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.
Sprinkle PureSpelt Granola over all sorts of dishes and enjoy. Or simply eat it for breakfast with yogurt or milk, and fresh fruit or berries.
Preparation time: approx. 20 minutes
Baking or cooking time: approx. 15 minutes
150 g soft dates, pitted
150 g PureSpelt flakes (or a mix with rolled oats)
50 g shredded coconut
75 g mixed nuts e.g. almonds, peanuts, hazelnuts, chopped
2-3 pinches sea salt
yogurt, quark or milk
seasonal fruits or berries e.g. sliced strawberries
Soak the dates in hot water, then strain well. Using a food processor, puree the dates, then add the rest of the ingredients. Spread over a parchment-lined baking sheet.
Bake the granola for about 12-15 minutes in the middle of an oven preheated to 180 °C, stirring often. Remove and let cool.
Shortly before serving, place the yogurt, quark or milk in a bowl, sprinkle the granola over top and garnish with berries or fruit.
IG Dinkel, Judith Gmür-Stalder
