Green spelt baked goods

Ingredients for 2 servings:

• 75 g green spelt, whole
• 300 ml vegetable stock
• 2 small spring onions
• 50 g zucchini (yellow ones look particularly pretty)
• 50 g mushrooms, of your choice
• 50 g Parmesan
• ½ handful of parsley
• ½ handful of basil
• 1 clove(s) garlic
• 1 small chili pepper(s), dried, alternatively fresh
• 2 tbsp cream cheese
• 1 egg(s)
• 50 g flour, whole grain spelt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

wholesome and delicious, ideal for a picnic

Bring the vegetable stock to a boil and add the spelt flour. Simmer for 30 minutes, stirring frequently. Add more water if necessary. Meanwhile, finely dice the spring onions, zucchini, and mushrooms. Sauté briefly in a pan with a little oil. The vegetables should get just a tiny bit of color. Season with salt and pepper. Set aside. Grate the Parmesan cheese. Tear the parsley and basil leaves and chop the leaves. Chop the garlic and chili. Once the spelt flour has absorbed all the stock, place it in a bowl. Add the steamed vegetables, herbs, and cheese, along with the cream cheese, flour, and egg. Mix the mixture thoroughly, but don’t overcook it, or it will become slimy. Season with salt and pepper. Prepare 1 muffin tin (I always use silicone baking cups). Spoon 1 tablespoon of the mixture into each well or baking cup. Bake in an oven preheated to 200°C (400°F) for 20 to 25 minutes. Try the toothpick test! Serve with a dip made from cream cheese, quark, and feta cubes, along with raw vegetables or any kind of salad.