat, mixing fairly often.  When the mixture starts to thicken, add a few dates and a diced pear, as well as sunflower or pumpkin seeds.  Cook for 4 or 5 minutes more.

Serve with spices that bring joy, hemp seeds, grated cocount, yogurt, almonds, berries, apple sauce, etc. etc.