Spelt Porridge
Chop spelt grains in the food processor then soak overnight. I have tasted them cooked whole and cooked chopped. I prefer the taste of the chopped. To me it resembles a bowl of warmed chopped nuts that I dearly love. The whole kernels taste fine too, just different. Experiment and see, which tastes you prefer. I also have a flake-making-machine on my grinder. This presses the grain into flattened flakes. Spelt flakes, like oat flakes, have yet another interesting taste.
If mornings are rushed: (The way I usually make spelt cereal.)
The night before, chop the spelt kernels first in the food processor, soak them in twice the amount of water, bring to a boil, then a slow simmer for about a half hour or 20 – 30 minutes. Then in they go into the fridge for an overnight diminishing of their phytic acid. In the morning I add more water, heat and serve. This can be placed in a wide mouth thermos to be kept warm for later.
By cooking grains by this method, spelt becomes even more alkaline and it has greatly diminished phytates, the phytic acid. .
A friend of mine was so into minimizing phytates that for cakes, cookies, and muffins she soaks the spelt kernels overnight. In the morning she dries them in the oven. This makes bulgur. Then she grinds the spelt bulgur into flour that will not require any further soaking to rid it of phytic acid.
