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Chefs on the Farm
by Shannon Borg & Lora Lea Misterly
Here is another great use for spelt. Serve this granola with milk. Quark, or plain yogurt. Top with poached dried fruits in winter and fresh fruit in summer, or simply eat it by the handful.
Makes 8 Servings


• 1 cup (2 sticks) unsalted butter
• 1/2 cup brown sugar
• 3/4 cup snowberry honey or clover honey
• 1 teaspoon kosher salt
• 1/2 teaspoon vanilla
• 1/2 teaspoon freshly grated nutmeg
• 2 pounds rolled spelt


Preheat the oven to 350° F.

In a small saucepan, melt the butter over medium heat. Add the brown sugar, honey, salt, vanilla, and nutmeg. Stir over medium heat until the sugar is dissolved.

Put the rolled spelt in a large mixing bowl. Pour the butter mixture over the spelt and toss until thoroughly coated. Spread the mixture on a large baking sheet and bake for about 12 to 15 minutes, stirring and turning occasionally until lightly browned.

Let the mixture cool on the baking sheet. Break up any clumps into smaller bits. Store in an airtight container in the pantry for up to 1 month.


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