Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Snacking for breakfast already? The muesli cubes taste delicious and provides energy for the whole day. But you can also enjoy the muesli cubes with a morning or afternoon coffee or as a small snack between meals.
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 20 minutes
100 g of PureSpelt flakes
3 tablespoons of original spelt semi-white flour
1 pinch of baking powder
75 g of ground almonds
3 tablespoons of cocoa powder
1/2 teaspoon of cinnamon
1 sachet of vanilla sugar
4 tablespoons of liquid honey or maple syrup
Approx. 1 dl of milk or PureSpelt milk
1 egg
2 tablespoons of rapeseed oil
5 dl of milk or PureSpelt milk
4 tablespoons of honey or maple syrup
3 teaspoons of cornflour
1/2 vanilla stalk, sliced lengthwise
For the muesli cubes, mix together all the ingredients up to and including the vanilla sugar. Mix together the honey, milk, egg and rapeseed oil and add the mixture to the dry ingredients. Mix well to form a smooth dough and then spread the dough about 1 cm thick in a rectangle on a baking paper lined baking tray. Bake in the middle of an oven preheated to 170°C for 20-25 minutes. Remove from the oven, allow to cool and then cut into cubes of the desired size before serving.
For the vanilla sauce, place all the ingredients in a pan and bring to the boil, stirring constantly using a whisk. Pour through a sieve, cover and refrigerate until serving.
Just before serving, arrange the muesli cubes and any desired fruits or berries in bowls, serve together with the vanilla sauce and simply enjoy.
Serve together with berries, fruits or fruit compote etc. according to taste and simply enjoy.
Instead of vanilla sauce, serve the muesli cubes together with milk, yoghurt or quark.
IG Dinkel, Judith Gmür-Stalder
