Recipes
with Bio Spelt Drink
Vegetarian Canederli
Ingredients
250 grams of stale bread
1/2 litre of Bio Spelt Drink
2 eggs
2-3 spoonfuls of flour
100 g Fontina cheese (substitute Gruyere,
Havarti, Provolone or Jarlsberg if
Fontina unavailable)
1 medium onion
1 spoonful of oil
1.5 l of water
salt
ginger
a mixture of vegetables (onion, carrot, celery
stalk, ribs, etc.)
grated parmesan cheese
Preparation
Heat the Bio Farro Drink
in a large pot and bring to the boil.
Cut the bread into pieces, throw it in
the hot Bio Farro Drink, turn off,
cover and leave to soften. Slice the
onion and brown it in a little oil, then
add the bread, whole eggs and stir
vigorously with a wooden spoon.
Finally incorporate the flour and work
into a dough until it is homogeneous.
Season with salt and sprinkle with
ginger. Now make the “canederli” -
take 2 tablespoons of batter and add
some diced fontina cheese. Roll between
the palms of your hands, lightly
floured and form a dumpling roughly
the size of an egg.
Cook the canederlies in vegetable
broth with chopped vegetables or in
salted water. Drain and serve with a
light tomato sauce.
Carob & Hazel Pudding
Ingredients
1/2 l
of Bio Farro (Spelt) Drink
2 tablespoons of cornflour (cornstarch)
2 tablespoons of Malt
1 tablespoon of carob flour
1 tablespoon of Hazelnut cream
1 tablespoon of agar-agar powder
1 pinch of salt
To decorate
Some toasted hazelnut or carob chocolate
Preparation
In a saucepan heat the
Bio Farro Drink,salt and malt and
bring almost to the boil, stirring from
time to time because the malt tends
to settle on the bottom. In a seperate
saucepan dissolve the cornstarch, the
agar-agar and carob flour, with a
couple of tablespoons of Bio Farro
Drink and stir with a wooden spoon
to dissolve any lumps. Still stirring,
add to the mixture the hot Bio Farro
Drink and bring to a boil over low
heat. Cook for 8-10 minutes, stirring,
then remove from heat and add the
hazelnut cream. Pour into four bowls
and allow to cool. Decorate with toasted
hazelnuts or carob chocolate.
Serve warm or cold.