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.
Preliminary time: approx. 3 hours or overnight
Preparation time: approx. 20 minutes
100 g coconut oil
150 g peanut butter, crunchy
60 g honey or maple syrup
1 tbsp vanilla extract
150 g PureSpelt Flakes
In a medium pot, melt the coconut oil over low heat. Remove the pan from the heat and stir in the peanut butter. Stir in the honey and vanilla. Add the PureSpelt Flakes and mix well. Spread into your form lined with baking paper and press the mixture in well. Cover and place in the refrigerator for 2-3 hours or overnight.
Shortly before serving, use the baking paper to lift the whole bar out of the form. Using a sharp knife, cut into bars or squares of any size and enjoy.
UrDinkel-Flakes gibt es bei Migros.
IG Dinkel, Judith Gmür-Stalder
