Green spelt roast

Ingredients for 4 servings:

• 125 g green spelt meal, coarse
• 1 tbsp butter
• 1 carrot(s)
• 1 onion(s)
• 125 g leek
• 0.38 liters of vegetable broth
• 40 g almonds, ground
• 1 egg(s)
• 60 g Gouda, grated
• 50 g breadcrumbs
• salt and pepper
• Paprika powder
• Thyme
• nutmeg
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

wholesome, vegetarian

Peel and finely chop the onions, carrots, and leeks. Sauté the green spelt meal in the butter. Add the vegetables and top up with vegetable stock. Bring to a boil briefly, then cover and let stand for 20 minutes. Mix in the almonds, egg, cheese, and breadcrumbs and season generously with the spices. Shape the mixture into a loaf and place in a greased baking dish. Bake at 150°C fan/convection oven (170°C top/bottom heat) for about 40 minutes. We think the roast tastes best served cold. It goes perfectly with tzatziki and a salad. It also tastes delicious sprinkled with seeds (e.g., sunflower seeds) and/or cheese before baking.