Let's eat!

Let’s eat … spelt grits cake

It’s time for another recipe. It’s super easy and quick to make, and it can also be served to babies.

Spelt grits cake


a banana

a cup of strawberries or blueberries

6-7 table spoons of spelt grits (spelt is also known as dinkel or hulled wheat)

3 table spoons of coconut flour

2 table spoons of cocoa powder

5dcl (half a litre) of milk

1 You need two saucepans. Pour about 2.5dcl of milk into each of the saucepans. Put cocoa powder into one saucepan, and coconut flour into the other. Bring to boil.

2 When the milk starts boiling, bring the heat down to medium so that the milk simmers, then slowly whisk in about 3 table spoons of spelt grits, stirring constantly until they begin to thicken (3-5 minutes). Do this with both saucepans.

3 Reduce the heat to low, so that the grits bubble once or twice every few seconds but aren’t rolling. Cook for another 5-7 minutes, stirring frequently to make sure the grits aren’t scorching on the bottom of the pan. The time they need to cook probably depends on the brand. Leave to rest for about 10 minutes. You can add strawberries (cut them into small pieces) or blueberries.

4 Take a square cake pan and place cling film at the bottom and the sides of the pan.

5 Cut the banana into thin slices and place them at the bottom of the pan. Then pour the grits with the coconut flour first, and then pour the grits with the cocoa powder (or the other way around).

6 Place in a fridge for about two hours so that it cools down. When it’s cool, slowly and carefully turn the cake pan upside down, remove the foil, and cut into pieces.

7 You can put some cocoa powder on top.

So, what do you think of it?

And I mustn’t forget – enjoy!


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